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Line Cook
Makoto
9700 Collins Ave, Miami Beach, FL, United States
Makoto hiring Line Cook in Bal Harbour, FL

Makoto hiring Line Cook in Bal Harbour, FL

MakotoMore Info

Full Time • Hourly (Based on Experience)
Expires: Aug 12, 2024

268 people viewed

Required Years of Experience

1 year


Job Details

Affiliated with STARR Restaurants, colorful and contemporary Makoto offers bright and spacious indoor and outdoor dining on the third floor of the luxury boutiques Bal Harbour Shops. Designed by international designer India Mahdavi, Makoto is the perfect fusion of a French Brasseire, a Japanese restaurant, and an American diner, all 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 Line Cooks with a love for Japanese cuisine. The ideal candidate will be hard-working, eager to learn, and a team player!

 

This position offers a comprehensive package including:

  • Competitive hourly rate
  • Commuter Benefit Program
  • Referral Bonus Programs
  • Medical, Dental, and Vision Benefits Coverage for Full-time Employees  
  • Dining discounts at over 25 affiliated STARR Restaurants
  • Opportunity for career advancement and professional growth
    - and more!

 Requirements: 

  • Familiar with Japanese cuisine along with classic cooking styles & preparations
  • 1-2 years experience as a line cook in a well-rated and/or Japanese-inspired restaurant
  • Works well under pressure in a high-volume setting
  • 1+ Year Experience working a wok, tempura, or robata station is a BIG PLUS
  • A culinary degree is a PLUS

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: Hourly (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Dining Discounts, Potential Bonuses


Required Skills

Advanced Knife Skills

Basic Knife Skills

Dough Making

Portioning

Fish Butchery

Fish Cookery

Food Safety Knowledge

Plating and Presentation

Frying

Grilling

Inventory Management

Meat Butchery

Meat Cookery

Sauce Making

Sauteing

Smoking

100 Covers Per Night

200 Covers Per Night

Vegan / Vegetarian Cooking

Prepping Ingredients

Vegetable Cookery

Wok Cooking

Woodfire Cooking

Read more



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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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