Junior Sous Chef

Junior Sous Chef

Momofuku Noodle Bar opened in August of 2004 in the East Village and is the first Momofuku restaurant. It serves ramen, buns, and a roster of dishes that change with the seasons.

Job Description

Under the supervision and guidance of the Executive Chef and culinary management team, the Jr Sous Chef will be responsible for the following:

• 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, reservations logs, and hr related processes such as trail paperwork, worker's comp, and accident reports
• Manage inventory and costs

Qualifications

• Minimum 2 years 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

Momofuku Noodle Bar is hiring for a Junior Sous Chef Position in East Village, New York City. Base pay starts at $26/hr.