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 Send daily service reports, reservations logs, and hr related processes such as trail paperwork, worker’s comp, and accident reports 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 BOH open positions; assist in monitoring candidates trailing and training of all BOH 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.

JOB SUMMARY : To oversee and manage the seamless running of the kitchen departments in support to the culinary chef team; by providing a highly efficient and effective service while ensuring that all financial and statutory requirements are met, and supporting the delivery of outstanding customer service. Management of line staff to include interviewing, hiring, training, scheduling, promoting, performance evaluations, disciplining, and termination. ESSENTIAL JOB FUNCTIONS : Management and oversight of recruiting, hiring, training, scheduling, supervision of employees and overall performance and development in conjunction with culinary chef team. Appraising employee’s overall productivity and efficiency for recommendations for promotions, performance evaluations, disciplining and / or terminations. Maintains standards of quality and service and station of which he / she is responsible for and adhered to by employees. Responsible for the production and have knowledge and competency in menu items. Assists in overseeing kitchen inventory, purchasing and food cost. To assist in the creation and preparation of food items according to the standard recipes, with flair, creativity and quality standards that ZUMA’s high standards and expectations. To assist in controlling food costs and minimize waste of all food items. To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage. Being the Example at all times that the staff witnesses, and knowing that a much greater response from the staff is achieved by leading the way and not directing the way. Instill a culture of pride and ownership. To maximize employee morale and productivity. To assist and train line staff in the preparation of all Zuma dishes and provide performance feedback. ensure the restaurant’s operational budgets are strictly adhered to, all costs are controlled and any expenditure approved. become familiar with and work in any section of the kitchen when necessary or as requested by the Executive Sous Chef, Head Chef and / or Executive Chef. To ensure work stations are cleaned down at the end of a meal period and food is stored away in the appropriate manner To ensure the proper handling and storage of all food items according to health and safety To ensure kitchen and food preparation areas are left clean and sanitized when unattended maintain good working relationships with colleagues and all other departments and liaison with Human Resources and the Executive Chef with staff or colleague issues To abide by all federal, state and local labor, health and safety laws have a complete understanding of the restaurant's policy relating to Fire, Hygiene and Safety; including staff training and adherence by all. have a complete understanding of the restaurant’s employee handbook and adhere to the regulations contained within it. develop an open culture of communication, both formal and informal and encourage employee involvement.

Who are we hiring? The Sous Chef is responsible for the day-to-day culinary operation such as inventory, kitchen staff management and food preparation. The Sous Chef is responsible for helping to direct and oversee all aspects of the kitchen operation. The Sous Chef will assist in coordinating activities and functions and will provide functional assistance in conjunction with other heads in the Food and Beverage department, especially in the absence of Executive Chef. This position reports to the Executive Chef. What will you do? Collaborates to design and implement menu planning for the teams being mindful of creativity and food allergies. Partner with the Executive Chef to lead all kitchen staff responsible for the daily preparation of all food production to ensure that methods of cooking, garnishing, and portion-sizing are as prescribed by standard recipes Partner with Executive Chef to find efficiencies with food presentation; collaborate on menu writing, monthly inventories, pricing, requisitioning, and issuing for food production Responsible for the cleaning and sanitation process within the kitchen and surrounding back of the house areas; maintain and enforce sanitation laws and safety standards with individuals entering kitchen area. Partner with the Procurement team to research, source, and negotiate qualified suppliers for the purchasing of equipment, materials, supplies, goods, and / or services that meet the quantity and quality expectations of the Company Ensure consistency in the preparation of all food items according to recipes and standards. Maintain and enhance the food products through creative menu development and presentation. What do you need to succeed? Minimum 5 years of prior supervisory experience in a large volume culinary or catering operation with multiple outlets required. Experience with menu design, planning, culinary instruction, and presentation. Experience in managing cross functional teams and building relationships Successful track record of measuring improvements in customer satisfaction and loyalty Excellent verbal & written communication, strong interpersonal / customer service skills, organizational and time management skills required Ideally, you’ll also have : Bi-lingual in Spanish is preferred Demonstrates integrity, tact, diplomacy and a commitment to company values, and principles while ensuring the upmost consistency Able to work under pressure and meet deadlines, while managing multiple tasks. SUPERVISION : Junior Sous Chef team Hourly Cooks SPECIAL REQUIREMENTS OF THE JOB : Frequent lifting and carrying of up to 30 pounds Occasional kneeling, pushing, pulling, and lifting required Constant standing and walking throughout shift Must be able to work a flexible schedule inclusive of am shifts, pm shifts, weekends, and holidays required. Certified in (SNDH) Southern Nevada Department of Health regulatory standards. Why is MSG for me? Sphere Entertainment Co. is a premier live entertainment and media company. The Company includes Sphere, a next-generation entertainment medium that will redefine the future of entertainment. The first Sphere venue is currently under construction in Las Vegas and is expected to open in fall 2023. In addition, the Company includes MSG Networks, which operates two regional sports and entertainment networks, MSG Network and MSG Sportsnet, as well as a companion streaming service, MSG GO, delivering a wide range of live sports content and other programming. More information is available at www.sphereentertainmentco.com. We focus on Career Development and Invest in YOU At MSG, we recognize the importance of upskilling employees’ talents and strengths so they can drive their careers forward. We are proud to offer a robust set of tools and resources to help employees understand their interests and purpose, harness their talents and obtain the skills they need to reach the next step in their careers. Growth and longevity for our employees are top priorities here. We value diversity and are looking for extraordinary employees of all backgrounds At MSG we value diversity and are looking for extraordinary employees of all backgrounds! MSG is an Equal Opportunity Employer and provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, gender, sexual orientation, gender identity or expression, sexual and reproductive health choices, national origin, citizenship, age, genetic information, disability, or veteran status. In addition to federal law requirements, MSG complies with all applicable state and local laws governing nondiscrimination in all locations. #LI-DW1

The Role The Sushi Cook reports to the Corporate Chef. The Sushi Cook is responsible for overseeing quality of seafood products as well as inspecting all supplies, equipment and work areas to ensure company standards. The Sushi Cook creates and develops unique food offerings that provide our guests with a variety of selections of top quality cuisine that represent the SUSHISAMBA brand. The Rewards : As a Sushi Cook we don’t just give you a job you love, we like to reward you for all your commitment and dedication at work, these benefits include : Paid time off for full time employees 50% Discount on food for up to 4 people to use in SUSHISAMBA® restaurants Meals on Duty Job Training Excellent internal growth opportunities Health, Dental and Vision Insurance to Full Time Employees Flexible Schedules Refer-a-friend’ cash incentive scheme The Requirements : As a Sushi Cook, we would love you to have : At least 3 years of Japanese cuisine experience Solid knowledge of all seafood product as well as food and be able to skillfully apply culinary techniques Exerting up to 30 pounds of force occasionally, and / or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move object Must be able to work independently and as part of a team. Must possess a high level of maturity, dependability, and punctuality The Restaurant : SUSHISAMBA celebrates the culture and cuisine of Japan, Brazil and Peru. The menus are a mix of new and signature dishes with an emphasis on bold flavors, the finest ingredients and artful presentations. SUSHISAMBA additionally has oversees locations in Las Vegas, London, Dubai and Doha.

Sous Chef Responsibilities & Duties Reports to : Executive Chef Executive Chef Summary / Objective Responsible for assisting the Executive Chef with daily kitchen activities and overall quality of foods produced while maintaining a high standard of cleanliness, sanitary and safe work environment. Essential Functions FOOD QUALITY The Chef will provide "excellent quality" and presentation" of all food to the guests. The demonstration, preparation, and execution of each menu item and the item specifications and presentation will be agreed upon. In maintaining the standard of "excellent quality," the Chef is responsible for ongoing training and communicating these standards to the staff. SERVICE Proper guest service requires that the food is produced on a timely basis and that the servers are well educated regarding the menu. It is the Chef's responsibility to participate in service education through : Daily line-ups; Quarterly menu meetings; and New server training programs It is also the Chef's responsibility to train the kitchen staff to produce meals promptly. The goal is to execute all tickets in twenty minutes or less. FINANCIAL OBJECTIVES The Chef must meet the financial targets while achieving the food quality and service objectives. Suppose there are structural reasons that the financial goals cannot be met without sacrificing food quality of service. In that case, it is the Chef's responsibility to identify the problems and promptly bring them to the Executive Chef's attention. FACILITY MAINTENANCE Maintain a high level of cleanliness in the kitchen facilities. The Chef is responsible for supervising the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in, and downstairs prep area. The Chef should make the appropriate assignments for his staff. Work Environment This job is usually performed indoors, in a controlled environment, and experiences a moderate noise level in the work environment. This job has intermittent levels of high stress. Physical Demands An employee must meet the physical demands described here to perform the essential functions of this job successfully. While performing the duties of this job, the employee is regularly required to talk or hear. The employee is required to stand; walk; sit; use hands to finger, handle, or feel depending on the situation, reach with hands and arms; and stoop, kneel, or crouch. The employee must occasionally lift and / or move up to 50 pounds. Specific vision abilities required by this job include close vision and distance vision. Position Type / Expected Hours of Work This is a full-time position. The employee is expected to work alternating schedules, including nights, weekends, and holidays. Required Education, Experience, and Qualifications Degree in Culinary Arts Food Safety / Manager Certification Customer / Client Focus Expertise in food product, presentation, quality, and preparation, along with menu concept and design. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports, purchase orders, menus, and correspondence. Ability to communicate to groups of customers or employees of the organization. Ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent. Ability to solve practical problems and deal with various concrete variables in situations where only limited standardization exists. Ability to interpret various instructions furnished in written, oral, diagram, or schedule form. Excellent record of kitchen and staff management. Understanding of various cooking methods, ingredients, equipment, and procedures. Ability to spot and resolve problems efficiently. Strong Organizational Skills. Capable of delegating multiple tasks. Communication and leadership skills. Time Management Skills. Working knowledge of various computer software programs (MS Office, restaurant management software, POS) Supervisory Responsibility The Sous Chef has assigned duties, station and procedures which are monitored by Executive Chef Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. In addition, duties, responsibilities, and activities may change at any time with or without notice. V&E provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.