Executive Chef at HIKARI MIAMI Surfside, FL

Comunidade Metodista; Surfside (FL); On-site; USD 120,000 - 180,000; Full time

Benefits offered by this job

Medical/Dental/Vision

PTO

Dining perks

Professional development

Job summary

Hikari Miami in Surfside, Florida, seeks an Executive Chef to lead a refined Japanese kitchen (omakase/kaiseki/robata). You will own menu R&D, sourcing, fish and rice programs, and service standards while building a world-class brigade and driving food safety and financial performance.

Lead the culinary team, calibrate taste daily, and collaborate on sake pairings and brand moments. This role demands at least 5–8+ years in fine dining with strong Japanese technique.

Qualifications

• Progressive culinary leadership (5–8+ years) with Executive Chef/CDC experience in fine dining.
• Mastery of Japanese technique: knife work, rice, dashi, nigiri and sashimi.
• Proven P&L ownership and menu engineering experience.
• Current Food Manager Certification and HACCP knowledge.

Responsibilities

• Design seasonal omakase and à la carte menus.
• Calibrate taste and presentation daily; lead tastings and lineups.
• Oversee sourcing of premium seafood, wagyu, and seasonal produce.
• Own kitchen P&L: control costs, labor, waste, and margins.
• Coach and develop BOH team and maintain high standards.

Skills

Japanese technique

P&L management

Menu engineering

Leadership

Food safety HACCP

Education

Food Manager Certification

Tools

MarketMan

MarginEdge

xtraCHEF

7shifts

Toast

Job description

Executive Chef job at HIKARI MIAMI. Surfside, FL. Executive Chef — Japanese Fine Dining

Location: [Hikari Miami, Surfside, Florida ]
Reports to: [Owner/GM/Director of Ops]

Role Summary

Leads the culinary vision and execution of an upscale Japanese kitchen (omakase/kaiseki/robata/sushi). Owns menu R&D, sourcing, fish and rice programs, and service standards. Builds and mentors a world-class brigade, protects food safety and consistency, and steers kitchen financial performance.

Key Responsibilities

Culinary Leadership & Menu

• Design seasonal menus (omakase/à la carte), chef’s tastings, and pairing menus that honor Japanese technique and luxury ingredients.

• Codify recipes, specs, knife cuts, rice prep (wash/soak/steam/season), dashi fundamentals, tare/sauces, pickling/fermentation, aging/curing, tempura, kushiyaki/robata, and sashimi/sushi standards with photos and plating guides.

• Calibrate taste and presentation daily; lead lineups and pre-service tastings.

Sourcing & Product Integrity

• Manage premium procurement: auction-grade seafood (Tsukiji/Toyosu import partners), wagyu (A5/Prefecture-specific), uni, toro, caviar, seasonal produce, specialty pantry (koji, miso, katsuobushi, kombu).

• Build vendor SLAs (quality, traceability, delivery windows); implement receiving, temperature logging, and yield tracking for whole-fish butchery.

Operations & Financials

• Own kitchen P&L: COGS, labor, waste, smallwares; maintain target food cost and contribution margins via recipe costing, portion control, and menu engineering.

• Create prep lists, pars, station maps, and service flows to hit luxury-level ticket times without compromising craft.

• Oversee inventory cycles, waste logs, and corrective actions.

Team & Culture

• Recruit, train, and performance-manage all BOH roles (CDC, sous, sushi chefs, robata cooks, pastry liaison, prep, stewards).

• Coach Japanese culinary technique, knife safety/maintenance, and hospitality standards; build bench strength and succession plans.

• Foster a calm, disciplined, respectful kitchen with continuous improvement.

Quality, Safety & Compliance

• Enforce HACCP and seafood-specific controls: time/temperature, parasite destruction (where applicable), shellfish tags, allergen protocols, labeling, and sanitation.

• Maintain A-level health inspections; schedule preventive maintenance on specialized equipment (sushi cases, robata grills, binchotan management, blast chiller, rice cookers/warmer cabinets, combi ovens).

Service Excellence & Brand

• Lead expo and be present on sushi/robata lines during peak periods; coach in the moment.

• Collaborate with Beverage on sake, Japanese whisky, and tea pairings; support Marketing with menu language, photography, and PR moments.

• Execute chef’s tables, seasonal festivals (e.g., matsutake, cherry blossom), and off-site activations.

Qualifications

• 5–8+ years progressive culinary leadership; 2–3 years as Executive Chef or CDC in fine dining (Japanese or Michelin-level preferred).

• Mastery of Japanese technique (knife work, rice, dashi, nigiri, sashimi, tempura, robata); strong plating and flavor discipline.

• Proven P&L ownership and menu engineering; vendor negotiation experience.

• Current Food Manager Certification; deep HACCP knowledge.

Competencies

Taste & Technique • Leadership & Coaching • Precision & Discipline • Cross-Team Communication • Financial Acumen • Calm Under Pressure

KPI Targets (customize)

• Food Cost: 24–30% | Kitchen Labor: 18–22% | Weekly Waste: ≤ 1.5% of COGS

• Health Inspection: A / 95+ | Avg. Ticket Times: Apps ≤ 10 min / Mains ≤ 20 min / Omakase cadence ≤ 8 min/course

• 90-Day BOH Retention: ≥ 85% | Guest Food Sentiment: ≥ 4.7/5

Schedule & Compensation

• Schedule: Full-time; nights/weekends/holidays as needed.

• Compensation: $[Range] base + KPI bonus.

• Benefits: Medical/Dental/Vision, PTO, dining perks, professional development.

Tools & Systems

• Inventory/recipes: [MarketMan, MarginEdge, xtraCHEF]

• Scheduling/payroll: [7shifts, Toast, ADP] • POS: [Toast/Square] • Temp & HACCP logs: [Therma/MeazureUp]

Physical Requirements

Stand/walk extended periods; lift/carry up to 50 lbs; work in hot/cold environments; repetitive knife work.

EEO Statement

[Company] is an Equal Opportunity Employer committed to an inclusive workplace.