Butcher - Casa Neos

RIVIERA DINING GROUP; Miami (FL); On-site; USD 30,000 - 40,000; Full time

Job summary

A leading dining group in Miami is seeking a Butcher for their Casa Neos location. The role involves preparing food, butchering various proteins, and maintaining kitchen safety standards. Ideal candidates will possess a Food Handler's permit and demonstrate strong communication and organizational skills.

Qualifications

• Ability to work calmly and effectively under pressure.
• Must be able to work nights, weekends, and some holidays.
• Understanding of safety, sanitation, and food handling procedures.

Responsibilities

• Prepares all food items as directed in a sanitary and timely manner.
• Advanced knowledge of butchering meat and fish.
• Cleans and maintains station while practicing exceptional safety and sanitation.

Skills

Communication

Teamwork

Problem-solving

Organizational skills

Food and beverage knowledge

Education

Food Handler's permit

Job description

Join to apply for the Butcher - Casa Neos role at RIVIERA DINING GROUP

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, Claudie (opening Feb 2025), and MM, a Membership Community. Upcoming projects include AVA’s second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 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.

Summary

A Prep Cook’s primary responsibility is to prepare food, assist other kitchen team members in the preparation of food items, organize deliveries, and butcher all kinds of proteins as instructed by the Chef and in compliance with brand and food safety standards.

Responsibilities

• Sets up workstation according to restaurant guidelines.
• Prepares all food items as directed in a sanitary and timely manner.
• Assist and organize the delivery in the morning.
• Follows recipes, portion controls, and presentation specifications as set by the restaurant.
• Restocks all items as needed throughout the shift.
• Cleans and maintains station while practicing exceptional safety, sanitation, and Organizational skills.
• Has understanding and knowledge of how to properly use and maintain all equipment in the kitchen.
• Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas.
• Performs additional responsibilities as requested by the Chef, Sous Chef or Kitchen manager at any time.
• Prepare a variety of food: Meat, seafood, poultry, vegetables, and cold food items.
• Advanced knowledge of butchering meat and fish.
• Correctly store all food preparation items.
• Assist all duties assigned by the Chef de cuisine or Sous Chefs.

Requirements/ Qualifications

• Professional communication skills are required.
• Ability to take direction.
• Ability to work in a team environment.
• Ability to work calmly and effectively under pressure.
• Must have problem-solving abilities, be self-motivated, and organized.
• Commitment to quality service, and food and beverage knowledge.
• A Food Handler's permit is required.
• Must be able to work nights, weekends, and some holidays.
• Must be able to speak, read, and understand basic cooking directions.
• Understanding and knowledge of safety, sanitation, and food handling procedures.

License/Qualifications

• Food Handler's permit is required.
• Must be able to work nights, weekends, and some holidays.
• Must be able to speak, read, and understand basic cooking directions.
• Understanding and knowledge of safety, sanitation, and food handling procedures.

Seniority level

• Entry level

Employment type

• Full-time

Job function

• Management and Manufacturing
• Industries: Food and Beverage Services