Junior Sous

MOMOFUKU•New York, NY

18h•$26 - $28

About The Position

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 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.

Requirements

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

Nice To Haves

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

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