Executive Chef | AVA Winter Park

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.

Summary:

The Executive Chef is responsible for the 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. This role reports to the Corporate Chef, Casa Neos.

RESPONSIBILITIES:

• Menu planning and creation for all food restaurants
• Support Executive Chef of Casa Neos
• Creation of specials
• Menu costing and evaluation in collaboration with the cost control team
• Recipe management and accuracy
• Responsible to provide all operations and Corporate Chef accurate recipes.
• Responsible to train Operations on new dishes and new menu launched.
• Assist in menu launch.
• Audit food quality in all operations
• Audit recipe adherence on a regular basis with Chief Culinary Officer and corporate team
• Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs.
• Evaluates food products to assure that quality standards are consistently attained.
• Interacts with Food and Beverage and Operation management to assure that food production consistently exceeds the expectations of members and guests.
• Evaluates products to assure that quality, price, and related goods are consistently met.
• Perform other duties as directed.
• Maintain and be aware of all latest trends within F&B market.
• Assist in implementing Food Matrix with Menu Coordinator
• Work closely with Menu Analyst for valuable information on new menu creations
• Work closely with Sourcing Manager for updates on farm products
• Work closely with Menu Coordinator in menu descriptions, food matrix, allergies, and menu launch
• Attend all required meetings and as needed.

Requirements/Qualifications:

• 2- or 4-year Culinary Degree required
• Minimum 10 years in a kitchen managerial role as Executive Chef in a fast-paced, high-volume upscale restaurant
• Good listening and verbal communication skills
• Must be alert to operations and F&B needs.
• Must possess strong leadership abilities.
• Attention to detail required.
• Demonstrated strong organizational skills required.
• Must have computer knowledge (Excel, Windows, etc.)

Physical Demands And Work Environment:

• Ability to stand for most of shift.
• Exposed to heat and other kitchen elements.