Corporate Sushi Chef, Riviera Dining Group

RDG Overview:

RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene.

At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey.

DREAM IT
MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges, and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River (opened June 2024), and MM, a Membership Community. Upcoming projects include NOORA and Claudie (scheduled for fall 2024), AVA’s second location in Coconut Grove (2025), and HONŌ Japanese Steakhouse (2026).

BUILD IT
RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States.

GROW IT
RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities.

• 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
• Track food costs while managing vendors to provide standard cost-efficient products.
• Estimate food consumption and requisition of food purchase
• Created onboarding training manuals and a BOH employee certification system.
• Collect and assess Quarterly staff evaluation, pre-shifts, line checks, training calendar, and 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 menus 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 of 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.

• Proficiency in Microsoft Office
• Exceptional people management knowledge
• Exceptional culinary skills
• Strong project management skills
• Knowledge of product life cycles, category management, and market-driven product management
• Ability to develop cost-conscious recipes and menus
• Skills / Abilities / Presence
• Positive attitude
• 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
• Strong customer service orientation.
• Able to communicate effectively with customers and coworkers
• Diligent attention to detail
• Diligent attention to safety