Line Cook

Momofuku; New York (NY); On-site; USD 10,000 - 60,000; Full time

Job summary

Join a dynamic culinary team at an innovative restaurant known for its contemporary Asian-American cuisine. As a Line Cook, you will play a crucial role in executing and developing new recipes, ensuring each dish meets the high standards of this celebrated establishment. With a commitment to fostering a positive work environment, you'll collaborate with both back-of-house and front-of-house staff while honing your culinary skills. This position offers competitive hourly pay and a comprehensive benefits package, making it an excellent opportunity for growth in your culinary career. If you have a passion for food and a desire to learn, this is the perfect place for you to thrive.

Benefits

Vision insurance

Dental insurance

Medical insurance

401k

Paid time off

Flexible spending account

Employee assistance program

Dining discounts

Qualifications

• 1+ year of experience in a culinary position or Culinary Arts degree required.
• Excellent communication and organizational skills are essential.

Responsibilities

• Execute menu items from start to finish, including preparation and cooking.
• Maintain cleanliness of BOH work areas and support team members.

Skills

Culinary skills

Knife handling

Food safety & sanitation knowledge

Communication skills

Organizational skills

Interpersonal skills

Ability to work under pressure

Positive attitude

Education

Culinary Arts degree

Job description

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 New York, Los Angeles, and Las Vegas as well as Momofuku Goods, a line of restaurant-grade products for home cooks.

About Kabawa

Kabawa and Bar Kabawa are the forthcoming 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.

Anticipated start date for this position is January 3rd, 2025.

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.
• Participate in the preparation and development of new menu items.
• Hone your existing skills while learning new techniques and building your skill set.
• Work collaboratively with BOH staff and FOH staff.
• Maintain cleanliness of any BOH work areas, including but not limited to refrigeration, cooking equipment, and prep areas.
• Participate in deep cleaning of BOH work areas, including but 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 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 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 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.

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.

Preferred

ServSafe Food Handlers