Executive Sushi Sous 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.

$90,000 - $95,000 a year

SUMMARY:

The Sushi Executive Sous Chef is the senior sushi leadership role, sitting above the Sushi program at Winter Park and reporting to the Executive Chef. This role owns the sushi program end-to-end -- menu, sourcing, technique, and staff -- ensuring maximum guest satisfaction through planning, organizing, directing, and controlling sushi operations as part of a successful independent profit center. The Sushi Executive Sous Chef exhibits advanced culinary and technical sushi expertise by personally performing tasks while directly leading, training, and mentoring the Sushi Chef(s) and sushi station staff, and manages all sushi and related food functions. Also supervises all kitchen areas to ensure a consistent, high-quality product is produced. Primary duties and responsibilities include, but are not limited to, the following:

RESPONSIBILITIES:

• Directly oversee, train, and mentor the Sushi Chef(s) and sushi station staff.
• Own the sushi program: menu development, recipe costing, sourcing, and presentation standards.
• Personally prepare and oversee preparation of all types of sushi, including maki, nigiri, sashimi, and specialty items.
• Advanced fish butchery -- breaking down whole fish, portioning, and quality/freshness inspection.
• Vet and manage seafood purveyors; ensure quality, sustainability, and cost standards are met.
• Develop and execute Omakase menus and seasonal sushi specials.
• Ensure HACCP, cold-chain, and food-safety standards specific to raw fish and seafood handling.
• Act as the senior sushi authority on duty, resolving quality and technique issues in real time.
• Adherence to all company policies as stated in the employee handbook.
• Physical Inventory (storage area, freezer, cooler, spice rack, bag-in-box area, expo area, line and service stations)
• Daily high-cost perpetual inventory
• Data Entry of Inventory, Purchases / Invoices, Sales and Ending Inventory for COGS Sheet
• Food COGS
• Follow order guides and understand F&O quality & pricing standards
• Review prior week's labor to find areas of opportunity
• Schedules (coverage and costing)
• Daily and Weekly Food purchases
• Daily and Weekly Labor (dollars and percentage)
• New hire & Termination procedures
• Food par levels
• Par levels on Plate-ware and communicate with FOH
• Dish machine and chemical company
• Employee injury reports
• Weekly management meetings
• Pre-Shifts with staff
• Daily food inventory and ordering
• Labor management
• Overtime monitoring
• Product mix (appetizer, salads, sandwiches, entrée, specials and desserts)
• Product Rotation adheres (FIFO)
• Food quality and specification
• Recipe adheres
• Line checks
• Organization of back of house (storage, prep, line and dish areas)
• Sanitation standards (temperature logs, HACCP review, sanitation walkthroughs)
• Line of sight and attention to detail
• Teamwork and training
• Must ensure that all the recipes, food preparations as butchering, protein portions and presentations meet the Restaurant's specifications and commitment to quality
• Monthly inventory
• Must have good communications skills
• Involved in events and menu changes and launches
• Daily specials
• Communicate any issues, concerns or updates with the Executive Sous Chef and Chef de Cuisine
• Partner with the Executive Chef on sushi program P&L, COGS, and labor
• Temp logs monitoring
• Kitchen opening and closing procedure
• Managerial skills of an entire BOH

REQUIREMENTS/QUALIFICATIONS:

• Minimum 2-3 years' experience as a Sushi Chef at an Asian restaurant in a high-volume, upscale atmosphere, including experience training and supervising junior sushi staff
• Expert knowledge of sushi types, sushi-rolling techniques, and knife skills, including whole-fish butchery
• Prior experience developing Omakase or specialty tasting menus preferred
• College degree/Culinary school degree preferred, but not necessary
• Minimum 4 years in a kitchen managerial/supervisory role in a fast-paced, high-volume restaurant
• Must have computer knowledge (Excel, Windows, POS, etc.)

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.