Culinary Lead & Executive Chef

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.

As Executive Chef, this person will lead the culinary management team in training and mentoring all BOH team members. This individual works alongside the line to ensure smooth prep and service. They maintain the budget and costs of the BOH while creating quarterly and annual budgets. The individual possesses a passion for food, the ability to lead, coach and a strong work ethic. Key responsibilities include mentoring, training, and coaching team members.

Compensation Band: $100,000 - $120,000 annually

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

Executive Chef 

• Oversee and ensure that standard kitchen operating procedures are met
• Manage all culinary team members, assisting management in the training, mentoring, and disciplining of staff
• Oversee service, monitoring team members’ progress and flow of service
• Consistently R&D menu creations and daily specials, inviting collaboration from the Culinary Development Manager, and culinary management team
• Ensure food cost goals for restaurant are met by utilizing company systems and procedures
• Collaborate HR to set appropriate staffing pars, including but not limited to seasonal hiring
• Follow all company set recruitment SOPs to ensure optimum candidate experience
• Send daily service reports, reservations logs, and HR related processes such as trail paperwork, worker’s comp, and accident reports
• Process all orders through Compeat and complete relevant invoices in a timely manner
• Monitor and ensure that company standard kitchen operating procedures are met
• Oversee and manage restaurant culinary leadership team, as well as line and prep 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 the Director of Facilities 
• Approve all expenditures for all facility related repairs and maintenance
• Monitor receiving to ensure all product meets restaurant standards
• Schedule team and support payroll duties
• Manage inventory, purchasing, and receiving of products
• Manage inventory and costs; analyze P&Ls and financial reports to find trends and inefficiencies
• Manage staffing needs for BOH open positions; spearhead interviewing, selection, hiring and training of all BOH team members
• Drive the development and evolution of the overall culinary identity of the restaurant

Mentorship

• Provide broader mentorship current Executive Chef responsibilities at Momofuku Ko.
• Establish, with other restaurant chefs, their explicit goals and objectives for the relationship
• Take the initiative in the relationship, but allows the mentee to take responsibility for their growth, development, and career planning
• Commit to fostering the relationship for the specified period of time
• Commit to meeting with mentee on a regular basis (not normally during the mentee's work time; no less than one hour per month)
• Provide frank, honest, and constructive feedback
• Provide encouragement and assists the mentee in identifying professional development activities
• Travel to mentee’s restaurant for in person and on the job development and growth mentorship. At times, may also have mentee to travel to Momofuku Ko. 
• Motivate mentee on culinary creativity and restaurant ownership, how to think about food.

Required Qualifications

• Minimum 5 years of experience as a Executive Chef, Chef de Cuisine or equivalent role at a restaurant comparable in volume and level of cuisine
• Ability to run a high volume service, including but not limited to expediting