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 highly acclaimed restaurant group founded by chef David Chang in 2004 with the opening of Momofuku Noodle Bar in New York City. Known for pioneering contemporary Asian-American cuisine, Momofuku has earned significant recognition, including being credited by the New York Times for reshaping Asian-American culinary traditions and being named the most important restaurant in America by Bon Appetit magazine. The group operates various restaurants across major cities including New York, Los Angeles, and Las Vegas, as well as Momofuku Goods, a line of restaurant-grade products for home cooks. Momofuku is celebrated for its innovative culinary approaches, dedication... Show More
Job Requirements
- Minimum one year of experience as a Junior Sous Chef or Sous Chef
- Ability to independently complete inventory and ordering
- Skilled in training culinary team members
- Knowledge of food safety, sanitation and knife handling
- Excellent communication, organizational and interpersonal skills
- Ability to work under pressure in a fast-paced environment
- Positive attitude and willingness to learn
- Ability to stand and walk for long periods
- Preferred two or more years of sous chef experience
- Capability to train new sous chefs
- Proven experience managing high volume service
- Ability to perform administrative back of house duties
- Dependable with focus on professional growth
Job Qualifications
- Minimum one year of experience as a Junior Sous Chef or Sous Chef in a comparable restaurant
- Ability to complete monthly inventory and ordering independently
- Skilled in training new culinary team members for various stations
- Knowledge of knife handling, food safety and sanitation
- Excellent communication, organizational and interpersonal skills
- Ability to work effectively in a high energy and fast paced environment
- Calmness under pressure
- Strong passion for food and dedication to work ethic
- Positive attitude and openness to guidance
- Able to stand and walk for extended periods
- Preferred 2+ years of experience as a Sous Chef
- Ability to train new Sous Chefs
- Proven ability to run high volume services
- Experience with administrative tasks including inventory management and health department compliance
- Dependability and focus on continuous learning
Job Duties
- Monitor and ensure that kitchen operating procedures are met
- Supervise culinary team members including line cooks, prep cooks, dishwashers
- Assist management in training, mentoring, disciplining, hiring and firing of staff
- Oversee service progress and flow for cooks
- Send daily service reports and handle HR related processes
- Support and manage prep for service ensuring all prep items and recipes meet standards
- Enforce food and equipment safety and sanitation practices
- Ensure kitchen equipment is maintained and report facility issues
- Monitor receiving of products to meet restaurant standards
- Assist with inventory, purchasing and receiving products
- Manage staffing needs for back of house positions
- Work all stations on the line as needed
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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