Claudie Executive Chef

Industry:

Company: Riviera Dining Group

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 (opened June 2024), and MM, a Membership Community. Upcoming projects include NOORA and Claudie (scheduled for fall 2024), AVA’s second location in Coconut Grove (2025), and HONŌ Japanese Steakhouse (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:

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 is 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.