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Line Cook
Makoto
9700 Collins Ave, Miami Beach, FL, United States
Line Cook at Makoto

Line Cook at Makoto

MakotoMore Info

Full Time • Hourly (Based on Experience)
Expires: Oct 7, 2019


Requirements

1 year


Job Details
Makoto, South Florida's top Japanese restaurant brought to you by award-winning restaurateur Stephen Starr and renowned chef Makoto Okuwa, is now seeking LINE COOKS to join the team!

We seek individuals with:
• 1+ years of Line Cook experience in a high-volume, ven restaurant;
• a passion for high-quality ingredients and exceptional service;
• prior experience cooking on a WOK - highly desired

If you are interested in being a part of one of the top restaurant groups in the country, and a structured and professional environment, reply to this ad with your resume OR stop by our restaurant any day this week between 4:00 - 6:00pm to complete an application in person! We are located at 9700 Collins Avenue inside the Bal Harbour Shops.

We look forward to meeting you!

About Makoto: Makoto Okuwa, a master of Edomae-style sushi, ushers Japanese cuisine into the 21st century with his eponymous eatery, located in the luxurious Bal Harbour Shops. In a sleek room whose understated elegance melds with the quiet sophistication of the cuisine, Makoto delivers a distinctly Japanese experience built around pristine raw fish, premium Japanese and Australian wagyu beef and soulful skewers cooked over a charcoal robata grill. Pair his impressive cooking with his Junmai Daiginjo private label sake, and you've got a good reason to smile.

Required Skills

Advanced Knife Handling

Fish Cookery

Grilling

Up to 200 covers a night

Up to 300 covers a night

Up to 50 covers a night

Wok Skills




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With over twenty years of experience, Chef Makoto Okuwa has developed his own take on Japanese cuisine, where traditional Edomae-Sushi meets innovative flair. Chef Makoto’s introduction to the intricacies of Japanese cooking, especially sushi, began in his hometown of Nagoya, Japan. At the age of 15, Makoto began an apprenticeship with Sushi Master Makoto Kumazaki; his study continued under the tutelage of legendary Sushi Master Chef Shinichi Takegasa. After ten years of training in Japan, Makoto moved to Washington, D.C. where he began to work closely with Iron Chef Morimoto and was soon asked to assume the Head Sushi Chef role at Morimoto New York and Morimoto Philadelphia. In 2005, he was recognized by the James Beard Foundation for outstanding contribution.

In 2007, Makoto received a New York Rising Star Chef award by StarChef.com. Following these accolades, he also made several appearances on the Food Network’s original “Iron Chef America” alongside his mentor Iron Chef Morimoto. In 2007, Makoto fulfilled a lifelong dream by opening up his own restaurant, Sashi Sushi + Sake Lounge in Manhattan Beach, California, where he remains a partner. Sashi quickly received top praise from Los Angeles Magazine and the L.A. Times. In 2009, Makoto was asked to appear on Iron Chef America as a competitor, allowing him to showcase his extraordinary culinary expertise.

At his new namesake restaurant in Bal Harbor, Makoto continues to evolve his style of crafting playful, exquisitely presented dishes which pay tribute to Japanese tradition. “I have a true respect for keeping with Japanese tradition, but also feel it’s important to add my own variation in order to appeal to a wide array of palates,” says Makoto. In his menu creations, he continues to draw inspiration from his colleagues, mentors, and Bal Harbor’s well-traveled, sophisticated clientele, in addition to the restaurant’s beautiful ambiance.

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