RIVIERA DINING GROUP
Executive Sous Chef - MILA (RIVIERA DINING GROUP)
RIVIERA DINING GROUP (RDG) invites a dedicated Executive Sous Chef to support the Executive Chef in managing the operation of the high‑volume, Mediterranean‑Asian concept restaurant MILA located in Miami Beach, FL. The role is a profit center, accountable for guest satisfaction, kitchen efficiency, inventory control, and staff development.
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 week’s 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 plant.
Employee injury reports.
Weekly management meetings.
Pre‑shifts with staff.
Daily food inventory and ordering.
Labor management.
Overtime monitoring.
Product mix (appetizer, salads, sandwiches, entrée, 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 recipes, food preparations (butchering, protein portions, and presentations) meet the restaurant’s specifications and commitment to quality.
Monthly inventory.
Must have good communication skills.
Involved in events and menu changes and launches.
Daily specials.
Communicate any issues, concerns or updates with chef and sous chefs.
Temperature logs monitoring.
Kitchen opening and closing procedures.
Managerial skills of an entire BOH.
Qualifications
College degree/Culinary school degree preferred, but not necessary.
Minimum 2 years in a kitchen managerial role in a fast‑paced, high‑volume restaurant.
Must have computer knowledge (Excel, Windows, POS, etc.).
Career driven with stable job history.
High volume and/or fine dining experience.
Hiring Details
Seniority level: Mid‑Senior level.
Employment type: Full‑time.
Job function: Management and Manufacturing.
Industries: Food and Beverage Services.
Referrals increase your chances of interviewing at RIVIERA DINING GROUP by 2×.
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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 week’s 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 plant.
Employee injury reports.
Weekly management meetings.
Pre‑shifts with staff.
Daily food inventory and ordering.
Labor management.
Overtime monitoring.
Product mix (appetizer, salads, sandwiches, entrée, 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 recipes, food preparations (butchering, protein portions, and presentations) meet the restaurant’s specifications and commitment to quality.
Monthly inventory.
Must have good communication skills.
Involved in events and menu changes and launches.
Daily specials.
Communicate any issues, concerns or updates with chef and sous chefs.
Temperature logs monitoring.
Kitchen opening and closing procedures.
Managerial skills of an entire BOH.
Qualifications
College degree/Culinary school degree preferred, but not necessary.
Minimum 2 years in a kitchen managerial role in a fast‑paced, high‑volume restaurant.
Must have computer knowledge (Excel, Windows, POS, etc.).
Career driven with stable job history.
High volume and/or fine dining experience.
Hiring Details
Seniority level: Mid‑Senior level.
Employment type: Full‑time.
Job function: Management and Manufacturing.
Industries: Food and Beverage Services.
Referrals increase your chances of interviewing at RIVIERA DINING GROUP by 2×.
#J-18808-Ljbffr