About Momofuku

Established by chef and founder David Chang in 2004 with the opening of Momofuku Noodle Bar, Momofuku has grown to include restaurants in New York City, Las Vegas, and Los Angeles and Momofuku Goods, a line of home cooking products.  Momofuku has gained world-wide recognition for its innovative take on cuisine, while supporting local, sustainable and responsible farmers and food purveyors.

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, buns, 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

The Sous Chef will assist in managing the line and ensuring the flow of service is efficient and smooth. The Chef will have the opportunity to create and have input on new menu creations. A key responsibility will be mentoring, training and disciplining staff (line cooks, prep cooks, etc.)

Compensation Band: $70,000 - $75,000 per year

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

● With support of senior culinary management, 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
● Send daily service reports, reservations logs, and hr related processes such as trail paperwork, worker’s comp, and accident reports
● Support and manage prep for service; ensure all prep items and recipes are made to standard
● Monitor and ensure that company standard kitchen operating procedures are met
● Oversee 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
senior culinary management
● Monitor receiving to ensure all product meets restaurant standards
● Work with the Executive Chef and culinary management team on menu creations and daily specials
● Support Executive Chef and/or CDC with the inventory, purchasing, and receiving of products
● Support staffing needs for BOH open positions; assist in monitoring candidates trailing and training of all BOH team members

Required Qualifications

● Minimum one year of experience as an Junior Sous Chef, Sous Chef, or equivalent role at a restaurant comparable in volume and level of cuisine
● Ability to independently complete monthly inventory and daily, weekly, and monthly ordering
● Ability to successfully train new hourly 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 a Sous Chef at a restaurant comparable in volume and level of cuisine
● Ability to successfully train new Sous Chefs on all role responsibilities
● Proven ability to run a high volume service, including but not limited to expediting
● Proven ability to support all administrative tasks relating to the back of house, including but not
limited to facilities maintenance, inventory management, and Health Department checks
● 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 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.