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Sous Chef
Meduza Mediterrania
18 9th Ave, New York, NY 10014, United States
Meduza Mediterrania hiring Sous Chef in New York, NY

Meduza Mediterrania hiring Sous Chef in New York, NY

Meduza MediterraniaMore Info

Full Time • Salary ($65k - $85k)
Expires: Jul 21, 2024

128 people viewed

Required Years of Experience

3 years


Job Details

Introducing Mēdüzā Mediterrania, an extraordinary culinary journey inspired by the timeless allure and captivating essence of the Mediterranean. At Mēdüzā, time slows as vibrant Mediterranean traditions blend with old-world habitats. We dedicate every moment to celebrating the beauty of each meal, offering a high-energy, boundary-transcending fine dining experience that transports you to sun-kissed coasts, azure waters, and vibrant culture of the region. We redefine Mediterranean cuisine, honoring its rich heritage while pushing culinary innovation. Our name, Mēdüzā, pays homage to the rich mythology and embodies the captivating allure that awaits our guests. Introducing Mēdüzā Mediterrania, an extraordinary culinary journey inspired by the timeless allure and captivating essence of the Mediterranean. At Mēdüzā, time slows as vibrant Mediterranean traditions blend with old-world habitats. We dedicate every moment to celebrating the beauty of each meal, offering a high-energy, boundary-transcending fine dining experience that transports you to sun-kissed coasts, azure waters, and vibrant culture of the region. We redefine Mediterranean cuisine, honoring its rich heritage while pushing culinary innovation. Our name, Mēdüzā, pays homage to the rich mythology and embodies the captivating allure that awaits our guests.

The Noble 33 Hospitality and lifestyle company is seeking a Sous Chef for Meduza Mediterrania NYC. This position is responsible for the overall food quality of all food items, controls COGS, trains and oversees all back of house employees and areas, ensures company standards and may be responsible for seasonal specials and menu changes.

Job Purpose:

Under the general guidance of the Executive Chef and/or Chef de Cuisine, the Sous Chef servers as the back of house shift supervisor and is responsible for setting a positive tone and effective flow in the kitchen, overseeing opening and closing procedures, performing daily food safety and qualify checks, and leading pre-shift meetings. When leading the back of house team, the Sous Chef will also be responsible for submitting nightly reports, maintaining vendor relationships, and communicating with the Chef or Front of House Management team regarding any important issues. Sous Chefs should also be fully versed in and capable of performing all positions as needed. With oversight from their Chefs, Sous Chefs may also assist with interviewing, selecting, and training staff. 

Duties & Functions:


  • Conduct opening procedures including receiving products, checking invoices, and completing temperature logs

  • Manage time for all back of house employees by overseeing breaks and managing labor cuts; assist with labor scheduling as needed

  • Assist with budgeting and inventory including counting food and dry goods for inventory

  • Ensure that hygiene and safety protocols are implemented and enforced to the highest standard including upholding FIFO guidelines and maintaining appropriate procedures for labeling/open date, protein handling, and cooling/reheating logs

  • Assist with order scheduling, reservation order par adjustments and troubleshooting for supply chain issues

  • Ensure prep is completed properly and to company standards, including making par adjustments, completing quality control checks and making recipe adjustments when necessary

  • Train new hires on their stations and be willing and available to cover any station on an as-needed basis

  • Expedite all food orders during service in order to manage ticket time, control communication with the front of house team, and ensure quality control standards are met 

  • Conduct closing procedures including overseeing break down of the line and equipment, completing invoicing and prep lists, appropriate order timing, and conducting employee checkouts

  • Effectively implement new menu rollouts and educate team members on said rollouts 

  • Promote and enforce safe work practices, maintaining safety standards and procedures in the restaurant and filing appropriate reports for any incidents that occur. Report potential safety hazards and operational inconsistencies

Specific Job Knowledge & Skills:

  • High School diploma, GED, or equivalent preferred

  • Must be fully trained and capable of performing any back of house position and be willing to train or cover any station on an as-needed basis. Once hired, the Sous Chef must learn the full menu and must maintain complete menu knowledge on an ongoing basis

  • Must be well organized, capable of multi-tasking and detail oriented

  • Leadership skills and ability to make decisions quickly and work in a fast-paced, high pressure environment

  • Ability to develop and maintain positive working relationships, foster an environment of teamwork, and maintain respect and confidentiality

  • Capable of working overtime, weekends, evenings, holidays, and special events as needed

  • Strong verbal and written communication skills in English; bilingual English/Spanish preferred

  • Basic computer skills required

  • Knowledge of the industry and relevant health and safety regulations. Current Manager Food Handlers card

Physical Abilities:

  • Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance, and frequently lift and bend from the waist

  • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity in both daytime and nighttime lighting

  • Stand, sit, or walk for an extended period of time or for an entire work shift and perform repetitive motions

  • Reach overhead and below the knees, including bending, twisting, pulling, and stooping

  • Requires manual ability to use, carry, and operate all necessary equipment

Benefits:
  • Dental insurance
  • Health insurance
  • Life insurance
  • Vision insurance
  • Paid Time Off
  • Commuter Benefits

We offer opportunities for growth and development. We pride ourselves on our fast-paced culture supported by leaders who propel you to your full potential. If you want to join our dynamic team, we invite you to apply! 

Compensation Details

Compensation: Salary ($65,000.00 - $85,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Commuter Benefits, Potential Bonuses, Dining Discounts


Required Skills

Culinary Expertise

Menu Planning

Quality Control

Training and Overseeing Staff

Budgeting and Inventory Management

Hygiene and Safety Protocols

Food Ordering and Scheduling

Expediting Food Orders During Service

Implementing New Menu Rollouts

Promoting Safe Work Practices

Communication Skills

Leadership Skills

Multitasking

Detail Oriented

Positive Working Relationships

Teamwork

Confidentiality

Overtime Flexibility

Verbal and written communication skills

Basic Computer Skills

Knowledge of Health and Safety Regulations

Read more


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Mediterranean

Fine Dining

Part of Noble 33 Collection

Through dappled, woven-tinged light, guests will enjoy the warm tones of teak and oak woods as they pull up a chair at this Modern Estatoria. Each visit to this immersive, sensory experience, transports guests to a boho-chic coastal
atmosphere where a captivating vibe welcomes wanderers from all paths. Each evening brings a celebration where local and international DJs play alongside tantalizing performance artists and talented live musicians.

The eclectic, yet curated, menu at Meduza pushes and transforms the boundaries of Mediterania cuisine, while respecting the bedrock tenets that have made the foundation and history of the region beloved by travelers from around the
globe: bold, inventive flavors structured around sustainably sourced ingredients, presented with honesty and passion. Chef AJ McCloud begins this journey by utilizing the finest cuts of meat and fresh coastal seafood selections as he builds
a menu that will expand your culinary vocabulary.

Through a thoughtful offering of skillfully executed appetizers, salads, and an extensive raw bar, the Chef contrasts and merges unique flavor profiles, highlighting healthful creations that pay homage to various coastal regions of the Mediterania

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