# Executive Chef | Spring 2027 Opening | HONO Japanese Steakhouse

**Company**: Riviera Dining Group
**Location**: Miami, Florida
**Work arrangement**: onsite
**Experience**: executive
**Job type**: full-time
**Salary**: USD 160,000-175,000 per-year-salary
**Category**: Hospitality
**Industry**: Hospitality

**Apply**: https://jobs.lever.co/rivieradininggroup/1e842d32-6c5a-4c44-aaeb-ac3dd119ac78?utm_source=yubhub.co&utm_medium=jobs_feed&utm_campaign=apply
**Canonical**: https://yubhub.co/jobs/job_222911be-292

## Description

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 a key member of our team, you will be responsible for the overall kitchen operation, ensuring maximum guest satisfaction through effective planning, organization, and control of kitchen activities.

**Job Summary:** The Executive Chef will oversee menu development, recipe integrity, food quality, and cost performance. You will exhibit culinary talent through hands-on work while leading the culinary team and managing all food-related functions. This position reports to the Corporate Chef, Casa Neos.

**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 current, accurate recipes to operations and the Corporate Chef

- 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 knowledge of trends within the F&B market

- Partner 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 on various initiatives

**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

- Schedule includes evenings, weekends, and holidays based on business needs and event calendar

## Skills

### Required
- culinary degree
- kitchen management
- Excel
- Windows

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