Executive Sushi Sous Chef | AVA Winter Park

Executive Sous Chef / Sushi Chef

Riviera Dining Group is redefining hospitality through elevated dining, vibrant nightlife, and immersive design. From the success of MILA in Miami Beach to the expansion of AVA, CASA NEOS, and CLAUDIE, RDG is building a collection of destinations that offer more than a meal they create unforgettable experiences.

$90,000 - $95,000 a year

Position Summary

The Executive Sous Chef / Sushi Chef is a dual role. As Executive Sous Chef, supports the Chef de Cuisine and Executive Chef in running the overall kitchen operation as a successful independent profit center, like any Executive Sous Chef. As Sushi Chef, leads the sushi station: technique, fish quality and the sushi team. Leads by example on the line and supports all BOH areas to ensure a consistent, high-quality product and maximum guest satisfaction.

Responsibilities

Executive Sous Chef - Overall Kitchen Operation

• Support the Chef de Cuisine and Executive Chef across all kitchen areas; run the kitchen in their absence
• Pre-shifts, training and supervision of staff on all stations
• Line checks, recipe adherence, FIFO rotation and BOH organization (storage, prep, line, dish)
• Opening/closing procedures, sanitation walkthroughs, temperature logs and HACCP
• Events, menu changes, launches and daily specials

Sushi Chef - Sushi Program

• Prepare and oversee all sushi (nigiri, sashimi, maki, specialty items); train and mentor the sushi team
• Whole-fish butchery, portioning, and quality/freshness inspection; raw fish cold chain
• Responsible for seasonal R&D for the whole sushi program, the MM program and the sushi master class; seasonal sushi specials, sushi recipe costing and presentation standards
• Work with seafood purveyors on quality, sustainability and cost
• Cost & Administration Daily/weekly ordering, food and plate-ware par levels, high-cost perpetual and monthly inventory COGS: data entry of invoices, purchases, sales and ending inventory; follow order guides
• Schedules, labor %, overtime monitoring and weekly labor review
• New hire/termination procedures, injury reports, weekly management meetings
• Partner with the Chef de Cuisine and Executive Chef on P&L, COGS and labor
• Adhere to all company policies in the employee handbook

Requirements and Qualifications

Minimum 4 years in a kitchen management role (Sous Chef level) in a high-volume, upscale restaurant, including 2-3 years as a Sushi Chef Expert sushi technique and knife skills, including whole-fish butchery; Omakase experience preferred; proven sushi staff training Computer knowledge (Excel, Windows, POS); culinary degree preferred, not required Career driven with stable job history; must provide at least two references Salary Range - $75K-$90K yearly, based on experience

Physical Demands and Work Environment

Stand and walk for extended periods; lift, carry, push or pull up to 50 pounds Frequent bending, reaching, twisting and repetitive movements Work safely in a fast-paced environment with varying noise, temperatures, equipment and wet surfaces