Sous Chef

Momofuku; Los Angeles (CA); On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

Vision insurance

Dental insurance

Medical insurance

401(k)

Paid time off

Flexible spending account

Employee assistance program

Dining discounts

Career development opportunities

Job summary

Momofuku Los Angeles is seeking a Sous Chef to help manage the line and ensure smooth service. The role offers opportunity to contribute to new menu concepts and to mentor line cooks, prep cooks, and dishwashers.

You will oversee kitchen operations, train staff, maintain food safety standards, assist in inventory, purchasing, and back-of-house staffing. The position rewards dedicated professionals with competitive compensation and a comprehensive benefits package.

Qualifications

• Minimum one year of experience as Junior Sous Chef, Sous Chef, or equivalent in a high-volume restaurant.
• Ability to train new hourly staff on each station and maintain standards.
• Strong communication and organizational skills; energetic and proactive.

Responsibilities

• Monitor and ensure standard kitchen procedures are met.
• Supervise culinary team, training and mentoring staff.
• Oversee service flow and monitor cooks’ progress.
• Support prep for service and ensure recipes meet standards.
• Train on food safety and sanitation; maintain equipment.
• Report facility issues to culinary management; assist inventory and purchasing.
• Assist staffing and training of back-of-house team.

Skills

Team leadership

Communication

Knife skills

Food safety

Calm under pressure

Physical stamina

Education

Relevant culinary degree or equivalent

Tools

Inventory management

Scheduling and staffing

Job description

About 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 New York, Los Angeles, and Las Vegas, as well as Momofuku Goods, a line of restaurant-grade products for home cooks.

About Momofuku Los Angeles Locations

• Majordômo – a California restaurant inspired by the diverse culinary landscape of Los Angeles, featuring a chef’s counter, bar, private dining room, and heated patio.
• Super Peach by Momofuku – a new restaurant in the Westfield Century City Mall, a fast‑paced concept built for high volume and bold flavor.

Why Momofuku?

We value our team members and offer competitive compensation and a comprehensive benefits package, including vision, dental, medical, 401k, paid time off, flexible spending account, employee assistance program, dining discounts, and opportunities for personal and career development.

Position Overview

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 and will mentor, coach, and train staff including line cooks, prep cooks, and dishwashers.

Responsibilities

• Monitor and ensure that standard kitchen operating procedures are met.
• Supervise all culinary team members, assisting management in training, mentoring, and disciplining staff.
• Oversee service, monitoring cooks’ progress and flow.
• Support and manage prep for service; ensure all prep items and recipes are made to standard.
• Enforce and train food and equipment safety and sanitation among all team members.
• Ensure kitchen equipment is maintained and functions properly; report any facility 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 inventory, purchasing, and receiving of products.
• Support staffing needs for back‑of‑house open positions; assist in monitoring candidates 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.
• Positive and enthusiastic attitude, desire to learn, grow, and develop new skills.
• General knife handling, food safety, and sanitation knowledge.
• Excellent communication, organizational, and interpersonal skills.
• Comfortable working in a fast‑paced and high‑energy environment.
• Ability to remain calm under pressure.
• Passion for food, exceptional work ethic, and dedication.
• Willingness to accept guidance in a positive manner and implement the direction productively.
• Ability to work in a standing/walking position for long periods of time.

Preferred Qualifications

• 2+ years of experience as a Sous Chef at a restaurant comparable in volume and level of cuisine.
• Ability to successfully train new Sous Chefs on all role responsibilities.
• Proven ability to run a high volume service, including expediting.
• Proven ability to support all administrative tasks relating to the back‑of‑house, including facilities maintenance, inventory management, and Health Department checks.
• Proven track record of dependability and continuous focus on learning and development.

Physical Demands

The physical demands for this position include seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing for 4 to 8 hours, bending, and moving intermittently during working hours. These requirements may be accomplished with or without reasonable accommodations.

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 any other protected status.