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Sous Chef
9700 Collins Ave, Miami Beach, FL, United States
Makoto hiring Sous Chef in Miami Beach, FL

Makoto hiring Sous Chef in Miami Beach, FL

MakotoMore Info

Full Time • Salary (Based on Experience)
Expired: Jun 4, 2021

Sorry, this job expired on Jun 4, 2021. Below are other jobs that may be of interest to you.

Required Years of Experience

2 years

Job Details

Makoto by Makoto Okuwa ushers in Japanese Cuisine for the 21st century clientele with his Edomae style sushi. The flawless execution of this culinary experience ranges from raw fish, to premium beef, and charcoal grilled skewers. We are seeking a skilled Sous Chef with a progressive culinary background that has fundamental understanding of the diversity, fine touches, bold flavors and unique finesse of Asian cuisine.

We offer:An opportunity to work with/learn from a motivated skilled team. Support to achieve career advancement and professional growth with over 30+ sister restaurants in our group, we have unique opportunities, all of which in major metropolitan cities. Additionally , a compensation package which is above market standards, including 2 weeks paid vacation, a comprehensive benefits coverage, 401k options, company dining privileges and more!

Qualified candidates will be:

  • Humble in their approach to learning and professional self-development
  • Passionate about using high-quality ingredients
  • Energetic and enthusiastic and possess strong communication and organizational skills

Qualified candidates will have:

  • Leadership qualities, including the ability to inspire, teach, and coach restaurant employees
  • 2+ years of kitchen leadership experience as a sous chef in high-volume, well-rated restaurants
  • Ability to support the line during service while managing transition from prep to service
  • Excellent understanding of sushi, ramen, and other classic Asian & Japanese preperations
  • An Associate's degree from a culinary focused university highly preferred
  • Experience with Japanese cuisine along with classic cooking styles & preparations

If you are a chef who has inspired their team and provided unique dining experiences through their interpretation of Asian cuisine -- We want to talk to you!

Compensation Details

Compensation: Salary (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Dining Discounts, Wellness Program, Competitive base Salary, Dining discounts, potential quarterly bonus, full benefits plan and paid vacation days.

Required Skills

Advanced Knife Skills

Menu Development

Recipe Development

Food Safety Knowledge

Safety Procedures Knowledge


Family Meal Preparation

Fish Butchery

Fish Cookery


Basic Knife Skills


Cleaning / Sanitation

Kitchen Management

Meat Butchery

Meat Cookery

Ordering / Purchasing



Vendor Management

Sauce Making


Servesafe Certified

Sous Vide

Sushi Making

200 Covers Per Night

Prepping Ingredients

Vegetable Cookery

Wok Cooking

Wood Fire Cooking

Read more

View Job Description

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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 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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