Come Work at the Best Restaurant in Indy
We’re building something special on Mass Ave. We need people who care about the craft, respect the ingredients, and want to be part of a team that actually likes showing up to work.
Why KIRU Is Different
Most restaurant jobs feel like a grind. We get it — we’ve worked those jobs too. KIRU was built to be the place we always wished existed: a kitchen that respects your time, invests in your growth, pays you what you’re worth, and feeds you real food every single shift. We didn’t open a restaurant to burn people out. We opened one to prove that a great place to eat can also be a great place to work.
The Benefits Are Real
Not bullet points on a job listing that disappear after orientation. These are things our team actually gets, starting day one.
Free Shift Meals
Every shift. Full menu access. Not leftover scraps — actual dishes from the line. If you work here, you eat here. The chef insists.
Competitive Pay + Tips
Above-market base pay for every position. Full tip pool for FOH. BOH gets a cut too — because the food doesn't make itself.
Health & Dental
Full health, dental, and vision coverage for all full-time team members. We want you healthy. Healthy people make better sushi.
Paid Time Off
Two weeks PTO from day one, plus paid holidays. Take a vacation. Go somewhere. Come back with a new dish idea.
Sake & Culinary Education
Monthly tastings, knife skills workshops, guest chef sessions, and WSET/SSA certification sponsorship. We invest in your craft.
Travel Stipend
Annual $1,000 travel stipend for culinary exploration. Go eat somewhere amazing. Bring back what you learn. That's how KIRU was born.
No Doubles, Real Schedules
We don't do back-to-back doubles. Schedules posted two weeks ahead. Your time outside this kitchen is yours.
Team Dinners
Monthly team dinners at other restaurants around Indy — on us. We believe in supporting the local scene and eating together.
Growth Path
Clear advancement tracks for every role. We promote from within first. Every sous chef started as a prep cook somewhere.
The Culture
“I’ve worked in six kitchens. This is the first one where I actually want to stay. The pay is fair, the food is free, and the chef treats you like a person — not a line item. Plus, they paid for my sake certification. Where else does that?”
— Current team member
92%
Team retention rate
4.9★
Glassdoor rating
$0
Cost for your shift meal
Who We’re Looking For
Sushi Chef (Itamae)
Full-time2+ years behind a sushi bar. You know your way around a yanagiba, you understand rice, and you care about the details that most people don't notice. We'll teach you the rest.
Line Cook
Full-timeFast hands, clean station, good attitude. Experience with Japanese cuisine is a plus but not required — passion and willingness to learn matter more.
Prep Cook
Full-time / Part-timeThe foundation of everything we do. If you can follow a recipe, keep a station clean, and show up on time, you'll learn more in six months here than two years at culinary school.
Bartender — The Souvenir Bar
Full-timeYou know spirits. You have opinions about sake. You can tell a story while you shake a drink. Our bar isn't an afterthought — it's a co-star with the food.
Server
Full-time / Part-timeYou genuinely enjoy taking care of people. You can explain omakase without sounding pretentious. You can read a table. High-volume experience preferred.
Host
Part-timeThe first face guests see. Warm, organized, unflappable. You set the tone for the entire evening. That matters more than you think.
Ready to Join?
Send us your resume and a few sentences about who you are. We don’t need a cover letter — we need to know you care about food and people. That’s it.
careers@kirutoday.com · We respond to every application within 48 hours.