Executive Chef

WHO ARE WE? 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. Job Description POSITION SUMMARY The Omakase Chef leads sushi and omakase production, preparing traditional Japanese sushi rice, processing fish through chopping, slicing, and filleting, and executing omakase service in accordance with food health and safety regulations and restaurant standards. The role owns ingredient quality, recipe and menu design for both sushi and hot line items, and purchasing, inventory, and culinary budget for the program. The Omakase Chef customizes orders for guest preferences and food allergy considerations while maintaining restaurant standards through busy service periods. KEY RESPONSIBILITIES Sushi & Omakase Production Expertly cut, slice, and fillet different types of fish. Prepare traditional Japanese sushi rice and various sushi dishes according to established guidelines on quality, portion size, presentation, and food safety. Design recipes, plan menus, and select plate presentations for all items across sushi and hot line. Customize orders according to guest preferences and food allergy considerations, coordinating with service staff and the General Manager on special requests. Assist kitchen staff with food prep and creation. Quality & Sanitation Inspect the quality of fruits, vegetables, and fish used in sushi dishes and inform the Executive Chef when quality is substandard. Sterilize all utensils, instruments, and equipment used in sushi preparation before every use. Maintain a clean work environment to prevent food contamination. Make periodic and regular inspections to observe the quality of food prep and service, food appearance, and cleanliness and sanitation of production areas, service areas, and equipment. Cost, Inventory & Purchasing Oversee product purchasing and manage the culinary budget. Take stock of food and equipment supplies, issue purchase orders, and add new item pricing to inventory sheets. Conduct period-ending inventory and enter results into the inventory sheets. Hold budgeted food cost — provided by the Operations team — in line by developing and planning menu items and specials that meet budgeted COGS. Manage food waste and proper recycling and composting procedures to comply with company and regulatory standards. Leadership Display leadership by providing a positive work environment, counseling team members as appropriate, and demonstrating a dedicated and professional approach to management. Interview, onboard, and train back‑of‑house candidates with support from the General Manager and Operations Manager. Assist the General Manager with scheduling and managing hourly time and attendance, with a focus on overtime. REQUIREMENTS & QUALIFICATIONS Required At least 5 years of Japanese and sushi‑related experience in an upscale setting. Proficiency in omakase and sushi preparation. Valid manager's food handler license. Sound knowledge of food safety regulations. Preferred Associate degree in Culinary Arts or American Culinary Federation (ACF) certification. Competencies Excellent time‑management skills. Exceptional guest service and interpersonal skills. Composure and consistency under pressure during high‑volume service. PHYSICAL DEMANDS & WORK ENVIRONMENT Physical Demands Stands for long periods of time throughout the shift. Performs precise, repetitive hand and wrist tasks including knife work, filleting, and rice preparation. Lifts, carries, and moves up to [__] pounds, including whole fish and cased product deliveries. Bends, reaches, stoops, and kneels throughout the shift. Works in cold and wet conditions at the fish station and in walk‑in coolers and freezers. Work Environment Fast‑paced professional kitchen and open sushi counter with direct guest visibility and interaction. Exposure to heat, steam, open flame, cold product, wet floors, and cleaning chemicals. Handles raw fish and shellfish throughout the shift. Schedule includes evenings, weekends, and holidays based on business needs and event calendar. The preceding statements are intended to describe the general nature & level of work being performed by an employee assigned to this job.They are not intended to be an exhaustive list of all duties, functions, responsibilities, and skills required of employees so classified. RDG reserves the right to modify or deviate from the duties, functions, responsibilities, and skills required of employees in this job and nothing herein shall restrict RDG management’s right to assign or reassign tasks, duties, or responsibilities to this job at any time. #J-18808-Ljbffr