Junior Sous Chef Job Vacancy at Majordomo (1725 Naud Street, Los Angeles, CA 90012)

Vacancy : Junior Sous Chef
Company Name : Majordomo
Company Location : 1725 Naud Street, Los Angeles, CA 90012

Job Description

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 United States and Canada as well as a line of restaurant-grade products for home cooks.
About Majordomo
Majordomo is a California restaurant from Momofuku inspired by the diverse culinary offerings of Los Angeles. It features a Chef’s counter, bar, private dining room, and heated patio with artwork by James Jean and David Choe.
The Jr Sous Chef will assist in managing the line and ensuring the flow of service is efficient and smooth. The JR Sous will have the opportunity to learn skills sets such as mentoring staff and additional technical skills along with creating new dishes with the Chefs. A key responsibility will be learning and refining his/her own mentoring style, understanding and enforcing 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.
Under the supervision and guidance of the Executive Chef & Sous Chef, the Jr Sous Chef will be responsible for the following:
Monitor and ensure that standard kitchen operating procedures are met
Supervise all kitchen employees, assisting management in the training, mentoring, and disciplining of staff
Support and manage prep for service
Oversee the line during service while monitoring cooks’ progress and flow of service
Working with the Executive Chef and Sous Chefs on menu creations and daily specials
Support staffing needs for BOH open positions
Send daily service reports, reservations logs, and hr related processes such as trail paperwork, worker’s comp, and accident reports.
Manage inventory and costs with the Finance department
Skills & Requirements
3+ years of related (high volume) experience required
Experience with back of house administrative and managerial duties a must
Proficient in Microsoft Word and Excel
Proven ability in teaching and mentoring kitchen employees
Exceptional communication and supervisory skills
Physical Demands
The physical demands for this position are seeing, hearing, speaking, reaching, lifting up to 50 pounds, sitting, standing, for 5 to 10 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 pro

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