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Head Sushi Chef
Makoto
9700 Collins Ave, Miami Beach, FL, United States
Makoto hiring Head Sushi Chef in Hollywood, FL

Makoto hiring Head Sushi Chef in Hollywood, FL

MakotoMore Info

Full Time • Salary (Based on Experience)
Expired: Dec 21, 2020

Sorry, this job expired on Dec 21, 2020. Below are other jobs that may be of interest to you.

Required Years of Experience

4 years


Job Details
Renowned Japanese chef Makoto Okuwa is seeking a skilled Head Sushi Chef for his namesake restaurant
MAKOTO in Bal Harbour FL.

We are offering a very competitive salary, excellent medical benefits, 2 weeks paid vacation, and job stability during these unprecedented times in our industry.

Duties:
► Prepare, present and inspect all menu items in a timely manner and ensuring that the level of quality, portion control, and plate presentation are adhered to in a consistent fashion
► Train/Teach/Share skills with hourly sushi staff
► Multi-task well in fast-paced, restaurant with modern Japanese cuisine
► Ensure food safety procedures are executed according to policy and health/sanitation regulations
► Maintain fast, accurate service, positive guest relations, and ensure products are consistent with quality standards.

Qualifications:
► Must have at least 4 years of experience as a Sushi Chef with experience in all sushi preparations including sushi, sashimi and maki.
► Must have superior knife skills, creating exciting visual presentations for their food that are neat and clean with an eye for artistic balance.
► Must have prior experience managing and scheduling a hourly sushi staff of at least 5 sushi cooks
► Knowledge of all sushi related products and menu development.
► Ability to work a full-time schedule on your feet.
► The desire to interact with guests in a professional and courteous manner in our open kitchen.

Compensation Details

Very competitive compensation package, full benefits, 2 weeks paid vac., 401k, and much much more!


Required Skills

Pastillage Showpieces

Wok Cooking

Vegetable Cookery

Prepping Ingredients

Vegan / Vegetarian Cooking

200 Covers Per Night

100 Covers Per Night

Expediting

Sushi Making

Team Development and Training

Basic Knife Skills

Sauce Making

300+ Covers Per Night

Receiving

Ordering / Purchasing

Menu Development

Kitchen Management

Cleaning / Sanitation

Fish Cookery

Dressing Making

Read more


View Job Description

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Japanese

Upscale Casual, Restaurant Group

1 Employee RecommendationSee Details

Part of STARR Restaurants

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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