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 New York, Los Angeles, and Las Vegas as well as Momofuku Goods, a line of restaurant-grade products for home cooks.
About Kabawa
Kabawa and Bar Kabawa are the forthcoming projects from Chef Paul Carmichael and Momofuku. They are dedicated to celebrating Caribbean culture in the East Village and reflect Chef Paul’s culinary journey.
The Jr. Sous Chef will assist in managing the line and ensuring the flow of service is efficient and smooth. The Jr. Sous will have the opportunity to learn and develop skill sets such as mentoring staff and administrative and technical skills, including creating new dishes with the Chefs. A key responsibility will be learning and refining his/her/their own mentoring style, understanding, and supporting training and development of the hourly culinary team.
Compensation Band: $26.00 - $28.00 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
- 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
- Support and manage prep responsibilities for service
- Oversee service, monitoring cooks’ progress and flow of service
- Work with the Executive Chef and culinary management team on menu creations and daily specials
- Send daily service reports and reservations logs
- Manage inventory and costs
Required Qualifications
- Minimum 2 year of experience as a Line Cook, Chef de Partie, Jr Sous Chef, or similar role in a high volume, upscale restaurant
- Proven ability to successfully work each station
- Ability to successfully train new Line Cooks 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
- Proven ability to run a high volume service, including but not limited to expediting
- Ability to independently complete monthly inventory
- Ability to complete daily, weekly, and monthly ordering
- 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.
