Director of Culinary Operations

Location Type: On-site

 

RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami’s upscale social scene.

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.

DREAM IT
MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts, including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA’s second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 2026).

BUILD IT
RDG’s distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States.

GROW IT
RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities.

Summary:

Riviera Dining Group is seeking a dynamic and strategic Culinary Director to oversee the development, execution, and operational alignment of all culinary initiatives across its portfolio of luxury dining concepts. This role will focus on menu research and development, kitchen operations, and administrative leadership, ensuring culinary excellence across the group while reporting directly to the Head of Culinary.

KEY RESPONSIBILITIES:

• Menu Research & Development
  • Lead the creation and refinement of all seasonal, core, and special menus across the group.
  • Collaborate with concept chefs and culinary teams to ensure each dish reflects brand identity, seasonality, and innovation.
  • Own the recipe development process and maintain detailed documentation in the Culinary Bible (recipes, allergens, plating guides, SOPs).
• Culinary Operations & Quality Assurance
  • Support the implementation of best practices in food preparation, presentation, and kitchen efficiency.
  • Standardize execution across all venues through structured training and operational tools.
  • Conduct regular site visits, audits, and tastings to ensure brand-wide consistency and excellence.
• Team Leadership & Collaboration
  • Work closely with Executive Chefs and BOH leadership to inspire, coach, and maintain high performance.
  • Foster a culture of creativity, accountability, and collaboration across all culinary teams.
  • Coordinate with Procurement, HR, and Finance for staffing needs, cost targets, and sourcing strategies.
• Administrative Oversight
  • Manage food cost tracking, recipe profitability analysis, and kitchen labor efficiency.
  • Oversee the development and communication of BOH SOPs, training modules, and kitchen manuals.
  • Ensure compliance with health, safety, and sanitation standards across all kitchen environments.
• Cross-Functional Collaboration
  • Liaise with Brand, Marketing, and Operations to align culinary innovation with guest expectations, promotions, and brand activations.
  • Support new openings, pop-ups, and culinary partnerships as assigned by the Head of Culinary.

Requirements/Qualifications:

• A two-or four-year Culinary degree is desirable
• Certified as a ServSafe Food Handler
• 8-10+ years of progressive culinary leadership in high volume, fine dining, or upscale multi-unit restaurant groups.
• Strong foundation in Mediterranean or globally inspired cuisines.
• In collaboration with HR, extensive leadership experience with the ability to coach and train a team.
• Strong working knowledge of US employment compliance and regulatory laws.
• Demonstrated ability to lead R&D and implement scalable culinary solutions.
• Experience managing multiple locations and leading diverse culinary teams.
• Highly organized, detail-oriented, and adaptable to a fast-paced, high-expectation environment.
• Fluent in recipe writing, costing, kitchen systems, and food safety standards
• Must demonstrate confidentiality and strong ethics in the workplace

Physical Demands And Work Environment:

• Ability to work in hot kitchen conditions
• Navigate tight kitchen conditions