Executive Chef

Executive Chef

Headquartered in Scottsdale, Arizona, Riot Hospitality Group is a premier, national hospitality management company dedicated to evolving the typical restaurant landscape into one that provides unique and meaningful experiences for each and every guest.

Here at RHG, we are passionately focused on transforming restaurant and nightlife hospitality. We have transformed the industry's landscape through pushing the envelope of the typical hospitality experience, while maintaining exceptional customer service. The brands under management include Dierks Bentley's Whiskey Row, El Hefe, Farm & Craft, Hand Cut, Riot House, CAKE, Cottontail Lounge / Living Room / WET Deck, Maya Day+Night, Shiv Supper Club, Kauboi, Allegra, and F/Sixteen.

Our mission is simple: To make every single hospitality experience better than the last. We pride ourselves on doing this through leading by example, and our passion for excellence is derived from a lifetime dedication to learning and a commitment to true hospitality.

Dierks Bentley's Whiskey Row Nashville is currently looking for an Executive Chef to join our team! We're searching for a candidate who can:

• Supervise and coordinate all kitchen activities, including food preparation, cooking, and plating, to ensure efficient and timely service.
• Maintain high standards of food quality, presentation, and taste by regularly inspecting dishes, monitoring portion sizes, and implementing recipe consistency.
• Manage inventory levels, order supplies, and maintain appropriate stock levels to ensure uninterrupted kitchen operations.
• Train, mentor, and motivate kitchen staff, ensuring they adhere to food safety and sanitation standards, as well as follow recipes and cooking procedures accurately.
• Schedule and assign shifts for kitchen personnel, balancing workload and optimizing labor efficiency.
• Oversee the cleaning and maintenance and preventative maintenance of kitchen equipment, ensuring proper functioning and timely repairs or replacements.
• In accordance with local regulations, ensure required maintenance is conducted timely (such as hood cleaning, grease traps, etc.)
• Ensure completion of line checks twice daily.
• Monitor and control food costs by minimizing waste, implementing portion control measures, and conducting regular inventory audits.
• Manage controllable costs pertaining to labor, scheduling, and ordering.
• Enforce strict adherence to health and safety regulations, including proper food handling, storage, and sanitation practices.
• Respond promptly and effectively to customer concerns or complaints regarding food quality, portion sizes, or service.
• Adhere to all brand policies, procedures, and recipes.
• Work as a team player and actively contributes to the success of the restaurant experience.
• Other supportive functions as determined by the supervisor.