Career Opportunities with Momofuku


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Line Cook

Office: Ko

About Momofuku

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, Sydney, Toronto, Washington, DC, and Las Vegas (Noodle Bar, Ssam Bar, Ko, Ma Peche, Seiobo, Noodle Bar Toronto, Daisho, Shoto, Fuku, Fuku+, CCDC, Nishi, Las Vegas, Fuku Wall St),a bakery established by award-winning pastry chef Christina Tosi (Milk Bar), and a bar (Nikai). The restaurants have gained world-wide recognition for their innovative take on cuisine, while supporting local, sustainable and responsible farmers and food purveyors.

About Ko

Momofuku Ko opened in 2008. At Momofuku Ko (which means “son of”), guests are served a tasting menu along a kitchen counter. Executive Chef Sean Gray uses seasonal ingredients, and changes the menu frequently based on market availability. Ko has two Michelin stars, which it has maintained since 2009. In 2015, Ko was awarded three stars by the New York Times.

“...and then there’s the food, which Chang, already a multi-star chef, takes to another level.” —New York Magazine

Ideal candidates are warm, hospitable, yet professional and exacting while providing above and beyond service in line with Momofuku standards and values.  We are looking for well-presented, organized individuals who want to be part of a team that test limits.

We're a small, open kitchen restaurant and offer great opportunities for personal and career growth. At ko, guests are served a set multi-course tasting menu along a kitchen counter. Executive Chef Sean Gray uses seasonal ingredients, and changes the menu frequently based on market availability. Ko has two Michelin stars, which it has retained for seven years. You'll get to work with a dedicated and talented team with long-term experience at top NYC kitchens. 

Some things you'll be doing

  • Working with seasonal ingredients
  • Executing menu items from start to finish. this includes preparation of ingredients, butchery of proteins, cooking and plating of dishes. 
  • Honing your existing skills while learning new techniques and building your skill set as a line cook


  • 4-5 years of cooking experience
  • Desire to grow with our restaurant along with a desire to grow profesionally
  • Fine dining experience required
  • Michelin Starred experience preferred 
  • Uncomprimising work ethic
  • Meticulous attention to detail
  • Must have a stellar track record

Physical Demands 

  • The physical demands for this position are seeing, hearing, speaking, reaching, 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.

What's in it for you?

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.

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 protect

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