OMAKAI hand roll bar Downtown - Counter Chef

About OMAKAI Hand Roll Bar

OMAKAI Hand Roll Bar is a counter concept 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 hand rolls at an accessible price, and we are growing across South Florida and expanding to other cities nationally with our full-service restaurant and hand roll bar concepts. Every seat is at the counter, where guests watch our chefs and servers work together. We hold ourselves to a five-star hotel standard in a casual counter setting, which means the details matter more here than 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 seeking Counter Sushi Chefs for our hand roll counter. Guests sit directly in front of you for the length of their meal. We require at least one year of restaurant experience or a strong willingness to learn. Being comfortable talking with guests while you work matters here as much as your knife work and hand roll making skills do.

The seat owns three things. First, station prep and mise en place. Every ingredient is prepped and the counter station is stocked, labeled, and organized before service, then replenished throughout. Second, hand roll execution. Every roll is built to OMAKAI Hand Roll Bar standards on composition and portioning, then handed across at its best so the nori stays crispy and the temperature, look, and quality hold. Third, counter hospitality. You explain hand rolls and ingredients, answer questions, and make the counter an interactive, welcoming experience rather than a window guests watch through.

We weigh experience, customer service level, knife work, and speed. We are looking for chefs who genuinely enjoy the craft and the counter, who want to work in full view of guests and talk them through what they are eating, who keep prep ahead of the rush instead of catching up during it, and who hold both roll quality and conversation when every seat is full.

Responsibilities

Station Prep and Mise en Place

• Prep and maintain every ingredient the counter needs for service

• Have the counter station fully stocked, labeled, and organized before service begins

• Replenish prep throughout service so the station never runs short mid shift

• Keep fish and all product at proper temperature and follow every handling and storage step

• Flag product that is past its window or a labeling error immediately

Hand Roll Execution