Full-time

New Restaurant and Concept Opening - Meduza Mediterrania NYC!!!!

The Noble 33 Hospitality and lifestyle company is seeking a Sous Chef for Meduza Mediterrania it's NEW CONCEPT AND NEW LOCATION - NEW YORK CITY ! 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

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

Apply Now

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New Restaurant and Concept Opening - Meduza Mediterrania NYC!!!!

The Noble 33 Hospitality and lifestyle company is seeking a Sous Chef for Meduza Mediterrania it's NEW CONCEPT AND NEW LOCATION - NEW YORK CITY ! 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

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

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Altro Paradiso is looking for a Sous Chef!

At Mattos Hospitality our purpose is to create an inspiring, sustainable, and prosperous business that brings joy, takes care of others, and helps build community through craftsmanship around the table.

Our company culture supports the growth and development of our employees and provides opportunities for education and advancement.

Mattos Hospitality our purpose is to create an inspiring, sustainable and prosperous business that brings joy, takes care of others, and helps build community through craftsmanship around the table.

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The full definition of these values is in our company handbook.

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We provide equal employment opportunities (EEO) to all applicants for employment without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, genetic information, marital status, amnesty, or status as a covered veteran in accordance with applicable federal, state, and local laws.

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It all started with a couple friends, a workout group, and a passion to eat healthy. We believe food can be delicious, healthy and quick all at the same time.

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Convene is an Equal Employment Opportunity Employer and we believe that diverse teams are the best teams. We live our values of GRIT (Genuine, Relentless, Integrity & Teamwork) and strive to create an inclusive and equitable workplace where everyone can be their true selves, where we all show up for each other.

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Compensation :

The above job definition information has been designed to indicate the general nature and level of work performed by employees within this classification.

It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees assigned to this job.

Job duties and responsibilities are subject to change based on changing business needs and conditions.

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Salary Min : $75,000 Salary Max : $90,000

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This information reflects the anticipated base salary range for this position based on current national data. Minimums and maximums may vary based on location.

Individual pay is based on skills, experience and other relevant factors

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magazine, Fortune magazine, and Built In. Learn more at https : / / convene.com /

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LI-DK1

About Convene :

Convene is the leading provider of premium meeting and workday experiences with a global network of venues and flexible office locations.

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The company has been named one of America’s 100 Most Promising Companies by Forbes and a Best Workplace by both Inc. and Fortune Magazine.

Founded off the simple question : What if you ran an office building like a hotel? We made it our mission to elevate the way people meet, work and live by reimagining what a workday means for today’s most innovative organizations.

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We are seeking a Sous Chef to join our culinary team. The Sous Chef position is responsible for all food production, including that which is used for the restaurant and event bookings.

Develops menus, food purchase specifications and recipes. Supervises staff and liaisons between upper level management and ownership.

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