• Managers
• Guest Services
• Bartenders
• Servers (minimum 2 years experience)
  
• Server Assistants
• Pastry Chefs
  
• Aburi Sushi Chefs
  

Required Experience, Skills, and Abilities:

• 3+ years of experience in a sushi chef role
• Experience with Aburi-style cuisine and ability to train junior Sushi Chefs about Aburi-style cuisine
• A genuine passion for sushi and Japanese cuisine
• Solid understanding and extensive experience in traditional sushi
• Ability to adapt to Miku’s Aburi Sushi technique and style
• Expert of shari (sushi rice) and sushi-su (sushi vinegar) – must be able to attain consistency in texture, shape and temperature.
• A comprehensive knowledge of fish variety used in sushi (white fish, red fish, and hikari blue fish including 
aji, sanma and iwashi)
• Netagiri – Must be able to filet/prepare all varieties of fish for sashimi including shellfish, crustaceans and of the cuttlefish variety
• Knowledge of fish/seafood quality control including storage, care, wash, refrigeration techniques
• Have an exceptional eye for zekkei – Japanese culinary design and presentation, color and shape balance (mori-technique), highly skilled in garnishing
• Expert of Japanese base flavors: miso (aka, shiro), soy (light, dark, white), dashi broth (ichiban, niban)
• Language requirements: Basic English, fluent Japanese (read, write, speak)
• Must be available to work lunch, dinner and split shifts, and be able to work weekends and statutory holidays

• Aburi Kitchen Chefs
  

Required Experience, Skills, and Abilities

• 3+ years of experience, working in a high-volume kitchen
• Experience with Aburi-style cuisine and ability to train junior Kitchen Chefs about Aburi-style cuisine
• A passion for Japanese and Asian culinary art and flavours
• Expert of Japanese ingredients and base flavors: miso (aka, shiro, saikyo), soy (light, dark, shiro jyoyu), dashi broth (ichiban: konbu dashi, niban: katsuo dashi), Tsuyu base (ten-tsuyu, men-tsuyu, nimono)
• An understanding of the flavor, texture and presentation of Japanese noodles (udon, so-men, soba, ramen, harusame)
• Ability to recreate dishes following house recipes with precision leveling to house standards of taste, texture, temperature and presentation
• Experience working with traditional tempura technique (batter development, deep-fry technique)
• Inventory and order control experience; quality management of produce, meats and seafood
• Must have the ability to estimate and prepare portions according to daily projected head count
• Have an exceptional eye for zekkei - Japanese culinary design and presentation, color and shape balance, garnishing
• Knowledge of molecular gastronomy techniques an asset
• Ability to properly butcher meats, poultry, and fish. Ikejime is a plus.
• Language requirements: Basic English, fluent Japanese (read, write, speak)
• Must be available to work lunch, dinner and split shifts, and be able to work weekends and statutory holidays

How to Apply for Restaurant Positions

We’re looking forward to hearing from the wide range of talents and personalities. Please submit the following requirements to teamvancouver(at)mikurestaurant(dot)com. Please include the title of the position you are applying for in the subject line. Incomplete submissions will not be reviewed.

a) Cover Letter
b) Resume
c) Please answer the following questions in a Word document attachment or in the body of your e-mail:

1) Why the food and beverage/hospitality industry for you?
2) What dreams and goals motivate you?
3) Who do you strive to be like?

Interviews

Only submissions with true passion, commitment, desire, and ningenmi will receive the opportunity to meet key players of the team. Most interviews will be scheduled between 3:30pm to 5:00pm on weekdays.