Line Cook - OMAKAI sushi Coconut Grove

Line CookLocation: Coconut Grove, FLEmployment Type: Full-Time (30-40 hours)About OMAKAIOMAKAI is a traditional sushi restaurant with one aim: to be known for blowing people's minds. Everything we do rests on three guarantees: warm rice for contrast, crispy nori for texture, and kind service. Every guest, every visit.We serve high-quality traditional sushi at an accessible price, and we are growing across South Florida and expanding to other cities nationally with our full-service restaurants and hand roll bars. We aim to hold ourselves to a five-star hotel standard in a casual dining room, which means the details matter here more than they do in most restaurants.We treat every guest with genuine kindness and focus heavily on execution. Our team runs on accountability, reliability, and doing what we say we will do.Position OverviewWe are looking for a Line Cook to join our kitchen and learn the foundation station. No previous kitchen experience is required and we will train you, so this is a strong first step for someone who wants a career in a sushi kitchen. Japanese restaurant experience is a plus but not required.This seat owns four things: sushi rice, appetizers, desserts, and takeout assembly. You cook and hold rice to standard for every service, execute all hot and cold appetizers and desserts on time, and pack takeout orders accurately in coordination with the rest of the line and the hostess stand. It is the foundation of everything the kitchen sends out, which is why rice quality, timing, and takeout accuracy matter as much here as they do at any station. Line Cooks at OMAKAI have a direct path to our sushi chef positions. We are looking for someone who is hungry to learn, reliable, genuinely kind, and brings high standards to the station.ResponsibilitiesRiceWash, portion, cook, and season sushi rice to OMAKAI standards for every serviceMonitor temperature, texture, and quality throughout the shift so rice is consistent from the first ticket to the lastDeliver warm, properly seasoned rice on every batchStart the next batch early when rice runs short mid-service rather than letting the line run dryTell the kitchen manager when a batch is not up to standard instead of using it anywayAppetizersPrepare and execute all hot and cold appetizer items to standardMaintain prep levels throughout service so the station never runs shortTime appetizers to the flow of each table's experienceCheck every plate before it leaves the station and pull anything that falls below standardDessertsPrepare and plate all dessert items to standardHave desserts prepped and stocked ahead of serviceHold quality and presentation throughout the shiftKeep dessert components labeled, dated, and rotatedTakeout AssemblyAssemble and pack all takeout orders accurately and efficientlyCoordinate with the builder and hostess seats so every handoff to a guest or delivery driver is timely and completeCheck each order against the ticket before it is sealedPack orders neatly so food arrives the way it left the kitchenKeep the station clean and the tickets moving when takeout orders stack upEvery ShiftFollow our recipe books and standard operating procedures exactly, on every item, every shiftComplete opening, running, and closing side work, including cleaning your station at the end of each meal period and storing food properlyMinimize waste of food and kitchen suppliesSupport inventory and ordering accuracy, including checking that deliveries match what was orderedHandle food safely and follow all company, federal, state, and local health and safety requirementsSupport teammates and other stations, including the dishwasher, without being askedQualificationsNo previous kitchen experience required, we will train youSafeServe, allergy compliance, and sexual harassment prevention certifications required, and all can be obtained during training. We cover the cost of the sexual harassment prevention certificateAble to learn and memorize the recipes and menu items for this station in detail, including ingredients, preparation, and presentationComfortable following a recipe and a process exactly, every timeAble to maintain both quality and speed through a rushCommunicates well with teammates and management, especially during a rushAvailable for nights and weekendsReliable transportation to and from the restaurantMust be legally authorized to work in the United StatesWorking ConditionsIndoor kitchen environment in a restaurant that handles fish, seafood, vegetables, fruits, wheat products, rice, dry seaweed, sauces, and many other food and beverage productsCandidates with food allergies must inform management during the application processNoise levels vary depending on how busy the restaurant isThe kitchen is an enclosed space with a single dispatch window looking out over the dining floorStanding for long periods, with some bending and kneeling to reach items such as plates, knives, sauces, and dry goodsWork around hot equipment, knives, and raw seafood, including cold and wet productModerate lifting, up to 50 poundsManeuvering between tabletops, kitchen equipment, and cornersCharacteristics We ValueHungry to learn, and you take feedback as a way to get betterReliable, and your station is prepped and ready before service startsConsistent, with rice, plating, and packing that hold up ticket after ticketOrganized, and you keep the foundation station calm when apps, desserts, and takeout all hit at onceDetail-oriented, and you check an order against the ticket before it is sealedGenuinely kind, and you support a teammate or the dishwasher without being askedHonest, and you say when something is off instead of sending it outTeam first, and you understand that what leaves your station shapes every guest's experienceCore ValuesYou understand that rice, appetizers, and packing shape every guest's experience. You support the dishwasher or a teammate without being asked.Be Reliable. You cook and hold sushi rice to standard all shift, and you prep appetizers and desserts before service.Blowing Minds. You deliver warm, properly seasoned rice on every batch, plate appetizers and desserts to standard, and pack takeout orders accurately and neatly.Make It Happen. When rice or a prep item runs short mid-service, you start the next batch early and coordinate with the line rather than letting the station run dry.No Drama. You stay cool, calm, and organized even when appetizers, desserts, and takeout all hit at once. Gossip has no place at OMAKAI, and the best idea wins no matter who it comes from.Build Trust. You tell the kitchen manager when a rice batch or a prep item is not up to standard instead of using it anyway.This May Not Be the Right Fit IfYou think this is just basic prep and does not affect the rest of the kitchenYou treat rice, appetizers, and packing as unimportantYou are not driven to hit consistency or timingYou do not want to own station readiness before service startsYou would use a batch or a prep item that is not up to standard rather than flag itYou bring negativity, gossip, or dark energy into the kitchenCompensation & Benefits$18 to $19 per hour, depending on experienceA direct path to our sushi chef positions50% meal discount while working25% meal discount when dining with us as a guest on your own time