HONO Executive Chef, Japanese Steakhouse

RIVIERA DINING GROUP; Miami (FL); On-site; USD 80,000 - 120,000; Full time

Job summary

A leading culinary group in Miami seeks an Executive Chef for HONO Japanese Steakhouse. The role involves overseeing culinary operations, developing a unique steak program, and leading a high-performing team. Ideal candidates have extensive experience in high-end kitchens and expertise in Japanese culinary traditions.

Qualifications

• Minimum 10 years in high-end kitchens, with 5+ years as Executive Chef.
• Expertise in meat aging, butchery, and fire-based cooking methods.

Responsibilities

• Design and execute an innovative steak program rooted in Japanese culinary philosophy.
• Oversee the dry-aging room and aging inventory, managing quality control systems.
• Train and lead a disciplined, high-performing brigade.

Skills

Leadership

Organization

Attention to Detail

Education

Culinary Degree

Tools

Excel

Job description

HONO Executive Chef, Japanese Steakhouse

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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 IT
MILA 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 IT
RDG'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 States.

GROW IT
RDG 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 Japanese flavor 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 precision.

Key Responsibilities

• Design and execute an innovative steak program rooted in Japanese culinary philosophy, featuring house-aged wagyu, rare cuts, and custom aging profiles.
• Oversee the dry-aging room and aging inventory, managing temperature, humidity, and quality control systems.
• Develop robata, teppanyaki, and binchotan-driven dishes that harmonize with seasonal produce and high-end proteins.
• Define standards for butchery, fabrication, and portion control.
• Train and lead a disciplined, high-performing brigade with Michelin-level expectations.
• Collaborate with the Sourcing Manager to secure direct-from-origin wagyu and artisanal meats.
• Partner with cost control and menu analysis teams to optimize margins and menu engineering.
• Regularly audit food quality, plating, and recipe adherence.
• 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 required
• Minimum 10 years in high-end kitchens, with 5+ years as Executive Chef
• Expertise in meat aging, butchery, wagyu grading, and fire-based cooking methods
• Strong understanding of Japanese steakhouse formats, Kaiseki and Omakase techniques a plus
• Financial acumen, inventory control, and labor management required
• Highly organized, detail-focused, and leadership-driven
• Proficiency in Excel, recipe systems, and kitchen operations software

Physical Requirements

• Must stand for extended periods in a high-temperature kitchen environment
• Ability to lift up to 50 pounds
• Frequent exposure to open flame, sharp tools, and humidity-controlled aging rooms

Join a fire-driven legacy
At HONO, we honor the passage of time, the elegance of restraint, and the raw purity of exceptional ingredients. Join RDG and define the future of steakhouse excellence through a lens of Japanese precision and flame.