Line Cook - KOSHU Club

Our Michelin-starred restaurant group is seeking an experienced Line Cook for our new 50-seat fine dining restaurant, KOSHU Club. 

KOSHU Club will be an elegant dining experience inspired by the classic Shōwa-era supper clubs of Japan. Led by MUJŌ’s Executive Chef J. Trent Harris and Chef de Cuisine Keith Miller, the menu bridges washoku (和食) and yōshoku (洋食) traditions with a contemporary sensibility.

We’re looking for a line cook that is responsible for supporting timely food service by preparing menu items, maintaining clean and organized workstations, executing kitchen systems, and communicating effectively with the team.

Experience matters, but so do attitude and sensibility. We value people who approach service as a craft: calm, aware, and exacting. Guest connections are essential here, but always professional, never performative. Our dining room is built on quiet confidence and respect for the guest’s experience.

If you take pride in craft, value discipline, and want to work in an environment built on respect and standards, we would like to talk to you.

Requirements

• Fine dining service experience preferred

• Positive Attitude

• Careful attention to detail

• A sense of urgency and strong communication skills

• Ability to work cleanly & efficiently

• Punctuality

• Energy, organization skills, and ambition

• Team-working skills

• Professional appearance with close attention to care and grooming

• Ability to communicate and work in English, additional languages beneficial

• Commitment to excellence

• Desire to learn

If you take pride in craft, value discipline, and want to work in an environment built on respect and standards, we would like to talk to you

Responsibilities

• Works under the direction of chefs to complete assigned daily tasks

• Follows prep and recipe lists precisely

• Follow directions accurately and efficiently.

• Oversees their designated station and holds responsibility for all items produced.

• Collaborates with BOH staff to ensure food quality and standards are met

• Uphold standards of cleanliness and operation of all equipment as set by management, as well as reporting any equipment malfunctions to management.

• Strive for self-improvement and enhance personal skills by incorporating feedback from the chefs

Benefits & Perks

Dining Discounts, Wellness Program, Pet Benefits, Shoes for Crews Discounts and many more! 

After one year of full time employment - Health, Dental, and Vision Insurance, Paid Time Off and 401k (Employer Match)

Physical Demands

• Required to bend, stretch, twist, climb and have a high level of mobility/flexibility in small spaces

• Required to stand and walk for extensive periods of time without breaks during busy times

• Required to be able to lift or move up to 50 pounds without assistance

"Passionately pursuing the perfect dining experience — one guest at a time"