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Expeditor
Momofuku Noodle Bar
171 1st Avenue, New York, NY 10009
Momofuku Noodle Bar hiring Expeditor in New York, NY

Momofuku Noodle Bar hiring Expeditor in New York, NY

Momofuku Noodle BarMore Info

Full Time • Hourly ($23.00 - $25.00)
Expired: Dec 26, 2022

Sorry, this job expired on Dec 26, 2022. Below are other jobs that may be of interest to you.

Required Years of Experience

1 year


Job Details

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 restaurants in the United States and Canada as well as a line of restaurant-grade products for home cooks.

Momofuku Noodle Bar-East Village

Momofuku Noodle Bar opened in August of 2004 in the East Village and is the first Momofuku restaurant. It serves ramen and a roster of dishes that change with the seasons. Momofuku’s pork buns originated here and guests may reserve ahead of time the fried chicken large format meal (reservations online only). The restaurant also serves slushies and dessert items from Milk Bar.

The Expeditor will be the connection between the BOH and FOH, serving as a main point of contact between the kitchen and the floor. It will be crucial to ensure smooth communication throughout our high volume and fast paced service.

Compensation Band:$23-$25 per hour

Why Momofuku? 

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

  • Manage all orders as they are received through the POS and communicate clearly and respectfully to the kitchen, including any special order requests
  • Maintain accurate timing for dish executing
  • Ensure all dishes are checked for quality and appearance prior to leaving the kitchen
  • Maintain up-to-date knowledge of menu items including major components, unfamiliar ingredients, appropriate utensils for service, and drop lines
  • Communicate 86s, menu changes, and/or other food related information to the FOH team
  • Understand and execute food safety and allergies protocols
  • Maintain open and effective communication with BOH team and FOH team
  • Respond appropriately to any guest requests or issues by communicating effectively with the proper server or management
  • Stock and prepare service related items as needed
  • Quickly and correctly transport food from the kitchen to the guest as needed
  • Support service team with table and floor maintenance, as needed, including, but not limited to: water service, clearing and cleaning tables and resetting tables with proper tableware, and polishing tableware
  • Maintain cleanliness of work areas
  • Demonstrate safe and proper use of all kitchen equipment when applicable
  • Adhere to grooming and dress code standards 
  • Support other team members and foster a positive work environment

Required Qualifications

  • Minimum one year of experience as an Expo or in a role with expediting responsibilities
  • A comprehensive knowledge of service flow, ticket times, and kitchen functions and terminology
  • Excellent communication, organizational, and interpersonal skills 
  • Ability to remain calm under pressure and resolve guest conflict
  • 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 
  • Ability to demonstrate quick thinking and adaptability in a constantly changing environment 

Preferred Qualifications

  • 2+ years of experience as an Expo or in a role with expediting responsibilities
  • A proven track record of dependability, a continuous focus on learning and development, and a history of consistently and successfully fulfilling all role responsibilities

 Physical Demands 

  •  The physical demands for this position are seeing, hearing, speaking, reaching, lifting up to 50 pounds, sitting, standing, for 5 to 10 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.

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

Compensation: Hourly ($23.00 - $25.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts

View Job Description

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Part of Momofuku Restaurants

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.

Momofuku Noodle Bar opened in August of 2004 in the East Village and is the first Momofuku restaurant. It serves ramen and a roster of dishes that change with the seasons.

“He’s taken Momofuku from a neighborhoody near-ramen shop to a plywood-walled diamond in the rough. And the way he talks about it, it doesn’t sound as if he has plans to stop polishing it anytime soon.”—The New York Times

Awards
2013
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