Commissary Manager (Culinary Chef) | Riviera Dining Group

Rival; Miami (FL); On-site; USD 90,000 - 130,000; Full time

Job summary

Riviera Dining Group is seeking a Commissary Manager to oversee all food and pastry production, inventory, and delivery logistics across multiple RDG locations. You will lead staff, manage the commissary P&L, and ensure strict adherence to quality, safety, and cost controls.

You collaborate with Corporate and Executive Chefs to build schedules, monitor budgets, and maintain compliance with Florida sanitation codes and HACCP procedures.

Qualifications

• College degree or culinary training preferred but not required.
• Minimum 5 years in a kitchen managerial role in a fast-paced, high-volume restaurant or commissary.
• Proficiency with Excel and POS systems.
• Commitment to top technique and ingredient quality.
• Reliable, punctual, career-driven with team focus.

Responsibilities

• Oversee commissary food and pastry production and scheduling.
• Manage budgets, inventory, and COGS; partner with corporate chefs.
• Schedule staff and monitor daily/weekly labor targets.
• Coordinate deliveries across RDG locations and ensure FIFO compliance.
• Enforce sanitation, HACCP, and health-safety standards.

Skills

Kitchen management

High-volume dining

Commissary operations

Food safety HACCP

Education

College degree/Culinary training

Tools

Excel

POS systems

Windows OS

Job description

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

As a Commissary Manager, you will oversee the Food (including the butchering program) and Pastry production process in our kitchen, ensuring alignment with company standards. You will supervise and motivate staff, ensure the seamless operation of production equipment, and work closely with the Corporate and Executive Chefs at each location to build production schedules that meet budget and deadlines. You will also own the financial performance of the commissary and the logistics of daily delivery to every RDG location. Excellent communication skills, strong financial discipline, a deep understanding of quality standards and health and safety regulations, and a keen eye for detail are essential for this role.

RESPONSIBILITIES

• Must be able to prepare ingredients and handle baking and other kitchen equipment.
• Oversee food delivery quality, accuracy, and overall food preparation shipment/logistics toward the company multiple locations.
• Oversee all employees within the commissary location.
• Reinforce and ensure adherence to all company policies as stated in the employee handbook.
• Must be able to input Data Entry of Inventory, Purchases / Invoices, Sales, and Ending Inventory for COGS Sheet
• Follow order guides and understand RDG quality & pricing standards set by the corporate office.
• Responsible for scheduling commissary staff and monitoring Daily, Weekly Labor following given targets to achieve.
• The ability to manage Daily and Weekly Food purchases
• Manage employee injury reports and work with HR to adhere to company policy and procedures
• Conduct Weekly management meetings along with daily Pre-Shifts with staff.
• Ensure Product Rotation adhering to FIFO process maintaining Food quality and specifications.
• Full transparency with 3rd party monthly DOH inspection
• Maintains a clean, safe work environment to comply with sanitation, ServSafe, and safety requirements following the health department code of Florida.
• Own the commissary HACCP program, including written plans, SOPs, allergen control, and product traceability and recall procedures.
• Collaborate with L&D to prepare and conduct training sessions
• Must have good communication & leadership skills. Professional conduct always
• The Commissary manager supports and oversees the communication of requisitions between the properties lead supervisor and commissary.
• Must be open minded on learning new tasks and skills
• Support deliveries round if and when needed between locations and warehouses
• Build weekly production plans against par levels, location requisitions, and event and banquet forecasts.
• Enforce recipe and spec compliance on every item produced, in partnership with the Corporate and R&D Chefs.
• Other duties and tasks assigned by the manager.

FINANCIAL ACCOUNTABILITY

• Own the commissary P&L — food cost, labor cost, and OPEX — against monthly budget, and explain all variances to the corporate office.
• Manage inter-location transfers and charge-backs, ensuring every venue is billed accurately for product received.
• Conduct and reconcile monthly physical inventory; report COGS and variance by category.
• Establish and maintain yield standards for the butchering program; run yield tests and track cost per usable pound.
• Track and report waste, spoilage, and over-production on a weekly basis.
• Build and maintain recipe and production costing for all commissary items.
• Partner with the corporate office on vendor pricing, order guides, and contract compliance.

LOGISTICS & DISTRIBUTION

• Own the delivery schedule and routing across all RDG locations, including holiday, event, and peak-season volume.
• Maintain cold chain integrity in transit, with temperatures logged and documented at load-out and at receipt.
• Ensure requisition accuracy through verified proof of delivery, with discrepancies resolved the same day.
• Oversee vehicle upkeep, maintenance schedules, insurance documentation, and driver compliance.
• Set packaging, labeling, and date-marking standards for all product leaving the commissary.
• Serve as the single point of contact for all locations on delivery issues, shortages, and product substitutions.

Requirements/Qualifications

• College degree/Culinary school degree preferred, but not required.
• Minimum 5 years in a kitchen managerial role in a fast-paced, high-volume restaurant, Commissary
• Must have computer knowledge (Excel, Windows, POS, etc.)
• A drive for perfection and a relentless commitment to the highest level of technique and respect the quality of ingredients
• Career-minded, punctual, reliable and desire to learn to move up in the ladder
• Maintain pars and anticipate seasonal / business demands
• Team player and adaptability, no egos/attitude
• Respect among team members and management
• Sense of urgency during day-to-day operation with integrity
• Career-driven with a stable job history
• High volume and/or fine dining experience
• Whole-animal fabrication and butchery experience strongly preferred.
• Pastry production experience a strong advantage.
• ServSafe Manager certification required; HACCP certification required or obtained within 90 days of hire.
• Demonstrated ownership of a budget, food cost, or P&L in a prior role.
• Valid Florida driver’s license with a clean driving record.
• Bilingual English/Spanish preferred.

PHYSICAL REQUIREMENTS & WORK ENVIRONMENT

• Ability to lift and carry up to 50 lbs and to stand for extended periods.
• Regular work in walk-in coolers, freezers, and hot production areas.
• Early morning start times, with weekends and holidays as business requires.
• Travel between RDG locations and warehouses as needed.

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.