Omakase Chef de Cuisine, MILA Omakase

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 HONO 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.