Line Cooks - $18 - $23 + benefits - Uchiko Miami Beach

Uchiko is a sophisticated and innovative restaurant concept that is the natural offspring of the renowned Uchi, crafted by James Beard Award-winning Chef Tyson Cole. Known for its distinctive approach to Japanese cuisine, Uchiko uniquely blends traditional flavors with a contemporary twist, incorporating smoky and charred elements alongside the fresh, clean tastes that have made Uchi a celebrated name. This blend of innovation and tradition offers guests an unforgettable culinary experience that is both bold and deeply rooted in Japanese culture. The establishment is part of Hai Hospitality, an exciting and rapidly growing multi-concept restaurant group headquartered in Austin, Texas. Hai Hospitality operates a range of acclaimed dining venues across multiple cities, including Austin, Houston, Dallas, Denver, Miami, Los Angeles, and Scottsdale. Their concepts, such as Uchi, Uchiko, Uchiba, and Loro, have garnered widespread recognition for their commitment to quality, creativity, and exceptional service. Working at Uchiko means joining a team within a vibrant hospitality group that highly values inclusivity, growth, and employee development. They offer a competitive hourly wage ranging from $18 to $23, depending on experience, complemented by a comprehensive benefits package. Employees are supported through medical, dental, vision, and accident insurance options, as well as pet insurance. There’s also a robust employee assistance program focusing on mental health, matching 401k retirement plans, and continuing education reimbursements for professional development in fields such as sommelier, cicerone, and sake expertise. Uchiko emphasizes a culture of promotion from within and fosters skill enhancement with programs like knife reimbursement and sharpening. The team also benefits from unique employee experiences including cultural ambassador trips to other locations to learn and teach, an inclusive specials tasting process, daily family meals, dining discounts, and monthly dining stipends. The role available at Uchiko is designed for individuals who thrive in fast-paced, high-pressure culinary environments and are passionate about excellent service and authentic food preparation. Candidates must demonstrate physical stamina, effective communication, and safety compliance, as well as the ability to work in team settings in hot and cold environments. Responsibilities include handling kitchen equipment safely, maintaining an organized workspace, lifting and moving items up to 50 pounds, adapting seating arrangements for optimum service, and responding quickly to guest needs. Uchiko seeks team members who maintain a professional appearance and follow hygiene standards, understand instructions from leadership clearly, and embrace the dynamic flow of a busy kitchen and serving environment. This opportunity is ideal for motivated individuals looking to grow within a respected hospitality group that values its people and community as much as its culinary excellence. Uchiko and Hai Hospitality promote a richly diverse and inclusive workplace where every employee can contribute meaningfully and develop a rewarding career in the hospitality industry.

• Must be able to communicate effectively with guests and other employees
• detect and identify safety issues and comply with safety guidelines and standards
• lift and carry trays, dishes, equipment, and goods up to 50 lbs, stock inventory and perform restocking duties
• ability to stand and walk for extended periods
• bend, stoop and reach to access various areas and items
• ability to work in a fast paced, high pressure environment
• ability to work in a variety of temperatures, both hot and cold
• lift, push, or pull objects such as tables and chairs to reconfigure seating arrangements
• ability to use kitchen equipment safely and efficiently, such as ovens, grills, and knives
• keep a near and organized workspace, including proper storage of supplies and cleaning of surfaces
• move quickly and efficiently to respond to customer needs
• ability to work in close proximity to coworkers in a crowded kitchen or serving area
• tolerate exposure to potential allergens and food odors
• maintain a professional and hygienic appearance, including proper uniform and personal grooming
• understand directives and communicate effectively with leadership and coworkers
• reasonable accommodations may be made to enable qualified individuals with a disability to perform the essential functions