Executive Chef job Miami Sushi & Brazilian tapas

EXECUTIVE CHEF JOB MIAMI South Beach area – trendy: Sushi + Tapas + Japanese / Brazilian / Peruvian cuisine

  • 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 highly CONCEPT DRIVEN
  • 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 Peruvian cuisine
  • excellent presentation required

to APPLY for this Executive Chef job eMail RESUME to Miami Sushi Chef recruiter Modris Reinbergs modris@gmail.com Mobile: 310-691-2586

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lunch specials available daily from 12-5 pm

*menu items and prices are subject to change


Sawagani flash fried japanese river crabs 12.00

Green Bean Tempura black truffle aioli 7.50

Edamame organic soybean, sea salt, lime 6.00

Miso Soup cilantro and tofu 4.50

Shishito grilled spicy pepper, sea salt, lemon 7.50

Otsumami assortment of edamame, green bean tempura, shishito 15.00

small plates

Field Green Salad organic greens, radish, beet, carrot-ginger dressing 8.50

Heirloom Tomato and Seaweed Salad white grape, kyuri, ginger-soy vinaigrette 12.00

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

Seared Kobe Beef warm honshimeji mushroom, ponzu gelée, truffled tofu crema 16.00

Beef Maki Roll bacon, boniato, rocoto jam, soy-garlic jus 18.00

Rock Shrimp Tempura  golden pea shoot, snap pea jullienne, spicy mayo, black truffle vinagrette 17.00

Pan Steamed Duroc Pork Gyoza sweet onion compote and spicy ponzu 16.00

Portuguese Octopus a la Plancha potato confit, aji panca, botija olive 14.00

Steamed Scallop Dumplings enoki, celery root purée, yuzu kosho butter 14.00

Kuromitsu Glazed Pork Belly palmito-citrus salad 13.00

Chicarron de Calamar cornmeal crusted calamari, tomato, mint, plaintain, tamarind 13.00

Crispy Taquitos served with spicy aji panca sauce and fresh lime (minimum 2 per order)

                               Yellowtail shiso, avocado, roasted corn miso 6.00ea

                               Maine Lobster lemongrass, frisée, hearts of palm 8.00ea


Tiger Shrimp 12.00

Tiger Shrimp and Vegetables 14.00

Assorted Vegetables 8.00

served with SUSHISAMBA®  dipping sauces


Chicken and Smoked Teriyaki 9.00

Ribeye and Aji Panca 11.00

Sea Bass and Miso 14.00

Eggplant and Mustard Miso 9.00

two skewers over peruvian corn

seviches and tiraditos

sashimi seviche

Yellowtail ginger, garlic, soy 13.00

‘Mixto’ arugula, green grape, aji amarillo orange 15.00

Tuna coconut, tomato, serrano, grapefruit, cilantro 14.00

Jumbo Shrimp passion fruit, cucumber, cilantro 14.00

sashimi tiradito

Yellowtail jalapeño and lemongrass 13.00

Kanpachi yuzu, black truffle oil, sea salt 18.00

Tuna mango, turnip, smoked sesame soy 14.00

Hirame cancha, key lime, rocoto chile, olive oil 14.00

assortment of four 33.00

raw bar

King Crab Leg 25.00

1/2 Chilled Lobster MP

Jumbo Shrimp 6.00

Little Neck Clam 2.00

Amazon Platter 45.00

East and West Coast Selection of Oysters 3.00/ea

large plates

King Crab, Three Ways broiled with aji amarillo, tempura with yuzu kosho emulsion, amazu seviche 32.00

Braised Short Ribs boniato purée, trumpet mushroom, karashi sumiso 28.00

Moqueca Mista shrimp, squid, sea bass, crayfish, coconut milk, roasted cashew, dende oil, chimichurri rice  27.00

Miso-Marinated Chilean Sea Bass roasted seasonal vegetables  28.00

Quinotto creamy peruvian quinoa, manchego cheese, fresh herbs, wild japanese mushroom  21.00

Chicken Teriyaki ~ Samba Style organic chicken, aji amarillo, purple potato mash, crispy onion  24.00

Atlantic Salmon wasabi créme fraiche, ikura, watermelon radish, ginger-soy 26.00

Whole Crispy Red Snapper spicy red curry sauce, scallion, ginger, coconut rice  29.00


Rio Grande grilled hanger steak, ribeye, pork tenderloin, chorizo, lingüiça with tomato chimichurri

three meats 39.00

five meats 44.00

Picanha (14oz)  26.00

NY Strip (16oz)  39.00

served with your choice of white rice, black beans, collard greens and farofa

kobe-style wagyu beef

18.00 per oz

Ishiyaki 4 oz min

hot stone, dipping sauce, vegetables

Tobanyaki 4 oz min

organic mushroom, charred green onion, garlic chip

Steak 4 oz min

Sushi  or Sashimo 10.00 per piece


Dromo Roll maine lobster, mango, tomato, chive, crispy rice, soy paper, peanut curry 17.00

O Fernomeno pickled napa cabbage, baby carrot, asparagus, satsumaimo, tempura flake 10.00

BoBo Brazil seared kobe beef, avocado, kaiware, shiso, red onion, chimichurri ponzu 15.00

Maya shrimp, avocado, tomato with tomatillo salsa 10.00

Green Envy wasabi pea crust, tuna, salmon, asparagus, aji amarillo-key lime maionese 12.00

Ezo soy-marinated salmon, asparagus, onion, chive, sesame, tempura flake, yellow soy paper, wasabi maionese 11.50
El Topo salmon, jalapeño, shiso leaf, fresh melted mozzarella, crispy onion 13.50

Neo Tokyo yellowfin tuna, tempura flake, aji panca 13.5

Rainbow Dragon freshwater eel, red bell pepper, cucumber, mango, avocado 13.50

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



peruvian corn 6.00

coconut rice 5.00

sweet plantain 5.00

purple potato mash 5.00

black beans 4.00

roasted seasonal vegetables 6.00

collard greens 5.00

steamed japanese rice 4.00


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 Duties:

  • 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

End of Miami Sushi and Tapas Executive Chef job.