Independent Contractor Ramen Chef Jobs (NOW HIRING)

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 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 development

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.

Pay Scale Metrics

Momofuku Sous Chefs employed in our New York City operations function within a pay band of seventy-two thousand to eighty-seven five hundred thousand dollars ($72,000-$87,000) annually. The metrics for each individual pay is as follows: If a candidate meets all of the Required Qualifications, he/she/they are considered qualified for the position and eligible to receive a rate of seventy-two ($72,000). For each Preferred Qualification the candidate meets, he/she/they are eligible for an additional three thousand dollars per year.