Line Cook
- Compensation
- Not disclosed
- Location
- Los Angeles, CA 90012
- Work setup
- Not specified
- Seniority
- Not specified
- Employment
- Not specified
- Experience
- 1+ years
- Category
- Hospitality
- Posted
Must have
- 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
- 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
- Able to follow recipes
Nice to have
- 2+ years of experience as a Line Cook, Chef de Partie, or similar role in a high volume, upscale restaurant, with minimum consecutive tenure of one year
- 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.
Full description
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 Majordōmo
Majordōmo is a California restaurant by Momofuku, inspired by the rich and diverse culinary landscape of Los Angeles. Our space features a chef’s counter, bar, private dining room, and a heated patio. We embrace the concept of a "majordomo"—a person who takes charge, makes arrangements, and is always in the know. Our team is dedicated to delivering an exceptional dining experience that celebrates vibrant flavors of LA.
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.
COMPENSATION BAND: $18.42 - $22.00 plus 3% Service Charge
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 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