Sushi Program Director & Omakase Lead

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

Job summary

Riviera Dining Group in Winter Park is seeking a seasoned Sushi Executive Sous Chef to lead the sushi program end-to-end, including menu development, sourcing, technique, and staff leadership. You will train, mentor, and supervise the Sushi Chef(s) and station team while maintaining the highest culinary standards.

The role demands advanced sushi expertise, strong leadership, and hands-on participation in production.

Qualifications

• Minimum 2-3 years' experience as a Sushi Chef in a high-volume, upscale setting.
• Expert knowledge of sushi types, sushi-rolling techniques, and whole-fish butchery.
• Prior experience developing Omakase or specialty tasting menus preferred.
• Minimum 4 years in a kitchen managerial/supervisory role in a fast-paced, high-volume restaurant.
• Must have computer knowledge (Excel, Windows, POS).

Responsibilities

• Oversee, train, and mentor the Sushi Chef(s) and staff.
• Own the sushi program: menu development, costing, sourcing, presentation standards.
• Prepare and oversee all sushi types including maki, nigiri, sashimi, and specialty items.
• Ensure HACCP, cold-chain, and food-safety standards for raw fish and seafood.
• Manage inventory, par levels, and vendor relationships for seafood.

Skills

Sushi preparation

Knife skills

Staff training

Menu development

Education

Culinary degree preferred

Tools

Excel

Job description

Riviera Dining Group in Winter Park is seeking a seasoned Sushi Executive Sous Chef to lead the sushi program end-to-end, including menu development, sourcing, technique, and staff leadership. You will train, mentor, and supervise the Sushi Chef(s) and station team while maintaining the highest culinary standards.

The role demands advanced sushi expertise, strong leadership, and hands-on participation in production.