Japanese Steakhouse Executive Chef | HONO
On-siteMiami, Florida, United States
Job Summary
Lead advanced dry-aging programs for meat, fish, and vegetables and execute comprehensive fermentation programs including koji and lactic fermentation. Direct sourcing and preparation of premium Japanese beef, including Wagyu, while upholding authenticity in culinary techniques, presentation, and philosophy. Translate elevated cuisine into a high-volume, high-consistency service model and partner with leadership on menu development, R&D, and seasonal offerings. Train and mentor culinary teams in aging, fermentation, knife skills, and butchery while ensuring compliance with food safety, DOH, and HACCP standards. Join the opening team at HONŌ to help build a concept from the ground up as a Senior Culinary Leader with Michelin-level experience.
Required Qualifications
- Michelin-star or equivalent fine-dining experience
- Expertise in dry aging and fermentation programs
- Deep knowledge of Japanese cuisine and culinary culture
- Experience in high-volume, premium dining environments
- Strong leadership, organizational, and team development skills
Desired Qualifications
- Precision-driven with strong operational awareness
- Passionate about Japanese food culture and ingredient integrity
- A natural leader and mentor
- Systems-oriented, with the ability to scale excellence
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