Sushi Program Director & Omakase Lead

Riviera Dining Group; Orlando (FL); On-site; USD 90,000 - 95,000; Full time

Job summary

Riviera Dining Group in Winter Park, FL, seeks a skilled Sushi Executive Sous Chef to lead the sushi program end-to-end, including menu, sourcing, technique and staff development. You will personally perform advanced sushi tasks while mentoring Sushi Chef(s) and station staff, and oversee all sushi and related food functions.

The role requires strong knife skills, whole-fish butchery expertise, and a track record of managing high-volume, upscale sushi operations with leadership responsibilities.

Qualifications

• 2–3 years as a Sushi Chef in a high-volume, upscale setting.
• Expert knowledge of sushi types, rolling techniques and knife work.
• Experience developing Omakase or specialty tasting menus.
• College or culinary school degree is preferred but not required.

Responsibilities

• Oversee sushi program: menu development, costing, sourcing and plating.
• Prepare and supervise maki, nigiri, sashimi, and specialty items.
• Ensure HACCP and seafood handling standards are met.
• Train and mentor Sushi Chef(s) and staff; manage sushi station operations.
• Support kitchen-wide operations, inventory, and cost controls.

Skills

Sushi rolling

Knife skills

Fish butchery

Omakase development

Education

Culinary school degree

Tools

Excel

POS

Windows

Job description

Riviera Dining Group in Winter Park, FL, seeks a skilled Sushi Executive Sous Chef to lead the sushi program end-to-end, including menu, sourcing, technique and staff development. You will personally perform advanced sushi tasks while mentoring Sushi Chef(s) and station staff, and oversee all sushi and related food functions.

The role requires strong knife skills, whole-fish butchery expertise, and a track record of managing high-volume, upscale sushi operations with leadership responsibilities.