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

Makoto hiring Head Sushi Chef in Bal Harbour, FL

MakotoMore Info

Full Time • Salary (Based on Experience)
Expired: Jun 8, 2022

Sorry, this job expired on Jun 8, 2022. Below are other jobs that may be of interest to you.

Required Years of Experience

4 years

Job Details

Makoto, affiliated with STARR Restaurants, ushers Japanese cuisine into the 21st century. Our newly launched location on the 3rd floor at Bal Harbour Shops is a colorful and contemporary indoor and outdoor space curated by international designer India Mahdavi who was inspired by the idea of combining a French brasserie, Japanese restaurant, and an American diner under one roof.

Chef Makoto Okuwa, a master of Edomae-style sushi, continues to reshape tradition for a savvy audience eager for something new.

We are seeking a Head Sushi Chef to join our team who strives to lead and inspire others, is dedicated to their craft and has refined the art of Nigiri, Sashimi, and Sushi making.

We Offer: An opportunity for career advancement and professional growth. Competitive pay, quarterly bonus program, paid time off, dining discounts, comprehensive benefits coverage, commuter benefits, 401k options, and more!

The ideal candidates will have:

  • A minimum of 4 years of experience as a Sushi Chef with experience in all sushi preparations, including sushi, sashimi, and maki.
  • Superior knife skills with ability to create aesthetically pleasing presentations with artistic balance and consistency.
  • Strong knowledge of all sushi related products.
  • Strong communication skills with ability to interact with guests in a professional and courteous manner in an open kitchen.
  • Ability to stand for a 10 to 12 hour shift and to lift up to 50 pounds.

Makoto is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status.

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

Required Skills

Sushi Making

Sushi Knowledge


Knife Skills


Team Training

Food Safety Knowledge

Food Sanitation Knowledge

Read more

View Job Description

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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 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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