Prep Cook | Riviera Dining Group

Prep CookRiviera 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.Position OverviewWe are seeking skilled, dependable, and detail-oriented prep cooks to support culinary execution in a high-volume luxury dining environment. This role is responsible for preparing ingredients, assisting with kitchen production, organizing deliveries, and supporting the culinary team in maintaining quality, consistency, and cleanliness. Prep Cooks play an essential role in ensuring all food preparation is completed efficiently and in accordance with brand standards, recipes, and food safety procedures.Your RoleAs a prep cook, you will prepare a variety of food items, including meats, seafood, poultry, vegetables, and cold preparations, according to recipes and kitchen standardsCulinary prep cooks set up and maintain prep stations in accordance with restaurant guidelines and daily production needsAssist with organizing and receiving morning deliveries, ensuring products are properly stored and rotatedSupport kitchen operations by restocking ingredients and supplies throughout the shift as neededFollow recipes, portion controls, and presentation specifications established by the culinary leadership teamMaintain cleanliness, sanitation, and organization of prep stations, kitchen equipment, walk-in coolers, and storage areasPrep cooks demonstrate proper use, care, and maintenance of all kitchen tools and equipmentPerform advanced prep tasks including butchering meat and fish as instructed by the Chef or Sous ChefStore all food items correctly and in compliance with food safety and sanitation proceduresWork collaboratively with culinary team members while remaining calm, efficient, and organized under pressureAssist with additional kitchen duties and responsibilities as assigned by the Chef de Cuisine, Sous Chef, or Kitchen ManagerThis is not an exhaustive list of job responsibilities.Requirements1–2 years of prep cook or back-of-house kitchen experience preferredFlexible availability, including evenings, weekends, and holidays