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

Makoto hiring Pastry Cook in Bal Harbour, FL

MakotoMore Info

Full Time • Hourly (Based on Experience)
Expired: May 21, 2024

Sorry, this job expired on May 21, 2024. Below are other jobs that may be of interest to you.

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, 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 a PASTRY COOK who is eager to learn and passionate about all things desserts!

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!
 
Desired candidates will have:
  • 1 year of experience as a Pastry Cook or Chef in a well-rated restaurant - preferred
  • Well-rounded pastry experience including plating, assembling, tempering chocolate, baking cakes, making ice cream, etc.
  • Experience working in an Asian inspired concepts or with Asian ingredients-is a plus
  • Ability to work from prep to service seamlessly
  • Culinary degree in Baking and/or Pastry Arts – preferred
  • Full-time availability, including days & weekends
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, Commuter Benefits, Dining Discounts, Wellness Program, Potential Bonuses


Required Skills

Cake Making

Chocolate Work

Ice Cream / Sorbet Making

Pastry Commissary Knowledge

Plating and Presentation

Pastry Making

Petits Fours Making

Viennoiserie 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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