RDG Overview :

Envisioned by Marine and Greg Galy through their travels, experiences, and thirst for discovery and adventures, the first MILA restaurant (part of RDG) opened in Miami Beach, FL, in January 2020. MILA is a restaurant, rooftop lounge, and mixology bar aiming to transport guests on a culinary journey of flavorful MediterrAsian cuisine. Balancing genuine hospitality, fine dining, and refined nightlife, MILA has quickly established itself as the go-to destination in the upscale Miami social scene.

MILA has grown above and beyond our expectations in its first two years despite facing significant pandemic-related restrictions, and ranked #5 of The Restaurant Business Top 100 ranking.
Following the success of the original restaurant, RDG plans to expand to new concepts and locations, focusing initially on the Florida market. It has shown the quickest development rates and is anticipating some of the best economic growth worldwide.

Through its elevated brand portfolio, and its exclusive membership, RDG aims to create a full network of venues and experiences offering a unique lifestyle to its guests and members in Florida and to become one of the leaders of the luxury restaurant industry in the United States.

RDG is now actively exploring other national markets such as New York City, Los Angeles and Las Vegas, as well as further afield in London, Dubai and Mexico City for potential expansion opportunities.

Summary :

The Corporate Chef is directly responsible for implementing and following the culinary standards and overseeing the culinary operations of the units. The Corporate Chef is responsible for supervising all kitchen functions including food purchasing, preparation, and maintenance of quality standards; sanitation and cleanliness and DOH Standards. The Corporate Chef assists the Operations Department in achieving their EBITDA goals in terms of COGS and BOH Payroll.

RESPONSIBILITIES:

• Assists the Head of Culinary in implementing company culinary programs across all outlets of the business.
• Manage day-to-day kitchen operations and culinary team: food execution, quality, technique, and training
• Track food costs while managing vendors to provide standard cost-efficient products.
• Estimate food consumption and requisition of food purchase
• Creation of onboarding training manuals and BOH employee certification system.
• Collect and assess Quarterly staff evaluation, pre shifts, line checks, training calendar, red flag strategy.
• Perform regular audits on premises: recipe/plate ware adherence, portioning, tasting, ingredient, price comparison sheets maintenance, inventory, receiving, commissary
• Development and implementation of menus and merchandising standards
• Train, monitor, evaluate, and act on unit performance in all culinary areas
• Standardize production recipes to ensure consistent quality
• Serves as a liaison to between operations and the executive team
• Monitors market trends and identifies appropriate target markets
• Guides product and service offering through the product life cycle
• Innovation of new product and program development
• Manage the portfolio of products within RDG’s signature recipes
• Manage developmental projects independently, as required
• This person will be charged with developing excellent working relationships and providing effective training, leadership, and management
• Achievement of goals and high standards must be a joint effort in our complex and demanding business environment
• Achievement of budgeted food sales, labor costs, and profitability.
• Timely analysis of Food & Beverage Prices in relation to competition.
• Development and maintenance of all department control procedures.
• Handle all Food inquiries and ensure timely follow up on the same business day.
• Lead weekly culinary meeting.
• Development and maintenance of department manual.
• Must have a complete knowledge of Food Hygiene and Safety Procedures.
• Consistent check of Restaurant and Bars food quality, services, and presentation.
• Liaise on an on-going basis with the General Managers and Executive Chefs to ensure all client needs and requirements are being met.
• Help Minimize number of guest complaints as it pertains to food quality.
• Ensure a professional attitude and proper business attire when on property, ready to meet or service a client at any time.
• Staff professional attitude and proper meeting Company appearance and uniform standards.
• Proper hiring procedures followed.
• Proper termination procedures must be followed.
• High employee retention.
• Personal development and growth.
• Discipline of personnel when required.
• Participation towards overall Kitchen cleanliness.
• Achieving service that exceeds expectations.
• Overall maintenance of the operation at a level in keeping with the standards prescribed.
• Report any deficiencies in equipment and facilities.

Requirements/Qualifications :

• 10 years of senior level experience as an Executive/Corporate Chef in a luxury/upscale, high-volume kitchen/restaurant.
• Degree or certificate in well-established culinary program
• Exceptional people management knowledge
• Proficiency in Microsoft Office
• Exceptional culinary skills
• Strong project management skills
• Knowledge of product life cycles, category management, and market-driven product management
• Ability to develop cost conscious recipes and menus
• Skills / Abilities / Presence
• Positive attitude
• Excellent verbal and written communication
• Ability to function well as part of a team
• Able to multi-task and work in a fast-paced environment
• Strong customer service orientation.
• Able to communicate effectively with customers and coworkers
• Diligent attention to detail
• Diligent attention to safety

Physical Demands And Work Environment :

• General office assignments-(typing), which lends itself to repetitive motion.
• Sitting in a stationary position for several hours within the day.