EXECUTIVE CHEF JOB Las Vegas Sushi Tapas Brazilian Japanese

EXECUTIVE CHEF JOB Las Vegas Restaurant Sushi + Tapas + Japanese, Brazilian, Peruvian

  • Highly reviewed, wildly popular chain with HQ in NYC
  • MENU is developed by Corporate Chef in consultation with local Executive Chef
  • FAST growing chain in USA now expanding in Europe
  • Successful candidate will be CONCEPT DRIVEN
  • Executive Chef job Salary to $80K++  incentives
  • Restaurant with Executive Chef job Located on The Strip in Las Vegas
  • be SURE to review the Menu at this location below
  • be sure to review the job description below the menu
  • this Executive Chef job Miami is for chefs with experience with Sushi, Small plates, Brazilian and Peruvion cuisine
  • excellent presentation required

to APPLY for this Executive Chef job eMail RESUME to ca@hospitalityexecutive.com

You may CALL Mo at 310-691-2586 about this Executive Chef Job

MORE EXECUTIVE CHEF JOBS WHEN YOU JOIN OUR FINE DINING GROUP ON LINKEDIN

FOR JAPANESE CHEF JOBS JOIN OUR JAPANESE CHEFS AND RESTAURANT MANAGERS GROUP ON LINKEDIN

MENU
apertivos

Sawagani flash fried japanese river crabs 12.00 

Edamame organic soybeans, sea salt, lime 6.00 

Green Bean Tempura black truffle aioli 8.00 

Shishito grilled spicy peppers, sea salt, lemon 8.00 

Otsumami assortment of edamame, green bean tempura, shishito 16.00

 

small plates

Field Green Salad organic greens, radish, beet, carrot-ginger dressing 9.00

Seaweed Salad hijiki, aka-tosaka, goma wakame, wakame, tomato caviar, lemon 11.00

Tuna Tataki* white asparagus, fresh heart of palm, avocado, tatsoi, citrus soy 15.00

Seared Kobe Beef* ponzu gelée, warm japanese mushroom, truffled tofu crema 18.00

Salt & Pepper Squid dry miso, shichimi, sea salt, crispy garlic, smoked soy  14.00

Mushroom Toban-Yaki wild mushroom, charred green onion, garlic chip 15.00

Berkshire Pork Gyoza kabocha pumpkin purée and su-shoyu dipping sauce 14.00

Rock Shrimp Tempura golden pea shoot, snap pea jullienne, spicy mayo, black truffle vinaigrette 18.00

crispy taquitos* served with spicy aji panca sauce and fresh lime (minimum 2 per order)

Maine Lobster lemongrass, frisee, hearts of palm    8.00 each

Yellowtail Seviche shiso, avocado, roasted corn miso  6.00 each

 

tempura

Tiger Shrimp 13.00

Japanese Vegetables 10.00

Agedashi Tofu 8.00

Seasonal Vegetables 10.00

Hand Picked Wild Mushrooms 11.00

Tiger Shrimp and Japanese Vegetables 14.00

all served with SUSHISAMBA®  dipping sauces

 

seviches & tiraditos*

sashimi seviche

Yellowtail ginger, garlic, soy 14.00

Salmon asparagus, red radish, pineapple, lime 13.00

Tuna grapefruit juice, jalapeño, almond 14.00

Jumbo Shrimp passion fruit, cucumber, cilantro 14.00

Lobster mango, red bell pepper, heart of palm MP

 

sashimi tradito

Yellowtail jalapeño and lemongrass 14.00

Kanpachi yuzu, sea salt, black truffle oil 17.00

Tuna granny smith apple, serrano, lime 14.00

Salmon orange and mustard miso 12.00
assortment of four 35.00

 

soups & noodles

Miso Soup cilantro, tofu 6.00

Wild Mushroom Red Miso hand picked organic mushroom, wakame, white truffle oil 9.00

Berkshire Porkbelly Ramen spicy lemongrass broth, bok choy, bean sprout, cilantro, cancha 18.00

 

robata

meats

Filet Mignon grilled scallion 19.00

Duck Breast sancho pepper vinaigrette 15.00

Berkshire Pork Belly butterscotch miso 10.00

Lamb Chop red miso and yuzu 14.00

artichokes
two skewers served with peruvian corn
Organic Chicken and Smoked Teriyaki 9.00
Beef Tenderloin and Aji Panca 11.00
Sepia with Spicy Shichimi and Lemon  11.00
Eggplant and Mustard Miso  9.00
Sea Bass and Miso  16.00

fish & seafood

Spiny Lobster spicy ikura vinaigrette 25.00
Peruvian Bay Scallops butter, citrus soy, radish  13.00
Whole Squid lemon aioli 9.00
Hamachi Kama key lime and su-shoyu 12.00 

 

organic vegetables 
served with hijiki seaweed salad 
Jumbo Asparagus 9.00 
Shiitake 7.00 
Baby Corn 9.00 
Cherry Tomatoes 5.00 

 

large plates 

Miso-Marinated Chilean Sea Bass roasted organic vegetables and oshinko 29.00

Chicken Teriyaki ~ Samba Style organic chicken, purple potato mash, aji amarillo, crispy onion 25.00

Moqueca Mista shrimp, squid, sea bass and crayfish with coconut milk, roasted cashew, dendê oil, chimichurri rice 29.00

Rock Fish a la Plancha charred asparagus, grapefruit, tomato caviar, toza-su sauce 28.00 

 

churrasco 

Rio Grande three meats 39.00 five meats 46.00

grilled hanger steak, ribeye, pork tenderloin, chorizo, lingüiça with malagueta pepper oil and chimichurri

Bone in Ribeye  20oz   55.00

Dry Aged NY Strip   16oz   42.00

served with a brazilian side of white rice, black beans, collard greens, farofa 

all served with SUSHISAMBA®  steak dipping sauces

 

japanese kobe beef*

grade A5 27.00 oz

Robata Yaki dipping sauces and vegetables 2oz min

Toban Yaki organic mushroom, charred green onion, garlic chip 2oz min

Ishi Yaki hot stone, dipping sauces, vegetables 5oz min

Kushi Yaki skewer dipping sauces and peruvian corn 2oz min

Sushi or Sashimi 12.00 per piece

add freshly shaved black truffle 10.00

 

 

sides 

Peruvian Corn 6.00

Coconut Rice 5.00

Sweet Plantain 5.00

Purple Potato Mash 5.00

Huancaina Fries 5.00

Black Beans 4.00

Roasted Seasonal Vegetables 7.00 

Quinotto  11.00

Collard Greens 5.00

Steamed Japanese Rice 5.00

Charred Asparagus 8.00

 

 

raw bar
Alaskan King Crab Leg 25.00

Half Maine Lobster MP

Jumbo Shrimp* 7.00

Little Neck Clam* 2.50

oysters* 
Malpeque, east coast 3.50
Rappahanock, east coast 3.00 
Kumamoto, west coast 4.00 
ask your server about the daily oyster special  MP 
The Bahia 2 shrimp, 2 oysters, 2 clams and 1 seviche 35.00 
The Chicama 4 oysters, 4 clams, 4 shrimp and 2 seviches 55.00 
The Okinawa oyster shooter, clams, shrimp, sashimi and live lobster 80.00

 

rolls 

strip Roll maine lobster, mango, tomato, chive, crispy rice, soy paper, peanut curry  19.00

Neo Tokyo* bigeye tuna, tempura flake, aji panca 15.00

Yamato* tuna, foie gras, osetra caviar, gold leaf 19.00

Maya shrimp, avocado, tomato, tomatillo salsa 11.00

BoBo Brazil* seared kobe beef, avocado, kaiware, shiso, red onion, chimichurri 17.00

Green Envy* tuna, salmon, asparagus, wasabi pea crust, aji amarillo-key lime mayo 13.00

Carnaval* shrimp, avocado, yellowtail tartare, crispy rice paper 15.00

Pacific king crab, avocado, asian pear, soy paper, wasabi-avocado crema 16.00

Veggie Kun avocado, tomato, arugula, oshinko, yamagobo, wasabi nori flake, tofu miso 10.00

El Topo ™ salmon, jalapeño, shiso leaf, fresh melted mozzarella, crispy onion 14.00

Rainbow Dragon freshwater eel, red bell pepper, cucumber, mango, avocado 15.00 

 

sushi bar 

sushi & sashimi

tuna*

Akami tuna 4.50

yellowtail*

Kanpachi amberjack 6.00

Hamachi yellowtail 4.50

salmon* 

Iburi Sake smoked salmon 4.00

Sake salmon 3.50

whitefish* fluke 3.50

Madai japanese snapper 5.50

 

mackerel* 

Shima Aji jack mackerel 3.00

Saba mackerel 3.00

 

eel
Unagi freshwater eel 4.00

Anago smoked sea eel 4.00

 

shellfish 

Ebi shrimp 4.00

Ika* squid 3.00

Tako* octopus 3.00

Hotate* scallop 4.00

Kani king crab 7.00

 

caviar & egg 

Ikura* salmon roe 4.50

Tobiko*  flying fish roe 3.00

Tamago egg omelet 2.75

Uni* sea urchin 5.50

 

assortments

Sushi chef’s inspiration 24.00

Sashimi chef’s inspiration 29.00

Sushi & Sashimi chef’s inspiration 30.00

 

 

rolls inside-out or hand

California 14.00

Tuna* 7.00

Spicy Tuna* 7.75

Eel Cucumber 6.00

Eel Avocado 6.50

Yellowtail Scallion* 7.00

Yellowtail Jalapeño* 7.00

Spicy Yellowtail* 7.50

Shrimp Tempura 7.50

Salmon Avocado* 6.00

Umeshiso 4.00

Cucumber 4.00

Avocado 4.00

Natto 4.00

Futomaki* 12.00

Udama* quail egg 2.00

Freshly Grated Wasabi 2.00

 

 

experience the essence of japanese, brazilian and peruvian cuisine

 

7 Course Traditional Omakase 100.00

7 Course Signature Items 80.00

 

offered only to entire table, vegetarian options are available upon request

 

 

JOB DESCRIPTION

POSITION TITLE:                                        EXECUTIVE CHEF Job

REPORTS TO:                           CORPORATE CHEF 

CLASSIFICATION:                            SALARY            

Provide Leadership, development, support and motivation to Leaders, creating a positive environment that encourages ownership and accountability; attracts and retains a diverse talent pool while meeting or exceeding business results. Create and develop unique food offerings that provide our guests with a variety of selections. Set trends and innovate unique culinary experiences for style of cuisine. Role model exceptional culinary skills and cuisine savvy.

EXECUTIVE CHEF JOB DUTIES

Executive Chef Duties:

MINIMUM QUALIFICATIONS

omakase

  • Highly reviewed, wildly popular chain with HQ in NYC
  • Menus is developed by Corporate Chef in consultation with local Executive Chef
  • FAST growing chain in USA now expanding in Europe
  • Executive Chef job Salary to $80K++  incentives
  • be SURE to review the Menu at this location below
  • be sure to review the job description below the menu
  • this Executive Chef job Miami is for chefs with experience with Sushi, Small plates, Brazilian and Peruvion cuisine
  • excellent presentation required
    • Responsible for maintaining food quality and ensuring guest satisfaction
    • Work closely with the Corporate Chef in menu development and presentation
    • Work closely with Corporate Chef to standardize recipes
    • Responsible along with Executive Chef in maintaining overall food & labor cost within budgetary guidelines
    • Maintain standards of hygiene throughout the kitchen
    • Must be actively involved in staff recruiting and monitoring their performance
    • Set standards and maintain food presentation quality in the outlet at all times
    • Execute all production and plating in a timely, efficient manner and to meet and exceed guest expectations
    • Train the Chef De Parties in the section on costing and online ordering system
    • Source out new products and supplies to constantly develop menus
    • Remain on top of culinary trends & seek always to improve culinary trends
    • Responsible for scheduling of staff in the Italian kitchen and ensuring that schedules are posted in a timely manner
    • Overall profitability of all the Kitchen
    • Ensure that proper par stocks of all food items are maintained
    • Must always be well groomed and in proper uniform, chef’s hat and be role model to all staff
    • Ensure that all inter-kitchen transfers are done in a timely manner and brought to the Corporate Chef for authorization
    • Responsible for recording all food spoilage on the proper form and submit to the Corporate Chef
    • Liaise with Pest Control Company and monitor pest control schedule and report any problems to Corporate Chef
    • Motivate staff and maintain discipline at all times
    • Receive all goods and ensure that they meet company quality specifications and reject those items that do not
    • Ensure that all cook and hold temperatures of meats and sauces are maintained as per company guidelines
    • Responsible for monthly inventory of all items in the kitchen on last day of the month
    • Ensure that standard recipes are being followed at all times
    • Liaise with restaurant manager and service staff regarding service issues
    • Work very closely with the Pastry Chef in developing new desserts
    • Any other duties as assigned by the company
       
    • Associate's degree in Culinary Arts or formal apprenticeship program or equivalent
    • Valid Food Safety certification
    • Minimum 5 years of culinary experience leading a culinary management team required preferably in 4/5 hotels or restaurants
    • Excellent communication skills, verbal and written
    • Ability to create standard recipes
    • Excellent plate presentation
    • Strong understanding of purchasing, receiving, inventory control and stock rotation
    • Excellent knowledge of modern, cutting edge culinary trends
    • A minimum of 5 years of experience in Latin and Asian cuisine  
    • Bilingual (English/Spanish) a huge plus
    • Flexible and long hours sometimes required
    • Ability to stand during an entire shift
    • Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move object
    • Must be able to deal effectively with diverse departments and have flexibility to work in an ever-changing environment
    • Willing to work odd and irregular hours including holidays, promotions and weekends
    • Demonstrated ability to communicate, in English, effectively both verbally and in writing, and understand and carry out instructions furnished in written, oral, or diagram formats
    • Must successfully complete Serve Safe Sanitation training
    • Demonstrated computer skills
    • Demonstrated strong organizational and time management skills
    • Proven communication and partnering skills
    • Demonstrated ability to work with and develop a diverse team
    • Ability to educate and demonstrate fundamental and advanced cooking skills