Trabajos sushi chef en Miami, FloridaCrear alertas

We will train the ideal candidates who are eager to learn more about Japanese ingredients and cooking techniques. Our mission is to create a devoted fan following for temaki through “omotenashi”, the Japanese art of gracious hospitality. Nami Nori Gets Hand Rolls Right, and Other Details

Job Description RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene. At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey. DREAM IT MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts, including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA’s second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 2026). BUILD IT RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States. GROW IT RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities. Summary: The Chef de Cuisine (CDC) supports the Head Chef in overseeing daily kitchen operations and ensuring all dishes are prepared to the highest standards of quality, safety, and presentation. This role includes executing the Omakase menu, assisting in the preparation of sushi rice, handling and processing a variety of fresh seafood, and maintaining proper kitchen hygiene and food safety protocols. The CDC will help manage kitchen inventory, place orders as needed, and support the training and supervision of junior kitchen staff. Flexibility in accommodating guest preferences and dietary restrictions is essential. A successful CDC is detail-oriented, highly organized, and thrives in a fast-paced environment, maintaining consistency and excellence even during high-volume service. RESPONSIBILITIES: • Expertly cutting, slicing, and filleting different types of fish., • Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the Executive Chef when quality is sub-standard., • Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety., • Designing new recipes, planning menus, and selecting plate presentations., • Performing administrative tasks, taking stock of food and equipment supplies, doing purchase orders, and adding new item pricing to the inventory sheets, • Make periodic and regular inspections of units to observe quality of food prep and service, food appearance, cleanliness and sanitation of production, service areas, and equipment, • Oversee product purchasing and manage culinary budget, • Conduct period ending inventory and entry into the inventory sheets, • Keep budgeted food cost (provided by ORG Ops Team) in line by developing and planning menu items, including specials, that will meet budgeted COGS., • Manage employee food waste and proper recycling/composting procedures to comply with company and Country standards, • Develop recipes, plan menus, and design plate presentations for all items (sushi and hot line), • Assist kitchen staff with food prep and creation, • Display leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management, • Maintaining a clean work environment in order to prevent food contamination, • Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use., • Communicating with wait staff and GM to ensure that special requests and food allergy considerations are met, • Interview, onboard, and train BOH candidates with the help of GM and Ops Manager, • Assisting GM with scheduling and managing hourly employees time and attendance, with a focus on overtime Requirements/Qualifications: • At least 5 years of Japanese and sushi related experience in an upscale setting., • Proficient in Omakase / Sushi., • Associates Degree in Culinary Arts or American Culinary Federation (ACF) certification is preferred., • Valid manager's food handler's license., • Sound knowledge of food safety regulations., • The ability to stand for long periods of time., • Excellent time-management skills., • Exceptional customer service skills., • Great people skills., • The ability to work under pressure.

Job DescriptionDescription:ABOUT US: Originating in NYC, Nami Nori is the first restaurant to specialize in open-style sushi hand rolls. Now with five locations in NY, NJ, Miami and Virginia Beach, Nami Nori is poised to grow its devoted fan following and share its gracious hospitality with both guests and employees alike, across the globe. POPULAR ACCLAIM: • 84K followers on Instagram, • The New York Times “Nami Nori Gets Hand Rolls Right, and Other Details Too”, • Michelin Guide “Nami Nori Brings Creative Hand-Rolled Sushi to NYC's West Village”, • GQ Magazine "Pharrell Loved This Hand Roll Spot So Much He Became a Partner", • And more… BENEFITS • Health Benefits with employer contribution, • Vision & Dental, • 401K Retirement Plan, • 40 hours Personal Time Off after 2 years of full time employment, • 24 hours Sick Time (SALARIED POSITIONS ONLY), • Commuter Benefits, • Employee dining discounts at any Nami Nori location, • Manage the preparation area from start to finish, • Ensure the temaki stations are set up and properly stocked before and during service, • Follow prep list as assigned by Chef on Duty, • Ensure that all food products have been prepared correctly and are made to perfection per Nami Nori's recipes and standards, • Maintain appropriate portion-control, • Box temaki in order according to the ticket, • Pack caviar and ikura in the tins according to the par list, • Restock items that were depleted during the shift, • Maintain cleanliness and sanitization of food preparation area, • Maintain proper storing temperatures and food labels according to DOH regulations, • Follow proper rotation procedures according to DOH regulations - FIFO, • Complete Opening and Closing side work checklists, • Support and assist fellow team members whenever possible, • Communicate problems and ideas to Chef on Duty and/or Manager on Duty, • Maintain sanitation to Department of Health standards; Keep work area clean and organized, • Clean and maintain equipment used in food preparation, and report necessary equipment repair and maintenance to Chef on Duty ESSENTIAL FUNCTIONS, • The ability to speak and understand English, • The ability to comprehend and follow written and verbal direction, • The ability to understand basic math, • The ability to work independently or as part of a team, • The ability to lift at least 30 pounds on a regular basis, • The ability to bend, stoop, stand and perform extensive walking for 8-10 hours a day, • Adaptable in fast-paced and challenging work environment, • Organized approach to projects, • Able to take and give direction, • Able to approach their work with a sense of ownership and work with a sense of urgency, • Able to work nights, weekends and holidays, and variable schedule, per the needs of the business, • Ability to perform essential job functions under pressure and maintain professionalism when working under stress, • Polished personal presentation; grooming meets Company standards, as outlined by Employee Handbook, • Strict adherence to posted schedule and clock in/out at times, • Communicate information effectively and efficiently, • Maintain general knowledge of the restaurant, location, transportation, management team, etc., • Participate in community events and ensure corporate social responsibility goals of Company are met, • Attend mandatory meetings, • Adhere to all HR policies and guidelines, • Perform all other related and compatible duties as assigned by the Management Team, • Update knowledge and skills by participating in staff training opportunities, • Maintain sanitation to Department of Health standards; Keep work area clean and organized, • Inform Manager on Duty immediately of any DOH or OSHA/workplace safety violations

Job Description RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene. At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey. DREAM IT MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts, including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA’s second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 2026). BUILD IT RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States. GROW IT RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities. Summary: We seek a highly skilled Task Force Asian-Mediterranean Chef with a Michelin Star Vision to elevate our culinary operations. This travel-based role requires expertise in Asian and Mediterranean cuisine, creativity, and precision to deliver Michelin-level dining experiences. The ideal candidate has luxury dining experience, a deep understanding of flavor profiles, and the ability to modernize traditional recipes while training teams and ensuring international standards across multiple locations, throughout the state of Florida. 1. Michelin-Level Culinary Excellence & Menu Development • Develop Asian and Mediterranean-inspired menus that reflect Michelin-star quality, focusing on creativity, precision, and exceptional taste., • Innovate and modernize traditional dishes while maintaining authenticity and using top-tier ingredients., • Introducing techniques such as molecular gastronomy, fermentation, dry-aging, and artistic plating to enhance dining experiences., • Collaborate with restaurant teams to achieve exquisite presentation and flavor balance, setting the restaurant apart in the fine-dining scene in Miami, Florida. 2. Kitchen Leadership & Management • Maintain smooth kitchen operations during transitional periods, high-volume events, or chef vacancies., • Foster a culture of excellence, innovation, and perfection, ensuring each dish meets the highest gastronomic expectations., • Monitor food preparation processes to optimize efficiency and minimize waste., • Ensure compliance with RDG corporate dining service expectations, including buffet and à la carte offerings. 3. Team Leadership & Staff Training • Train and mentor kitchen staff on Asian and Mediterranean cooking techniques, flavor pairings, and presentation., • Train and mentor kitchen staff to meet Michelin-star standards in execution, discipline, and consistency., • Enhance team skills in knife work, wok cooking, sushi rolling, grilling, and traditional Asian and Mediterranean methods., • Conduct in-depth kitchen audits to ensure every dish adheres to fine-dining and food safety standards., • Support onboarding of new culinary staff and ensure seamless team collaboration. 4. Compliance & Food Safety • Ensure all food safety protocols (HACCP, ServSafe, and corporate policies) are strictly followed., • Maintain cleanliness, proper food storage, and sanitation standards in all work areas., • Implement sustainable sourcing strategies to procure rare, premium-quality ingredients., • Enforce allergen awareness and dietary accommodation practices. 5. Adaptability & Problem-Solving • Step in as an executive chef during transitions, grand openings, or staff shortages to maintain operational excellence., • Identify weaknesses in kitchen workflows and implement efficient, high-performance strategies., • Work closely with restaurant managers to align the culinary vision with business growth strategies. 6. Qualifications & Michelin-Star Vision Requirements: • Proven experience in Michelin-starred or award-winning fine-dining restaurants., • Mastery of Asian and Mediterranean cuisines, including Japanese, Thai, Chinese, Indian, Middle Eastern, Greek, and Mediterranean fusion techniques., • Expertise in modern plating, sous-vide cooking, fermentation, dry-aging, and haute cuisine methodologies., • Ability to work in high-pressure, precision-driven kitchens with a zero-compromise approach to quality., • This role also requires strong administrative skills, including cost control, inventory, supply chain management, budget planning, staff scheduling, kitchen workflow optimization, maintaining detailed recipe documentation, and overseeing feedback analysis., • Strong leadership skills, with a passion for coaching and developing elite kitchen teams., • Willingness to travel extensively to different locations, overseeing multiple culinary operations.

Job DescriptionDescription:ABOUT US: Originating in NYC, Nami Nori is the first restaurant to specialize in open-style sushi hand rolls. Now with five locations in NY, NJ, Miami and Virginia Beach, Nami Nori is poised to grow its devoted fan following and share its gracious hospitality with both guests and employees alike, across the globe. POPULAR ACCLAIM: • 84K followers on Instagram, • The New York Times “Nami Nori Gets Hand Rolls Right, and Other Details Too”, • Michelin Guide “Nami Nori Brings Creative Hand-Rolled Sushi to NYC's West Village”, • GQ Magazine "Pharrell Loved This Hand Roll Spot So Much He Became a Partner", • Health Benefits with employer contribution, • Vision & Dental, • 401K Retirement Plan, • 40 hours Personal Time Off after 2 years of full time employment, • 24 hours Sick Time (SALARIED POSITIONS ONLY), • Commuter Benefits, • Employee dining discounts at any Nami Nori location, • Promote, work and act in a manner consistent with the mission, vision and values of the company, • Lead BOH team to promote, work and act in a manner consistent with the mission, vision and values of the company, • Supervise the training, managing, coaching, counseling and performance evaluation of the BOH team, all Temaki Chefs, Jr. Sous Chef, Porter/Receiver Team, • Work in conjunction with BOH Manager, • Maintain positive and professional relations with vendors and staff, • Ensure that no members of staff are permitted to work if they are not suitably dressed and groomed, • Maintain temperature logs and shellfish tag records, • Inform Executive Sous Chef of any maintenance or repairs needed, • Oversee methods of preparation, portion sizes and timeliness of food preparation; control food and its usage to minimize waste, • Ensure that all items are prepared properly and timely for service daily, • Inspect food from vendors to ensure product is of the highest level of quality and consistent with requested order, • Conduct line checks multiple times per shift to ensure DOH compliance; Address all DOH violations immediately; Ensure that the kitchen is adequately stocked, organized and labeled per Department of Health standards, • Maintain clean Facility including but not limited to the Kitchen, Dish Area, Storage Rooms, Refrigeration Units, Locker Room, et al, • Ensure that all daily checklists are completed by Chefs, and/or Head Temaki Chef and that all items are certified, • Promote and practice safe work habits through trainings, education and day-to-day management; Identify potential safety hazards; Follow the proper reporting procedure, conduct initial investigation and determine the root cause of safety incidents in the interest of maintaining a safe work environment, • Assist ESC in training of Front of House staff as it pertains to menu and food knowledge, • Inspect supplies, equipment and work areas as well as observe workers and work procedures to ensure compliance to established standards, • Assist ESC in maintaining kitchen equipment; schedule repairs and additional maintenance as needed, • Able to execute all positions’ duties and responsibilities under their purview, • Complete daily product inventory and orders, ensure proper product amounts are maintained to limit waste/spoilage, • Supervise and facilitate end of period inventory, • Adhere to all Standard Operating Procedures, • Able to complete all administrative responsibilities in a time frame defined by the Corporate Chef team including, but not limited to the following:, • Daily Manager Log, • Daily Line Checks (including Photos), • Inventory, • Ordering, • Email Confirmations/Replies (within 24 hours), • Completing Tasks as Scheduled in Calendar Invites, • Project Submission, • Topics List for Weekly Meeting, • Completing Staff Training Exercises as Defined in Training Paths, • Commissary Ordering (as per R365 Commissary Order SOP), • Staying Up to Date on All New Policies & ProceduresREQUIRED KNOWLEDGE/SKILLS/ABILITIES, • Strong culinary skills which include:, • Advanced palate, • Strong spatial reasoning, • Solid sense of timing, • Speed and efficiency, • Finely tuned sensory skills, • Expert knife skills, • Experience costing recipes and recipe input, • Extensive knowledge of culinary techniques, procedures and equipment, • Expert knowledge of DOH Guidelines, • Highly motivated leader who leads with empathy and inspires their team to achieve a high level of performance:, • Able to seamlessly work with different personalities and temperaments, • High attention to detail and maintains high standards for quality, cleanliness, presentation, food safety and efficiency, • Exceptional skill with streamlining processes and procedures from a macro and micro level, • Self-starter who takes complete ownership of their work performance, • Excellent verbal and written communication skills, • Excellent time management skills with a proven ability to meet deadlines, • Ability to solve problems independently and delegate as needed, • Proficient in Google Docs/SheetEXPERIENCE, • 3+ years of culinary experience required, preferably in a Sous Chef capacity or higher within a similar caliber concept

Sous Chef or Sushi Chef in a high-volume, upscale restaurant.

Job Description We are currently seeking a dedicated and energetic Sushi Senior Sushi Chef de Partie to join our esteemed kitchen team. As a Sushi Senior Chef de Partie, you will play a central role in the preparation and execution of high-quality sushi dishes, contributing to the diversity and excellence of our menu. If you have a passion for Japanese cuisine, a keen understanding of sushi techniques, and are committed to culinary excellence, we invite you to showcase your skills at our restaurant. KEY RESPONSIBILITES • Prepare and present a variety of sushi dishes in accordance with established recipes., • Collaborate with the culinary team to ensure the highest standards of food quality and presentation., • Maintain a clean and organized sushi station, adhering to food safety and sanitation standards., • Assist in inventory management, ordering, and maintaining quality control of sushi ingredients., • Mentor and train junior kitchen staff, contributing to the development of a cohesive culinary team., • Actively participate in menu development, bringing forward ideas for continuous improvement., • To check all prepared food stocks (including dry stores) and replenish as necessary and inform Duty Sous Chef or Head Chef of any relevant shortages., • To be in control of multiple sections., • To be capable of doing some very basic management tasks., • You may also be required to manage the kitchen in the absence of the Head Chef, Sous Chef or Junior Sous Chef, • To supervise and assist in the preparation of all food ensuring all necessary work is completed prior to the commencement of service., • To confirm with the Head Chef and Duty Sous Chef any special requirements (including menu items and dishes) outstanding orders or work tasks required from your section., • To ensure all staff within your team are well briefed on the daily responsibilities and are given constant supervision and motivation on all aspects of their work., • To train all new staff to the section to the standards required by the kitchen department., • To assist other sections of the kitchen in the production and service of food or the cleaning down of the section as and when required due to the workload., • Proven experience as a Sushi Senior Chef de Partie or in a similar role in a high-end restaurant or luxury establishment., • Strong understanding of various sushi techniques and Japanese cuisine., • Attention to detail and a commitment to maintaining high-quality culinary standards. Ability to grasp, lift, move, or push goods on cart/truck weighing up to 100 pounds. Ability to move safely in uneven terrain or in confined spaces. Remain in stationary position for 8 or more hours throughout work shift. Ability to tolerate varying conditions of noise level, temperature, illumination, and air quality. Requires manual dexterity to use and operate all necessary equipment. Join our team and be a part of a distinguished establishment committed to delivering unparalleled hospitality. We promote a working environment in which equal opportunity and diversity is recognized, valued, and encouraged.

Job Description We are currently seeking a dedicated and energetic Sushi Chef de Partie to join our esteemed kitchen team. As a Sushi Chef de Partie, you will play a central role in the preparation and execution of high-quality sushi dishes, contributing to the diversity and excellence of our menu. If you have a passion for Japanese cuisine, a keen understanding of sushi techniques, and are committed to culinary excellence, we invite you to showcase your skills at our restaurant. KEY RESPONSIBILITES • Prepare and present a variety of sushi dishes in accordance with established recipes., • Collaborate with the culinary team to ensure the highest standards of food quality and presentation., • Maintain a clean and organized sushi station, adhering to food safety and sanitation standards., • Assist in inventory management, ordering, and maintaining quality control of sushi ingredients., • Mentor and train junior kitchen staff, contributing to the development of a cohesive culinary team., • Proven experience as a Sushi Chef de Partie or in a similar role in a high-end restaurant or luxury establishment., • Strong understanding of various sushi techniques and Japanese cuisine., • Attention to detail and a commitment to maintaining high-quality culinary standards., • Ability to grasp, lift, move, or push goods on cart/truck weighing up to 100 pounds., • Ability to move safely in uneven terrain or in confined spaces., • Remain in stationary position for 8 or more hours throughout work shift, • Ability to tolerate varying conditions of noise level, temperature, illumination, and air quality. We promote a working environment in which equal opportunity and diversity is recognized, valued, and encouraged.

Chef Makoto Okuwa, a master of Edomae-style sushi, continues to reshape tradition for a savvy audience eager for something new. Nigiri, Sashimi, and Sushi making, but are now looking to learn more.

Chef Makoto Okuwa, a master of Edomae-style sushi, continues to reshape tradition for a savvy audience eager for something new. Nigiri, Sashimi, and Sushi making, but are now looking to learn more.

The Executive Sushi Chef is. Extensive experience as a sushi chef with a proven track record of high-quality sushi preparation. This position manages all restaurant hourly Sushi Chefs/cooks and is involved in the planning, hiring, training and development of the Sushi kitchen staff.

Recruit, train, and performance-manage all BOH roles (CDC, sous, sushi chefs, robata cooks, pastry liaison, prep, stewards). Execute chef’s tables, seasonal festivals (e. Executive Chef or CDC in fine dining (Japanese or Michelin-level preferred).

Job DescriptionBenefits: • Bonus based on performance, • Competitive salary, • Employee discounts, • Free uniforms, • Opportunity for advancement, • Training & development • Soya Sushi Bar / El Sushi Restaurant ***NO ENVE CURRICULUM SI NO TIENE EXPERIENCIA Y DOCUMENTOS EN REGLA Solicita S U S H I C H E F : • Experiencia como sushi chef, • Disponibilidad inmediata, • Sentido de pertenencia, • Organizado, • Acostumbrado a trabajar bajo presin, • Documentos en regla vigentes ***DO NOT SEND YOUR RESUME IF YOU DO NOT HAVE EXPERIENCE AND VALID DOCUMENTS Now Hiring S U S H I C H E F: • Experience as a sushi chef, • Immediate availability, • Strong sense of responsibility, • Organized, • Used to working under pressure, • Valid and up-to-date legal documents, • We pay overtime

Job DescriptionDescription:Job Details Nami Nori/Matsuyoi is looking for highly personable and energetic candidates with a passion for Japanese food. No previous Japanese culinary experience required. We will train the ideal candidates who are eager to learn more about Japanese ingredients and cooking techniques. Nami Nori is the first to specialize in open-style sushi hand rolls in New York City. Our mission is to create a devoted fan following for temaki through “omotenashi”, the Japanese art of gracious hospitality. We are committed to creating great experiences for both guests and employees alike. POPULAR ACCLAIM • 72.8K followers on Instagram, • ?? The New York Times "Nami Nori Gets Hand Rolls Right, and Other Details Too", • Michelin Guide "Nami Nori Brings Creative Hand-Rolled Sushi to NYC's West Village", • The NEW YORKER "Nami Nori’s Hand Rolls Are Worth the Wait", • Compensation: Commission plus hourly wage, • 40 hours vacation time after 2 years of employment for full-time employees, • Commuter benefits, • Employee dining discounts, • Additional incentives for job performance, • Great passion for cooking and hospitality, • Positive attitude, • Strong work ethic, • Flexible availability (able to work nights, weekends, and holidays), • Excellent organizational skills, • Ability to multitask, • Exceptional team player Responsible for making sushi hand rolls for dine-in and take out guests. Interacts directly with guests to enhance their dining experience. Requirements:

Job DescriptionAyudante de Sushi Brinda apoyo directo al chef de sushi en la preparacin de ingredientes, el armado de platos, la limpieza del rea de trabajo y el cumplimiento de las normas sanitarias. Este puesto es clave para mantener la eficiencia operativa de la cocina y garantizar la calidad de los productos que se empaquetan a los clientes. Responsabilidades: • Asistir en el armado y la presentacin de rollos de sushi y otros platos., • Mantener el rea de trabajo limpia, ordenada y en cumplimiento con las normas del departamento de salud., • Colaborar con el chef y el equipo de cocina para garantizar un flujo de trabajo eficiente., • Encargarse del proceso de reabastecimiento de los productos que se utilizan en linea., • Cumplir con los protocolos de seguridad alimentaria e higiene en la manipulacin de alimentos.Habilidades:, • Experiencia en el rea de restaurant. (favorable), • Prestar excelente calidad de servicio al cliente., • Atencin al detalle y sentido esttico en la presentacin de alimentos., • Capacidad para trabajar bajo presin en entornos de alta exigencia., • Lealtad, puntualidad, responsabilidad y actitud colaboradora., • Capacidad para seguir instrucciones y aprender rpidamente.Requisitos:, • Vivir en Doral o alrededores., • Permiso de trabajo vlido en EE. UU., • Disponibilidad para trabajar fines de semana, noches y das festivos., • Certificacin de manipulacin de alimentos emitida por el Department of Health de Florida.Beneficios:, • Horario flexible., • Entrenamiento pago., • Oportunidad de crecimiento dentro del restaurante. Sushi Helper Provides direct support to the sushi chef in ingredient preparation, dish assembly, work area cleanliness, and compliance with sanitary regulations. This position is key to maintaining the kitchen's operational efficiency and ensuring the quality of products packaged for customers. Responsibilities: • Assist in the assembly and presentation of sushi rolls and other dishes., • Maintain a clean, organized, and compliant work area with health department regulations., • Collaborate with the chef and kitchen team to ensure an efficient workflow., • Oversee the restocking process for products used online., • Comply with food safety and hygiene protocols when handling food.Skills:, • Proven experience (it's a plus), • Provide excellent customer service., • Attention to detail and aesthetic sense in food presentation., • Ability to work under pressure in high-demand environments., • Loyalty, punctuality, responsibility, and a collaborative attitude., • Ability to follow instructions and learn quickly.Requirements:, • Living in Doral or surrounding areas., • Valid U.S. work permit., • Availability to work weekends, evenings, and holidays.Benefits:, • Flexible hours., • Paid training., • Opportunity for growth within the restaurant., • Professional and respectful work environment.

We're looking for skilled and motivated Sushi Cooks to join our culinary team and support our Sushi Chef in daily operations. Hands-on training and mentorship from an experienced sushi chef. Solid knife skills and understanding of sushi preparation and handling of raw fish.

Job DescriptionJob description General Info Come join an amazing team with great pay, benefits, positive vibes, and a great educational opportunity. Job purpose Sushi Chefs are essential members of a sushi restaurant’s team. Sushi Chefs are the heart of the kitchen and ensure that the highest quality product is served to our customers. Successful Sushi Chefs at OMAKAI sushi are not only talented sushi makers but are also brand advocates willing to serve a consistent product by following specific recipes, and preparation instructions and ensuring that chefs and cooks are doing the same. Sushi Chefs must be capable of ordering products and maintaining inventory with the restaurant’s best interest in mind. Last but not least, Sushi Chefs must be able to maintain a professional demeanor at all times, lead by example, and hold themselves to the highest of standards. Duties and responsibilities • Ensure quality of food – this includes ensuring that all items are prepared accurately and to the highest of standards after being sent out of the kitchen, • Know the menu – this position requires learning the entire food menu thoroughly and properly, • Minimize waste of all food and kitchen items, • Clean and filet fish – this includes skillfully cleaning and cutting a variety of fish and mollusks, • Make and prepare nigiri, handrolls, sashimi, and other food items, • Prepare rice – this includes properly washing, cooking, cutting, and preparing sushi rice according to a specific process and recipe, • Oversee inventory – this includes ensuring inventory and supplier order accuracy, such as ordering the proper amount of fish as needed and ensuring that the order matches the items received, • Contribute to kitchen personnel training, • Perform side jobs – this position requires performing side job duties after, during, and after each shift, including cleaning work stations at the end of each meal period and food stored away in the appropriate manner, • High school diploma or equivalent preferred, • Three years of sushi-making experience required, • Japanese cuisine knowledge required, • Display a positive and friendly attitude at all times, • Maintain a professional demeanor at all times, • Ability to:, • Provide top-notch customer service, • Educate customers and staff about our products and processes, • Make recommendations, • Adhere to the company’s food allergy policies, • Handle food in a safe and hygienic manner that adheres to all company and government policies and protocols., • Work in a team, • Communicate well with staff, management, and customers, even under pressure, • Learn and memorize an entire menu to detail Mostly indoor dining working environment in a restaurant that handles a variety of fish, seafood, vegetables, fruits, wheat products, rice, dry seaweed, sauces, and many other food and beverage products. Candidates with food allergies must inform management during the application process. Noise levels may vary depending on how busy the restaurant is. The kitchen is an enclosed environment with a single food dispatch window with a view of the entire dining floor. Physical requirements Employee must be able to stand for long periods of time. Job requires handling knives in order to filet and clean fish and constant contact with a variety of seafood and other food products. Job requires some bending and kneeling in order to reach certain items such as plates, spoons, knives, sauces, dry food items, desserts, etc… Job requires moderate lifting (maximum 65 lbs.). Job requires maneuvering between tabletops, kitchen equipment, and corners. Direct reports General Manager, Kitchen Manager, and Owners Benefits: • Employee discount, • Flexible schedule, • Health insurance, • Paid time off Experience level: • 1 year Restaurant type: • Casual dining restaurant, • Fine dining restaurant Shift: • 10-hour shift, • 12-hour shift, • 8-hour shift, • Day shift, • Night shift Weekly day range: • Monday to Friday, • Weekend availability Experience: • Restaurant experience: 2 years (Preferred) Shift availability: • Day Shift (Preferred), • Night Shift (Preferred) Work Location: In person

Job DescriptionBenefits: • Paid time off, • 401(k), • 401(k) matching, • Dental insurance, • Health insurance We invite you to explore our exciting and rewarding career opportunities and to be a part of our growing, dynamic team whose focus and passion is innovation, commitment to excellence, and uncompromising quality. With regular recognition both locally and nationally, this is a great place to grow and develop your career. We are looking for chefs to help us run a Michelin aspiring restaurant. POSITION SUMMARY Responsible for or assisting in all daily operations of the kitchen including but not limited to: -Maintaining food and service quality standards. -Full and active participation in daily service in proper uniform. -Maintain fine dining service standards in cadence with the dining experience. This property is managed by Ariete Hospitality. ESSENTIAL DUTIES AND RESPONSIBILITIES Execute recipes set forth by the CDC or Sous Chef Maintain and follow all systems within the kitchen. Follow detailed recipes and company standards. Participate in service daily including shift line ups, new menu roll outs, and evolving service and food standards. Demonstrate familiarity of Omakase style dining Report to each shift on time and prepared to work: o Clean and neat proper uniform Black prep shirt Black pants (no card, track pants, or jeans) Clean, unstained and ironed white button-down service shirt Clean white no logo undershirt Service apron (clean and ironed) Black shoes (no bright accents) Sharpened knives o Acceptable hygiene standards o Attend work with a positive and helpful attitude Sushi rice production and forming techniques in line with company standards. Soy sauce production methodology, in line with company standards Counter/ guest service (attitude of hospitality) Fish storage and quality standards Proficient in generally accepted sushi techniques and company standards General product storage and usage Maintaining clean and orderly prep and service station Maintain inventory including regular quality inspection of plateware, bowls, service pieces. Reporting any broken items to the CDC or Sous Chef Maintain a professional atmosphere with staff and supervisors inside This is a full time, non-exempt position. Benefits and paid time off are offered after 60 days of employment.

Job DescriptionSalary: $24 + DOE • Hiring Immediately - Sushi Lucy is a fast growing restaurant located in North Miami. Our combination of traditional and modern does not disappoint and delivers a tasty menu in an original and fun atmosphere fit for the entire family! Job Summary: We are seeking an experienced Sushi Chef to join our fast-paced sushi restaurant and be a member of our stellar team. Candidate must have proficient knife skills, used in presenting Sashimi and Nigiri dishes. Candidate will be responsible for Head chef and Kitchen managerial duties. Must have ample experience with kitchen functions including inventory tracking, food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portions, cost control, and all back of the house needs. Qualifications/Skills: • Head Sushi Chef and Kitchen managerial skills are a must. Proven experience as a sushi chef preferably in a supervisor role with minimum of 4 years • Superior knife skills with ability to create aesthetically pleasing presentations., • Strong Sushi preparation and product knowledge., • Ability to manage others and work in a fast-paced environment., • Excellent organizational skills and attention to detail is always a must., • Strong communication and customer service skills., • Ability to stand for 8 or more hours and lift up to 50 pounds. Responsibilities: * Promote, work, and act in a manner consistent with the mission of Sushi Lucy. To deliver on our promise for Great Food, Great Service and Great Ambience. • Kitchen Supervisor directs Back of the House staff screening, interviewing, hiring, and training. Writes and manages the Back of the House staffs work schedules. * Conducts regular inspections of the restaurant kitchen to determine proper standards of hygiene and sanitation are maintained. * Oversees Back of the House food preparation, presentation, and storage to ensure food health and safety regulations compliance. * Monitors inventory and ensuring all Back of the House supplies and other restaurant essentials are adequately stocked. * Assist in the hiring and training of new employees as well as the continuous training of existing staff. * In the absence of the Front of the House Supervisor, oversees both Front and Back of House operations. * Maintain high-quality service and allSUSHI LUCYstandards. * Make sure that allSUSHI LUCYrecipes are strictly followed. * Costing of Recipes. Updating pricing on all existing recipes. Supervises and restocks items as they run low or needed * Oversee our Back of the House staffs compliance with all health code and sanitation requirements. * Ensure all the Health Departments inspections are successful and in full code compliance. * Complies with all Health Department Codes and inspections. * Respond to customer complaints quickly and resolve them effectively. * Develop strategies for improving our customers dining experience. * Ensuring that all Kitchen food preparation steps are followed as outlined in allSUSHI LUCYtraining materials are being followed daily and consistently. * Work with staff to project future needs for kitchen supplies, goods, and cleaning products. * Maintain inventory of all needed supplies. * Identify methods to cut waste, decrease costs, and improve profits. * Observe performance and encourage improvement where necessary. * Visit as many tables as possible and ask customers about their experience atSUSHI LUCY. * Work closely with the Front of the House Supervisor and Ownership.

Job Description Overview: With dazzling waterfront views, contemporary American cuisine and glamorous décor, Rusty Pelican is known as the hottest destination for locals, celebrities, and tourists alike. Our fresh, inventive menu and top-notch service provided by our exceptional team members like you, are what make the Rusty Pelican Miami a premiere waterfront dining destination. Rusty Pelican is hiring individuals that believe in the mission of delivering a 5-star experience to our fellow team members, guests, partners and community. Join us in this high energy and naturally fast-paced environment where you are an essential piece to our sophisticated and captivating dining experience. Pay: $18 - $21 / hour Top-Notch Benefits: • Competitive pay and numerous opportunities for growth + advancement, • 24 hours paid Sick Time renewed yearly, • Management Referral Program with a $4,000 payout for qualifying management positions, • Employee Meals, • Employee Assistance Program (EAP) to assist with work life balance, • Paid vacation starting at 2 weeks per year, • Up to 3 days Paid Bereavement, • Moral (PRIDE) Program- rewarding employees with a variety of prizes for those who exemplify the company’s values. The Sushi Cook will plan, prep, set-up, and provide quality service in all areas of food production for sushi and raw dishes, including specials, in accordance with standards and plating guide specifications. Maintain organization, cleanliness, and sanitation of work areas and equipment. Essential Duties: • Prepare all sushi items according to recipe requirements and adhere to product sensitivity and plate presentation guidelines., • Read tickets and prepare order., • Coordinate ticket with service/kitchen staff and managers., • Work with speed and efficiency to ensure proper and timely output of restaurant menu items., • Keep updated on recipe changes and ensure proper execution of recipe procedures to maintain a high quality and consistent product., • Maintain cleanliness and sanitation of kitchen area throughout shift., • Complete assigned prep work for stocking and set up of station. Break down and clean station thoroughly every day., • Ensure proper rotation of all products to par. Label, day dot, and sign all products. Obtain Chef/Manager signature on all products., • Must be dressed and well groomed in Company approved uniform at all times., • Adherence to Company and Safety Policies and Procedures., • Must wear approved manufacturer certified slip resistant or non-slip shoes at all times while workingEducation/ Experience/ Skills:, • High school diploma, • 1 year similar experience, • Must be able to clearly and effectively communicate English.Physical Demands: We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing of a background check.

Job Description Sushi Cook Responsibilities & Duties Reports to: Executive Chef Summary/Objective Responsible for the preparation of all sushi bar entrees and side items requiring sushi nigiri and rolls, and sashimi. Should know and not limiting of all sushi bar stations and sushi prep responsibility. Facilitates all sushi (including sushi rolls) and sashimi, cold dish preparation of the sushi bar requiring various cooking methods, knife skills, and organizing/procuring of ingredients for the restaurant. Essential Functions • Knows how to handle fish and other ingredients for sushi preparation., • Prepares food items according to the recipe or instructions provided., • Assisting prep and service for other stations, • Manages food stock and works with attention to detail to fulfill all orders within quality standards., • Communicating with the front of the house to ensure that special requests and food allergy considerations are met., • Coordinate with the front of the house to ensure an efficient flow of orders., • Reporting any problems with kitchen equipment to the Sous Chef or Executive Chef and Maintenance team., • Stock designated station for the next shift., • Assisting with the inventory of food supplies and other products., • Complies with our exceptional standard for food handling and sanitation procedures., • Assist in the training of new employees as requested., • Understand and follow written company procedures with 100% accuracy., • At least two years of sushi bar working experience in high-volume cooking., • Extensive knowledge of sushi preparation, techniques, and kitchen equipment., • Strong knowledge of Japanese seafood, fish, product, and terminology., • Strong written and verbal communication skills with the ability to effectively communicate in English., • Excellent customer service skills., • High school diploma or equivalent., • Polished appearance and demeanor., • Ability to obtain and maintain full knowledge and understanding of the company and department rules and regulations, policies, and procedures., • Food Handler Card is required upon employment. This job is performed usually indoors and outdoors, in a controlled environment, and experiences a high level of noise in the work environment. This job has intermittent levels of high stress. Physical Demands. While performing the duties of this job, the employee is regularly required to talk or listen. The employee is required to stand and walk. Position Type/Expected Hours of Work. This is a full-time position. Employees are expected to work alternating schedules, including nights, weekends, and holidays. Required Education, Experience, and Qualifications. • Be 18 years of age or older., • Be able to understand English and Spanish., • Ability to multi-task, prioritize, and organize., • Customer-oriented., • Must be able to lift 20+ pounds at a time., • Must be able to work in both warm and cool environments, indoors and outdoors., • Must be able to tolerate high levels of noise., • Must be able to tolerate potential exposure to allergens: peanut products, egg, dairy, gluten, soy, seafood, and shellfish., • Excellent communication skills to connect effectively with co-workers and guests. This position has no supervisory responsibilities. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. V&E provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. We use eVerify to confirm U.S. Employment eligibility.

Job Description About Company: Since 1985 Sundowners restaurant in Key Largo has been serving sunsets, sandwiches, steaks and seafood on the Florida Bay. Join our team of dedicated hospitality professionals, where positive work culture meets inclusivity! About the Role: We are seeking a skilled Sushi Chef to join our team and prepare delicious sushi dishes according to our recipes and standards. As a Sushi Chef, you will be responsible for ensuring the quality and presentation of our sushi dishes, as well as maintaining a clean and organized kitchen. Your end result will be to provide our guests with an exceptional dining experience that keeps them coming back for more. Previous experience working in a Japanese or Asian Fusion restaurant is highly desired. Minimum Qualifications: • Proven experience as a Sushi Chef or similar role, • Excellent knowledge of various sushi types and sushi-making techniques, • Ability to interpret instructions and menu recipes, • Preparing sushi dishes according to our recipes and standards, • Ensuring the quality and presentation of our sushi dishes, • Maintaining a clean and organized area, • Collaborating with other team staff to ensure timely and efficient service Sundowners is located in Key Largo FL. Reliable transportation is required to be considered for this role

Job DescriptionWe are building world-class luxury brands in cigars, fine dining, and entertainment, and we’re seeking a polished, professional Sushi Chef to join our team. This is a rare opportunity to be part of one of Miami’s most ambitious premium lifestyle destinations — combining Michelin‑level cuisine, bespoke cocktails, elite cigars, and unforgettable guest experiences. About the Role: You will be responsible for preparing high-quality sushi dishes, managing ingredients, and ensuring exceptional presentation standards. The ideal candidate will have a deep knowledge of traditional and modern sushi techniques, premium ingredients, and a strong sense of kitchen discipline. What You’ll Do: * Prepare sushi, sashimi, nigiri, and specialty rolls with precision and aesthetic appeal * Ensure freshness, quality, and proper handling of all seafood and ingredients * Maintain a clean and organized sushi station, complying with health and safety regulations * Collaborate with the Executive Chef on menu development and seasonal specials * Maintain inventory and assist with ordering high-grade seafood and sushi products * Interact with guests (if applicable) in a professional, informative, and engaging manner * Uphold presentation, portion, and consistency standards at all times Ideal Candidate: • 3+ years of experience as a Sushi Chef in a fine-dining or luxury restaurant Deep knowledge of Japanese cuisine, knife techniques, and fish preparation * Ability to work under pressure in a fast-paced environment * Attention to detail and passion for aesthetics and flavor balance * Strong communication and teamwork skills * Availability to work nights, weekends, and holidays Powered by JazzHR ycwgAQTiFq

Job DescriptionJob description General Info Come join an amazing team with great pay, benefits, positive vibes, and a great educational opportunity. Job purpose Sushi Chefs are essential members of a sushi restaurant’s team. Sushi Chefs are the heart of the kitchen and ensure that the highest quality product is served to our customers. Successful Sushi Chefs at OMAKAI sushi are not only talented sushi makers but are also brand advocates willing to serve a consistent product by following specific recipes, and preparation instructions and ensuring that chefs and cooks are doing the same. Sushi Chefs must be capable of ordering products and maintaining inventory with the restaurant’s best interest in mind. Last but not least, Sushi Chefs must be able to maintain a professional demeanor at all times, lead by example, and hold themselves to the highest of standards. Duties and responsibilities • Ensure quality of food – this includes ensuring that all items are prepared accurately and to the highest of standards after being sent out of the kitchen, • Know the menu – this position requires learning the entire food menu thoroughly and properly, • Minimize waste of all food and kitchen items, • Clean and filet fish – this includes skillfully cleaning and cutting a variety of fish and mollusks, • Make and prepare nigiri, handrolls, sashimi, and other food items, • Prepare rice – this includes properly washing, cooking, cutting, and preparing sushi rice according to a specific process and recipe, • Oversee inventory – this includes ensuring inventory and supplier order accuracy, such as ordering the proper amount of fish as needed and ensuring that the order matches the items received, • Contribute to kitchen personnel training, • Perform side jobs – this position requires performing side job duties after, during, and after each shift, including cleaning work stations at the end of each meal period and food stored away in the appropriate manner, • High school diploma or equivalent preferred, • Three years of sushi-making experience required, • Japanese cuisine knowledge required, • Display a positive and friendly attitude at all times, • Maintain a professional demeanor at all times, • Ability to:, • Provide top-notch customer service, • Educate customers and staff about our products and processes, • Make recommendations, • Adhere to the company’s food allergy policies, • Handle food in a safe and hygienic manner that adheres to all company and government policies and protocols., • Work in a team, • Communicate well with staff, management, and customers, even under pressure, • Learn and memorize an entire menu to detail Mostly indoor dining working environment in a restaurant that handles a variety of fish, seafood, vegetables, fruits, wheat products, rice, dry seaweed, sauces, and many other food and beverage products. Candidates with food allergies must inform management during the application process. Noise levels may vary depending on how busy the restaurant is. The kitchen is an enclosed environment with a single food dispatch window with a view of the entire dining floor. Physical requirements Employee must be able to stand for long periods of time. Job requires handling knives in order to filet and clean fish and constant contact with a variety of seafood and other food products. Job requires some bending and kneeling in order to reach certain items such as plates, spoons, knives, sauces, dry food items, desserts, etc… Job requires moderate lifting (maximum 65 lbs.). Job requires maneuvering between tabletops, kitchen equipment, and corners. Direct reports General Manager, Kitchen Manager, and Owners Benefits: • Employee discount, • Flexible schedule, • Health insurance, • Paid time off Experience level: • 1 year Restaurant type: • Casual dining restaurant, • Fine dining restaurant Shift: • 10-hour shift, • 12-hour shift, • 8-hour shift, • Day shift, • Night shift Weekly day range: • Monday to Friday, • Weekend availability Experience: • Restaurant experience: 2 years (Preferred) Shift availability: • Day Shift (Preferred), • Night Shift (Preferred) Work Location: In person

Job DescriptionBenefits: • Wellness resources, • 401(k), • 401(k) matching, • Dental insurance, • Health insurance The ideal candidate will be able to create and maintain a unique cocktail program to compliment the cuisine. You will also be required to understand the steps of service and provide support where needed, outside of your beverage responsibilities. Knowledge of Japanese spirits, sake and beer is not required. POSITION SUMMARY The role of the Bartender is to provide primary support to the Front of House and to execute the beverage program per the direction of the Company standards. The bartender will need to possess, deliver, practice and utilize strong work ethics, executive fine dining bar service with a specialty knowledge of wine and cocktails and mocktails. The position is responsible for the various tasks involved in the front of house operations including constant positive interaction with guests and team (culinary and front of house), ability to prepare batch cocktails, make beverage pairing recommendations, as well as maintain a pristine area of operation. The position requires availability to work regular scheduled shifts and special events. ESSENTIAL DUTIES AND RESPONSIBILITIES Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions Ensure that each guest receives outstanding guest services by providing a warm and inviting environment, including greeting and acknowledging every guest; and by maintaining elevated standards, having product knowledge, a solid understanding of the mechanics of service, and all other components of guest services. Knowledgeable in the following areas: Wine, Cocktails or Mocktails with emphasis on Japanese Whisky and Sake for pairings Concise communication with the General Manager and Chef de Cuisine for guest related allergy concerns Reports on time and works the entirety of all services dressed and prepared for service Complete prep work Works cleanly and efficiently Able to connect with guests and make beverage recommendations. Completes nightly and deep cleaning checklists Assist with inventory control and reporting low quantities of product Complete all required trainings as assigned Assist in other duties as assigned MINIMUM REQUIREMENTS Valid Food Handling and Responsible Alcohol Certifications Maintain professionalism at all times when outside of work and in social environments (including all social media outlets) understanding that you are a representative of Scratch Restaurant Group Ability to multi-task and prioritize projects/tasks Excellent oral and written communication skills Excellent hygiene Guest and Team focused attitude Availability to work within expected hours of operation (e.g. evenings, holidays, weekends) Ability to work collaboratively with Chef de Cuisine, Management and Tea

Job Description COMPANY DESCRIPTION Nobu Miami is the Miami outpost of Chef Nobu Matsuhisa's new Japanese cuisine empire. Nobu draws upon his classical training at sushi bars in Tokyo and his life abroad in Peru, Argentina, and around the world to create a whole new trend in Japanese cuisine, bringing a burst of excitement to the already famed scene of Miami Beach. Located in the Nobu Hotel at Eden Roc, Nobu adds an extra level of class and sophistication to the iconic hotel. Nobu Miami now offers patio seating as well as an exclusive Teppan Room. Nobu's signature dishes such as Yellowtail with Jalapeño and Black Cod Miso are served to throngs of fans, proving that in the end, it is all about the food. Nobu Miami Beach Restaurant believes that all employees are entitled to Equal Employment Opportunity, and that the success of the Restaurant is primarily dependent our employees. We do not discriminate against employees or applicants for employment because of race, color, citizenship status, national origin, ancestry, gender, sexual orientation, age, religion, creed, disability, marital status, veteran status, genetic predisposition, genetic carrier status or any other characteristic protected under applicable federal, state, or local law. This policy applies to all employment practices of the Restaurant including, but not limited to, recruiting, hiring (or failure to hire), placement, promotions, transfers, training, compensation, fringe benefits, demotions, layoffs, and harassment, sexual or otherwise, in the workplace. JOB DESCRIPTION Highly acclaimed Nobu Miami Beach is expanding its bar team for our Brand New Location. We are looking for dynamic individuals to serve our guests in the Nobu style with prompt service, quality beverages and products, and maintaining a clean and comfortable environment. We are looking for reliable, hardworking and professional Candidates. COMPENSATION • Maintain complete knowledge of the restaurant features, beverages/cocktails /wines/etc. cuisine, general information, • Maintain knowledge of the restaurant standard, policies and procedures, • Cleaning and Maintaining the Dispense Bar area at all time, • Set up and break down of the bar/dispense area, • Prepare Hot beverages for guests in the Nobu style, • Minimum 1+ Year Experience in bar, restaurant or a fast-paced hospitality setting, • Excellent communication skills both written and oral, • Exceptional organizational and time management skills, • Basic Food and Beverage knowledge, consistent and concise guest relations, • Must have knowledge of coffee, tea, sake, wine and champagne, • 401K, • Insurance Benefits: Health, Dental, Vision, Life and Disability

Job Description RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene. At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey. DREAM IT MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts, including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA’s second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 2026). BUILD IT RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States. GROW IT RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities. Summary: The Omakase Head Chef prepares dishes in accordance with food health and safety regulations and restaurant standards. The Head Chef’s responsibilities include preparing traditional Japanese sushi rice, processing (chopping, slicing, and filleting) various kinds of fish, and placing orders for supplies as needed. You should also be able to customize customers’ orders according to preferences and food allergy considerations. To be successful as a Head Chef, you should ensure that all ingredients used in dishes are of the highest quality. Ultimately, an exceptional Head Chef should work well under pressure and maintain restaurant standards during busy periods RESPONSIBILITIES: • Train and lead a disciplined, high-performing brigade with Michelin-level expectations., • Expertly cutting, slicing, and filleting different types of fish., • Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the Executive Chef when quality is sub-standard., • Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety., • Designing new recipes, planning menus, and selecting plate presentations., • Performing administrative tasks, taking stock of food and equipment supplies, doing purchase orders, and adding new item pricing to the inventory sheets, • Make periodic and regular inspections of units to observe quality of food prep and service, food appearance, cleanliness and sanitation of production, service areas, and equipment, • Oversee product purchasing and manage culinary budget, • Conduct period ending inventory and entry into the inventory sheets, • Keep budgeted food cost (provided by ORG Ops Team) in line by developing and planning menu items, including specials, that will meet budgeted COGS., • Manage employee food waste and proper recycling/composting procedures to comply with company and Country standards, • Develop recipes, plan menus, and design plate presentations for all items (sushi and hot line), • Assist kitchen staff with food prep and creation, • Display leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management, • Maintaining a clean work environment in order to prevent food contamination, • Sterilize all utensils, instruments, and equipment used in sushi preparation before every use., • Communicating with wait staff and GM to ensure that special requests and food allergy considerations are met, • Interview, onboard, and train BOH candidates with the help of GM and Ops Manager, • Assisting GM with scheduling and managing hourly employees time and attendance, with a focus on overtime, • Partner with cost control and menu analysis teams to optimize margin and menu engineering., • Work with the Corporate Chef, Menu Analyst, and Menu Coordinator to build technical decks, descriptions, allergen matrices, and launch protocols. Requirements/Qualifications: • At least 8 years of Japanese and sushi-related experience in an upscale setting., • Proficient in Omakase / Sushi., • Associates Degree in Culinary Arts or American Culinary Federation (ACF) certification is preferred., • Valid manager's food handler's license., • Sound knowledge of food safety regulations., • The ability to stand for long periods of time., • Excellent time-management skills., • Exceptional customer service skills., • Great people skills., • The ability to work under pressure.

Job DescriptionJob description General Info Come join an amazing team with great pay, benefits, positive vibes, and a great educational opportunity. Job purpose Hand Roll Bar Chefs are essential members of a sushi restaurant’s team. HRB Chefs are the heart of the kitchen and ensure that the highest quality product is served to our customers. Successful HRB Chefs at OMAKAI sushi are not only talented hand roll makers but also brand advocates willing to serve a consistent product by following specific recipes, and preparation instructions and ensuring that chefs and cooks are doing the same. Last but not least, HRB Chefs must be able to maintain a professional demeanor at all times, talk to customers in a warm and professional manner, lead by example, and hold themselves to the highest of standards. Duties and responsibilities • Prepare, assemble, present, and explain hand rolls to seating customers, • Ensure quality of food – this includes ensuring that all items are prepared accurately and to the highest of standards after being sent out of the kitchen, • Know the menu – this position requires learning the entire food menu thoroughly and properly, • Minimize waste of all food and kitchen items, • Make and prepare handrolls, sashimi, and other food items, • Prepare rice – this includes properly washing, cooking, cutting, and preparing sushi rice according to a specific process and recipe, • Oversee inventory – this includes ensuring inventory and supplier order accuracy, such as ordering the proper amount of fish as needed and ensuring that the order matches the items received, • Contribute to kitchen personnel training, • Perform side jobs – this position requires performing side job duties after, during, and after each shift, including cleaning work stations at the end of each meal period and food stored away in the appropriate manner, • High school diploma or equivalent preferred, • Two (2) years of kitchen experience required, • Japanese cuisine knowledge welcomed but not required, • Display a positive and friendly attitude at all times, • Maintain a professional demeanor at all times, • Ability to:, • Provide top-notch customer service, • Educate customers and staff about our products and processes, • Make recommendations, • Adhere to the company’s food allergy policies, • Handle food in a safe and hygienic manner that adheres to all company and government policies and protocols., • Work in a team, • Communicate well with staff, management, and customers, even under pressure, • Learn and memorize an entire menu to detail, • Solve basic math problems Mostly indoor dining working environment in a restaurant that handles a variety of fish, seafood, vegetables, fruits, wheat products, rice, dry seaweed, sauces, and many other food and beverage products. Candidates with food allergies must inform management during the application process. Noise levels may vary depending on how busy the restaurant is. The kitchen is an enclosed environment with a single food dispatch window with a view of the entire dining floor. Physical requirements Employee must be able to stand for long periods of time. Job requires handling knives in order to filet and clean fish and constant contact with a variety of seafood and other food products. Job requires some bending and kneeling in order to reach certain items such as plates, spoons, knives, sauces, dry food items, desserts, etc… Job requires moderate lifting (maximum 65 lbs.). Job requires maneuvering between tabletops, kitchen equipment, and corners. Direct reports General/Kitchen Manager, Operations Manager, Executive Chef, Corporate Trainer Benefits: • Employee discount, • Flexible schedule, • Health insurance for salaried employees, • Paid time off for salaried employees, • Parking benefits for full-time employees

Job Description HIRING BOH (BACK OF HOUSE, LINE COOK & SUSHI CHEF) FOR 5* HOTELS. A3 CHOW STAFFING FULL JOB DESCRIPTION An experienced hospitality staffing agency that brings together talented staff with exceptional companies. Working with us will allow doors and endless opportunities to arise for you within 5-star hotels and restaurants. Gaining experience through our company to then grow within hospitality is what we strive for. At our staffing agency, we provide self-employment, flexible scheduling, flexibility to pick and choose your area of expertise working in Miami’s top hotels, room for growth and gaining hospitality experience. A3 Chow staffing is looking for team oriented, and positive energy candidates who are willing to learn and grow within hospitality. (Previous experience is a BIG plus). If you’re looking for the right opportunity, let our staffing agency find the perfect fit for you. JOB TYPE: Full-time Part-time Banquet Events AVAILABLE POSITIONS: BOH (Back of house): Sushi Chef Line Cook Prep Cook Stewarding (dishwasher) Cafeteria Attendant SCHEDULE: 6-hour shift 8-hour shift Day shift Night shift Overnight shift Holidays Weekday availability Weekend availability PHYSICAL SETTING: Fine dining Beach club 5- star hotels Up-scale casual restaurants REQUIREMENTS: Stand for a minimum of 8 hours Lift up to 50lbs. QUALIFICATIONS: US work authorization (Required) WORK LOCATION: Multiple locations  Submit your resume at:  To learn more, please visit our website or give us a call 786-878-4041

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