Executive Chef - Momofuku

About Momofuku

Established by chef and founder David Chang in 2004 with the opening of Momofuku Noodle Bar, Momofuku has grown to include restaurants in New York City, Sydney, Toronto, Washington, DC, and Las Vegas (Noodle Bar, Ssäm Bar, Ko, Má Pêche, Seiobo, Noodle Bar Toronto, Daisho, Shoto, Fuku, Fuku+, CCDC, Nishi, Las Vegas, Fuku Wall St),a bakery established by award-winning pastry chef Christina Tosi (Milk Bar), and a bar (Nikai). The restaurants have gained world-wide recognition for their innovative take on cuisine, while supporting local, sustainable and responsible farmers and food purveyors.

The Executive Chef will support and lead the CDC and Sous Chefs in training and mentoring all BOH staff. S/he will work alongside and support the line to ensure smooth prep and service. The Chef will work on maintain budget and costs of the BOH as well as creating quarterly and annual budgets. This individual should possess a passion for food, the ability to lead, mentor and train BOH staff and a strong work ethic. Experience in high-volume kitchen required.

 Responsibilities

 ADMINISTRATIVE

•  Responsible for the execution and development of all company SOP
•  Directly responsible for managing and and systemizing all food production; Oversee inventory and purchasing of products
•  Ensure food cost goals for restaurant are met by utilizing company systems and procedures
•  Oversee all ordering duties for food, paper, and cleaning supplies
•  Establish budget for all food, paper, and cleaning supplies; ensure all are accounted for and are with budget
•  Work with Human Resources to establish appropriate staffing pars; Oversee interviews, selection, hiring of all BOH team members  
•  Work with Human Resources to establish a talent pipeline through succession planning
•  Manage daily performance of all BOH management and team members to build and develop a team that exceeds company standards and expectations
•  Manage all BOH employees including hiring, firing, training, coaching, scheduling and disciplining
•  Interview, select and train all BOH Management
•  In partnership with the Director of Culinary Operations, establish appropriate labor budgets to drive efficiency while maintaining standards of execution
•  In partnership with Directory of Culinary Operations, set annual budgets and capital expenditures
•  Approve all expenditures for all facility related repairs and maintenance
•  Analyze real time sales data and food cost to make tactical decisions affecting near term profitability
•  Analyze periodic Operating Statements for strategic planning to drive long term profitability and assessment of financial health of the restaurant

 KITCHEN

•  Oversee and manage the kitchen during prep and service ensuring that service runs smoothly
•  Handle all guest concerns and suggestions pertaining to the kitchen and food
•  Ensure safety and proper sanitation procedures amongst all staff.
•  Ensure that all staff and managers are trained and follow department of health protocols.
•  Ensure all managers are certified with the department of health
•  Oversee kitchen/building facilities to insure safety and functional operations ranging from culinary equipment to building infrastructure
•  Utilize judgment to drive the development of innovative ideas, recipes and menus for the restaurant
•  Responsible for the development of the Sous Chefs in leadership, training, and technical skills
•  Responsible for identifying and developing talent with in BOH staff to promote and develop talent with-in.
•  In partnership with the Director of Culinary Operations and Owner, drive the development and evolution of the overall culinary identity of the restaurant  

Skills & Requirements

•  7+ years’ managerial experience in a high-volume restaurant required
•  Experience with back of house administrative and managerial duties a must
•  Knowledgeable of techniques, methods, tools, and equipment used in preparing and cooking high quality food on a large scale
•  Proven ability in teaching and mentoring kitchen employees
•  Exceptional communication and supervisory skills
•  Food Handler’s Certification required
•  Proficient in Microsoft Word and Excel
•  Ability to demonstrate quick thinking and adaptability in a constantly changing environment
•  Have interpersonal skills to deal effectively with all business contacts
•  Work varied shifts, including weekends and holidays
•  Able to effectively communicate in both written and oral forms
•  Opening experience not required but a plus
•  Experience with cost and labor management software a plus

Physical Demands

•  The 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.

What's in it for you?

We offer competitive pay and a comprehensive benefits package, including vision/dental/medical, and gym and commuter discounts, plus more after required wait periods. We encourage our employees to grow and learn, and offer many opportunities for personal and career development.