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:
REQUIREMENTS/QUALIFICATIONS:
PHYSICAL DEMANDS AND WORK ENVIRONMENT:
