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 Apptit magazine, Momofuku has opened restaurants in the United States, Australia, and Canada. The restaurants have gained world-wide recognition for their innovative take on cuisine, while supporting sustainable and responsible farmers and food purveyors.
About Kwi and Peach Mart
Kwi is a restaurant from Momofuku and Executive Chef Eunjo "Jo" Park. the menu is a reflection of Chef Jo's fine-dining background, her time cooking in Korea, and her work with Momofuku Chef & Founder David Chang.
Peach Mart is a takeaway shop inspired by the quality and excitement of Asian convenience stores. Located on the fifth floor of The Shops & Restaurants at Hudson Yards, both Kwi and Peach Mart opened March 2019.
The Chef de Cuisine will carry out our company food service standards and values. S/he will manage, train, and mentor all BOH staff while overseeing day to day administrative duties including inventory and costs. The individual should possess a passion for food, the ability to lead, coach and train staff and a strong work ethic
Oversee and ensure that company standard operating procedures are met
Oversee and systemize all food production; responsible for managing 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
Ensure all food, paper, and cleaning supplies are accounted for and are with budget
Work alongside Human Resources to maintain appropriate staffing levels
Manage daily performance of all BOH 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 In partnership with the Executive Chef, interview, select and train all BOH new hires (dishwashers, cooks, chefs, etc.)
Oversee all schedule and payroll duties for BOH; ensure all labor goals are being met
Work with GM/Exec Chef to push restaurants financial and culinary growth of the property.
Work with Exec Chef and Directory of Culinary Operations to set yearly budgets and capital expenditures
Primary coordinator for all facility related repairs and maintenance
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
Promote safety and proper sanitation 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
Develop 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.
Work with Exec chef and Director of Culinary Operations to develop and change overall culinary concepts
Skills & Requirements
5+ years of BOH Management experience required
Experience in a high volume kitchen is required
Food Handler's Certification required
Must have thorough knowledge of techniques, methods and equipment used in preparing and cooking high quality food on a large scale required
Must have considerable knowledge of food service management, values, nutrition, menu planning, and food health hazards and all necessary precautionary measures
Adaptability to plan and modify menus to meet various requirements
Experience with all BOH administrative duties; scheduling, ordering, inventory and invoicing
Proven ability in teaching and mentoring kitchen employees
Exceptional communication and supervisory
Proficient in Microsoft Word and Excel
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
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.
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.
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.