Chef de Cuisine | AVA Coconut Grove

About the Company

MediterrAsian cuisine restaurant MILA 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.

RDG has expanded into new concepts, including AVA MediterrAegean in Winter Park, Florida; CASA NEOS on the Miami River; Claudie (opened February 2025); and MM, a Membership Community. Upcoming projects include AVA’s second location in Coconut Grove, Casa Neos Lounge (Fall 2025), Noora, and HONŌ Japanese Steakhouse (Spring 2026). 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, with plans to expand nationally (New York City, Los Angeles, Las Vegas) and internationally (Paris, London, Dubai, Mexico City).

About the Role

The Chef de Cuisine is responsible for assisting the Executive Chef with overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction through planning, organizing, directing, and controlling kitchen operations and administration. This role exhibits culinary talents by personally performing tasks while leading the staff and managing all food-related functions, supervising all kitchen areas to ensure a consistent, high-quality product.

Responsibilities

• Adherence to all company policies as stated in the employee handbook
• Conduct physical inventory (storage area, freezer, cooler, spice rack, bag-in-box area, expo area, line, and service stations)
• Manage daily high-cost perpetual inventory and data entry for inventory, purchases/invoices, sales, and ending inventory for COGS sheet
• Monitor and control food COGS, follow order guides, and understand F&O quality and pricing standards
• Review prior week’s labor to identify areas of opportunity, including schedules (coverage and costing)
• Oversee daily and weekly food purchases and labor (dollars and percentage)
• Handle new hire and termination procedures
• Maintain food par levels and plate-ware par levels; communicate with front-of-house staff
• Manage dish machine and chemical company contracts
• Complete employee injury reports
• Attend weekly management meetings and conduct pre-shifts with staff
• Perform daily food inventory and ordering, labor management, and overtime monitoring
• Analyze product mix (appetizers, salads, sandwiches, entrées, specials, and desserts)
• Ensure product rotation adheres to FIFO (First In, First Out) standards
• Maintain food quality and specification adherence to recipes
• Conduct line checks and ensure organization of back-of-house (storage, prep, line, and dish areas)
• Uphold sanitation standards, including temperature logs, HACCP reviews, and sanitation walkthroughs
• Maintain line of sight and attention to detail in all operations
• Foster teamwork and training among kitchen staff
• Ensure all recipes, food preparations (including butchering, protein portions, and presentations) meet the restaurant’s specifications and commitment to quality
• Perform monthly inventory
• Communicate effectively with chefs and sous chefs regarding issues, concerns, or updates
• Monitor temp logs and oversee kitchen opening and closing procedures
• Develop and demonstrate managerial skills for the entire back-of-house team
• Participate in events, menu changes, and launches
• Create daily specials and omakase menus

Requirements

• College degree or culinary school degree preferred, but not required
• Minimum 2 years in a kitchen managerial role in a fast-paced, high-volume restaurant
• Computer knowledge (Excel, Windows, POS systems, etc.)
• Career-driven with a stable job history
• High-volume and/or fine dining experience