The Vendom Company
Head office : 2800 Biscayne Boulevard Miami, Florida 33137
Miami
The Corporate Chef is directly responsible for implementing and following the culinary standards and overseeing the culinary operations of Casa Neos. The Corporate Chef assists the Operations Department in achieving their EBITDA goals in terms of COGS and BOH Payroll. The Corporate Chef will manage the Casa Neos kitchens 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. Support Senior Executive Chef and Executive Chef of Casa Neos. Partner with Corporate Chef, Mediterranean for purposes of R&D. Responsible for all administrative work on property, menu & R&D. 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 regular audits on premises: 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. 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. Profile
Proficiency in Microsoft Office 10+ 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 Knowledge of product life cycles, category management, and market-driven product management Ability to develop cost-conscious recipes and menus Skills / Abilities / Presence 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 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. Company description
Riviera Dining Group (RDG) reimagines luxury hospitality by creating immersive, meticulously crafted experiences defined by striking design, vibrant energy, and exceptional attention to detail. Each of its venues offers a refined and inspiring atmosphere where elevated cuisine and personalized service come together to create memorable, multi-sensory moments. Since launching its flagship concept, MILA, in 2020, now ranked #5 by The Restaurant Business, RDG has expanded its portfolio with standout destinations such as AVA MediterrAegean, CASA NEOS, MM, and upcoming concepts like NOORA, Claudie, and HONŌ. Driven by a clear and ambitious vision, RDG delivers tailored experiences in stunning settings, built on a foundation of creativity, excellence, and innovation. The group cultivates a collaborative, respectful workplace that empowers talent and encourages inspiration at every level. As it continues to grow throughout Florida and prepares to enter key global markets, including New York, London, Dubai, and Paris, RDG remains focused on crafting unforgettable moments that elevate the standard of hospitality. At RDG, intention guides every detail, and each guest experience is designed to inspire, enchant, and endure.
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The Corporate Chef is directly responsible for implementing and following the culinary standards and overseeing the culinary operations of Casa Neos. The Corporate Chef assists the Operations Department in achieving their EBITDA goals in terms of COGS and BOH Payroll. The Corporate Chef will manage the Casa Neos kitchens 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. Support Senior Executive Chef and Executive Chef of Casa Neos. Partner with Corporate Chef, Mediterranean for purposes of R&D. Responsible for all administrative work on property, menu & R&D. 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 regular audits on premises: 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. 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. Profile
Proficiency in Microsoft Office 10+ 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 Knowledge of product life cycles, category management, and market-driven product management Ability to develop cost-conscious recipes and menus Skills / Abilities / Presence 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 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. Company description
Riviera Dining Group (RDG) reimagines luxury hospitality by creating immersive, meticulously crafted experiences defined by striking design, vibrant energy, and exceptional attention to detail. Each of its venues offers a refined and inspiring atmosphere where elevated cuisine and personalized service come together to create memorable, multi-sensory moments. Since launching its flagship concept, MILA, in 2020, now ranked #5 by The Restaurant Business, RDG has expanded its portfolio with standout destinations such as AVA MediterrAegean, CASA NEOS, MM, and upcoming concepts like NOORA, Claudie, and HONŌ. Driven by a clear and ambitious vision, RDG delivers tailored experiences in stunning settings, built on a foundation of creativity, excellence, and innovation. The group cultivates a collaborative, respectful workplace that empowers talent and encourages inspiration at every level. As it continues to grow throughout Florida and prepares to enter key global markets, including New York, London, Dubai, and Paris, RDG remains focused on crafting unforgettable moments that elevate the standard of hospitality. At RDG, intention guides every detail, and each guest experience is designed to inspire, enchant, and endure.
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