Required Years of Experience
4 years
Job Details
bright and spacious indoor and outdoor dining on the third floor of the luxury boutiques at Bal
Harbour Shops. Designed by international designer India Mahdavi, Makoto is the perfect fusion
of a French Brasserie, 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 skilled Sous Chef to join the hot kitchen with a progressive culinary background who has a fundamental understanding of the diversity, fine touches, bold flavors, and unique finesse of
Asian cuisine.
This position offers a comprehensive package including:
• A competitive base salary
• Quarterly bonus program
• Referral bonus programs
• Paid vacation and sick time
• Medical, dental, and vision benefits coverage
• Dining discounts at over 25 affiliated STARR Restaurants
• And more!
Desired Qualifications
• Leadership qualities, including the ability to inspire, teach, and coach restaurant employees
• 4+ years of kitchen leadership experience as a sous chef in high-volume, well-rated restaurants
• Ability to support the line during service while managing the transition from prep to service
• Excellent understanding of sushi, ramen, and other classic Asian and Japanese preparations
• A degree from a culinary-focused college or school (highly preferred)
• Experience with Japanese cuisine along with classic cooking styles and preparations
Makoto is an equal opportunity employer. All applicants will be considered for employment
without regard to race, color, religion, sex, sexual orientation, gender identity, national origin,
veteran status, or disability.
Compensation Details
Compensation: Salary (Based on Experience)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Dining Discounts, Wellness Program
Required Skills
Advanced Knife Skills
Culinary Creativity
Teamwork
Team Management
Adaptability to New Culinary Trends
Adaptability
Adaptability in a Fast Paced Environment
Strong Communication Skills
Read more
Gallery
Other jobs you might be interested in
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.
