ABOUT RIOT HOSPITALITY GROUP

Headquartered in Scottsdale, Arizona, Riot Hospitality Group is a premier, national hospitality management company dedicated to evolving the typical restaurant landscape into one that provides unique and meaningful experiences for each and every guest.
Here at RHG, we are passionately focused on transforming restaurant and nightlife hospitality. We have transformed the industry’s landscape through pushing the envelope of the typical hospitality experience, while maintaining exceptional customer service. The brands under management include Dierks Bentley’s Whiskey Row, El Hefe, Farm & Craft, Hand Cut, Riot House, CAKE, Cottontail Lounge / Living Room / WET Deck, Maya Day+Night, Shiv Supper Club, Kauboi, Allegra, and F/Sixteen.
Our mission is simple: To make every single hospitality experience better than the last. We pride ourselves on doing this through leading by example, and our passion for excellence is derived from a lifetime dedication to learning and a commitment to true hospitality.

REQUIREMENTS

• Excellent culinary skills, demonstrating proficiency in using kitchen equipment and abiding by cooking techniques.
• Attention to detail in maintaining high standards of food quality, presentation, and consistency across all dishes.
• Excellent communication and interpersonal skills for working closely with staff, management, and clients; must be fluent in English language – bilingual preferred (Spanish).
• Excellent organizational abilities, with the ability to multitask and prioritize tasks effectively.
• Leadership and interpersonal skills to effectively manage and train a diverse kitchen team.
• Ability to thrive in a fast-paced environment and handle pressure with a positive attitude.
• Must be highly motivated, reliable, and dedicated to long hours, including weekends and holidays.
• Required food handler’s certification.

• Kitchen Operations: Assist the Executive Chef in managing daily kitchen functions, ensuring smooth and efficient operations.
• Station Oversight: Supervise kitchen stations, maintaining food quality and ensuring tasks are completed promptly and up to standards.
• Culinary Execution: Prepare and cook dishes, particularly during peak service times, demonstrating precision and consistency.
• Hygiene & Safety Compliance: Uphold strict adherence to hygiene, safety, and sanitation regulations in all kitchen practices.
• Collaboration: Work closely with the front-of-house team to deliver a seamless dining experience, accommodating special requests and dietary needs.
• Staff Development: Train, mentor, and inspire kitchen staff, fostering growth and enhancing team efficiency.