Sous Chef

Las Vegas, NV, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $47,800.00 - $64,500.00

Work Schedule

Standard Hours

Day Shifts

Benefits

Vision Insurance

Dental Insurance

Medical insurance

401k

Employee assistance program

Flexible spending account

gym discount

Commuter discount

Job Description

Momofuku is a renowned restaurant group founded by chef David Chang in 2004 with the opening of Momofuku Noodle Bar in New York City. Credited by The New York Times for "the rise of contemporary Asian-American cuisine" and named the "most important restaurant in America" by Bon Appétit magazine, Momofuku has a significant presence with locations in New York, Los Angeles, and Las Vegas. Beyond its restaurants, Momofuku also features Momofuku Goods, a line of restaurant-grade products designed for home cooks. This blend of high-quality dining experiences and culinary products reflects Momofuku's commitment to innovation, excellence, and the celebration of... 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
Oversee line cook team to ensure all 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
report any facilities issues to senior culinary management
Monitor receiving to ensure all product meets restaurant standards
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

We didn't receive the exact location for this job posting,

please contact the employer.

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