BOH Line Cook

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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.

About Majordōmo Majordōmo is a California restaurant by Momofuku, inspired by the rich and diverse culinary landscape of Los Angeles. Our space features a chef’s counter, bar, private dining room, and a heated patio. We embrace the concept of a “majordomo”—a person who takes charge, makes arrangements, and is always in the know. Our team is dedicated to delivering an exceptional dining experience that celebrates vibrant flavors of LA.

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.

COMPENSATION BAND: $20.00 - $22.00 plus 3% Service Charge

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.

• Execute menu items from start to finish. This includes but is not limited to preparation of ingredients, butchery of proteins, cooking and plating of menu items
• Participating in the preparation and development of new menu items
• Hone your existing skills while learning new techniques and building your skill set
• Working collaboratively with BOH staff and FOH staff
• Maintaining cleanliness of any BOH work areas, including and not limited to refrigeration, cooking equipment, and prep areas
• Participate in deep cleaning of BOH work areas, including and not limited to refrigeration, cooking equipment, and prep areas
• Support other team members and foster a positive work environment

• Execute menu items from start to finish. This includes but is not limited to preparation of ingredients, butchery of proteins, cooking and plating of menu items
• Participating in the preparation and development of new menu items
• Hone your existing skills while learning new techniques and building your skill set
• Working collaboratively with BOH staff and FOH staff
• Maintaining cleanliness of any BOH work areas, including and not limited to refrigeration, cooking equipment, and prep areas
• Participate in deep cleaning of BOH work areas, including and not limited to refrigeration, cooking equipment, and prep areas
• Support other team members and foster a positive work environment

• 2+ years of experience as a Line Cook, Chef de Partie, or similar role in a high volume, upscale restaurant, with minimum consecutive tenure of one year
• Proven ability to successfully work each station
• Ability to successfully train new Line Cooks on each station
• A proven track record of dependability, a continuous focus on learning and development, and a history of consistently and successfully fulfilling all role responsibilities.

• 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 accommodation.

The…