Food Production Positions Job Description
Company: J.A.V. Food Corp d/b/a Agata & Valentina
Location: New York, NY 10075
Job Type: Full-Time, In-Person
Position Summary: Agata & Valentina, one of New York City’s premier Italian specialty food store is seeking various kitchen position to bring skill and efficiency to deliver our exceptional food to our customers at our food market. If you have a passion for cooking and enjoy working in a fast-paced, team-oriented kitchen, we have an exciting opportunity for you.1. Lead Line CookPosition Summary
The Lead Line Cook is responsible for preparing and cooking menu items according to established recipes, quality standards, and presentation guidelines. The ideal candidate is organized, efficient, and able to work collaboratively with the kitchen team to ensure timely consistent food preparation detail-oriented, and takes pride in maintaining consistent quality and cleanliness.
Key Responsibilities
- Prepare and cook menu items according to recipes and established standards.
- Set up, stock, and maintain an organized workstation before, during, and after service.
- Ensure food is prepared accurately, consistently, and in a timely manner.
- Maintain proper food handling, storage, temperature control, and sanitation procedures.
- Monitor ingredient levels and communicate shortages to the appropriate supervisor.
- Assist with receiving, storing, and rotating ingredients using FIFO principles.
- Maintain a clean, safe, and organized kitchen environment.
- Work closely with fellow cooks and kitchen leadership to support daily operations.
- Follow all company policies and applicable food safety requirements.
Qualifications
- Previous Lead Line Cook or professional kitchen experience preferred.
- Knowledge of cooking techniques, food preparation, and kitchen equipment.
- Ability to work efficiently in a fast-paced environment.
- Strong attention to detail, time management, and organizational skills.
- Ability to communicate effectively and work as part of a team.
- Commitment to food quality, cleanliness, and food safety.
Compensation: $20 - $23 per hour
Reports to: Department Management
2. Prep CookPosition Summary
The Prep Cook supports daily kitchen operations by preparing ingredients and completing food preparation tasks to ensure the kitchen is ready for service. The ideal candidate is dependable, detail-oriented, and takes pride in maintaining consistent quality and cleanliness.
Key Responsibilities
- Wash, peel, cut, chop, portion, and prepare ingredients according to recipes and production needs.
- Prepare sauces, dressings, marinades, vegetables, proteins, and other ingredients as assigned.
- Measure and portion ingredients accurately to maintain consistency and minimize waste.
- Label, date, store, and rotate products appropriately.
- Follow proper food handling, storage, temperature control, and sanitation procedures.
- Maintain clean and organized workstations, equipment, and storage areas.
- Assist with inventory checks and communicate ingredient shortages to supervisors.
- Support line cooks and other kitchen staff during preparation and service as needed.
- Follow production schedules, recipes, and instructions from kitchen leadership.
Qualifications
- Previous prep cook or kitchen experience preferred; willingness to learn is essential.
- Basic knowledge of knife skills and food preparation techniques is a plus.
- Ability to follow recipes, instructions, and food safety procedures.
- Strong organizational skills and attention to detail.
- Ability to work independently and collaboratively.
- Reliable attendance and a positive work ethic.
Compensation: $17 - $19 per hour
Reports to: Department Management
3. Assistant Pizza CookPosition Summary
The Assistant Pizza Cook is responsible for assisting the department manager in preparing and producing high-quality pizzas while maintaining consistency, efficiency, and presentation standards. The ideal candidate has a passion for pizza making, understands proper dough handling and oven techniques, and can maintain quality during busy service periods.
Key Responsibilities
- Prepare pizza dough, sauces, toppings, and other ingredients according to established recipes.
- Stretch, shape, assemble, and bake pizzas to meet company quality standards.
- Operate pizza ovens and related kitchen equipment safely and efficiently.
- Monitor cooking times and temperatures to ensure consistent results.
- Maintain proper portioning, product quality, and presentation.
- Prepare and replenish ingredients to support daily production needs.
- Maintain a clean, organized, and fully stocked pizza station.
- Follow food safety, sanitation, storage, labeling, and temperature control procedures.
- Coordinate with other kitchen staff to ensure timely order completion.
- Monitor ingredient usage and communicate supply needs to kitchen leadership.
Qualifications
- Previous kitchen and/or pizza making experience preferred.
- Knowledge of dough preparation, stretching, topping, and baking techniques is a plus.
- Familiarity with pizza ovens and kitchen equipment preferred.
- Ability to work efficiently under pressure while maintaining quality.
- Strong attention to detail and commitment to consistency.
- Ability to follow food safety standards and work effectively with a team.
Compensation: $17 per hour
Reports to: Department Management
4. Pastry ChefPosition SummaryThe Pastry Chef will ideally be professional and can accurately make a wide range of items including cookies, cakes, pies, pastries and many other items to our exact specifications. Duties will consist of managing the Pastry Department with all necessary tasks. The successful candidate will play a key role in contributing to our customer satisfaction.Key Responsibilities
- Manage all Pastry Department staff members.
- Prepare and bake pastries, breads, cakes, cookies, desserts, and other baked goods, according to recipes and quality standards.
- Produce doughs, batters, cream, fillings, glazes, and icings consistently and in quantities production requires.
- Decorate, finish and present items to company presentation standards.
- Plan daily production schedules so fresh product is ready for opening and stocked throughout the day.
- Operate and maintain ovens, mixers, sheeters, and other bakery and pastry equipment safely.
- Follow food safety, allergen, sanitation, labeling, storage and temperature control procedures.
- Monitor inventory, rotate stock, communicate supply needs and place orders with Buyer Department.
- Control food Costs through accurate portioning, proper storage and waste tracking
- Coordinate with team and management on special orders, catering, season and or holiday items.
- Develop new menu items, specials and recipe improvements
Qualifications
- Previous experience as a Pastry Chef in a high quality bakery, catering company, restaurant, or specialty food setting.
- Strong knowledge of baking and pastry techniques, including doughs, laminated pastries, cakes, creams, and decorating.
- Knowledge of food safety, sanitation, and allergen standards.
- Ability to follow food safety standards and work effectively with a team.
- Ability to manage time and multiple production tasks in a fast-paced kitchen, work well with a team, and be flexible with early mornings, weekends, and holidays.
Compensation: $85,000 per year to commensurate with experience
Reports to: General and Store Managers
5. Sous ChefPosition Summary
The Sous Chef supports kitchen leadership in overseeing daily culinary operations, maintaining food quality, coordinating production, and ensuring efficient kitchen performance. This position is ideal for an experienced culinary professional who demonstrates strong leadership, organization, and a commitment to developing a high-performing kitchen team.
Key Responsibilities
- Assist the Executive Chef and kitchen leadership with daily kitchen operations and production planning.
- Supervise, coordinate, and support kitchen staff to ensure efficient workflow and consistent execution.
- Oversee food preparation, cooking, portioning, plating, and presentation standards.
- Help maintain and enforce recipes, quality standards, and established procedures.
- Assist with inventory management, ordering, receiving, and proper product rotation.
- Monitor food costs, portion control, product usage, and waste reduction.
- Ensure compliance with food safety, sanitation, temperature control, and workplace safety requirements.
- Train and mentor kitchen employees on culinary techniques, procedures, and performance expectations.
- Help coordinate staffing, station assignments, and production schedules as needed.
- Address operational challenges promptly and communicate effectively with management.
- Maintain a professional, organized, and productive kitchen environment.
- Assist with menu development, specials, and process improvements when appropriate.
Qualifications
- Previous experience as a Sous Chef
- Italian cuisine experience preferred
- Strong culinary skills and knowledge of food preparation and cooking techniques.
- Experience supervising, training, or mentoring kitchen staff.
- Knowledge of inventory control, portioning, food costs, and waste management.
- Strong leadership, communication, and problem-solving skills.
- Ability to manage multiple priorities in a fast-paced environment.
- Knowledge of food safety and sanitation standards.
- Dependable, organized, and committed to maintaining high culinary standards.
Compensation: $50,000 per year to commensurate with qualifications.
Reports to: Department Management
6. Assistant Sushi ChefPosition Summary
The Assistant Sushi Chef will be an experienced professional to craft fresh, authentic sushi at our specialty food market. This role is perfect for someone who thrives in a fast-paced environment, takes pride in their craft, and enjoys engaging with customers.
Key Responsibilities
- Prepare high-quality sushi, sashimi, rolls, and other menu items according to company standards.
- Ensure proper handling and storage of raw ingredients.
- Maintain a clean and organized workstation, following all health and safety regulations.
- Interact with customers in a friendly and professional manner.
- Monitor inventory levels and assist with ordering supplies as needed.
- Work efficiently to meet production demands while maintaining quality.
- Collaborate with the team to develop new sushi offerings and improve existing recipes.
Qualifications
- Previous experience in a sushi kitchen or Japanese restaurant preferred (1–2 years), with a willingness to learn and take direction from the Head Sushi Chef.
- Working knowledge of sushi preparation, including rice cooking and seasoning, nigiri, maki, and rolls.
- Basic knife skills for slicing fish, vegetables, and other ingredients. Experience breaking down whole fish is a plus.
- Knowledge of food safety, sanitation, and raw fish handling standards, including proper storage, labeling, and temperature control.
- Strong attention to detail and consistency in portioning, presentation, and quality.
Compensation: $20 - $23 per hour
Reports to: Department Management
FOR ALL POSITIONSKnowledge Skills and Competencies
- Knowledge of cooking techniques, food safety, and sanitation standards
- Ability to work efficiently under pressure while maintaining attention to detail
- Strong communication and teamwork skills to ensure smooth kitchen operations
- Flexibility to work mornings, evenings, weekends and holidays as needed.
Benefits
- Comprehensive health, dental, vision insurance, and Teladoc
- 401(k) with employer match
- Paid time off, including vacation, sick leave, and holidays
- Employee discounts
Equal Opportunity Statement
Agata & Valentina is an Equal Opportunity Employer. Employment decisions are made without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, or any other protected status.
If you are interested in this opportunity, please email your resume and a brief introduction to [email protected]
