Executive Pastry Chef

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 Pastry Chef is responsible for crafting delicious desserts and confectionery, designing seasonal menus, and developing new recipes for the pastry section of our kitchen. You should be passionate about baking and be inspired to create masterpieces that go beyond our customers’ expectations. To be successful in this role you must be well-versed in the culinary arts and adhere to strict standards of hygiene and cleanliness.

RESPONSIBILITIES:

1. Operating and managing the pastry section of the kitchen and liaising with the Executive and Sous Chefs to ensure a successful working environment.
2. Preparing ingredients and handling baking and other kitchen equipment.
3. Creating pastries, baked goods, and confections, by following a set recipe.
4. Adherence to all company policies as stated in the employee handbook.
5. Physical Inventory (storage area, freezer, cooler, spice rack, bag-in-box area, expo area, line and service stations)
6. Daily high-cost perpetual inventory
7. Data Entry of Inventory, Purchases / Invoices, Sales and Ending Inventory for COGS Sheet
8. Food COGS
9. Follow order guides and understand F&O quality & pricing standards
10. Review prior week’s labor to find areas of opportunity
11. Schedules (coverage and costing)
12. Daily and Weekly Food purchases
13. Daily and Weekly Labor (dollars and percentage)
14. New hire & Termination procedures
15. Food par levels
16. Par levels on Plate-ware and communicate with FOH
17. Dish machine and chemical company
18. Employee injury reports
19. Weekly management meetings
20. Pre-Shifts with staff
21. Daily food inventory and ordering
22. Labor management
23. Overtime monitoring
24. Product mix (appetizer, salads, sandwiches, entrée, specials and desserts)
25. Product Rotation adheres (FIFO)
26. Food quality and specification
27. Recipe adheres
28. Line checks
29. Organization of back of house (storage, prep, line and dish areas)
30. Sanitation standards (temperature logs, HACCP review, sanitation walkthroughs)
31. Line of sight and attention to detail
32. Teamwork and training
33. Must ensure that all the recipes, food preparations as butchering, protein portions and presentations meet the restaurant’s specifications and commitment to quality
34. Monthly inventory
35. Must have good communications skills
36. Involved in events and menu changes and launches
37. Daily specials
38. Omakase Menus
39. Communicate any issues, concerns or updates with chef and sous chefs
40. Temp logs monitoring
41. Kitchen opening and closing procedure
42. Managerial skills of an entire BOH

Requirements/Qualifications:

1. College degree/Culinary school degree preferred, but not necessary
2. Minimum 2 years in a kitchen managerial role in a fast-paced, high-volume restaurant
3. Must have computer knowledge (Excel, Windows, POS, etc.)
4. A drive for perfection and a relentless commitment to the highest level of technique and respect the quality of ingredients
5. Career minded, punctual, reliable and desire to learn to move up in the ladder
6. Maintain pars and anticipate seasonal / business demands
7. Team player and adaptability, no egos / attitude
8. Respect among team members and management
9. Sense of urgency during day-to-day operation with integrity
10. Michelin star goal oriented
11. Career driven with stable job history
12. High volume and/or fine dining experience

No Third-Party Agencies or Submissions will be accepted. Our company is committed to creating a diverse environment. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age or veteran status. DFWP Opportunities posted here do not create any implied or express employment contract between you and our company/ our clients and can be changed at our discretion and / or the discretion of our clients. All information may change without notice. We reserve the right to determine applicant suitability solely. By your submission you agree to all terms herein.