Line Cook

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 Super Peach by Momofuku

Part of the larger Momofuku family, Super Peach is an approachable, fast-paced concept built for high volume and bold flavor. Super Peach offers the opportunity to join a growing team focused on sharp execution, great hospitality, and creating a high-energy dining experience from the ground up.

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.

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.

Compensation: $26.00 - 28.00 base rate, plus tipsResponsibilities

• 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 Back of House staff and Front of House staff

• Maintaining cleanliness of any Back of House work areas, including and not limited to refrigeration, cooking equipment, and prep areas

• Participate in deep cleaning of Back of House 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.

• A positive and enthusiastic attitude, as well as a desire to learn, grow, and develop new skills