Momofuku Ko opened in 2008. Ko is guided by the Japanese kaiseki tradition as well as seasonality, the innovation of our mentors and peers, food memories, and the breadth of cuisine available in the melting pot of New York City. Ko has two Michelin stars, which it has maintained since 2009. In 2015, Ko was awarded three stars by the New York Times.
Ko Bar, which opened in 2018, serves an evolving a la carte menu and an expansive beverage program.
The Momofuku Polisher will be professional and exacting when executing sidework in line with Momofuku standards and values. We are looking for detail-oriented, organized individuals who can balance efficiency and meticulousness. The ideal candidate will understand that the whole is greater than the sum of its parts, and wants to get a foot in the hospitality door.

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.

● 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