Executive Sous Chef | MILA
Riviera Dining Group
Executive Sous Chef Position
RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene.
At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey.
DREAM IT MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts, including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA's second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HON? Japanese Steakhouse (Spring 2026).
BUILD IT RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States.
GROW IT RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities.
SUMMARY
The Executive Sous Chef is responsible to assist the Executive Chef for overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Also Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Primary duties and responsibilities include, but are not limited to, the following:
ESSENTIAL DUTIES AND 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, entre, 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
- 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
SKILLS AND QUALIFICATIONS
- College degree/Culinary school degree preferred, but not necessary
- Minimum 3 years in a kitchen managerial role in a fast-paced, high-volume restaurant
- Must have computer knowledge (Excel, Windows, POS, etc.)
- Career-driven with stable job history
- High volume and/or fine dining experience
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