Momofuku
Executive Sous Chef
Momofuku was founded by chef David Chang in 2004 with the opening of Momofuku Noodle Bar in New York City. Credited with "the rise of contemporary Asian-American cuisine" by the New York Times and named the "most important restaurant in America" by Bon Apptit magazine, Momofuku has restaurants in the New York, Los Angeles, and Las Vegas as well as Momofuku Goods, a line of restaurant-grade products for home cooks. Super Peach by Momofuku is a new restaurant opening in later this year at Westfield Century City. Part of the larger Momofuku family, Super Peach is an approachable, fast-paced concept built for high volume and bold flavor. Super Peach offers the opportunity to join a growing team focused on sharp execution, great hospitality, and creating a high-energy dining experience from the ground up. The Executive Sous Chef assists in managing the kitchen and ensuring the flow of service is efficient and smooth. The Executive Sous will also have the opportunity to provide input on menu development as directed and approved by the Executive Chef/Kitchen Manager. Key responsibilities include mentoring, training, and coaching team members. COMPENSATION BAND: $75,000 - $76,250 At Momofuku, we value our team members and make it a priority to offer competitive compensation packages that encourage longevity with the company and long-term growth. We offer competitive pay and a comprehensive benefits package, including vision/dental/medical, 401k, paid time off, flexible spending account, employee assistance program, and dining discounts, plus more after required wait periods. We encourage our team members to grow and learn, and offer many opportunities for personal and career development. Responsibilities: Monitor and ensure that standard kitchen operating procedures are met Supervise all culinary team members, assisting management in the training, mentoring, and disciplining of staff Oversee service, monitoring cooks' progress and flow of service Oversee the roll out and staff training on new dishes and initiatives Send daily service reports, reservations logs, and hr related processes such as trail paperwork, worker's comp, and accident reports Process all orders through Restaurant 365 and complete relevant invoices in a timely manner Manage inventory and costs Monitor and ensure that company standard kitchen operating procedures are met Oversee and manage prep and 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 the Executive Chef/Kitchen Manager Monitor receiving to ensure all product meets restaurant standards Schedule team and support senior culinary management in payroll duties Support Executive Chef/Kitchen Manager with the inventory, purchasing, and receiving of products Manage inventory and costs set standards set forth by the Executive Chef Support staffing needs for BOH open positions; assist in the interviewing, selection, hiring and training of all BOH team members Required Qualifications: Minimum 2 years of experience as an Executive Sous Chef, Sous Chef, or equivalent role at a restaurant comparable in volume and level of cuisine Ability to run a high volume service, including but not limited to expediting Ability to independently complete monthly inventory and daily, weekly, and monthly ordering Ability to successfully train new 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 Preferred Qualifications: 2+ years of experience as an Executive Sous Chef at a restaurant comparable in volume and level of cuisine Proven ability to support all administrative tasks relating to the back of house, including but not limited to financial reports, scheduling, facilities maintenance, inventory management, and Health Department checks Proven ability managing financial responsibilities of the restaurant, including but not limited to labor and COGS A proven track record of dependability and a continuous focus on learning and development. Physical Demands: The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodation. The duties of this position may change from time to time. Momofuku reserves the right to add or delete duties and responsibilities at the discretion of Momofuku or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Momofuku is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.
Momofuku was founded by chef David Chang in 2004 with the opening of Momofuku Noodle Bar in New York City. Credited with "the rise of contemporary Asian-American cuisine" by the New York Times and named the "most important restaurant in America" by Bon Apptit magazine, Momofuku has restaurants in the New York, Los Angeles, and Las Vegas as well as Momofuku Goods, a line of restaurant-grade products for home cooks. Super Peach by Momofuku is a new restaurant opening in later this year at Westfield Century City. Part of the larger Momofuku family, Super Peach is an approachable, fast-paced concept built for high volume and bold flavor. Super Peach offers the opportunity to join a growing team focused on sharp execution, great hospitality, and creating a high-energy dining experience from the ground up. The Executive Sous Chef assists in managing the kitchen and ensuring the flow of service is efficient and smooth. The Executive Sous will also have the opportunity to provide input on menu development as directed and approved by the Executive Chef/Kitchen Manager. Key responsibilities include mentoring, training, and coaching team members. COMPENSATION BAND: $75,000 - $76,250 At Momofuku, we value our team members and make it a priority to offer competitive compensation packages that encourage longevity with the company and long-term growth. We offer competitive pay and a comprehensive benefits package, including vision/dental/medical, 401k, paid time off, flexible spending account, employee assistance program, and dining discounts, plus more after required wait periods. We encourage our team members to grow and learn, and offer many opportunities for personal and career development. Responsibilities: Monitor and ensure that standard kitchen operating procedures are met Supervise all culinary team members, assisting management in the training, mentoring, and disciplining of staff Oversee service, monitoring cooks' progress and flow of service Oversee the roll out and staff training on new dishes and initiatives Send daily service reports, reservations logs, and hr related processes such as trail paperwork, worker's comp, and accident reports Process all orders through Restaurant 365 and complete relevant invoices in a timely manner Manage inventory and costs Monitor and ensure that company standard kitchen operating procedures are met Oversee and manage prep and 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 the Executive Chef/Kitchen Manager Monitor receiving to ensure all product meets restaurant standards Schedule team and support senior culinary management in payroll duties Support Executive Chef/Kitchen Manager with the inventory, purchasing, and receiving of products Manage inventory and costs set standards set forth by the Executive Chef Support staffing needs for BOH open positions; assist in the interviewing, selection, hiring and training of all BOH team members Required Qualifications: Minimum 2 years of experience as an Executive Sous Chef, Sous Chef, or equivalent role at a restaurant comparable in volume and level of cuisine Ability to run a high volume service, including but not limited to expediting Ability to independently complete monthly inventory and daily, weekly, and monthly ordering Ability to successfully train new 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 Preferred Qualifications: 2+ years of experience as an Executive Sous Chef at a restaurant comparable in volume and level of cuisine Proven ability to support all administrative tasks relating to the back of house, including but not limited to financial reports, scheduling, facilities maintenance, inventory management, and Health Department checks Proven ability managing financial responsibilities of the restaurant, including but not limited to labor and COGS A proven track record of dependability and a continuous focus on learning and development. Physical Demands: The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodation. The duties of this position may change from time to time. Momofuku reserves the right to add or delete duties and responsibilities at the discretion of Momofuku or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Momofuku is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.