There’s a bustling sushi counter behind which a team of chefs churn out maki and man the robata grill, while a phalanx of servers circles the room. Sushi and sashimi lead the menu along with hot Japanese dishes and plenty of robata. Start off with Roka London’s signature yellowtail sashimi with yuzu truffle dressing or the tuna tartare made with oscietra caviar. Then move on to grilled seafood from the robata, such as charcoal-grilled scallop skewers, snapper, salmon teriyaki, black cod marinated in yuzu miso and grilled tiger prawns. There are also meat dishes from the grill, from spicy tobanjan-glazed baby back ribs to lamb cutlets with Korean spices.
• Position Available: Line cook
• Location: Training in Miami
• Duration: 12 months
• Start Date: All year
• Stipend: $14 hour pre-tax
• Hours: 40 hours / week
• Requirements: English speaking candidate preferred.
• Benefits: Meal