# Chef de Cuisine | AVA Coconut Grove

**Company**: Riviera Dining Group
**Work arrangement**: onsite
**Experience**: senior
**Job type**: Full-Time
**Category**: Hospitality
**Industry**: Hospitality

**Apply**: https://jobs.lever.co/rivieradininggroup/130c5b39-52fc-4805-b044-3aa2f82017b8?utm_source=yubhub.co&utm_medium=jobs_feed&utm_campaign=apply
**Canonical**: https://yubhub.co/jobs/job_7ccbacf8-41a

## Description

The Chef de Cuisine assists the Executive Chef in running the kitchen as a successful independent profit center, ensuring maximum guest satisfaction through planning, organizing, directing, and controlling kitchen operations and administration.

The role exhibits culinary talent through hands-on production while helping lead the back-of-house team and managing all food-related functions. The Chef de Cuisine supervises all kitchen areas to ensure a consistent, high-quality product is produced.

Key Responsibilities:

- Food Quality & Production:

- Conduct daily line checks and enforce recipe adherence, portioning, butchery, and plating to restaurant specifications and commitment to quality.

- Maintain food quality and specification standards across all stations.

- Manage product mix across appetizers, salads, sandwiches, entrées, specials, and desserts.

- Develop daily specials and support Omakase menus, events, and menu changes and launches.

- Enforce FIFO product rotation.

- Maintain line of sight across the kitchen with consistent attention to detail.

- Inventory & Cost Control:

- Complete physical inventory across storage areas, freezer, cooler, spice rack, bag-in-box area, expo, line, and service stations.

- Run daily high-cost perpetual inventory, daily food inventory and ordering, and monthly inventory.

- Enter inventory, purchases, invoices, sales, and ending inventory into the COGS sheet.

- Manage food COGS against budget.

- Place daily and weekly food purchases following order guides and F&O quality and pricing standards.

- Maintain food par levels and plateware par levels, communicating plateware needs to the front of house.

- Labor & Administration:

- Build schedules for both coverage and cost.

- Manage daily and weekly labor in dollars and percentage, and monitor overtime.

- Review the prior week's labor to identify areas of opportunity.

- Execute new hire and termination procedures.

- Complete team member injury reports.

- Attend weekly management meetings and lead pre-shift with back-of-house staff.

- Sanitation & Safety:

- Maintain sanitation standards including temperature logs, HACCP review, and sanitation walkthroughs.

- Monitor temperature logs and manage dish machine performance and the chemical vendor relationship.

- Maintain organization of storage, prep, line, and dish areas.

- Execute kitchen opening and closing procedures.

- Leadership:

- Manage the entire back of house in the Executive Chef's absence.

- Train and develop back-of-house team members and reinforce teamwork.

- Communicate issues, concerns, and updates to the Executive Chef and sous chefs.

- Adhere to all company policies as stated in the team member handbook.

Requirements & Qualifications:

- Required:

- Minimum 2 years in a kitchen management role in a fast-paced, high-volume restaurant.

- High-volume and/or fine dining experience.

- Computer proficiency including Excel, Windows, and POS systems.

- Career-driven with a stable job history.

- Preferred:

- College degree or culinary school degree.

Competencies:

- Strong verbal and written communication with kitchen and front-of-house teams.

- Attention to detail and consistent line of sight across the operation.

- Teamwork and training orientation.

Physical Demands & Work Environment:

- Physical Demands:

- Stands and walks for the majority of the shift.

- Lifts, carries, and moves up to pounds.

- Bends, reaches, stoops, kneels, and climbs stairs throughout the shift.

- Performs repetitive hand tasks including knife work, butchery, plating, and equipment handling.

- Works in walk-in cooler and freezer temperatures for short intervals.

- Work Environment:

- Fast-paced professional kitchen with exposure to heat, steam, open flame, and hot surfaces.

- Wet floors, cleaning chemicals, and dish machine steam.

- Elevated noise levels during active service.

- Schedule includes evenings, weekends, and holidays based on business needs and event calendar.

## Skills

### Required
- kitchen management
- food quality control
- inventory management
- labor management
- sanitation and safety

### Nice to have
- college degree
- culinary school degree

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Source: [Apply at jobs.lever.co](https://jobs.lever.co/rivieradininggroup/130c5b39-52fc-4805-b044-3aa2f82017b8?utm_source=yubhub.co&utm_medium=jobs_feed&utm_campaign=apply)