Required Years of Experience
3 years
Job Details
Located on the third floor of the iconic Bal Harbour Shops, Makoto is a contemporary Japanese restaurant from STARR Restaurants and acclaimed Chef Makoto Okuwa. Blending traditional Japanese techniques with modern flavors and exceptional ingredients, Makoto offers an elevated dining experience featuring pristine sushi, signature robata dishes, and innovative cuisine in a vibrant indoor-outdoor setting. Designed by internationally renowned designer India Mahdavi, the restaurant combines sophisticated design, warm hospitality, and culinary excellence to create one of South Florida's premier dining destinations.
Makoto is seeking a talented Chef De Partie who is passionate about Japanese cuisine and ready to grow their skills in a fast-paced, high-level kitchen.
This is an exciting opportunity to work with exceptional ingredients, learn alongside an experienced culinary team, and gain hands-on experience with Japanese techniques and preparations. The ideal candidate is hard-working, eager to learn, and a team player who thrives in a busy kitchen environment.
- 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!
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Familiar with Japanese cuisine along with classic cooking styles & preparations
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2-3 years experience as a CDP or line cook in a well-rated and/or Japanese-inspired restaurant
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Works well under pressure in a high-volume setting
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3+ Years Experience working a wok, tempura, or robata station is a BIG PLUS!
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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, Commuter Benefits, Potential Bonuses, Dining Discounts, Wellness Program
Required Skills
Ability to Learn Quickly
Passion for Japanese Cuisine
Team Collaboration
Ability to Grow Skills in a Fast Paced Kitchen
Adaptability in a Fast Paced Environment
Teamwork
Attention to Detail
Eagerness to Learn
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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.
