Executive Chef | High-Volume Japanese Steakhouse Concept

Riviera Dining Group; Miami (FL); On-site; USD 160,000 - 175,000; Full time

Job summary

Riviera Dining Group in the United States is seeking an Executive Chef to lead the kitchen as a profit center, directing operations and administration, owning menu development, recipe integrity, and cost performance. This role requires hands-on leadership of the culinary team and reporting to the Corporate Chef, Casa Neos.

Responsibilities include menu planning, recipe standardization, quality audits, cross-functional collaboration, and staff training.

Qualifications

• Two- or four-year culinary degree required.
• Minimum 10 years in kitchen management as Executive Chef in a fast-paced, high-volume upscale restaurant.
• Proficient with Excel and Windows.

Responsibilities

• Plan and develop menus for all outlets, including specials and seasonal changes.
• Create standard recipes and cooking methods to ensure quality and cost efficiency.
• Manage recipe accuracy and provide up-to-date recipes to Corporate Chef and team.
• Collaborate with cost control to cost and evaluate menus; assist in launches and training.
• Lead culinary team, oversee food quality and adherence to standards.

Skills

Leadership

Attention to detail

Communication

Operational awareness

Education

Culinary degree (2- or 4-year)

Tools

Excel

Job description

Riviera Dining Group in the United States is seeking an Executive Chef to lead the kitchen as a profit center, directing operations and administration, owning menu development, recipe integrity, and cost performance. This role requires hands-on leadership of the culinary team and reporting to the Corporate Chef, Casa Neos.

Responsibilities include menu planning, recipe standardization, quality audits, cross-functional collaboration, and staff training.