Executive Sous Chef
Company: Riviera Dining Group Llc
Location: Miami
Posted on: May 2, 2024
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Job Description:
RDG Overview:Envisioned by Marine and Greg Galy through their
travels, experiences, and thirst for discovery and adventures, the
first MILA restaurant (part of RDG) opened in Miami Beach, FL, in
January 2020. MILA is a restaurant, rooftop lounge, and mixology
bar aiming to transport guests on a culinary journey of flavorful
MediterrAsian cuisine. Balancing genuine hospitality, fine dining,
and refined nightlife, MILA has quickly established itself as the
go-to destination in the upscale Miami social scene. We are first
and foremost a group of individuals who strive for excellence and
seek to illuminate the senses. We believe in the rhythms of life
and we are driven by the experience of adventure. Our principles
stand for giving our customers the most transporting experience, an
organic design and a refined culinary journey.D R E A M I TMILA has
grown above and beyond our expectations in its first two years
despite facing significant pandemic-related restrictions, and
ranked #5 of The Restaurant Business Top 100 ranking. Following the
success of the original restaurant, RDG plans to expand to new
concepts and locations, focusing initially on the Florida market.
It has shown the quickest development rates and is anticipating
some of the best economic growth worldwide.B U I L D I TThrough its
elevated brand portfolio, and its exclusive membership, RDG aims to
create a full network of venues and experiences offering a unique
lifestyle to its guests and members in Florida and to become one of
the leaders of the luxury restaurant industry in the United
States.G R O W I TRDG is now actively exploring other national
markets such as New York City, Los Angeles and Las Vegas, as well
as further afield in London, Dubai and Mexico City for potential
expansion opportunities.SUMMARYThe Executive Sous Chef is
responsible to assist the Executive Chef for 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:ESSENTIAL DUTIES AND RESPONSIBILITIES Adherence to all
company policies as stated in the employee handbook. Physical
Inventory (storage area, freezer, cooler, spice rack, bag-in-box
area, expo area, line and service stations) Daily high-cost
perpetual inventory Data Entry of Inventory, Purchases / Invoices,
Sales and Ending Inventory for COGS Sheet Food COGS Follow order
guides and understand F&O quality & pricing standards Review
prior weeks labor to find areas of opportunity Schedules (coverage
and costing) Daily and Weekly Food purchases Daily and Weekly Labor
(dollars and percentage) New hire & Termination procedures Food par
levels Par levels on Plate-ware and communicate with FOH Dish
machine and chemical company Employee injury reports Weekly
management meetings Pre-Shifts with staff Daily food inventory and
ordering Labor management Overtime monitoring Product mix
(appetizer, salads, sandwiches, entree, specials and desserts)
Product Rotation adheres (FIFO) Food quality and specification
Recipe adheres Line checks Organization of back of house (storage,
prep, line and dish areas) Sanitation standards (temperature logs,
HACCP review, sanitation walkthroughs) Line of sight and attention
to detail Teamwork and training Must ensure that all the recipes,
food preparations as butchering, protein portions and
presentationsmeet theRestaurant's specifications and commitment to
quality Monthly inventory Must have good communications skills
Involved in events and menu changes and launches Daily specials
Communicate any issues, concerns or updates with chef and sous
chefs Temp logs monitoring Kitchen opening and closing procedure
Managerial skills of an entire BOHSKILLS AND QUALIFICATIONSCollege
degree/Culinary school degree preferred, but not necessaryMinimum 2
years in a kitchen managerial role in a fast-paced, high-volume
restaurantMust have computer knowledge (Excel, Windows, POS,
etc.)Career driven with stable job historyHigh volume and/or fine
dining experienceby Jobble
Keywords: Riviera Dining Group Llc, Kendale Lakes , Executive Sous Chef, Hospitality & Tourism , Miami, Florida
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