Food Service & HospitalityCulinary & Kitchen Production
About the job
Requirements
A college degree or culinary school degree is preferred but not required.
At least 2 years of experience in a kitchen managerial role in a fast-paced, high-volume restaurant.
Computer knowledge, including Excel, Windows, and point-of-sale systems.
Responsibilities
Adhere to all company policies stated in the employee handbook.
Conduct physical inventory of storage areas, the freezer, cooler, spice rack, bag-in-box area, expo area, line, and service stations.
Conduct daily high-cost perpetual inventory.
Enter inventory, purchases, invoices, sales, and ending inventory data for the cost-of-goods-sold sheet.
Manage food cost of goods sold.
Follow order guides and understand food-and-operations quality and pricing standards.
Review the prior week's labor to identify areas of opportunity.
Prepare schedules that account for coverage and labor costs.
Manage daily and weekly food purchases.
Manage daily and weekly labor dollars and percentages.
Complete new-hire and termination procedures.
Maintain 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 pre-shift meetings with staff.
Conduct daily food inventory and ordering, and manage labor and overtime.
Monitor product mix across appetizers, salads, sandwiches, entrees, specials, and desserts.
Ensure product rotation follows first in, first out procedures.
Maintain food quality and specifications, and ensure recipes are followed.
Conduct line checks and maintain organization of back-of-house storage, prep, line, and dish areas.
Maintain sanitation standards, including temperature logs, HACCP reviews, and sanitation walkthroughs.
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 and sous chefs.
Monitor temperature logs and kitchen opening and closing procedures.
Assist the Executive Sous Chef with the overall kitchen operation and administration, including planning, organizing, directing, and controlling kitchen operations to maximize guest satisfaction.
Perform culinary tasks while assisting in leading staff and managing food-related functions.
Supervise kitchen areas to ensure consistent, high-quality products.
Manage the entire back of house.
Desired Qualifications
A college degree or culinary school degree.
Salary Range: 70000 to 80000 (Currency: USD) (Pay period: per-year-salary)
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 Sous Chef is responsible for assisting the Executive Sous 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. 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:
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 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)
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 chef and sous chefs
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 2 years in a kitchen managerial role in a fast-paced, high-volume restaurant
Must have computer knowledge (Excel, Windows, POS, etc.)
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.