Riviera Dining Group

Executive Sous Chef

Culinary & Kitchen ProductionConfirmed live in the last 24 hours

Full-timeMiami Beach, FL, USANo salary listedIn-person

About the Job

Requirements

A minimum of 3–4 years in a kitchen managerial role in a fast-paced, high-volume restaurant, including prior experience as a Sous Chef.
Computer knowledge, including Excel, Windows, and point-of-sale systems.
High-volume and/or fine-dining experience.

Responsibilities

Adhere to company policies stated in the employee handbook.
Directly oversee, train, and mentor Sous Chefs and kitchen supervisory staff.
Act as the senior kitchen leader on duty and assume full responsibility for kitchen operations in the absence of the Chef de Cuisine.
Manage physical inventory across storage areas, freezers, coolers, spice racks, bag-in-box areas, expo areas, lines, and service stations.
Manage daily high-cost perpetual inventory.
Enter inventory, purchases and invoices, sales, and ending inventory into the cost-of-goods-sold sheet.
Manage food cost of goods sold.
Follow order guides and understand food quality and pricing standards.
Review the prior week’s labor to identify areas of opportunity.
Prepare schedules for coverage and costing.
Manage daily and weekly food purchases.
Monitor daily and weekly labor dollars and percentages.
Handle new-hire and termination procedures.
Manage food par levels and plateware par levels, and communicate plateware needs with the front of house.
Coordinate with the dish machine and chemical company.
Complete employee injury reports.
Attend weekly management meetings and conduct staff pre-shifts.
Manage daily food inventory and ordering, labor, and overtime.
Manage product mix, including appetizers, salads, sandwiches, entrées, specials, and desserts.
Ensure product rotation follows first in, first out procedures.
Ensure food quality, specifications, and recipes are followed.
Conduct line checks and organize back-of-house storage, prep, line, and dish areas.
Maintain sanitation standards, including temperature logs, Hazard Analysis and Critical Control Points review, and sanitation walkthroughs.
Support menu development, recipe costing, and research and development for new items, specials, and seasonal launches.
Ensure recipes, food preparation, butchering, protein portions, and presentations meet restaurant specifications and quality standards.
Conduct monthly inventory.
Participate in events, menu changes and launches, daily specials, and omakase menus.
Communicate issues, concerns, and updates to the Chef de Cuisine and Executive Chef.
Partner with the Chef de Cuisine on profit-and-loss accountability, budgeting, and forecasting.
Lead cross-training and succession planning for back-of-house staff.
Monitor temperature logs and oversee kitchen opening and closing procedures.

Desired Qualifications

A college degree or culinary school degree is preferred but not required.

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.

SUMMARY:

The Executive Sous Chef sits between the Sous Chef and the Chef de Cuisine in the kitchen's leadership structure, responsible for assisting the Chef de Cuisine and Executive Chef in the overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction through planning, organizing, directing, and controlling the kitchen operation and administration. The Executive Sous Chef exhibits culinary talents by personally performing tasks while directly leading, training, and mentoring the Sous Chef(s) and kitchen staff, and manages all food-related functions. Serves as the primary point of accountability for daily kitchen operations and assumes full operational responsibility for the kitchen in the absence of the Chef de Cuisine. Also supervises all kitchen areas to ensure a consistent, high-quality product is produced. Primary duties and responsibilities include, but are not limited to, the following:

RESPONSIBILITIES:

Adherence to all company policies as stated in the employee handbook.
Directly oversee, train, and mentor the Sous Chef(s) and kitchen supervisory staff.
Act as the senior kitchen leader on duty and assume full responsibility for kitchen operations in the absence of the Chef de Cuisine.
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 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, 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
Support menu development, recipe costing, and R&D for new items, specials, and seasonal launches
Must ensure that all the recipes, food preparations as butchering, protein portions and presentations meet the Restaurant's specifications and commitment to quality
Monthly inventory
Must have good communications skills
Involved in events and menu changes and launches
Daily specials
Omakase Menus
Communicate any issues, concerns or updates with the Chef de Cuisine and Executive Chef
Partner with the Chef de Cuisine on P&L accountability, budgeting, and forecasting
Lead cross-training and succession planning for BOH staff
Temp logs monitoring
Kitchen opening and closing procedure
Managerial skills of an entire BOH

REQUIREMENTS/QUALIFICATIONS:

College degree/Culinary school degree preferred, but not necessary
Minimum 3-4 years in a kitchen managerial role in a fast-paced, high-volume restaurant, including prior experience as a Sous Chef
Must have computer knowledge (Excel, Windows, POS, etc.)
Career driven with stable job history
High volume and/or fine dining experience

PHYSICAL DEMANDS AND WORK ENVIRONMENT:

General office assignments-(typing), which lends itself to repetitive motion.
Sitting in a stationary position for several hours within the day.

The preceding statements are intended to describe the general nature & level of work being performed by an employee assigned to this job. They are not intended to be an exhaustive list of all duties, functions, responsibilities, and skills required of employees so classified. RDG reserves the right to modify or deviate from the duties, functions, responsibilities, and skills required of employees in this job and nothing herein shall restrict RDG management’s right to assign or reassign tasks, duties, or responsibilities to this job at any time.

About the Company

Riviera Dining Group

Company size: Not listed
Company stage: Not listed
Total funding: Not listed
Headquarters: Not listed
Founded: Not listed

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