Riviera Dining Group

Head office : 2800 Biscayne Boulevard Miami, Florida 33137
Miami
Activity sector : Kitchen

Discover more about the company

Type of contract : Permanent Contract

Activity : Kitchen

Experience required : 6 to 10 years

Apply

Executive Chef - HONO Japanese Steakhouse (W/M)

Published on 29/08/2025

Offer description

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

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 exacting standards for butchery, fabrication, and portion control.
Train and lead a disciplined, high-performing brigade with Michelin-level expectations.
Collaborate closely with the Sourcing Manager to secure direct-from-origin wagyu and artisanal meats.
Partner 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.

Profil

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

Company description

https://www.vendomtalents.com/image/galleries/riviera-dining-group-claudie-0037-enhanced-nr-edit-4k

Riviera Dining Group (RDG) reimagines luxury hospitality by creating immersive, meticulously crafted experiences defined by striking design, vibrant energy, and exceptional attention to detail. Each of its venues offers a refined and inspiring atmosphere where elevated cuisine and personalized service come together to create memorable, multi-sensory moments. Since launching its flagship concept, MILA, in 2020, now ranked #5 by The Restaurant Business, RDG has expanded its portfolio with standout destinations such as AVA MediterrAegean, CASA NEOS, MM, and upcoming concepts like NOORA, Claudie, and HONŌ.

Driven by a clear and ambitious vision, RDG delivers tailored experiences in stunning settings, built on a foundation of creativity, excellence, and innovation. The group cultivates a collaborative, respectful workplace that empowers talent and encourages inspiration at every level. As it continues to grow throughout Florida and prepares to enter key global markets, including New York, London, Dubai, and Paris, RDG remains focused on crafting unforgettable moments that elevate the standard of hospitality.

At RDG, intention guides every detail, and each guest experience is designed to inspire, enchant, and endure.