Sous Chef

MG JV LLC; Los Angeles (CA); Presencial; USD 65 000 - 90 000; Tempo integral

Vantagens oferecidas por esta oferta de emprego

Vision/Dental/Medical

401k

Paid time off

Dining discounts

Resumo da oferta

Majordōmo, a California restaurant by Momofuku, seeks a dedicated Sous Chef to help manage the line, mentor staff, and contribute to new menu ideas. With senior culinary management support, you will ensure standard kitchen procedures and smooth service flow in a fast-paced environment.

You will supervise line cooks, assist in training, and help maintain inventory, purchasing, and staff coverage. The role emphasizes leadership, food safety, and collaboration with the Executive Chef and culinary

Qualificações

• Minimum one year of experience as a Junior Sous Chef or Sous Chef in a high-volume kitchen.
• Ability to train new hourly culinary team members on each station.
• Strong communication, organizational, and interpersonal skills.
• Ability to stay calm under pressure in a fast-paced environment.

Responsabilidades

• Supervise culinary team members and mentor staff under senior management.
• Oversee service flow and monitor cooks’ progress and line execution.
• Maintain daily reports, logs, and HR-related paperwork.
• Assist with inventory, purchasing, and receiving of products.
• Support staffing needs and training of Back of House team.

Conhecimentos

Sous Chef

Inventory management

Staff training

Food safety

Communication

Descrição da oferta de emprego

MomofukuMomofuku 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 MajordōmoMajordōmo 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.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, training and disciplining staff (line cooks, prep cooks, etc.)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.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 Send daily service reports, reservations logs, and HR related processes such as trail paperwork, worker’s comp, and accident reports 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 House open positions; assist in monitoring candidates trailing and training of all Back of House team membersRequired 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 timePreferred Qualifications 2+ years of experience as an 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 but not limited to expediting Proven ability to support all administrative tasks relating to the back of house, including but not limited to facilities maintenance, inventory management, and Health Department checks A proven track record of dependability and a continuous focus on learning and developmentPhysical DemandsThe physical demands for this position are 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 physical requirements may be accomplished with or without reasonable accommodations.The duties of this position may change from time to time. Momofuku reserves the right to add or delete duties and responsibilities at the discretion of Momofuku or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.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 other protected status.