Executive Chef | HONO Japanese Steakhouse Concept

Riviera Dining Group•Miami, FL

11d•$160,000 - $175,000

About The Position

The Executive Chef is responsible for the overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction through planning, organizing, directing, and controlling kitchen operations and administration. The role owns menu development, recipe integrity, food quality, and cost performance, exhibiting culinary talent through hands-on work while leading the culinary team and managing all food-related functions. This position reports to the Corporate Chef, Casa Neos.

Requirements

Two- or four-year culinary degree.
Minimum 10 years in a kitchen management role as an Executive Chef in a fast-paced, high-volume upscale restaurant.
Computer proficiency, including Excel and Windows.
Strong leadership ability with a culinary team.
Attention to detail and demonstrated organizational skill.
Good listening and verbal communication skills.
Alertness to operational and food and beverage needs across the venue.

Responsibilities

Plan and create menus for all food outlets, including specials and seasonal changes.
Develop standard recipes and food preparation and presentation techniques that maintain consistent quality and minimize food costs.
Manage recipe accuracy and provide operations and the Corporate Chef with current, accurate recipes.
Cost and evaluate menus in collaboration with the cost control team.
Assist with menu launches and train operations teams on new dishes and menus.
Audit food quality across all operations.
Audit recipe adherence regularly with the Chief Culinary Officer and corporate culinary team.
Evaluate food products to ensure quality standards are consistently attained.
Evaluate products to confirm that quality, price, and related goods are consistently met.
Maintain current knowledge of trends within the food and beverage market.
Work with Food & Beverage and Operations management so food production consistently exceeds member and guest expectations.
Assist in implementing the Food Matrix with the Menu Coordinator.
Work with the Menu Analyst on information for new menu creations.
Work with the Sourcing Manager for updates on farm products.
Work with the Menu Coordinator on menu descriptions, the food matrix, allergen information, and menu launches.
Support the Corporate Chef and the Executive Chef of Casa Neos on cross-venue culinary initiatives.
Attend required meetings and additional meetings as needed.
Perform other duties as directed.