Corporate Aegan Chef, Riviera Dining Group

Location Type: On-site

Industry:

Company: Riviera Dining Group

RDG Overview:

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 Corporate Chef is directly responsible for implementing and following the culinary standards and overseeing the culinary operations of Casa Neos, Claudie & AVA. The Corporate Chef is responsible for supervising all kitchen functions including R&D, creating an ordering guide, and supporting soft openings etc. The Corporate Chef assists the Operations Department in achieving their EBITDA goals in terms of COGS and BOH Payroll.

RESPONSIBILITIES:

• Assists the Head of Culinary in implementing company culinary programs across all outlets of the business.
• Manage day-to-day kitchen operations and culinary team: food execution, quality, technique, and training.
• Oversees AVA, Claudie & Casa Neos R&D, ordering and supports new openings.
• Partners with Executive Chefs and Corporate Chefs as necessary.
• Track food costs while managing vendors to provide standard cost-efficient products.
• Estimate food consumption and requisition of food purchase
• Creation of onboarding training manuals and BOH employee certification system.
• Collect and assess Quarterly staff evaluation, pre shifts, line checks, training calendar, red flag strategy.
• Perform weekly audits/reports at assigned venues and as required: recipe/plate ware adherence, portioning, tasting, ingredient, price comparison sheets maintenance, inventory, receiving, commissary.
• Development and implementation of s and merchandising standards
• Train, monitor, evaluate, and act on unit performance in all culinary areas
• Standardize production recipes to ensure consistent quality
• Serves as a liaison to between operations and the executive team
• Monitors market trends and identifies appropriate target markets
• Guides product and service offering through the product life cycle
• Innovation of new product and program development
• Manage the portfolio of products within RDG’s signature recipes
• Manage developmental projects independently, as required
• This person will be charged with developing excellent working relationships and providing effective training, leadership, and management
• Achievement of goals and high standards must be a joint effort in our complex and demanding business environment
• Achievement of budgeted food sales, labor costs, and profitability.
• Timely analysis of Food & Beverage Prices in relation to competition.
• Development and maintenance of all department control procedures.
• Handle all Food inquiries and ensure timely follow up on the same business day.
• Lead weekly culinary meeting.
• Development and maintenance of department manual.
• Must have a complete knowledge of Food Hygiene and Safety Procedures.
• Consistent check of Restaurant and Bars food quality, services, and presentation.
• Liaise on an on-going basis with the General Managers and Executive Chefs to ensure all client needs and requirements are being met.
• Help Minimize number of guest complaints as it pertains to food quality.
• Ensure a professional attitude and proper business attire when on property, ready to meet or service a client at any time.
• Staff professional attitude and proper meeting Company appearance and uniform standards.
• Proper hiring procedures followed.
• Proper termination procedures must be followed.
• High employee retention.
• Personal development and growth.
• Discipline of personnel when required.
• Participation towards overall Kitchen cleanliness.
• Achieving service that exceeds expectations.
• Overall maintenance of the operation at a level in keeping with the standards prescribed.
• Report any deficiencies in equipment and facilities.
• Work in symbiosis with culinary director to ensure that menu & dishes are in line with food cost and labor cost target.
• Oversee all BOH management PTO scheduling.
• Assign and review quarterly goals to direct report.
• Lead weekly and quarterly meetings pertaining to assigned venue(s) but not limited to.
• Provide bi-weekly reporting to culinary Director & Head of culinary.
• Oversee venue food cost adherence to target and implement corrective action whenever required.
• Oversee Department of Health rules & regulation compliance of each assigned unit(s).
• Attend all required meetings and as needed.

• **Menu Development:** Designing menus that showcase authentic Aegean flavors while considering regional variations and seasonal ingredients.
• **Recipe Creation:** Developing and standardizing recipes for dishes, ensuring they meet quality and cost standards.
• **Kitchen Operations Management:** Overseeing kitchen operations, including food preparation, cooking, and plating, to maintain efficiency and consistency.
• **Quality Control:** Ensuring that all dishes meet established standards for taste, presentation, and portion size.
• **Staff Training:** Training and mentoring kitchen staff on Aegean cooking techniques, recipes, and culinary standards.
• **Budget Management:** Managing food costs, inventory, and kitchen expenses to meet budgetary goals.
• **Collaboration:** Collaborating with management teams to develop new concepts, promotions, and marketing strategies.
• **Compliance:** Ensuring compliance with food safety regulations, sanitation standards, and company policies.
• **Continuous Improvement:** Staying updated on culinary trends, industry developments, and customer preferences to innovate and improve offerings.
• **Communication:** Effectively communicating with chefs, managers, and other staff members to maintain a cohesive and productive work environment.

Requirements/Qualifications:

• Proficiency in Microsoft Office
• 15+ years’ experience as an Executive Chef/or corporate role in an upscale dining environment.
• Previous culinary training from a university or local trade school
• Exceptional people management knowledge
• Exceptional culinary skills
• Strong project management skills
• Knowledge of product life cycles, category management, and market-driven product management
• Ability to develop cost conscious recipes and menus
• Skills / Abilities / Presence
• Positive attitude
• Excellent verbal and written communication
• Ability to function well as part of a team
• Able to multi-task and work in a fast-paced environment
• Strong customer service orientation.
• Able to communicate effectively with customers and coworkers
• Diligent attention to detail
• Diligent attention to safety
• **Culinary Expertise:** Extensive experience and expertise in Aegean cuisine, including knowledge of traditional ingredients, cooking techniques, and flavor profiles.
• **Leadership Skills:** Strong leadership and management abilities to lead kitchen teams across multiple locations and inspire excellence.
• **Creativity:** A creative approach to menu development and recipe creation, with a passion for experimenting with new flavors and ingredients.
• **Organizational Skills:** Excellent organizational and time management skills to coordinate kitchen operations and meet deadlines.
• **Communication Skills:** Effective communication skills to convey culinary concepts, train staff, and collaborate with other departments.
• **Problem-Solving Abilities:** The ability to quickly identify and address kitchen-related issues and adapt to changing circumstances.
• **Adaptability:** Flexibility to work in a fast-paced, dynamic environment and adjust to evolving business needs.
• **Education:** A degree in culinary arts or a related field is often preferred, along with relevant certifications and training in Aegean cuisine.
• **Experience:** Extensive experience working as a chef in Aegean restaurants or hotels, with a proven track record of culinary excellence and leadership.
• **Passion:** A genuine passion for Aegean cuisine and a commitment to delivering exceptional dining experiences to customers. Let me know if you need any other clarification.

Physical Demands And Work Environment:

• Standing for long periods of time.
• Use their hands to handle, control, or feel objects, tools, or controls.
• Repeat the same movements.
• Walk or run for long periods of time.
• Bend or twist their body.