Prep Cook | RDG Venues

Job Description

Job Description

POSITION OVERVIEW

We 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.

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.

YOUR ROLE

• Prepare a variety of food items including meats, seafood, poultry, vegetables, and cold preparations according to recipes and kitchen standards
• Set up and maintain prep stations in accordance with restaurant guidelines and daily production needs
• Assist with organizing and receiving morning deliveries, ensuring products are properly stored and rotated
• Support kitchen operations by restocking ingredients and supplies throughout the shift as needed
• Follow recipes, portion controls, and presentation specifications established by the culinary leadership team
• Maintain cleanliness, sanitation, and organization of prep stations, kitchen equipment, walk-in coolers, and storage areas
• Demonstrate proper use, care, and maintenance of all kitchen tools and equipment
• Perform advanced prep tasks including butchering meat and fish as instructed by the Chef or Sous Chef
• Store all food items correctly and in compliance with food safety and sanitation procedures
• Work collaboratively with culinary team members while remaining calm, efficient, and organized under pressure
• Assist with additional kitchen duties and responsibilities as assigned by the Chef de Cuisine, Sous Chef, or Kitchen Manager
• This is not an exhausted list of job responsibilities.

REQUIREMENTS

• 1–2 years of prep cook or back-of-house kitchen experience preferred
  Food Handler’s Permitrequired
• Basic understanding of food safety, sanitation, and food handling procedures
• Ability to take direction and work effectively in a team-oriented kitchen environment
• Must be able to speak, read, and understand basic cooking directions
• Strong organizational skills, attention to detail, and ability to multitask in a fast-paced setting
• Flexible availability, including evenings, weekends, and holidays