Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $72,500.00 - $80,000.00
Work Schedule
Standard Hours
Benefits
Vision Insurance
Dental Insurance
Medical insurance
401k plan
Paid Time Off
Flexible spending account
Employee assistance program
Dining Discounts
Job Description
Momofuku is a pioneering restaurant group founded by chef David Chang in 2004. It began with the opening of Momofuku Noodle Bar in New York City's East Village and quickly garnered acclaim for revolutionizing contemporary Asian-American cuisine. Recognized by the New York Times as instrumental in the rise of this culinary movement and named the "most important restaurant in America" by Bon Appetit magazine, Momofuku operates several locations including in New York, Los Angeles, and Las Vegas. In addition to its restaurants, Momofuku Goods offers a range of premium restaurant-grade products designed for home cooks. The company prides itself on... Show More
Job Requirements
- minimum one year of experience as an junior sous chef, sous chef, or equivalent role at a restaurant comparable in volume and level of cuisine
- ability to independently complete monthly inventory and daily, weekly, and monthly ordering
- ability to successfully train new hourly culinary team members on each station
- general knife handling, food safety & sanitation knowledge
- excellent communication, organizational, and interpersonal skills
- comfortable working in a fast paced and high energy environment
- ability to remain calm under pressure
- able to work in a standing/walking position for long periods of time
Job Qualifications
- minimum one year of experience as a junior sous chef, sous chef, or equivalent role at a restaurant comparable in volume and level of cuisine
- ability to independently complete monthly inventory and daily, weekly, and monthly ordering
- ability to successfully train new hourly culinary team members on each station
- a positive and enthusiastic attitude, as well as a desire to learn, grow, and develop new skills
- general knife handling, food safety & sanitation knowledge
- excellent communication, organizational, and interpersonal skills
- comfortable working in a fast paced and high energy environment
- ability to remain calm under pressure
- a passion for food, exceptional work ethic and dedication
- willing to accept guidance in a positive manner and implement the direction in a way that is productive for both you and the team
- able to work in a standing/walking position for long periods of time
Job Duties
- monitor and ensure that standard kitchen operating procedures are met with support of senior culinary management
- supervise all culinary team members, assisting management in the training, mentoring, and disciplining of staff
- oversee service, monitoring cooks' progress and flow of service
- send daily service reports, reservations logs, and hr related processes such as trail paperwork, worker's comp, and accident reports
- support and manage prep for service
- ensure all prep items and recipes are made to standard
- enforce and train food and equipment safety and sanitation amongst all team members
- ensure kitchen equipment is maintained and functions properly
- work with the Executive Chef and culinary management team on menu creations and daily specials
- support Executive Chef and/or CDC with the inventory, purchasing, and receiving of products
- support staffing needs for BOH open positions
- assist in monitoring candidates trailing and training of all BOH team members
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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