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Established by chef and founder David Chang in 2004 with the opening of Momofuku Noodle Bar, Momofuku has grown to include restaurants in New York City, Washington D.C., Sydney, Toronto, Las Vegas, and Los Angeles; a casual chicken spot (Fuku); and a bakery (Milk Bar), established by award-winning pastry chef Christina Tosi. The restaurants have gained world-wide recognition for their innovative take on cuisine, while supporting local, sustainable and responsible farmers and food purveyors.
Momofuku Noodle Bar opened in August of 2004 in the East Village and is the first Momofuku restaurant. It serves ramen and a roster of dishes that change with the seasons. Momofukus pork buns originated here and guests may reserve ahead of time the fried chicken large format meal (reservations online only). The restaurant also serves slushies and dessert items from Milk Bar.
The 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.
The Prep Cook is an individual who assists the BOH staff in preparing food, maintains a safe and clean food environment and takes on other culinary tasks as delegated. The ideal Momofuku Prep Cook candidate is focused, driven, detail oriented and comfortable working in a kitchen environment.
Apply through the link below:
Line Cooks
Prep Cooks
We offer competitive pay and a comprehensive benefits package, including vision/dental/medical, and gym and commuter discounts, plus more after required wait periods. We encourage our employees to grow and learn, and offer many opportunities for personal and career development.
