BOH Line Cook

MOMOFUKU•New York, NY

1d•Onsite

About The Position

Momofuku was founded by chef David Chang in 2004 with the opening of Momofuku Noodle Bar in New York City. It has restaurants in 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, dedicated to celebrating Caribbean culture in the East Village and reflecting Chef Paul’s culinary journey. The Momofuku Line Cook will be at the front lines, carrying out new developing recipes and menu items as set by the Chef. This role is responsible for presenting new dishes with precision and quality that meet Momofuku company standards. Tasked with mastering the stations, the Line Cook will also be accountable for cleanliness, food, and equipment safety knowledge.

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 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

Nice To Haves

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

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 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