Executive Pastry Chef - HONO (Opening Late 2026) at Riviera Dining Group Inc

Miami, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

02 Jun, 26

Salary

0.0

Posted On

04 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Pastry Arts, Menu Design, Recipe Development, Baking, Confectionery, Kitchen Management, Inventory Control, Cost Control, Purchasing, Labor Management, HACCP, Sanitation Standards, Teamwork, Communication Skills, Fine Dining Experience, High Volume Experience

Industry

Food and Beverage Services

Description

RDG Overview: 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, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA’s second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 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 Pastry Chef is responsible for crafting delicious desserts and confectionery, designing seasonal menus, and developing new recipes for the pastry section of our kitchen. You should be passionate about baking and be inspired to create masterpieces that go beyond our customers’ expectations. To be successful in this role you must be well-versed in the culinary arts and adhere to strict standards of hygiene and cleanliness. RESPONSIBILITIES: 1. Operating and managing the pastry section of the kitchen and liaising with the Executive and Sous Chefs to ensure a successful working environment. 2. Preparing ingredients and handling baking and other kitchen equipment. 3. Creating pastries, baked goods, and confections, by following a set recipe. 4. Adherence to all company policies as stated in the employee handbook. 5. Physical Inventory (storage area, freezer, cooler, spice rack, bag-in-box area, expo area, line and service stations) 6. Daily high-cost perpetual inventory 7. Data Entry of Inventory, Purchases / Invoices, Sales and Ending Inventory for COGS Sheet 8. Food COGS 9. Follow order guides and understand F&O quality & pricing standards 10. Review prior week’s labor to find areas of opportunity 11. Schedules (coverage and costing) 12. Daily and Weekly Food purchases 13. Daily and Weekly Labor (dollars and percentage) 14. New hire & Termination procedures 15. Food par levels 16. Par levels on Plate-ware and communicate with FOH 17. Dish machine and chemical company 18. Employee injury reports 19. Weekly management meetings 20. Pre-Shifts with staff 21. Daily food inventory and ordering 22. Labor management 23. Overtime monitoring 24. Product mix (appetizer, salads, sandwiches, entrée, specials and desserts) 25. Product Rotation adheres (FIFO) 26. Food quality and specification 27. Recipe adheres 28. Line checks 29. Organization of back of house (storage, prep, line and dish areas) 30. Sanitation standards (temperature logs, HACCP review, sanitation walkthroughs) 31. Line of sight and attention to detail 32. Teamwork and training 33. Must ensure that all the recipes, food preparations as butchering, protein portions and presentations meet the restaurant's specifications and commitment to quality 34. Monthly inventory 35. Must have good communications skills 36. Involved in events and menu changes and launches 37. Daily specials 38. Omakase Menus 39. Communicate any issues, concerns or updates with chef and sous chefs 40. Temp logs monitoring 41. Kitchen opening and closing procedure 42. Managerial skills of an entire BOH Requirements/Qualifications: 1. College degree/Culinary school degree preferred, but not necessary 2. Minimum 2 years in a kitchen managerial role in a fast-paced, high-volume restaurant 3. Must have computer knowledge (Excel, Windows, POS, etc.) 4. A drive for perfection and a relentless commitment to the highest level of technique and respect the quality of ingredients 5. Career minded, punctual, reliable and desire to learn to move up in the ladder 6. Maintain pars and anticipate seasonal / business demands 7. Team player and adaptability, no egos/attitude 8. Respect among team members and management 9. Sense of urgency during day-to-day operation with integrity 10. Michelin star goal oriented 11. Career driven with stable job history 12. High volume and/or fine dining experience

Responsibilities

The Pastry Chef is responsible for crafting desserts, designing seasonal menus, and developing new recipes for the pastry section while managing kitchen operations and ensuring adherence to recipes and quality standards. Key duties include managing inventory, controlling COGS, scheduling labor, maintaining sanitation, and leading the pastry team.