Momofuku Noodle Bar opened in August of 2004 in the East Village and is the first Momofuku restaurant. It serves ramen, buns, and a roster of dishes that change with the seasons.

All Externs will work alongside Momofuku’s Cooks to learn every aspect of the kitchen. Our restaurants vary in concepts and so do our kitchens, offering unique experiences and development to each Extern. Externs will not only experience an extensive kitchen but execute passed plates, a la carte offerings, chef specials and evolving and seasonal menu items. Momofuku partners with a number of culinary schools across the country to offer required externships to students, though it is not a requirement to currently be enrolled in culinary school. The ideal candidate has a passion for culinary arts and a drive to grow and develop within the hospitality industry.

● 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
Preferred Qualifications
● 1+ years of experience in a similar role role at a moderate to high volume restaurant, or Culinary Arts degree
● A proven track record of dependability, a continuous focus on learning and development, and a history of
consistently and successfully fulfilling all role responsibilities