Required Years of Experience
2 years
Job Details
We’re looking for a hard-working and responsible person to take on one of the most important roles here at the restaurant, who is able to work in a team environment, taking direction and communicating effectively, who can work with a sense of urgency while staying organized.
The responsibilities include (but are not limited to):
-Washing dishes, glassware, flatware, pots and pans.
-Operating dishwasher and other cleaning equipment.
-Maintain cleanliness and organization of restaurant and kitchen work areas.
-Stocking and organizing equipment and supplies.
-Polishing dish and flatware.
-Maintaining safety of kitchen and service areas: sweeping and scrubbing floors, deep cleaning garbage cans, properly -sorting and bagging trash.
- Must be available to work Weekend and Nights.
- Ability to lift and carry boxes weighing up to 50 pounds for distances of up to 50 feet and to manipulate them from heights which may require the use of a footstool.
Must be clean, efficient, hard working, fast and have a positive attitude. Will perform other tasks when not dishwashing ie prepping, taking out trash etc. To apply, must have social security number and Identification. Apply in person @
Shota Omakase
50 South 3rd Street
Brooklyn NY 11249
Compensation Details
Compensation: Hourly ($17.00)
Benefits & Perks: Dining Discounts
Required Skills
Teamwork
Effective Communication
ability to take direction
Sense of Urgency
Organizational Skills
Physical Stamina
Attention to Detail
Positive Attitude
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OUR STORY
Chef-Owner: Cheng Lin & The Story of Shota
In the tender embrace of 1997, carrying memories of Fujian, China, I found myself stepping into the vibrant pulse of New York City. My culinary journey began at Hatsuhana, a revered Japanese sushi establishment, where I took my first steps as a sushi chef trainee. It was there that I began to understand the dance of the knife and the delicate art of sushi.
My path led me through the prestigious kitchens of Sushi Seki and Blue Ribbon, eventually bringing me to work alongside Chef Masa & Chef Kevin at ITO Tribeca. Each experience was a lesson, and each day a new verse in my ever-evolving journey with sushi.
In 1999, I stumbled upon a book that would shape my future—Shota No Sushi. It wasn’t just a comic; it was a reflection of my passion, a tale of dedication and an unrelenting desire to perfect an art. As I turned its pages, a thought took root in my heart: if I ever had a restaurant of my own, it would be named ‘Shota’.
Guided by the philosophy of “Never Forget the Original Intention”, I spent the next two decades honing my craft, learning, and growing. Today, that long-cherished dream has become a reality. Shota Omakase, nestled in the heart of Williamsburg, Brooklyn, is more than just a restaurant—it is a piece of my soul, a testament to a journey filled with love, perseverance, and an unwavering pursuit of excellence.
My heart finds solace in traditional Edomae-style sushi, where marination, curing, and aging bring out the soul of each ingredient. At the same time, I embrace modern innovation, allowing creativity to enhance tradition.
At Shota, our mission is simple: to source the finest, most premium ingredients and craft an unforgettable omakase experience.
And now, after just one year, we are deeply honored to be recognized with ONE MICHELIN STAR by the Michelin Guide.
Awards
2024
