Agern - Sous Chef

New York, United States Full-time

Agern: 

Founded by Claus Meyer and led by Danish chef Jeppe Kil Andersen, Agern Restaurant sits in the heart of New York – Grand Central Terminal. Agern Restaurant is a Nordic-inspired Michelin restaurant located in Grand Central Terminal. Agern has been Michelin since 2017 and received 3*** from the NY Times. Nordic or Scandinavian cuisine is simple, wholesome and seasonally prepared, predominantly based on produce sourced from the local region but rooted in Scandinavian hospitality served in an informal atmosphere.

 

In cooperation with the Chef De Cuisine, the Sous Chef is responsible for providing delicious food rooted in the new Nordic Cuisine philosophy. They must provide leadership over the culinary team to prepare delicious food to our patrons, while meeting or exceeding business objectives. Additionally, they will monitor foodservice preparation and sanitation, as well as sourcing and developing a wide range of products and recipes.

 

Benefits Include:

  • Full Health, Dental, and Vision Insurance
  • A great work/life balance with plenty of Paid Time Off
  • Paid Volunteering Time Off 
  • Free Shift Meals
  • 401(k) Matching
  • College Tuition Reduction Program through a partnership with Monroe College
  • Discount program for movies, concerts, car rentals, broadway shows, and many more 

 

Responsibilities Include:

  • Creates exciting, innovative, and delicious food.
  • Participates in team communication and development to elevate the knowledge of staff and inspires them to provide delicious food and great guest service within the context of our organizational culture.
  • Trains and supervises all kitchen staff in proper procedures, cooking methods and sanitation of all foods.
  • Monitors all aspects of food service on a daily basis in assigned area to ensure quality, sanitary preparation and presentation.
  • Develops, implements and adheres to all sanitation guidelines. Is responsible for an “A” rating from the Health Department
  • Maintains accurate recipes and works closely with purchasing to keep all systems up to date.
  • Orders supplies as needed.

 

Skills and Qualifications:

  • Working during weekends, holidays and peak business periods are required, including working any shift/day designated by the department.
  • The ability to perform cooking methods, prepare soups, stocks and sauces and the operation of all hot and cold culinary stations proficiently according to the MeyersUSA culinary departmental standards is required.
  • It is the responsibility of the Sous Chef to stay current with techniques, preparations, ingredients and any other topics related to all areas of food production in the culinary industry. This means ongoing education and professional development, including workshops, seminars, classes, meetings etc.
  • Proficiency with Microsoft Office (Outlook, Excel, Powerpoint, etc.) applications is required.
  • The ability to add, subtract, multiply and divide in all units of measure is also required.
  • Must be Food Handler/Food Protection-certified within 6 months of employment.
  • An Associate's Degree or Vocational Certification in Culinary Arts required or a minimum of (3) years of experience in a Sous Chef position of a comparable restaurant.