Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $95,000.00 - $110,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401k
Paid Time Off
Flexible spending account
Employee assistance program
Dining Discounts
Job Description
Momofuku is a renowned restaurant group founded by chef David Chang in 2004 with the opening of the Momofuku Noodle Bar in New York City. Recognized for revolutionizing contemporary Asian-American cuisine, Momofuku has received critical acclaim, including being named the "most important restaurant in America" by Bon Appétit magazine. The company has expanded its presence with locations in New York, Los Angeles, and Las Vegas, along with Momofuku Goods, a line of restaurant-grade products for home cooks. Known for culinary excellence and innovation, Momofuku embodies a dedication to delivering unique dining experiences characterized by bold and vibrant flavors.
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Job Requirements
- 5+ years of BOH management experience
- 3+ years of management experience
- experience in a high-volume kitchen
- food handler’s certification
- must have thorough knowledge of techniques, methods and equipment used in preparing and cooking high quality food on a large scale
- must have considerable knowledge of food service management, nutrition, menu planning, and food health hazards including all necessary precautionary measures
- adaptability to plan and modify menus to meet various requirements
- experience with all BOH administrative duties including scheduling, ordering, inventory and invoicing
- proven ability in teaching and mentoring kitchen employees
- exceptional communication and supervisory skills
- ability to demonstrate quick thinking and adaptability in a constantly changing environment
Job Qualifications
- 5+ years of BOH Management experience
- 3+ years of management experience
- experience in a high-volume kitchen
- food handler’s certification
- thorough knowledge of techniques, methods and equipment for preparing and cooking high quality food on a large scale
- considerable knowledge of food service management, nutrition, menu planning, and food health hazards
- adaptability to plan and modify menus
- experience with BOH administrative duties including scheduling, ordering, inventory and invoicing
- proven ability in teaching and mentoring kitchen employees
- exceptional communication and supervisory skills
- ability to demonstrate quick thinking and adaptability in a constantly changing environment
Job Duties
- Fiscal and operations responsibility
- monitor and ensure that company standard operating procedures are met
- oversee and systemize all food production
- responsible for inventory and purchasing of products
- set and meet production goals and food costs for the restaurant
- assess performance and participate in all BOH hiring to build and develop a team that exceeds company standards
- oversee and manage the kitchen during prep and service ensuring BOH operations run up to par
- enforce and train food and equipment safety and sanitation
- manage all kitchen employees including training, coaching, scheduling and disciplining
- collaborate with Executive Chef on recipes and menu development
- work closely with Sous Chefs in developing their leadership, mentoring, and technical skills
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Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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