Job Overview
Employment Type
Hourly
Full-time
Compensation
Type:
Hourly
Rate:
Range $30.00 - $32.00
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 culinary establishment founded by chef David Chang in 2004, beginning with the Momofuku Noodle Bar in New York City. Celebrated for its pivotal role in the rise of contemporary Asian-American cuisine, Momofuku has earned accolades such as being named the "most important restaurant in America" by Bon Appetit magazine. With multiple locations in New York, Los Angeles, and Las Vegas, plus Momofuku Goods—a line of restaurant-grade products for home cooks—the brand is recognized for its innovative approach to food and dedication to quality and creativity.
Super Peach by Momofuku is a new exciting venture... Show More
Super Peach by Momofuku is a new exciting venture... Show More
Job Requirements
- Minimum one year of experience as a Junior Sous Chef or Sous Chef or equivalent role at a similar volume and level of cuisine
- Ability to independently complete monthly inventory and daily, weekly, and monthly ordering
- Ability to train new culinary team members on each station
- Positive and enthusiastic attitude and willingness to learn and grow
- Knowledge of knife handling, food safety and sanitation
- Excellent communication, organizational and interpersonal skills
- Comfortable working in a fast paced and high energy environment
- Ability to remain calm under pressure
- Passion for food, exceptional work ethic and dedication
- Willing to accept guidance in a positive manner and implement the direction productively
- Able to work in standing and walking positions for long periods
- Preferred 2 or more years experience as a Sous Chef at a similar volume and cuisine level
- Ability to train new Sous Chefs
- Proven ability to run high volume service and support administrative BOH tasks
- Proven dependability and commitment to development
Job Qualifications
- Minimum one year of experience as a Junior Sous Chef or Sous Chef or equivalent
- Ability to complete inventory and ordering independently
- Ability to train new culinary team members
- Positive and enthusiastic attitude with desire to learn and grow
- Knowledge of knife handling, food safety, and sanitation
- Excellent communication, organizational, and interpersonal skills
- Comfortable working in fast paced, high energy environment
- Ability to remain calm under pressure
- Passion for food and strong work ethic
- Willingness to accept guidance and implement directions positively
- Able to work prolonged standing and walking shifts
- Preferred: Two or more years experience as a Sous Chef
- Ability to train new Sous Chefs
- Proven ability to run high volume service and manage back of house administrative tasks
- Track record of dependability and focus on learning and development
Job Duties
- Monitor and ensure standard kitchen operating procedures are met
- Supervise culinary team members including line cooks, prep cooks, and dishwashers
- Assist management in training, mentoring, disciplining, hiring, and firing staff
- Oversee service by monitoring cooks' progress and flow of service
- Send daily service reports, reservations logs, and handle HR related processes such as paperwork and accident reports
- Manage prep for service ensuring all items and recipes meet standards
- Train and enforce food and equipment safety and sanitation
- Maintain and report on kitchen equipment functionality
- Monitor receiving to ensure product standards
- Assist Kitchen Manager with inventory, purchasing, and receiving
- Manage staffing needs and support BOH team training
- Work all stations on the line as needed
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
You may be also interested in: