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. The Concept: HONO HONO is an elevated Japanese steakhouse concept centered around premium beef sourcing, an in-house aging program, and precision-driven execution. Rooted in Japanese culinary tradition and elevated through modern technique, HONO will deliver a refined, high-energy dining experience defined by craftsmanship, integrity, and innovation. The Opportunity We are seeking exceptional Senior Culinary Leaders, Senior FOH Leaders and motivated young professionals to join the opening team at HONO. This is a rare opportunity to help build a concept from the ground up—leading both the creative and operational direction of a high-volume, luxury dining environment. These roles are designed for professionals with Michelin-level or/and high volume upscale experience who can translate fine-dining precision into scalable, high-performance operations without compromising quality. Key Responsibilities for Culinary Leaders: Help lead and oversee advanced dry-aging programs for meat, fish, and vegetables Execute developed comprehensive fermentation program(s), including koji and lactic fermentation Direct sourcing and preparation of premium Japanese beef, including Wagyu (A4, A5) Uphold authenticity in Japanese culinary techniques, presentation, and philosophy Translate elevated cuisine into a high-volume, high-consistency service model Partner with leadership on menu development, R&D, and seasonal offerings Train and mentor culinary teams in aging, fermentation, knife skills, and butchery Ensure compliance with food safety, DOH, and HACCP standards 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 Ideal Profile 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 The Tasting Process As part of the interview process, candidates will present a 5-dish tasting menu showcasing their technical ability, creativity, and alignment with the HONO concept. This will evaluate the balance of Japanese precision, product integrity, and modern steakhouse execution.