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Line Cook
Majordomo
1725 Naud Street, Los Angeles, CA
Majordomo hiring Line Cook in Los Angeles, CA

Majordomo hiring Line Cook in Los Angeles, CA

MajordomoMore Info

Full Time • Hourly (Based on Experience)
Expires: Dec 12, 2019


Requirements

1 year


Job Details

About 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 opened restaurants in the United States, Australia, and Canada. The restaurants have gained world-wide recognition for their innovative take on cuisine, while supporting sustainable and responsible farmers and food purveyors.

About Majordomo

Majordomo is a California restaurant from Momofuku inspired by the diverse culinary offerings of Los Angeles. It features a Chef’s counter, bar, private dining room, and heated patio with artwork by James Jean and David Choe.

The Majordomo 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 and, food and equipment safety knowledge.

Responsibilities

  • Executing menu items from start to finish. This including but not limited to preparation of ingredients, butchery of proteins, cooking and plating of menu items.
  • Working with seasonal ingredients
  • Participating in the preparation and development of new menu items
  • Honing 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

Skills & Requirements

  • At least 1 year of related experience required
  • General knife handling, food safety & sanitation knowledge
  • High volume restaurant experience required
  • Comfortable working in a fast paced and high energy environment
  • A passion for food, exceptional work ethic and dedication
  • Able to take constructive criticism, learn quickly and constantly improve

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.

What's in it for you?

We offer competitive pay and a comprehensive benefits package, including vision/dental/medical, and gym and commuter benefits, plus more after required wait periods. We encourage our employees to grow and learn, and offer many opportunities for personal and career development.


Compensation details

Comprehensive benefits package available



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Part of Momofuku Restaurants

Majordomo is a California restaurant from Momofuku inspired by the diverse culinary offerings of Los Angeles. It features a Chef’s counter, bar, private dining room, and heated patio with artwork by James Jean and David Choe.

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 opened restaurants in the United States, Australia, and Canada. The restaurants have gained world-wide recognition for their innovative take on cuisine, while supporting sustainable and responsible farmers and food purveyors.

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