Job Description

Executive Sushi Chef - MILA

RIVIERA DINING GROUP

Location: Miami Beach, FL Job Description 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, MILA combines genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, quickly becoming 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. 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). 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. 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. 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. 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 management Follow order guides and understand F&O quality & pricing standards Review prior week’s labor to find areas of opportunity Coverage and costing schedules Daily and weekly food purchases and labor (dollars and percentage) New hire & termination procedures Food par levels and par levels on plate‑ware, communicating with FOH Dish machine and chemical company oversight Employee injury reports Weekly management meetings and pre‑shifts with staff Daily food inventory and ordering, labor management, and overtime monitoring Product mix (appetizer, salads, sandwiches, entrée, specials, and desserts) and product rotation adherence (FIFO) Food quality and specification, recipe adherence, line checks, and 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 Ensure all recipes, food preparations, butchering, protein portions, and presentations meet the restaurant’s specifications and commitment to quality Monthly inventory and communication of any issues, concerns, or updates with chef and sous chefs Involved in events and menu changes and launches, daily specials, omakase menus, and temp logs monitoring Kitchen opening and closing procedure and 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.) Job Details Seniority level: Mid‑Senior level Employment type: Full‑time Job function: Management and Manufacturing Industry: Food and Beverage Services Referrals increase your chances of interviewing at RIVIERA DINING GROUP by 2x. Get notified about new Sushi Chef jobs in Miami Beach, FL . #J-18808-Ljbffr RIVIERA DINING GROUP

Job Tags

Full time, Temporary work, Shift work,

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