The Vendom Company
Executive Chef - HONO Japanese Steakhouse (W/M)
The Vendom Company, Miami, Florida, us, 33222
Head office: 2800 Biscayne Boulevard Miami, Florida 33137, Miami
Executive Chef - HONO Japanese Steakhouse
The Executive Chef will oversee all culinary operations at HONO, leading the development of a robust steak and aging program featuring wagyu, A5 cuts, and dry-aged selections, complemented by refined Japanese flavor profiles and disciplined technique. This role requires an experienced chef with strong knowledge of meat science, aging protocols, and Japanese culinary traditions. You'll serve as the creative and operational force behind a concept driven by fire, time, and precision. Design and execute an innovative steak program rooted in Japanese culinary philosophy, featuring house-aged wagyu, rare cuts, and custom aging profiles. Oversee the dry-aging room and aging inventory, managing temperature, humidity, and quality control systems. Develop robata, teppanyaki, and binchotan-driven dishes that harmonize with seasonal produce and high-end proteins. Define exacting standards for butchery, fabrication, and portion control. Train and lead a disciplined, high-performing brigade with Michelin-level expectations. Collaborate closely with the Sourcing Manager to secure direct-from-origin wagyu and artisanal meats. Partner with cost control and menu analysis teams to optimize margin and menu engineering. Audit food quality, plating precision, and recipe adherence regularly. Work with the Corporate Chef, Menu Analyst, and Menu Coordinator to build technical decks, descriptions, allergen matrices, and launch protocols. Profile
2- or 4-year Culinary Degree required Minimum 10 years in high-end kitchens, with 5+ years as Executive Chef Expertise in meat aging, butchery, wagyu grading, and fire-based cooking methods Strong understanding of Japanese steakhouse formats, Kaiseki and Omakase techniques a plus Financial acumen, inventory control, and labor management required Highly organized, detail-focused, and leadership-driven Proficiency in Excel, recipe systems, and kitchen operations software Physical Requirements Must stand for extended periods in a high-temperature kitchen environment Ability to lift up to 50 pounds Frequent exposure to open flame, sharp tools, and humidity-controlled aging rooms Company Description
Riviera Dining Group (RDG) reimagines luxury hospitality by creating immersive, meticulously crafted experiences defined by striking design, vibrant energy, and exceptional attention to detail. Each of its venues offers a refined and inspiring atmosphere where elevated cuisine and personalized service come together to create memorable, multi-sensory moments. RDG is an equal opportunities employer and welcomes applications from diverse candidates.
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The Executive Chef will oversee all culinary operations at HONO, leading the development of a robust steak and aging program featuring wagyu, A5 cuts, and dry-aged selections, complemented by refined Japanese flavor profiles and disciplined technique. This role requires an experienced chef with strong knowledge of meat science, aging protocols, and Japanese culinary traditions. You'll serve as the creative and operational force behind a concept driven by fire, time, and precision. Design and execute an innovative steak program rooted in Japanese culinary philosophy, featuring house-aged wagyu, rare cuts, and custom aging profiles. Oversee the dry-aging room and aging inventory, managing temperature, humidity, and quality control systems. Develop robata, teppanyaki, and binchotan-driven dishes that harmonize with seasonal produce and high-end proteins. Define exacting standards for butchery, fabrication, and portion control. Train and lead a disciplined, high-performing brigade with Michelin-level expectations. Collaborate closely with the Sourcing Manager to secure direct-from-origin wagyu and artisanal meats. Partner with cost control and menu analysis teams to optimize margin and menu engineering. Audit food quality, plating precision, and recipe adherence regularly. Work with the Corporate Chef, Menu Analyst, and Menu Coordinator to build technical decks, descriptions, allergen matrices, and launch protocols. Profile
2- or 4-year Culinary Degree required Minimum 10 years in high-end kitchens, with 5+ years as Executive Chef Expertise in meat aging, butchery, wagyu grading, and fire-based cooking methods Strong understanding of Japanese steakhouse formats, Kaiseki and Omakase techniques a plus Financial acumen, inventory control, and labor management required Highly organized, detail-focused, and leadership-driven Proficiency in Excel, recipe systems, and kitchen operations software Physical Requirements Must stand for extended periods in a high-temperature kitchen environment Ability to lift up to 50 pounds Frequent exposure to open flame, sharp tools, and humidity-controlled aging rooms Company Description
Riviera Dining Group (RDG) reimagines luxury hospitality by creating immersive, meticulously crafted experiences defined by striking design, vibrant energy, and exceptional attention to detail. Each of its venues offers a refined and inspiring atmosphere where elevated cuisine and personalized service come together to create memorable, multi-sensory moments. RDG is an equal opportunities employer and welcomes applications from diverse candidates.
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