CDC

MOMOFUKU•Los Angeles, CA

6d•$95,000 - $110,000•Onsite

About The Position

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 Majordōmo Majordōmo is a California restaurant by Momofuku, inspired by the rich and diverse culinary landscape of Los Angeles. Our space features a chef’s counter, bar, private dining room, and a heated patio. We embrace the concept of a "majordomo"—a person who takes charge, makes arrangements, and is always in the know. Our team is dedicated to delivering an exceptional dining experience that celebrates vibrant flavors of LA. Alongside the Executive Chef, the Chef de Cuisine will carry out our company food service standards and values. S/he will manage, train, and mentor all BOH staff while overseeing day to day administrative duties including inventory and costs. The individual should possess a passion for food, the ability to lead, coach and train staff and a strong work ethic. 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.

Requirements

5+ years of BOH Management experience required
3+ years of management experience required
Experience in a high-volume kitchen is required
Food Handler’s Certification required
Must have thorough knowledge of techniques, methods and equipment used in preparing and cooking high quality food on a large scale
Must have considerable knowledge of food service management, nutrition, menu planning, and food health hazards including all necessary precautionary measures
Adaptability to plan and modify menus to meet various requirements
Experience with all BOH administrative duties; scheduling, ordering, inventory and invoicing
Proven ability in teaching and mentoring kitchen employees
Exceptional communication and supervisory skills
Ability to demonstrate quick thinking and adaptability in a constantly changing environment

Responsibilities

Fiscal and operations responsibility
Monitor and ensure that company standard operating procedures are met
Oversee and systemize all food production; responsible for the inventory and purchasing of products
Set and meet production goals and food costs for the restaurant
Assess performance and participate in all BOH hiring (dishwashers, cooks, chefs, etc.) in an effort to build and develop a team that continuously exceeds company standards and expectations
Oversee and manage the kitchen during both prep and service ensuring BOH operations are running up to par
Enforce and train food and equipment safety and sanitation amongst all staff
Manage all kitchen employees including training, coaching, scheduling and disciplining
Collaborate with the Executive Chef on recipes and menus development
Work closely with Sous Chefs in developing and excelling their leadership, mentoring, and technical skills