Head Omakase Chef - MILA OMAKASE (Michelin Experience Required)

Riviera Dining Group Inc•Miami Beach, FL

38d

About The Position

The Omakase Head Chef prepares dishes in accordance with food health and safety regulations and restaurant standards. The Head Chef’s responsibilities include preparing traditional Japanese sushi rice, processing (chopping, slicing, and filleting) various kinds of fish, and placing orders for supplies as needed. You should also be able to customize customers’ orders according to preferences and food allergy considerations. To be successful as a Head Chef, you should ensure that all ingredients used in dishes are of the highest quality. Ultimately, an exceptional Head Chef should work well under pressure and maintain restaurant standards during busy periods

Requirements

At least 8 years of Japanese and sushi-related experience in an upscale setting.
Proficient in Omakase / Sushi.
Associates Degree in Culinary Arts or American Culinary Federation (ACF) certification is preferred.
Valid manager's food handler's license.
Sound knowledge of food safety regulations.
The ability to stand for long periods of time.
Excellent time-management skills.
Exceptional customer service skills.
Great people skills.
The ability to work under pressure.

Nice To Haves

Associates Degree in Culinary Arts or American Culinary Federation (ACF) certification is preferred.

Responsibilities

Train and lead a disciplined, high-performing brigade with Michelin-level expectations.
Expertly cutting, slicing, and filleting different types of fish.
Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the Executive Chef when quality is sub-standard.
Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety.
Designing new recipes, planning menus, and selecting plate presentations.
Performing administrative tasks, taking stock of food and equipment supplies, doing purchase orders, and adding new item pricing to the inventory sheets
Make periodic and regular inspections of units to observe quality of food prep and service, food appearance, cleanliness and sanitation of production, service areas, and equipment
Oversee product purchasing and manage culinary budget
Conduct period ending inventory and entry into the inventory sheets
Keep budgeted food cost (provided by ORG Ops Team) in line by developing and planning menu items, including specials, that will meet budgeted COGS.
Manage employee food waste and proper recycling/composting procedures to comply with company and Country standards
Develop recipes, plan menus, and design plate presentations for all items (sushi and hot line)
Assist kitchen staff with food prep and creation
Display leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management
Maintaining a clean work environment in order to prevent food contamination
Sterilize all utensils, instruments, and equipment used in sushi preparation before every use.
Communicating with wait staff and GM to ensure that special requests and food allergy considerations are met
Interview, onboard, and train BOH candidates with the help of GM and Ops Manager
Assisting GM with scheduling and managing hourly employees time and attendance, with a focus on overtime
Partner with cost control and menu analysis teams to optimize margin and menu engineering.
Work with the Corporate Chef, Menu Analyst, and Menu Coordinator to build technical decks, descriptions, allergen matrices, and launch protocols.