WHO ARE WE?
Riviera Dining Group is redefining hospitality through elevated dining, vibrant nightlife, and immersive design. From the success of MILA in Miami Beach to the expansion of AVA, CASA NEOS, and CLAUDIE, RDG is building a collection of destinations that offer more than a meal — they create unforgettable experiences.
POSITION SUM M ARY
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 kitchen operations and ad ministration. The role
owns menu d evelopment, recipe integrity, food quality, and cost performance,
exhib iting culinary talent through hands -on work while lead ing the culinary team and
managing all food-related functions. This position reports to the Corporate Chef.
RESPONSIBILITIES
• Menu & Recipe Development
• Plan and create menus for all food outlets, including specials and seasonal changes.
• Develop standard recipes and food preparation and presentation techniques that
hold quality consistently high and minimize food cost.
• Manage recipe accuracy and provide operations and the Corporate Chef with
current, accurate recipes.
• Cost and evaluate menus in collaboration with the cost control team.
• Assist in menu launches and train op erations teams on new dishes and new menus.
• Food Quality & Standards
• Audit food quality across all operations.
• Aud it recipe adherence on a regular basis with the Chief Culinary Officer and the
corporate culinary team.
• Evaluate food prod ucts to ensure quality standards are consistently attained.
• Evaluate products to confirm quality, price, and related goods are consistently met.
• Maintain current knowledge of trends within the F&B market.
• Cross-Functional Partnership• Interact with Food & Beverage and Operations management so food production consistently exceeds member and guest expectations.
• Assist in implementing the Food Matrix with the Menu Coordinator.
• Work closely with the Menu Analyst for information on new menu creations.
• Work closely with the Sourcing Manager for updates on farm products.
• Work with the Menu Coord inator on menu descriptions, food matrix, allergen
information, and menu launches.
• Support the Corporate Chef and the Executive Chef of Casa Neos on cross-venue
culinary initiatives.
• Attend all required meetings and ad ditional m eetings as need ed .
• Perform other duties as directed.
REQUIREMENTS AND QUALIFICATIONS
• Two- or four-year culinary degree.
• Minimum 10 years in a kitchen management role as Executive Chef in a fast-paced ,
high- volume up scale restaurant.
• Computer proficiency includ ing Excel and Windows.
• Strong lead ership ability with a culinary team .
• Attention to d etail and demonstrated organizational skill.
• Good listening and verbal communication skills.
• Alert to operational and F&B needs across the venue.
PHYSICAL DEMANDS AND WORK ENVIRONMENT
• Stands for the majority of the shift.
• Lifts, carries, and moves up to 50 pounds.
• Bends, reaches, stoops, and kneels throughout the shift.
• Perform s repetitive hand tasks includ ing knife work, plating, and equipment
handling.
• Fast-paced professional kitchen with exposure to heat, steam, open flame, and
other kitchen elements.
• Wet floors, cleaning chemicals, and walk -in cooler and freezer tem peratures.
• Elevated noise levels d uring active service.
• Schedule includes evenings, weekends, and holidays based on business needs and
event calendar.
Job details are sourced from the employer's original posting.
Open job postingAbout the company
Riviera Dining Group is a hospitality company that operates a portfolio of restaurants.