Executive Sous Chef

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 Ssäm Bar - South Street Seaport

Momofuku’s Ssäm Bar is a New York Korean restaurant from Chef David Chang. Ssäm Bar serves an ever-changing roster of dishes and festive cocktails by the water at Pier 17. It features a harborside patio, bar, and private dining rooms.

The Executive Sous Chef assists in managing the kitchen and ensuring the flow of service is efficient and smooth. The Executive Sous will also have the opportunity to provide input on menu development as directed and approved by the Chef de Cuisine and/or Executive Chef. Key responsibilities include mentoring, training, and coaching team members.

Compensation Band: $75,000 - $80,000 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

• 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
• Work with the Executive Chef and culinary management team on menu creations and daily specials
• Send daily service reports, reservations logs, and HR related processes such as trail paperwork, worker’s comp, and accident reports
• Process all orders through Compeat and complete relevant invoices in a timely manner
• Manage inventory and costs
• Monitor and ensure that company standard kitchen operating procedures are met
• Oversee and manage prep and 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 the Executive Chef/CDC
• Monitor receiving to ensure all product meets restaurant standards
• Schedule team and support senior culinary management in payroll duties
• Support Executive Chef and/or CDC with the inventory, purchasing, and receiving of products
• Manage inventory and costs set standards set forth by the Executive Chef
• Support staffing needs for BOH open positions; assist in the interviewing, selection, hiring and training of all BOH team members

Required Qualifications

• Minimum 2 years of experience as an Executive Sous Chef, Sous Chef, or equivalent role at a restaurant comparable in volume and level of cuisine
• Ability to run a high volume service, including but not limited to expediting
• Ability to independently complete monthly inventory and daily, weekly, and monthly ordering
• Ability to successfully train new 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 an Executive Sous Chef at a restaurant comparable in volume and level of cuisine
• Proven ability to support all administrative tasks relating to the back of house, including but not limited to financial reports, scheduling, facilities maintenance, inventory management, and Health Department checks
• Proven ability managing financial responsibilities of the restaurant, including but not limited to
  labor and COGS
• 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, 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.

Salary : $75,000 - $80,000