Line Cook

MOMOFUKU•Los Angeles, CA

9d•$18 - $18•Onsite

About The Position

The Momofuku Line Cook works at the front lines of the kitchen, executing developing recipes and menu items set by the Chef and presenting dishes with precision and quality in accordance with Momofuku standards. The role requires mastering kitchen stations and maintaining cleanliness, food safety, and equipment safety. The position is with Majordōmo, a California restaurant by Momofuku inspired by the culinary landscape of Los Angeles. The role is full-time in Los Angeles, California. Compensation is listed as $18.42–$22.00 per hour, plus a 3% service charge. Momofuku offers competitive compensation and a benefits package that includes medical, dental, and vision coverage, a 401(k), paid time off, a flexible spending account, an employee assistance program, and dining discounts, with additional offerings after required waiting periods. The company also offers opportunities for personal and career development.

Requirements

At least 1 year of experience working in a culinary position or a Culinary Arts degree.
Positive and enthusiastic attitude, with a desire to learn, grow, and develop new skills.
General knife handling, food safety, and sanitation knowledge.
Excellent communication, organizational, and interpersonal skills.
Comfort working in a fast-paced, high-energy environment.
Ability to remain calm under pressure.
Passion for food, exceptional work ethic, and dedication.
Willingness to accept guidance positively and implement direction productively for oneself and the team.
Ability to work standing and walking for long periods.
Ability to follow recipes.

Nice To Haves

2 or more years of experience as a Line Cook, Chef de Partie, or in a similar role in a high-volume, upscale restaurant, with at least one year of consecutive tenure.
Proven ability to work successfully at each station.
Ability to train new Line Cooks successfully on each station.
Track record of dependability, continuous learning and development, and consistently fulfilling role responsibilities.

Responsibilities

Execute menu items from start to finish, including ingredient preparation, protein butchery, cooking, and plating.
Participate in preparing and developing new menu items.
Develop existing skills, learn new techniques, and build culinary skills.
Work collaboratively with Back of House and Front of House staff.
Maintain cleanliness in Back of House work areas, including refrigeration, cooking equipment, and prep areas.
Participate in deep cleaning Back of House work areas, including refrigeration, cooking equipment, and prep areas.
Support other team members and foster a positive work environment.