Description de l'offre
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 recherché
- 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
Description de l'entreprise
At Riviera Dining Group, we are curators of elevated experiences, combining the art of luxury hospitality with impeccable craftsmanship. Each of our venues is a sanctuary of sophistication, where exceptional design, vibrant ambiance, and world-class service come together to create unforgettable moments.
We are driven by a singular vision: to redefine hospitality by offering our guests unparalleled attention to detail, exquisite culinary creations, and bespoke service in the most exclusive and breathtaking environments.
Our commitment to excellence is rooted in our core values:
- Crafting Experiences Beyond Expectations: Every interaction is designed to delight and inspire.
- Empowering Our Team: Respect and collaboration fuel our passion for creating greatness. Elevating Hospitality
- Standards: We relentlessly pursue innovation and perfection.
At RDG, we create extraordinary journeys that captivate the senses and linger in the memory.
