AVA MediterrAegean Executive Sous Chef - (Temporary Assignment)

RIVIERA DINING GROUP; Winter Park (FL); On-site; USD 50,000 - 75,000; Full time

Job summary

RIVIERA DINING GROUP is seeking an Executive Sous Chef for their new AVA MediterrAegean restaurant in Winter Park, Florida. This temporary position involves managing kitchen operations, ensuring guest satisfaction, and maintaining high-quality standards. Ideal candidates will have experience in high-volume or fine dining environments and a passion for culinary excellence.

Qualifications

• At least 2 years in a managerial kitchen role in a high-volume or fine dining environment.
• Stable employment history, career-driven.

Responsibilities

• Assist the Executive Chef in managing kitchen operations.
• Ensure guest satisfaction and maintain high-quality standards.
• Supervise all kitchen areas and participate in menu development.

Skills

Inventory management

Food quality and presentation

Sanitation and safety compliance

Education

College or culinary school degree

Tools

Excel

POS systems

Job description

AVA MediterrAegean Executive Sous Chef - (Temporary Assignment)

Join to apply for the AVA MediterrAegean Executive Sous Chef - (Temporary Assignment) role at RIVIERA DINING GROUP

Overview

RDG Overview
RDG introduces its first restaurant-concept brand, MILA, offering a culinary journey through MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining hospitality, fine dining, and nightlife, MILA has become a top destination in Miami's upscale scene.

At RDG, we are dedicated to excellence, sensory engagement, organic design, and a refined culinary journey, motivated by adventure and immersive experiences.

Achievements & Expansion

MILA exceeded expectations in its first two years, ranking #5 in The Restaurant Business Top 100. RDG is expanding with new concepts like AVA MediterrAegean in Winter Park, Florida, CASA NEOS in Miami, and upcoming projects including NOORA, Claudie, AVA Coconut Grove, and HONŌ Japanese Steakhouse.

Mission & Vision

RDG aims to create a network of venues and experiences offering a unique lifestyle, establishing itself as a leader in the luxury restaurant industry in the U.S. and exploring international markets.

Role Summary

The Executive Sous Chef assists the Executive Chef in managing kitchen operations, ensuring guest satisfaction, maintaining high-quality standards, and supervising all kitchen areas. Responsibilities include:

• Adherence to policies
• Inventory management
• Food and labor cost control
• Staff scheduling and training
• Food quality and presentation standards
• Sanitation and safety compliance
• Participation in menu development and event support

Qualifications

• College or culinary school degree preferred, but not required
• At least 2 years in a managerial kitchen role in a high-volume or fine dining environment
• Proficiency with computer tools (Excel, POS, etc.)
• Stable employment history, career-driven

Details

• Seniority level: Mid-Senior level
• Employment type: Temporary
• Job function: Management and Manufacturing
• Industry: Food and Beverage Services