Executive Chef | Spring 2027 Opening | HONO Japanese Steakhouse

We are seeking an experienced Executive Chef to lead our kitchen operations at HONO Japanese Steakhouse, set to open in Spring 2027 in Miami, Florida.

As the Executive Chef, you will be responsible for the overall kitchen operation, ensuring maximum guest satisfaction through planning, organizing, directing, and controlling kitchen operations and administration. You will own menu development, recipe integrity, food quality, and cost performance, while leading the culinary team and managing all food-related functions.

Key Responsibilities:

• Develop menus for all food outlets, including specials and seasonal changes
• Create standard recipes and food preparation techniques that maintain high quality and minimize food costs
• Manage recipe accuracy and provide operations with current, accurate recipes
• Collaborate with the cost control team to evaluate menus
• Assist in menu launches and train operations teams on new dishes
• Audit food quality and recipe adherence regularly
• Evaluate food products to ensure quality standards are met
• Maintain current knowledge of trends within the F&B market
• Interact with Food & Beverage and Operations management to exceed guest expectations
• Implement the Food Matrix with the Menu Coordinator
• Work closely with the Menu Analyst, Sourcing Manager, and Corporate Chef

Requirements & Qualifications:

• Two- or four-year culinary degree
• Minimum 10 years in a kitchen management role as Executive Chef in a fast-paced, high-volume upscale restaurant
• Computer proficiency including Excel and Windows
• Strong leadership ability with a culinary team
• Attention to detail and demonstrated organizational skill
• Good listening and verbal communication skills
• Alert to operational and F&B needs across the venue

Physical Demands & Work Environment:

• Stands for the majority of the shift
• Lifts, carries, and moves up to [__] pounds
• Bends, reaches, stoops, and kneels throughout the shift
• Performs repetitive hand tasks including knife work, plating, and equipment handling
• Works in a fast-paced professional kitchen with exposure to heat, steam, open flame, and other kitchen elements