Omakase Chef de Cuisine

WHO ARE WE?

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.

POSITION SUMMARY

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. The role is responsible for the daily preparation and execution of traditional Japanese sushi, including sushi rice preparation, fish processing, chopping, slicing, and filleting, as well as assisting with omakase service and hot line production.

The Omakase Chef de Cuisine works closely with the Omakase Chef, Executive Chef, General Manager, and kitchen team to maintain ingredient quality, execute established recipes and menu standards, and deliver an exceptional guest experience. The role provides hands-on support during service, assists with training and development of culinary team members, and helps maintain a clean, organized, and efficient kitchen and sushi operation.

RESPONSIBILITIES

Sushi & Omakase Production

• 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.
• Follow all company food safety, sanitation, storage, temperature control, and handling procedures.
• Assist with regular inspections of food preparation, presentation, service areas, equipment, and overall kitchen cleanliness.
• Maintain proper handling procedures for raw fish and shellfish to prevent cross-contamination and ensure guest safety.

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.
• Follow established food cost, waste management, recycling, and composting procedures.
• Support the Omakase Chef in maintaining appropriate product levels and ensuring efficient use of ingredients.

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.
• Help ensure team members understand and consistently follow recipes, preparation procedures, food safety requirements, and service standards.
• Assist with coordinating daily station assignments and workflow as directed by culinary leadership.
• Support the Omakase Chef and management team in maintaining an efficient and positive work environment.
• Provide direction and assistance to kitchen team members during busy service periods.
• Communicate effectively with the Omakase Chef, Executive Chef, General Manager, service team, and other departments regarding operational and guest needs.
• Assist with onboarding and training new back-of-house team members as requested.
• Assist culinary leadership with scheduling and time-management responsibilities as assigned.

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.

PHYSICAL DEMANDS AND WORK ENVIRONMENT

• Stands for long periods of time throughout the shift.
• Performs precise, repetitive hand and wrist tasks, including knife work, fish processing, filleting, and sushi rice preparation.
• Lifts, carries, and moves up to 50 pounds, including whole fish and cased product deliveries.
• Bends, reaches, stoops, and kneels throughout the shift.
• Works in cold and wet conditions at the fish station and in walk-in coolers and freezers.
• Works in a fast-paced professional kitchen and open sushi counter with direct guest visibility and interaction.
• Exposure to heat, steam, open flame, cold product, wet floors, and cleaning chemicals.
• Handles raw fish and shellfish throughout the shift.
• Schedule includes evenings, weekends, and holidays based on business needs and event calendar.