HONO Executive Chef, Japanese Steakhouse

Riviera Dining Group; Hialeah (FL); On-site; USD 85,000 - 120,000; Full time

Job summary

Riviera Dining Group is seeking an Executive Chef for HONO, specializing in steak and Japanese culinary traditions. The ideal candidate will have extensive experience and a proven track record in high-end kitchens, focusing on meat aging and innovative cooking techniques. Join us in redefining excellence in steakhouses with a unique culinary vision.

Qualifications

• Minimum 10 years in high-end kitchens, with 5+ years as Executive Chef.
• Expertise in meat aging, butchery, and fire-based cooking methods.
• Strong understanding of Japanese steakhouse formats and techniques.

Responsibilities

• Design and execute an innovative steak program featuring house-aged wagyu.
• Oversee the dry-aging room managing temperature, humidity, and quality control.
• Train and lead a high-performing brigade with Michelin-level standards.

Skills

Meat aging

Butchery

Fire-based cooking

Japanese culinary traditions

Leadership

Financial acumen

Inventory control

Education

2- or 4-year Culinary Degree

Tools

Excel

Recipe systems

Kitchen operations software

Job description

RDG Overview : RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene.At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey.DREAM ITMILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges, and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River (opened June 2024), and MM, a Membership Community. Upcoming projects include NOORA and Claudie (scheduled for fall 2024), AVA's second location in Coconut Grove (2025), and HONŌ Japanese Steakhouse (2026).BUILD ITRDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United

ITRDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities.Summary : The Executive Chef will oversee all culinary operations at HONO, leading the development of a robust steak and aging program featuring wagyu, A5 cuts, and dry-aged selections, complemented by refined Japaneseflavor profiles and disciplined technique. This role requires an experienced chef with strong knowledge of meat science, aging protocols, and Japanese culinary traditions. You'll serve as the creative and operational force behind a concept driven by fire, time, and precisionKEY RESPONSIBILITIES : Design and execute an innovative steak program rooted in Japanese culinary philosophy, featuringhouse-aged wagyu, rare cuts, and custom aging profiles.Oversee the dry-aging room and aging inventory, managing temperature, humidity, and quality controlsystems.Develop robata, teppanyaki, and binchotan-driven dishes that harmonize with seasonal produce andhigh-end proteins.Define exacting standards for butchery, fabrication, and portion control.Train and lead a disciplined, high-performing brigade with Michelin-level

closely with the Sourcing Manager to secure direct-from-origin wagyu and artisanal

with cost control and menu analysis teams to optimize margin and menu engineering.Audit food quality, plating precision, and recipe adherence regularly.Work with the Corporate Chef, Menu Analyst, and Menu Coordinator to build technical decks, descriptions, allergen matrices, and launch protocols.REQUIREMENTS / QUALIFICATIONS : 2- or 4-year Culinary Degree requiredMinimum 10 years in high-end kitchens, with 5+ years as Executive ChefExpertise in meat aging, butchery, wagyu grading, and fire-based cooking methodsStrong understanding of Japanese steakhouse formats, Kaiseki and Omakase techniques a plusFinancial acumen, inventory control, and labor management requiredHighly organized, detail-focused, and leadership-drivenProficiency in Excel, recipe systems, and kitchen operations softwarePHYSICAL REQUIREMENTSMust stand for extended periods in a high-temperature kitchen environmentAbility to lift up to 50 poundsFrequent exposure to open flame, sharp tools, and humidity-controlled aging roomsJOIN A FIRE-DRIVEN LEGACYAt HONO, we honor the passage of time, the elegance of restraint, and the raw purity of exceptionalingredients. Join RDG and define the future of steakhouse excellence through a lens of Japanese precisionand flame

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