Line Cook

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.

About Momofuku Noodle Bar, Uptown Founded by Chef David Chang, Momofuku Noodle Bar first opened in New York City’s East Village in 2004. At this second location in The Shops at Columbus Circle, the menu includes ramen, buns, and a roster of dishes that change with the seasons. It also features a full bar.

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: $24.00 - $26.00 per hour

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 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 Back of House staff and Front of House staff

Maintaining cleanliness of any Back of House work areas, including and not limited to refrigeration, cooking equipment, and prep areas

Participate in deep cleaning of Back of House work areas, including and not limited to refrigeration, cooking equipment, and prep areas

Support other team members and foster a positive work environment

Required Qualifications Minimum 1 year of experience working in a culinary position or a Culinary Arts degree requiredA 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 pressureA 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 a Line Cook, Chef de Partie, or similar role in a high volume, upscale restaurant

Proven ability to successfully work each station

Ability to successfully train new Line Cooks on each stationA proven track record of dependability, a continuous focus on learning and development, and a history of consistently and successfully fulfilling all role responsibilities

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…