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Chef de Cuisine
Momofuku - Kawi
Hudson Yards, New York, NY 10001, United States
Momofuku - Kawi hiring Chef de Cuisine in New York, NY

Momofuku - Kawi hiring Chef de Cuisine in New York, NY

Momofuku - KawiMore Info

Full Time • Salary (Based on Experience)
Expired: Dec 8, 2019

Sorry, this job expired on Dec 8, 2019. Below are other jobs that may be of interest to you.

Requirements

5 years


Job Details

About Momofuku

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 Appétit magazine, Momofuku has opened restaurants in the United States, Australia, and Canada. The restaurants have gained world-wide recognition for their innovative take on cuisine, while supporting sustainable and responsible farmers and food purveyors.

About Kāwi and Peach Mart

Kāwi is a restaurant from Momofuku and Executive Chef Eunjo “Jo” Park. the menu is a reflection of Chef Jo’s fine-dining background, her time cooking in Korea, and her work with Momofuku Chef & Founder David Chang. 

Peach Mart is a takeaway shop inspired by the quality and excitement of Asian convenience stores. Located on the fifth floor of The Shops & Restaurants at Hudson Yards, both Kāwi and Peach Mart opened March 2019.

The Chef de Cuisine will carry out our company food service standards and values. S/he will manage, train, and mentor all BOH staff while overseeing day to day administrative duties including inventory and costs. The individual should possess a passion for food, the ability to lead, coach and train staff and a strong work ethic.
 

Responsibilities

ADMINISTRATIVE

  • Oversee and ensure that company standard operating procedures are met 
  • Oversee and systemize all food production; responsible for managing inventory and purchasing of products
  • Ensure food cost goals for restaurant are met by utilizing company systems and procedures
  • Oversee all ordering duties for food, paper, and cleaning supplies
  • Ensure all food, paper, and cleaning supplies are accounted for and are with budget
  • Work alongside Human Resources to maintain appropriate staffing levels
  • Manage daily performance of all BOH team members to build and develop a team that exceeds company standards and expectations
  • Manage all BOH employees including hiring, firing, training, coaching, scheduling and disciplining In partnership with the Executive Chef, interview, select and train all BOH new hires (dishwashers, cooks, chefs, etc.)
  • Oversee all schedule and payroll duties for BOH; ensure all labor goals are being met
  • Work with GM/Exec Chef to push restaurants financial and culinary growth of the property.
  • Work with Exec Chef and Directory of Culinary Operations to set yearly budgets and capital expenditures
  • Primary coordinator for all facility related repairs and maintenance  

KITCHEN

  • Oversee and manage the kitchen during prep and service ensuring that service runs smoothly
  • Handle all guest concerns and suggestions pertaining to the kitchen and food
  • Promote safety and proper sanitation amongst all staff. Ensure that all staff and managers are trained and follow department of health protocols. Ensure all managers are certified with the department of health
  • Oversee kitchen/building facilities to insure safety and functional operations ranging from culinary equipment to building infrastructure
  • Develop ideas, recipes and menus for the restaurant
  • Responsible for the development of the Sous Chefs in leadership, training, and technical skills
  • Responsible for identifying and developing talent with in BOH staff to promote and develop talent with-in.
  • Work with Exec chef and Director of Culinary Operations to develop and change overall culinary concepts

Skills & Requirements

  • 5+ years of BOH Management experience required
  • Experience in a high volume kitchen is required
  • Food Handler’s Certification required
  • Must have thorough knowledge of techniques, methods and equipment used in preparing and cooking high quality food on a large scale required
  • Must have considerable knowledge of food service management, values, nutrition, menu planning, and food health hazards and all necessary precautionary measures
  • Adaptability to plan and modify menus to meet various requirements
  • Experience with all BOH administrative duties; scheduling, ordering, inventory and invoicing
  • Proven ability in teaching and mentoring kitchen employees
  • Exceptional communication and supervisory
  • Proficient in Microsoft Word and Excel
  • Have interpersonal skills to deal effectively with all business contacts
  • Work varied shifts, including weekends and holidays
  • Able to effectively communicate in both written and oral forms
  • Opening experience not required but a plus
  • Experience with cost and labor management software a plus 

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 accommodations.

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.

What's in it for you?

We offer competitive pay and a comprehensive benefits package, including vision/dental/medical, and gym and commuter discounts, plus more after required wait periods. We encourage our employees to grow and learn, and offer many opportunities for personal and career development.

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.


Compensation details

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Part of Momofuku Restaurants

Kāwi is a restaurant from Momofuku and Executive Chef Eunjo “Jo” Park. the menu is a reflection of Chef Jo’s fine-dining background, her time cooking in Korea, and her work with Momofuku Chef & Founder David Chang.

Peach Mart is a takeaway shop inspired by the quality and excitement of Asian convenience stores. Located on the fifth floor of The Shops & Restaurants at Hudson Yards, both Kāwi and Peach Mart opened March 2019.

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 Appétit magazine, Momofuku has opened restaurants in the United States, Australia, and Canada. The restaurants have gained world-wide recognition for their innovative take on cuisine, while supporting sustainable and responsible farmers and food purveyors.

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