Executive Chef: Menu Visionary & Kitchen Leader

Riviera Dining Group; Winter Park (FL); On-site; USD 90,000 - 130,000; Full time

Job summary

Riviera Dining Group is seeking an Executive Chef to lead the kitchen operations across its venues, driving guest satisfaction and profitability. You will personally perform high-level culinary tasks while directing staff, overseeing all food-related functions, and maintaining quality across Casa Neos, AVA, MILA and other RDG concepts.

The role reports to the Corporate Chef and requires a 10+ year kitchen leadership background, a culinary degree, and strong cost-management and training abilities

Qualifications

• Minimum 10 years in a kitchen managerial role as Executive Chef in a fast-paced, upscale restaurant.
• 2- or 4-year Culinary Degree required.
• Strong leadership and communication skills, with attention to detail.
• Proficient in cost control, recipe management, and operations coordination.

Responsibilities

• Lead overall kitchen operations as a key profit center.
• Plan menus for all food restaurants and create specials.
• Cost, evaluate, and maintain recipes in collaboration with cost control.
• Train staff on new dishes and menu launches; ensure quality and consistency.
• Audit food quality and recipe adherence; collaborate with corporate team.
• Work with sourcing and menu coordinators on descriptions and launches.

Skills

Culinary leadership

Staff training

Menu planning

Communication

Attention to detail

Organizational skills

Food cost awareness

Education

Culinary degree (2- or 4-year)

Tools

Excel

Windows

Job description

Riviera Dining Group is seeking an Executive Chef to lead the kitchen operations across its venues, driving guest satisfaction and profitability. You will personally perform high-level culinary tasks while directing staff, overseeing all food-related functions, and maintaining quality across Casa Neos, AVA, MILA and other RDG concepts.

The role reports to the Corporate Chef and requires a 10+ year kitchen leadership background, a culinary degree, and strong cost-management and training abilities