Sushi Cook

We are looking for a Sushi Cook to join the re-opening of the famed Delano Miami Beach.

Set to open its doors in early 2026, Delano Miami Beach will fuse historic charm with contemporary luxury, reflecting a reimagined experience that pays homage to the original visionary concept. Comprising 171 rooms and distinct food and beverage concepts, the hotel will preserve its iconic walk-in pool and, in addition, unveil a new pool on an amenity deck, offering breathtaking views of the ocean. Delano Miami Beach will act as the brand’s flagship location, re-establishing Delano as a trailblazer in luxury lifestyle hospitality. Ennismore, in partnership with Cain International (the owners of Delano Miami Beach as well as partner in the Delano brand), are currently undertaking a significant renovation and redevelopment of the iconic Delano hotel.

JOB OVERVIEW:

Under the general guidance of the Chef de Cuisine, the Sushi Cook is responsible for the preparation, execution, and presentation of high-quality sushi and Japanese-inspired dishes within a refined, high-volume luxury environment. This role oversees the sushi station, ensuring exceptional product quality, food safety compliance, and consistent execution aligned with brand standards. The ideal candidate is disciplined, detail-oriented, and passionate about precision, artistry, and elevated guest experiences.

YOUR KEY RESPONSIBILITIES:

• Prepare sushi, sashimi, nigiri rolls, and specialty items with consistency and precision.
• Maintain mise en place and ensure station readiness for service
• Follow standardized recipes and presentation guidelines
• Monitor product freshness, quality, and proper storage.
• Execute orders in a timely manner while maintaining impeccable standards
• Own and manager the sushi station during service
• Coordinate with Sous Chef, and CDC on daily features and specials
• Support and train line cooks when assigned
• Communicate clearly with front of house regarding timing and special requests.
• Adhere to local health department regulations
• Maintain cleanliness and organization of work area at all times
• Ensure proper labeling, rotation, and temperature control of products
• Participate in inventory counts and waste control initiatives
• Assist with receiving and inspecting seafood deliveries
• Support cost control by minimizing waste and managing portion control
• Uphold company culinary standards and appearance guidelines.
• We recognize we are in the hospitality industry and that may require us to provide lateral service.
• We will on occasion call for each individual in the team to, on a routine basis perform various related tasks as needed in the spirit of providing exceptional guest service.