Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,000.00 - $75,000.00
Work Schedule
Flexible
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 culinary group founded in 2004 by celebrated chef David Chang, credited with revolutionizing contemporary Asian-American cuisine. Starting with Momofuku Noodle Bar in New York City, the brand has since expanded to multiple locations including Los Angeles, New York, and Las Vegas, and has developed a product line for home cooks known as Momofuku Goods. Recognized by the New York Times as a trailblazer and by Bon Appetit magazine as the most important restaurant in America, Momofuku prides itself on innovation, quality, and cultural influence in the dining world. The company fosters a dynamic, inclusive, and forward-thinking... Show More
Job Requirements
- 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 with a desire to learn, grow, and develop new skills
- general knife handling, food safety and 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 direction productively
- 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 with a desire to learn, grow, and develop new skills
- general knife handling, food safety and 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 direction productively
- able to work in a standing/walking position for long periods of time
Job Duties
- With support of senior culinary management, monitor and ensure that standard kitchen operating procedures are met
- supervise all culinary team members including line cooks, prep cooks, and dishwashers, assisting management in the training, mentoring, disciplining, hiring, and firing of staff
- oversee service, monitoring cooks' progress and flow of service
- send daily service reports, reservation logs, and HR related paperwork such as worker's comp and accident reports
- support and manage prep for service, ensuring 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
- monitor receiving to ensure all product meets restaurant standards
- support Kitchen Manager with inventory, purchasing, and receiving of products
- manage and support staffing needs for back of house open positions
- assist in monitoring candidates trailing and training of all back of house team members
- be able to work all stations on the line
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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