Executive Chef

Meduza33; New York (NY); On-site; USD 120,000 - 180,000; Full time

Job summary

Meduza Mediterrania in New York is seeking an Executive Chef who will oversee overall food quality, drive COGS controls, and lead back-of-house teams to deliver elevated dining experiences. You will train staff, collaborate with the Culinary Director, and ensure hygiene and safety standards, while maintaining seasonal menus and culinary innovation.

Availability for weekends and holidays is required. The role demands strong leadership, impeccable service mindset, and the ability to thrive under

Qualifications

• Culinary degree preferred; High School or equivalent required.
• 2–4 years in a management position, preferably in an upscale or lifestyle brand hotel.
• Thrives in a high-pressure environment.
• Passion for food and for creating exceptional guest experiences.
• Gracious, friendly, and fun demeanor.
• Multitasks well, works fast-paced with strong attention to detail.
• Strong English communication; bilingual English/Spanish preferred.
• Develops and maintains positive, productive working relationships with staff and departments.
• Able to work independently and with others to promote teamwork.
• Available for on-call shifts, weekends, holidays.

Responsibilities

• Maintain constant quality control of all food prepared and ensure it meets standards and is served on time.
• Understand the operational setup of the restaurant.
• Oversee and collaborate with the Sous Chef to produce highest culinary standards.
• Hire and train staff to prepare and cook all menu items.
• Identify training needs and conduct training for back-of-house team members.
• Coordinate the kitchen team and support any position in need of help.
• Complete necessary food and station prep prior to events.
• Ensure efficient use of produce, products, and equipment.
• Enforce hygiene and safety protocols to the highest standard.
• Conduct inventory and place orders as needed.

Skills

Culinary degree

High School or equivalent

Management experience

High-pressure environment

Guest service

Teamwork

Bilingual English/Spanish

Education

Culinary degree

High School diploma or equivalent

Job description

Meduza Mediterrania is an experience for all of your senses. Rooted in the mythology of the Mediterranean, the name evokes transformation, allure, and a world where every moment feels captivating.

Inspired by the region’s flavors, traditions, and spirit, the menu celebrates peak ingredients, bold taste, and a balance of sophistication and pleasure. Each dish and each handcrafted cocktail reflect thoughtful artistry and a commitment to elevated dining.

Meduza Mediterrania embodies high energy, impeccable service, and immersive atmosphere, creating moments that feel both indulgent and unforgettable.

Meduza Mediterrania is located in New York, with Nashville coming soon.

Meduza Mediterrania is an experience for all of your senses. Rooted in the mythology of the Mediterranean, the name evokes transformation, allure, and a world where every moment feels captivating.

Inspired by the region’s flavors, traditions, and spirit, the menu celebrates peak ingredients, bold taste, and a balance of sophistication and pleasure. Each dish and each handcrafted cocktail reflect thoughtful artistry and a commitment to elevated dining.

Meduza Mediterrania embodies high energy, impeccable service, and immersive atmosphere, creating moments that feel both indulgent and unforgettable.

Meduza Mediterrania is located in New York, with Nashville coming soon.

Under the general guidance of the Culinary Director, the Executive Chef 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.

Duties & Functions:

• Maintain constant quality control of all food prepared and ensure it meets the Culinary Director’s and Restaurant standards and is served on time
• Understand the operational set up and principle of the restaurant
• Oversee and collaborate with the Sous Chef at all times to produce the highest culinary standards
• Hiring and training staff to prepare and cook all the menu items
• Identify training needs and conduct training for all back of house team members and positions
• Coordinate the kitchen team and support any position that is in need of help
• Complete necessary food and station preparation prior to the scheduled event
• Ensure efficient and accurate use of produce, products and equipment in and around the kitchen
• Ensure that hygiene and safety protocols are implemented and enforced to the highest standard
• Conduct inventory of ingredients and equipment and placing orders as needed

Specific Job Knowledge & Skills:

• Culinary degree preferred, High School or equivalent required
• Two to four years in a management position, preferably in an upscale or lifestyle brand hotel
• Ability to thrive in a high-pressure environment
• Passion for food and for creating exceptional guest experiences
• Gracious, friendly, and fun demeanor
• Ability to multitask, work in a fast paced environment and have a high level attention to detail
• Strong verbal and written communication skills in English, prefer bilingual English/Spanish
• Develop and maintain positive and productive working relationships with other employees and departments
• Ability to work independently and to partner with others to promote an environment of teamwork
• Available to work on call shifts, after hours, over weekends and on holidays

Physical Abilities:

• Move, lift, carry, push, pull, and place objects weighing less than or equal to 45 pounds without assistance
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity
• Stand, sit, or walk for an extended period of time or for an entire work shift
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping
• Requires manual ability to use, carry, and operate all necessary equipment