OMAKASE SERVER

Kumiko Room by Yoshi Kousaka is seeking experienced Omakase Servers to join our opening team.

With more than four decades devoted to Edomae sushi in New York, Chef Yoshihiko Kousaka has stood at the forefront of Japanese fine dining. His approach is rooted in seasonality, exceptional ingredients, precise technique, and a deep understanding of temperature, timing, and balance.

His distinguished career includes eleven consecutive Michelin-starred years at Jewel Bako from 2005 to 2015, followed by Michelin recognition at his celebrated Greenwich Village restaurant, KOSAKA, from 2019 through 2024.

Kumiko Room by Yoshi Kousaka represents an intimate expression of Chef Kousaka’s vision—bringing together the meticulous art of omakase, the understated beauty and precision of Japanese craftsmanship, and the warmth of genuine hospitality.

Named for the traditional Japanese woodworking craft of kumiko, in which individual pieces interlock to form something greater than any single element, Kumiko Room approaches the dining experience in much the same way. Cuisine, craftsmanship, space, and service work together in harmony, with each detail considered and intentional.

We are looking for hospitality professionals who understand that service at this level extends far beyond the mechanics of serving food.

Our Servers must have the awareness to read the dining room, anticipate a guest’s needs without interrupting their experience, communicate seamlessly with the Chef and beverage team, and execute synchronized service with precision and grace.

We believe the finest hospitality is felt rather than announced. It cannot be entirely scripted. It comes from observation, empathy, humility, genuine care, and an understanding of when to engage and when to simply allow the experience to unfold.

As an Omakase Server at Kumiko Room, you will play an essential role in bringing that philosophy to life.

• Deliver warm, polished, and highly personalized hospitality throughout the guest experience.
• Read the dining room and anticipate guest needs with awareness, discretion, and care.
• Execute synchronized service with precision, grace, and an acute awareness of timing.
• Develop comprehensive knowledge of Chef Kousaka’s omakase menu, Japanese ingredients, seasonal products, and culinary techniques.
• Clearly and accurately communicate menu details and each course to guests.
• Maintain a strong understanding of allergies, dietary restrictions, aversions, and guest preferences, communicating all relevant information immediately to the Chef and management team.
• Work closely with the Chef and culinary team to maintain the intended pacing and rhythm of the omakase experience.
• Collaborate seamlessly with the sommelier and beverage team throughout service
• Maintain impeccable table settings, dining room presentation, side stations, and overall service readiness.
• Recognize returning guests and thoughtfully maintain relevant guest preferences to create increasingly personalized experiences.
• Observe non-verbal guest cues and make appropriate adjustments without unnecessary interruption.
• Remain composed, gracious, and solutions-oriented when handling special requests or unexpected situations.
• Participate fully in pre-service preparation, opening and closing responsibilities, and team meetings.
• Support fellow team members and contribute to a respectful, collaborative FOH and BOH culture.
• Take ownership of the dining room and uphold Kumiko Room’s standards throughout every stage of service.
• Continuously develop knowledge and contribute to the growth and refinement of the guest experience.

• Minimum 3 years of direct omakase serving experience required.
• Strong knowledge of sushi, Japanese cuisine, and traditional omakase service.
• Previous experience in a high-end Japanese restaurant or comparable fine dining environment.
• Strong understanding of Omakase service, pacing, and elevated FOH standards.
• Working basic knowledge of sake, wine, and proper beverage service.
• Excellent communication and interpersonal skills.
• Exceptional attention to detail and dining room awareness.
• Ability to confidently discuss ingredients, preparation, and menu details with guests.
• Ability to anticipate guest needs while maintaining discretion and appropriate boundaries.
• Ability to remain calm, polished, and professional during demanding service periods.
• Strong communication and collaboration skills between FOH, BOH, and beverage teams.
• Genuine passion for hospitality and dedication to creating memorable guest experiences.

• Extensive experience in Omakase or Michelin-recognized restaurants.
• Knowledge of Japanese ingredients, sushi, sake, and wine.
• Experience with luxury or highly personalized guest service.
• Experience opening a new restaurant.
• Familiarity with reservation and POS systems.
• Open availability, including evenings, weekends, and holidays.

At Kumiko Room, precision does not mean rigidity.

We value hospitality professionals who understand that exceptional service requires both discipline and intuition—knowing the standards thoroughly enough to execute them naturally.

Every detail matters: the placement of a glass, the timing of a course, the recognition of a returning guest, the adjustment made before a guest needs to ask.

We seek team members who take pride in their craft, support one another, communicate openly, and understand that no individual element creates an extraordinary dining experience on its own.

Like the craft of kumiko, the experience becomes complete when every element works together.

• Hourly wage + tips
• Full-time schedule
• Opportunity to join the opening team of an intimate, chef-driven omakase concept
• Collaborative and supportive working environment
• Opportunity to work alongside highly experienced Japanese culinary and hospitality professionals
• Continued education in Japanese cuisine, sake, wine, and fine dining service
• Opportunity to contribute to and help shape the service culture of a new restaurant
• Growth opportunities within a growing restaurant group