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