Executive Sous Chef

11 hours ago

Miami Beach, Florida, United States Riviera Dining Group Inc Full time
Job Description

The Riviera Dining Group Inc is seeking a highly skilled and experienced Sous Chef to join our team. As a key member of the kitchen management, you will be responsible for assisting the Executive Sous Chef in overseeing the overall kitchen operation, ensuring maximum guest satisfaction through planning, organizing, directing, and controlling the Kitchen operation and administration.

As a Sous Chef, you will exhibit culinary talents by personally performing tasks while assisting in leading the staff and managing all food-related functions. You will also supervise all kitchen areas to ensure a consistent, high-quality product is produced.

Key responsibilities include:

  • Adherence to company policies as stated in the employee handbook.
  • Conducting physical inventory of storage areas, freezers, coolers, spice racks, bag-in-box areas, expo areas, line, and service stations.
  • Maintaining daily high-cost perpetual inventory.
  • Data entry of inventory, purchases, invoices, sales, and ending inventory for COGS sheets.
  • Managing food COGS.
  • Familiarity with F&O quality and pricing standards.
  • Reviewing prior week's labor to identify areas for improvement.
  • Scheduling coverage and costing.
  • Daily and weekly food purchases.
  • Daily and weekly labor (dollars and percentage).
  • New hire and termination procedures.
  • Food par levels.
  • Par levels on plate-ware and communication with FOH.
  • Dish machine and chemical company maintenance.
  • Employee injury reports.
  • Weekly management meetings.
  • Pre-shifts with staff.
  • Daily food inventory and ordering.
  • Labor management.
  • Overtime monitoring.
  • Product mix (appetizers, salads, sandwiches, entrées, specials, and desserts).
  • Product rotation adherence (FIFO).
  • Food quality and specifications.
  • Recipe adherence.
  • Line checks.
  • Organization of back-of-house areas (storage, prep, line, and dish areas).
  • Sanitation standards (temperature logs, HACCP review, sanitation walkthroughs).
  • Line of sight and attention to detail.
  • Teamwork and training.
  • Ensuring that all recipes, food preparations, butchering, protein portions, and presentations meet the restaurant's specifications and commitment to quality.

We offer a competitive salary range of $55,000 - $65,000 per year, depending on experience, plus benefits and opportunities for growth and development.

This is an excellent opportunity for an experienced chef to join a dynamic team and contribute to the success of The Riviera Dining Group Inc.

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