Lead Sous Chef: High-Volume Kitchen & Menu Innovation

RIVIERA DINING GROUP; Miami (FL); On-site; USD 45,000 - 65,000; Full time

Job summary

Riviera Dining Group in Miami is seeking a Sous Chef to support the Executive Sous Chef and lead kitchen operations in a fast-paced, high-volume environment. You will manage daily prep, inventory, and quality controls while mentoring staff to uphold RDG standards.

Ideal candidates have a culinary degree or 2+ years in kitchen management, strong computer skills (Excel, POS), and a passion for hospitality. This on-site role offers growth opportunities within a dynamic dining group.

Qualifications

• College degree/Culinary school degree preferred, but not necessary.
• Minimum 2 years in a kitchen managerial role in a fast-paced, high-volume restaurant.
• Must have computer knowledge (Excel, Windows, POS, etc.)

Responsibilities

• Adherence to all company policies as stated in the employee handbook
• Physical Inventory (storage area, freezer, cooler, spice rack, bag-in-box area, expo area, line and service stations)
• Daily high-cost perpetual inventory
• Data Entry of Inventory, Purchases / Invoices, Sales and Ending Inventory for COGS Sheet
• Food COGS
• Follow order guides and understand F&O quality & pricing standards
• Review prior week’s labor to find areas of opportunity
• Schedules (coverage and costing)
• Daily and Weekly Food purchases
• Daily and Weekly Labor (dollars and percentage)
• New hire & Termination procedures
• Food par levels
• Par levels on Plate-ware and communicate with FOH
• Dish machine and chemical company
• Employee injury reports
• Weekly management meetings
• Pre-Shifts with staff
• Daily food inventory and ordering
• Labor management
• Overtime monitoring
• Product mix (appetizer, salads, sandwiches, entrée, specials and desserts)
• Product Rotation adheres (FIFO)
• Food quality and specification
• Recipe adheres
• Line checks
• Organization of back of house (storage, prep, line and dish areas)
• Sanitation standards (temperature logs, HACCP review, sanitation walkthroughs)
• Line of sight and attention to detail
• Teamwork and training
• Must ensure that all the recipes, food preparations as butchering, protein portions and presentations meet the
• Restaurant's specifications and commitment to quality
• Monthly inventory
• Must have good communications skills
• Involved in events and menu changes and launches
• Daily specials
• Omakase Menus
• Communicate any issues, concerns or updates with chef and sous chefs
• Temp logs monitoring
• Kitchen opening and closing procedure
• Managerial skills of an entire BOH

Education

College degree/Culinary school degree preferred

Tools

Excel

POS

Windows

Job description

Riviera Dining Group in Miami is seeking a Sous Chef to support the Executive Sous Chef and lead kitchen operations in a fast-paced, high-volume environment. You will manage daily prep, inventory, and quality controls while mentoring staff to uphold RDG standards.

Ideal candidates have a culinary degree or 2+ years in kitchen management, strong computer skills (Excel, POS), and a passion for hospitality. This on-site role offers growth opportunities within a dynamic dining group.