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 (opened June 2024), and MM, a Membership Community.
Upcoming projects include NOORA and Claudie (scheduled for fall 2024), AVA's second location in Coconut Grove (2025), and HON? Japanese Steakhouse (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, entree, 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 presentationsmeet 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 2 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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