Corporate Sushi Chef, Riviera Dining Group

Riviera Dining Group - Miami, FL

Full-time - Senior

Miami, FL

Professional, Scientific, and Technical Services

About the position

The Corporate Sushi Chef at Riviera Dining Group is responsible for overseeing culinary operations across multiple restaurant units, ensuring adherence to culinary standards, and managing kitchen functions. This role involves supervising food purchasing, preparation, and maintaining quality standards while assisting the Operations Department in achieving financial goals. The Corporate Sushi Chef will also play a key role in menu development, staff training, and maintaining high standards of food hygiene and safety.

Responsibilities

• Assist the Head of Culinary in implementing company culinary programs across all outlets.
• Manage day-to-day kitchen operations and culinary team, focusing on food execution, quality, technique, and training.
• Track food costs and manage vendors to provide standard cost-efficient products.
• Estimate food consumption and requisition food purchases.
• Create onboarding training manuals and a BOH employee certification system.
• Collect and assess quarterly staff evaluations, pre-shifts, line checks, training calendar, and red flag strategy.
• Perform regular audits on premises including recipe adherence, portioning, and inventory management.
• Develop and implement menus and merchandising standards.
• Train, monitor, evaluate, and act on unit performance in all culinary areas.
• Standardize production recipes to ensure consistent quality.
• Serve as a liaison between operations and the executive team.
• Monitor market trends and identify appropriate target markets.
• Guide product and service offerings through the product life cycle.
• Innovate new product and program development.
• Manage the portfolio of products within RDG's signature recipes.
• Manage developmental projects independently as required.
• Develop excellent working relationships and provide effective training, leadership, and management.
• Achieve budgeted food sales, labor costs, and profitability.
• Analyze Food & Beverage prices in relation to competition.
• Develop and maintain all department control procedures.
• Handle all food inquiries and ensure timely follow-up.
• Lead weekly culinary meetings.
• Develop and maintain department manual.
• Ensure knowledge of Food Hygiene and Safety Procedures is complete.
• Check food quality, services, and presentation consistently.
• Liaise with General Managers and Executive Chefs to meet client needs.
• Minimize guest complaints related to food quality.
• Maintain professional attitude and proper business attire on property.
• Follow proper hiring and termination procedures to ensure high employee retention.
• Participate in overall kitchen cleanliness and maintenance of operation standards.
• Report deficiencies in equipment and facilities.

Requirements

• Proficiency in Microsoft Office
• Exceptional people management knowledge
• Exceptional culinary skills
• Strong project management skills
• Knowledge of product life cycles and category management
• Ability to develop cost-conscious recipes and menus
• Positive attitude
• Excellent verbal and written communication skills
• Ability to function well as part of a team
• Ability to multi-task and work in a fast-paced environment
• Strong customer service orientation
• Diligent attention to detail
• Diligent attention to safety