Omakase Chef de Cuisine | MILA

Riviera Dining Group is redefining hospitality through elevated dining, vibrant nightlife, and immersive design. From the success of MILA in Miami Beach to the expansion of AVA, CASA NEOS, and CLAUDIE, RDG is building a collection of destinations that offer more than a meal , they create unforgettable experiences.

The Omakase Chef de Cuisine supports the Omakase Chef and culinary leadership in the execution of sushi and omakase production, ensuring consistent quality, presentation, and adherence to food health and safety regulations and restaurant standards.

Responsibilities:

• Execute sushi and omakase dishes according to established recipes, quality standards, portion sizes, presentation guidelines, and food safety requirements.
• Expertly cut, slice, and fillet various types of fish according to restaurant standards and specifications.
• Prepare traditional Japanese sushi rice and maintain proper seasoning, temperature, texture, and consistency throughout service.
• Assist the Omakase Chef with daily omakase preparation and service, ensuring proper timing, sequencing, presentation, and execution.
• Assist with preparation and execution of sushi and hot line menu items as directed by the Omakase Chef and Executive Chef.
• Follow established recipes, menu specifications, and plating standards while maintaining consistency during high-volume service.
• Assist with special guest requests and food allergy considerations, communicating closely with service staff and culinary leadership.
• Support the kitchen team with daily food preparation, mise en place, and service execution.
• Help maintain proper organization, labeling, storage, and rotation of all sushi and kitchen ingredients.

Quality & Sanitation:

• Inspect the quality and freshness of fish, seafood, produce, and other ingredients used in sushi and kitchen preparation.
• Communicate any concerns regarding ingredient quality or food safety to the Omakase Chef or Executive Chef.
• Properly clean and sanitize knives, utensils, equipment, and workstations used in sushi preparation.
• Maintain a clean, organized, and sanitary work environment throughout preparation and service.

Cost, Inventory & Purchasing Support:

• Assist the Omakase Chef and culinary leadership with receiving, storing, and organizing food and equipment deliveries.
• Monitor daily product levels and communicate inventory needs, shortages, or quality concerns to the Omakase Chef.
• Assist with regular inventory counts and period-ending inventory procedures.
• Help minimize food waste through proper preparation, storage, portioning, and product utilization.

Leadership & Team Support:

• Serve as a hands-on culinary leader during daily preparation and service while supporting the direction of the Omakase Chef and Executive Chef.
• Lead by example by maintaining high standards of professionalism, cleanliness, organization, hospitality, and culinary execution.
• Assist with training, coaching, and development of sushi and kitchen team members.

Requirements and Qualifications:

• At least 4–5 years of Japanese and sushi-related culinary experience in an upscale or fine-dining setting.
• Strong proficiency in sushi preparation, fish handling, knife skills, and Japanese culinary techniques.
• Experience with omakase service and the ability to execute high-quality sushi in a fast-paced environment.
• Previous experience in a lead, sous chef, chef de cuisine, or supervisory culinary role preferred.
• Valid manager's food handler license.
• Strong knowledge of food safety, sanitation, and proper raw fish and seafood handling procedures.
• Culinary degree, apprenticeship, or equivalent professional culinary experience preferred.
• Strong organizational and time-management skills.
• Excellent communication, leadership, and interpersonal skills.
• Ability to work collaboratively with culinary and service teams.
• Exceptional attention to detail and commitment to consistency.
• Composure, professionalism, and consistency under pressure during high-volume service.