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 New York, Los Angeles, and Las Vegas as well as Momofuku Goods, a line of restaurant-grade products for home cooks. **About Momofuku Noodle Bars, Uptown and East Village** Founded by Chef David Chang, Momofuku Noodle Bar first opened in New York City’s East Village in 2004. It serves ramen and a roster of dishes that change with the seasons.At this second location in The Shops at Columbus Circle, the menu includes ramen, buns, and a roster of dishes that change with the seasons. It also features a full bar. **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. The **Sous Chef** will assist in managing the line and ensuring the flow of service is efficient and smooth. The Chef will have the opportunity to create and have input on new menu creations. A key responsibility will be mentoring coaching and training staff (line cooks, prep cooks, diswashers) **THIS IS A PIPELINE ROLE TO BUILD OUR BENCH** **Responsibilities** ● With support of senior culinary management, 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 ● Support and manage prep for service; ensure all prep items and recipes are made to standard ● Monitor and ensure that company standard kitchen operating procedures are met ● Oversee 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 senior culinary management ● Monitor receiving to ensure all product meets restaurant standards ● Work with the Executive Chef and culinary management team on menu creations and daily specials ● Support Executive Chef and/or CDC with the inventory, purchasing, and receiving of products ● Support staffing needs for back of the house open positions; assist in monitoring candidates trailing and training of all back of house team members **Required Qualifications** ● Minimum one year of experience as an Junior Sous Chef, Sous Chef, or equivalent role at a restaurant comparable in volume and level of cuisine ● Ability to independently complete monthly inventory and daily, weekly, and monthly ordering ● Ability to successfully train new hourly 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 Sous Chef at a restaurant comparable in volume and level of cuisine ● Ability to successfully tra…