Executive Sushi Sous Chef | AVA Winter Park

Riviera Dining Group•Winter Park, FL

18h

About The Position

The Executive Sushi Sous Chef is the senior sushi leadership role for the Winter Park sushi program and reports to the Executive Chef. The role owns the sushi program end-to-end, including menu development, sourcing, technique, and staff leadership, and supports guest satisfaction through planning, organizing, directing, and controlling sushi operations as part of an independent profit center. The role requires advanced culinary and technical sushi expertise, including personally preparing sushi while leading, training, and mentoring Sushi Chef(s) and sushi station staff. It manages sushi and related food functions and supervises kitchen areas to ensure consistent, high-quality products. The position also oversees food safety, inventory, purchasing, labor, scheduling, sanitation, kitchen procedures, and coordination with other culinary and front-of-house leaders.

Requirements

Minimum 2–3 years of experience as a Sushi Chef at an Asian restaurant in a high-volume, upscale atmosphere.
Experience training and supervising junior sushi staff.
Expert knowledge of sushi types, sushi-rolling techniques, and knife skills, including whole-fish butchery.
Minimum 4 years in a kitchen managerial or supervisory role in a fast-paced, high-volume restaurant.
Computer knowledge, including Excel, Windows, and POS systems.

Nice To Haves

Prior experience developing Omakase or specialty tasting menus.
College degree or culinary school degree.

Responsibilities

Directly oversee, train, and mentor Sushi Chef(s) and sushi station staff.
Own sushi menu development, recipe costing, sourcing, and presentation standards.
Prepare and oversee preparation of maki, nigiri, sashimi, and specialty sushi items.
Break down whole fish, portion fish, and inspect quality and freshness.
Vet and manage seafood purveyors and ensure quality, sustainability, and cost standards.
Develop and execute Omakase menus and seasonal sushi specials.
Ensure HACCP, cold-chain, and food-safety standards for raw fish and seafood handling.
Serve as the senior sushi authority on duty and resolve quality and technique issues.
Adhere to company policies in the employee handbook.
Conduct physical inventory of storage, freezer, cooler, spice rack, bag-in-box, expo, line, and service areas.
Maintain daily high-cost perpetual inventory and enter inventory, purchases, invoices, sales, and ending inventory for the COGS sheet.
Manage food cost, food purchases, and inventory ordering, including daily and weekly activity.
Follow order guides and understand food quality and pricing standards.
Review prior-week labor for opportunities; manage schedules, coverage, labor costs, and overtime.
Manage daily and weekly labor dollars and percentages.
Handle new-hire and termination procedures.
Maintain food par levels and plateware par levels, communicating with front of house as needed.
Coordinate with the dish machine and chemical company.
Complete employee injury reports.
Attend weekly management meetings and conduct staff pre-shifts.
Monitor product mix, product rotation using FIFO, food quality, specifications, and recipe adherence.
Perform line checks and maintain organization of back-of-house storage, prep, line, and dish areas.
Maintain sanitation standards, including temperature logs, HACCP reviews, and sanitation walkthroughs.
Ensure recipes, food preparation, butchering, protein portions, and presentations meet restaurant specifications and quality commitments.
Conduct monthly inventory and daily food inventory.
Participate in events, menu changes and launches, and daily specials.
Communicate issues, concerns, and updates to the Executive Sous Chef and Chef de Cuisine.
Partner with the Executive Chef on sushi program P&L, COGS, and labor.
Monitor temperature logs and kitchen opening and closing procedures.
Manage the entire back of house and support teamwork and training.