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Momofuku Noodle Bar Uptown hiring Line Cook in New York, NY

Momofuku Noodle Bar UptownMore Info

Full Time • Hourly ($24.00 - $26.00)
Expired: Jun 28, 2024

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Required Years of Experience

1 year


Job Details

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 and, food and equipment safety knowledge.

Compensation Band: $24 - $26 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 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

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.


Compensation Details

Compensation: Hourly ($24.00 - $26.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts, Wellness Program


Required Skills

Menu execution

Ingredient Preparation

Protein Butchery

Cooking

Plating

Menu Development

Knife Handling

Food Safety

Sanitation

Communication

Organization

Interpersonal Skills

Working in a Fast Paced Environment

Remaining Calm Under Pressure

Dedication

Ability to Work Collaboratively

Training

Physical Stamina

Attention to Detail

Read more


View Job Description

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Asian, Noodles, New American

Casual Dining, Upscale Casual

Part of Momofuku Restaurants

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.

Founded by Chef David Chang, Momofuku Noodle Bar first opened in New York City’s East Village in 2004. Noodle Bar serves noodles, buns, and a rotating selection of dishes that change with the seasons. For the second location in New York City, Executive Chef Tony Kim developed a new menu to translate the DNA of the original Noodle Bar Uptown. Noodle Bar is located on the third floor of The Shops at Columbus Circle and opened in November of 2018. It features a full bar, and serves both lunch and dinner.

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