Line Cook - OMAKAI sushi Coconut Grove

Line Cook

Location: Coconut Grove, FL

Employment Type: Full-Time (30-40 hours)

About OMAKAI

OMAKAI 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 Overview

We 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.

Responsibilities

Rice

• Wash, portion, cook, and season sushi rice to OMAKAI standards for every service

• Monitor temperature, texture, and quality throughout the shift so rice is consistent from the first ticket to the last

• Deliver warm, properly seasoned rice on every batch

• Start the next batch early when rice runs short mid-service rather than letting the line run dry

• Tell the kitchen manager when a batch is not up to standard instead of using it anyway

Appetizers

• Prepare and execute all hot and cold appetizer items to standard

• Maintain prep levels throughout service so the station never runs short

• Time appetizers to the flow of each table's experience

• Check every plate before it leaves the station and pull anything that falls below standard