Back of House Staff

About Fuku

Fuku® is a quick, chef-driven eatery from David Chang, known for its signature, craveable spicy fried chicken sandwich. Born in 2015 as part of Chang’s Momofuku family of restaurants, the “OG Sando” started as a secret menu item at Momofuku Noodle Bar in New York City’s East Village and has since grown into a national foodie favorite. Drawing culinary influences from Asian and Southern American flavors, Fuku embraces a bold, outside-the-box approach to both food and brand culture. Fuku is on a mission to provide quality, hand-crafted food with a twist for everyone to enjoy anywhere. The company currently has 15 locations in major stadiums, arenas, and ballparks across the U.S., with additional
dine-in locations planned for new markets in 2026, including a second South Florida location in West Palm Beach

About the role

At Fuku, our Team Members are the heart of our brand. They are the first connection guests make with our food, our people, and our values, and they play a critical role in shaping every guest experience. Hospitality is at the center of everything we do. Whether supporting Front of House or Back of House, our Team Members bring energy, care, and a genuine desire to create memorable moments for every guest.

Team Members are cross-trained across all FOH and BOH stations. This includes preparing Fuku menu items to recipe standards, delivering exceptional service, and maintaining a clean, safe, and organized workspace. Team Members ensure full adherence to all food safety and sanitation practices, and they bring Fuku’s Mission, Vision, and Values to life in every interaction with guests and fellow team members.

Responsibilities:

Back of House (BOH)

• Prepare and assemble hot and cold menu items following Fuku recipes, standards, and safety guidelines.
• Ensure proper storage, labeling, and rotation of all food items using FIFO procedures.
• Follow all food safety and sanitation procedures to ensure the safety of guests and team members.
• Keep all prep, cooking, and storage areas clean, organized, and fully stocked throughout the shift.
• Wash dishes and maintain the dish area as needed to support smooth BOH operations.
• Communicate clearly and proactively with supervisors regarding any concerns, product needs, or operational issues.
• Embody Fuku’s Mission, Vision, and Values in all team interactions and BOH workplace dynamics.
• Demonstrate the ability to learn and master all stations in the Fuku kitchen.

Front of House (FOH)

• Bring Fuku’s Mission, Vision, and Values to life in every guest interaction.
• Greet each guest warmly and provide friendly, knowledgeable, and attentive service.
• Demonstrate a strong understanding of menu items, ingredients, and allergens.
• Share menu highlights and brand initiatives to create excitement and connection with guests.
• Answer guest questions with clarity and confidence, and escalate concerns to a supervisor when needed.
• Enter guest orders accurately into the POS system.
• Process credit card and cash payments with accuracy and care.
• Deliver orders to guests with both speed and accuracy.
• Assist with table touches to maintain a high level of hospitality and cleanliness in the dining area.
• Encourage guests to share feedback through Fuku’s in-store or online channels.
• Ensure all FOH stations are properly set up, stocked, organized, and closed following daily checklists.
• Maintain respectful and proactive communication with supervisors and managers.
• Master the full flow of service to support smooth and efficient operations.

Knowledge, Skills, and Abilities

• Must be 18 years of age or older.
• Ability to communicate clearly and understand the primary language(s) of the work location.
• Ability to read, follow, and execute recipes accurately.
• Basic knowledge of kitchen equipment, food preparation, safety, and sanitation practices is a plus.
• Valid Food Handlers Certificate is a plus.
• Strong ability to anticipate guest needs and deliver exceptional hospitality.
• Commitment to high-quality service and strong food and beverage standards.
• Previous experience in fast casual, quick service, food service, or customer service is highly encouraged.
• Open availability is preferred, but not required. Consistent weekly availability and the ability to work weekends are essential.