Omakase Kitchen Lead: Master Sushi & Service

Riviera Dining Group; Miami Beach (FL); On-site; USD 100,000 - 110,000; Full time

Job summary

Riviera Dining Group is seeking an Omakase Chef de Cuisine to lead sushi and omakase production in a high‑end Miami Beach kitchen. You will ensure consistent quality, maintain safety standards, and collaborate with the Omakase Chef, Executive Chef, and General Manager under fast‑paced service.

The role emphasizes hands‑on leadership, training of culinary staff, and sustaining top kitchen performance in a dynamic environment. Evening/weekend shifts are required.

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.

Responsibilities

• 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.
• Lead by example with professionalism, cleanliness, organization, hospitality, and culinary execution.

Skills

Japanese料理技術

Knife skills

Leadership

Communication

Team collaboration

Education

Culinary degree/apprenticeship

Job description

Riviera Dining Group is seeking an Omakase Chef de Cuisine to lead sushi and omakase production in a high‑end Miami Beach kitchen. You will ensure consistent quality, maintain safety standards, and collaborate with the Omakase Chef, Executive Chef, and General Manager under fast‑paced service.

The role emphasizes hands‑on leadership, training of culinary staff, and sustaining top kitchen performance in a dynamic environment. Evening/weekend shifts are required.