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Company: Riviera Dining Group

RDG Overview:

Envisioned by Marine and Greg Galy through their travels, experiences, and thirst for discovery and adventures, the first MILA restaurant (part of RDG) opened in Miami Beach, FL, in January 2020. MILA is a restaurant, rooftop lounge, and mixology bar aiming to transport guests on a culinary journey of flavorful MediterrAsian cuisine. Balancing genuine hospitality, fine dining, and refined nightlife, MILA has quickly established itself as the go-to destination in the upscale Miami social scene.

We are first and foremost a group of individuals who strive for excellence and seek to illuminate the senses. We believe in the rhythms of life, and we are driven by the experience of adventure. Our principles stand for giving our customers the most transporting experience, an organic design, and a refined culinary journey.


MILA has grown above and beyond our expectations in its first two years despite facing significant pandemic-related restrictions, and ranked #5 of The Restaurant Business Top 100 ranking.
Following the success of the original restaurant, RDG plans to expand to new concepts and locations, focusing initially on the Florida market. It has shown the quickest development rates and is anticipating some of the best economic growth worldwide.


Through its elevated brand portfolio, and its exclusive membership, RDG aims to create a full network of venues and experiences offering a unique lifestyle to its guests and members in Florida and to become one of the leaders of the luxury restaurant industry in the United States.


RDG is now actively exploring other national markets such as New York City, Los Angeles, and Las Vegas, as well as further afield in London, Dubai, nd Mexico City for potential expansion opportunities.


The Sushi Chef de Partie is responsible to assist the Sous Chef for overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Supervises and coordinates the production activities of the sushi station. He/she meets with the Sous Chef and/or Executive Sous Chef daily to discuss the meal and time requirements for the days service. Other duties include training and monitoring entry-level cooks and chefs, working closely with the Sous Chef with regard to the evaluation process during a 90-day period; conducting on the job-training with Commits in recipe knowledge, cooking, procedures, and waste management; and determining the food requirements for the day after conducting an inventory of items in the workstation storage. Proof of cook apprenticeship completion or equivalent training, and three years of Sushi Cook experience in a four- or five-star hotel, restaurant, or high-volume food service facility specializing in high-quality sushi production in a buffet setting or a Japanese or Asian restaurant are required for this position.

Primary duties and responsibilities include, but are not limited to, the following:


  • Prepare all types of sushi, including maki, nigiri and sashimi “Work as a team member”.
  • Follow “Clean as you go” work habits.
  • Do any special duty requested by your supervisor.
  • Follow safe work habits and notify supervisors of any dangerous or unsafe place in the work area.
  • Make frequent suggestions to your direct supervisor in order to bring the standard up and keep your interest on the job.
  • Follow all recipes as provided by the corporate office.
  • Adherence to all company policies as stated in the employee handbook.
  • Physical Inventory (storage area, freezer, cooler, spice rack, bag-in-box area, expo area, line and service stations)
  • Data Entry of Inventory, Purchases / Invoices, Sales and Ending Inventory for COGS Sheet
  • Food COGS
  • Follow order guides and understand F&O quality & pricing standards
  • Schedules (coverage and costing)
  • Food par levels
  • Par levels on Plate-ware and communicate with FOH
  • Dish machine and chemical company
  • Employee injury reports
  • Weekly BOH management meetings
  • Pre-Shifts with staff
  • Daily food inventory and ordering
  • Labor management
  • Overtime monitoring
  • Product mix (sushi, appetizer, salads, sandwiches, entrée, specials and desserts)
  • Product Rotation adheres (FIFO)
  • Food quality and specification
  • Recipe adheres.
  • Line checks
  • Organization of back of house (storage, prep, line and dish areas)
  • Sanitation standards (temperature logs, HACCP review, sanitation walkthroughs)
  • Line of sight and attention to detail
  • Teamwork and training
  • Training is ongoing. Make weekly reports to the executive chef if training was received.
  • Must ensure that all the recipes, food preparations as butchering, protein portions and presentations meet the
  • Restaurant’s specifications and commitment to quality
  • Monthly inventory
  • Must have good communications skills.
  • Involved in events and menu changes and launches.
  • Daily specials
  • Omakase Menus
  • Communicate any issues, concerns or updates with chef and sous chefs.
  • Temp logs monitoring
  • Kitchen opening and closing procedure.
  • Managerial skills of an entire BOH


  • Minimum 3 years’ experience as a Sushi chef at an Asian restaurant in a high-volume atmosphere
  • Good knowledge of various sushi types and sushi-rolling techniques
  • College degree/Culinary school degree preferred, but not necessary
  • Minimum 2 years in a kitchen managerial role in a fast-paced, high-volume restaurant
  • Must have computer knowledge (Excel, Windows, POS, etc.)
  • Ability to speak English clearly, distinctly and cordially with guests.
  • Have excellent knife skills.
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