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About the Role
The Momofuku Line Cook will be at the front lines, carrying out new developing recipes and menu items as set by the Chef. You will be responsible for presenting new dishes with precision and quality that meet our Momofuku company standards. Tasked with mastering the stations, you will also be accountable for cleanliness, food and equipment safety knowledge.
Responsibilities
- Execute menu items from start to finish, including preparation of ingredients, butchery of proteins, cooking and plating of menu items.
- Participate in the preparation and development of new menu items.
- Hone existing skills while learning new techniques and building skill sets.
- Work collaboratively with Back of House and Front of House staff.
- Maintain cleanliness of Back of House work areas, including refrigeration, cooking equipment, and prep areas.
- Participate in deep cleaning of Back of House work areas.
- Support other team members and foster a positive work environment.
Requirements
- Minimum 1 year of experience working in a culinary position or a Culinary Arts degree required.
- 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 direction productively.
- Able to work in a standing/walking position for long periods of time.
- 2+ years of experience as a Line Cook, Chef de Partie, or similar role in a high-volume, upscale restaurant (Preferred).
- Proven ability to successfully work each station (Preferred).
- Ability to successfully train new Line Cooks on each station (Preferred).
- A proven track record of dependability, a continuous focus on learning and development, and a history of consistently and successfully fulfilling all role responsibilities (Preferred).
Skills
- Knife handling
- Food safety
- Sanitation
- Communication
- Organization
- Interpersonal skills
Location
- New York, NY
Work Type
- Full Time
Experience Level
- Entry
- 2+ years (Preferred)
Education Level
- Culinary Arts degree
Salary/Compensations
- $24.00 - $26.00 Hourly
Benefits
- Vision/dental/medical
- 401k
- Paid time off
- Flexible spending account
- Employee assistance program
- Dining discounts
About the Company
- 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.
- Kabawa and Bar Kabawa are projects from Chef Paul Carmichael and Momofuku.
- They are dedicated to celebrating Caribbean culture in the East Village and reflect Chef Paul’s culinary journey.
Equal Opportunity
- 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.