Claudie-Upscale dining- Prep Cook

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 Prep Cook’s primary responsibility is to support the kitchen team by preparing ingredients, organizing deliveries, and butchering various proteins according to the Chef’s instructions. This role is essential to ensuring that all food items meet the high standards of French fine dining and comply with brand and food safety regulations.

JOB DESCRIPTION

RESPONSABILITIS:

• Set up and organize the workstation according to the restaurant’s guidelines.
• Prepare all food items in a sanitary and timely manner as directed.
• Assist with the organization and handling of morning deliveries.
• Follow recipes, portion controls, and presentation specifications established by the restaurant.
• Restock station supplies as needed throughout the shift to ensure smooth kitchen operations.
• Maintain a clean and organized workstation, adhering to safety and sanitation standards.
• Demonstrate proper use and maintenance of all kitchen equipment.
• Assist in cleaning, sanitizing, and organizing the kitchen, walk-in coolers, and storage areas.
• Perform additional tasks as requested by the Chef, Sous Chef, or Kitchen Manager.
• Skillfully prepare a variety of food items, including meats, seafood, poultry, vegetables, and cold dishes.
• Exhibit advanced knowledge in butchering meat and fish.
• Properly cover, date, and store all prepared food items following safety guidelines.
• Use food preparation tools according to manufacturer instructions and restaurant protocols.
• Follow closing protocols meticulously to ensure the kitchen is secured and ready for the next service.
• Assist with any duties assigned by the Chef de Cuisine or Sous Chefs to support the kitchen’s operations

SKILLS AND QUALIFICATIONS:

• Proficiency in communicating effectively in both English and Spanish
• Ability to take direction and execute tasks accurately.
• Ability to remain calm and efficient under pressure in a high-paced kitchen.
• Commitment to delivering high-quality service and maintaining extensive food and beverage knowledge.
• Availability to work nights, weekends, and some holidays.
• Proficiency in reading, speaking, and understanding basic cooking directions.
• Comprehensive understanding of safety, sanitation, and food handling procedures.
• 1-year Proven experience working as a prep cook in a high-volume establishment.
• Excellent knife skills.