Executive Chef

2 weeks ago

Miami Beach, United States Riviera Dining Group LLC Full time
Job DescriptionJob Description

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. D R E A M I T

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.

B U I L D I T

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.

G R O W I T

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 and Mexico City for potential expansion opportunities.

Summary:

The Executive Chef is responsible for the overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction through planning, organizing, directing, and controlling the Kitchen operation and administration. Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food-related functions. Also Assists in supervising all kitchen areas to ensure a consistent, high-quality product is produced. Primary duties and responsibilities include, but are not limited to, the following

RESPONSIBILITIES:

  • Menu planning and creation for all food restaurants
  • Creation of specials
  • Menu costing and evaluation in collaboration with the cost control team
  • Recipe management and accuracy
  • Responsible to provide all operations and Corporate Chef accurate recipes.
  • Responsible to train Operations on new dishes and new menu launched.
  • Assist in menu launch.
  • Audit food quality in all operations
  • Audit recipe adherence on a regular basis with Chief Culinary Officer and corporate team
  • Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs.
  • Evaluates food products to assure that quality standards are consistently attained.
  • Interacts with Food and Beverage and Operation management to assure that food production consistently exceeds the expectations of members and guests.
  • Evaluates products to assure that quality, price, and related goods are consistently met.
  • Perform other duties as directed.
  • Maintain and be aware of all latest trends within F&B market.
  • Assist in implementing Food Matrix with Menu Coordinator
  • Work closely with Menu Analyst for valuable information on new menu creations
  • Work closely with Sourcing Manager for updates on farm products
  • Work closely with Menu Coordinator in menu descriptions, food matrix, allergies, and menu launch

Requirements/Qualifications:

  • 2- or 4-year Culinary Degree required
  • Minimum 10 years in a kitchen managerial role as Executive Chef in a fast-paced, high-volume restaurant
  • Good listening and verbal communication skills
  • Must be alert to operations and F&B needs.
  • Must possess strong leadership abilities.
  • Attention to detail required.
  • Demonstrated strong organizational skills required.
  • Must have computer knowledge (Excel, Windows, etc.)

Physical Demands And Work Environment:

  • Ability to stand for most of shift.
  • Exposed to heat and other kitchen elements.


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