RIVIERA DINING GROUP
Executive Sushi Chef - AVA Coconut Grove
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RIVIERA DINING GROUP
3 days ago Be among the first 25 applicants
Overview RDG introduces its first restaurant‑concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene. At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey.
DREAM IT MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic‑related challenges and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts, including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA’s second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 2026).
BUILD IT RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States.
GROW IT RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities.
Summary The Sushi Chef is responsible for assisting the Executive Sous Chef of overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food‑related functions. Also assists in supervising 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
Prepare all types of sushi, including maki, nigiri and sashimi
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
Omakase Menus
Communicate any issues, concerns or updates with chef and sous chefs
Temp logs monitoring
Kitchen opening and closing procedure
Managerial skills of an entire BOH
Requirements / Qualifications
Minimum 3 years’ experience as a Sushi chef at an Asian restaurant in a high‑volume atmosphere
Good knowledge of various sushi types and sushi‑rolling techniques
College degree/Culinary school degree preferred, but not necessary
Minimum 2 years in a kitchen managerial role in a fast‑paced, high‑volume restaurant
Must have computer knowledge (Excel, Windows, POS, etc.)
Seniority level Mid‑Senior level
Employment type Full‑time
Job function Management and Manufacturing
Industries Food and Beverage Services
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at
RIVIERA DINING GROUP
3 days ago Be among the first 25 applicants
Overview RDG introduces its first restaurant‑concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene. At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey.
DREAM IT MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic‑related challenges and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts, including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA’s second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 2026).
BUILD IT RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States.
GROW IT RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities.
Summary The Sushi Chef is responsible for assisting the Executive Sous Chef of overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food‑related functions. Also assists in supervising 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
Prepare all types of sushi, including maki, nigiri and sashimi
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
Omakase Menus
Communicate any issues, concerns or updates with chef and sous chefs
Temp logs monitoring
Kitchen opening and closing procedure
Managerial skills of an entire BOH
Requirements / Qualifications
Minimum 3 years’ experience as a Sushi chef at an Asian restaurant in a high‑volume atmosphere
Good knowledge of various sushi types and sushi‑rolling techniques
College degree/Culinary school degree preferred, but not necessary
Minimum 2 years in a kitchen managerial role in a fast‑paced, high‑volume restaurant
Must have computer knowledge (Excel, Windows, POS, etc.)
Seniority level Mid‑Senior level
Employment type Full‑time
Job function Management and Manufacturing
Industries Food and Beverage Services
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