Commissary Manager (Culinary Chef) | Riviera Dining Group

Riviera Dining Group • Miami, FL

17d • Onsite

About The Position

Riviera Dining Group is redefining hospitality through elevated dining, vibrant nightlife, and immersive design. From the success of MILA in Miami Beach to the expansion of AVA, CASA NEOS, and CLAUDIE, RDG is building a collection of collections of destinations that offer more than a meal — they create unforgettable experiences.

As a Commissary Manager, you will oversee the Food (including the butchering program) and Pastry production process in our kitchen, ensuring alignment with company standards. You will supervise and motivate staff, ensure the seamless operation of production equipment, and work closely with the Corporate and Executive Chefs at each location to build production schedules that meet budget and deadlines. You will also own the financial performance of the commissary and the logistics of daily delivery to every RDG location. Excellent communication skills, strong financial discipline, a deep understanding of quality standards and health and safety regulations, and a keen eye for detail are essential for this role.

Requirements

• College degree/Culinary school degree preferred, but not required.
• Minimum 5 years in a kitchen managerial role in a fast-paced, high-volume restaurant, Commissary.
• Must have computer knowledge (Excel, Windows, POS, etc.).
• A drive for perfection and a relentless commitment to the highest level of technique and respect the quality of ingredients.
• Career-minded, punctual, reliable and desire to learn to move up in the ladder.
• Maintain pars and anticipate seasonal / business demands.
• Team player and adaptability, no egos/attitude.
• Respect among team members and management.
• Sense of urgency during day-to-day operation with integrity.
• Career-driven with a stable job history.
• High volume and/or fine dining experience.
• Whole-animal fabrication and butchery experience strongly preferred.
• Pastry production experience a strong advantage.
• ServSafe Manager certification required; HACCP certification required or obtained within 90 days of hire.
• Demonstrated ownership of a budget, food cost, or P&L in a prior role.
• Valid Florida driver’s license with a clean driving record.
• Bilingual English/Spanish preferred.

Nice To Haves

• Whole-animal fabrication and butchery experience strongly preferred.
• Pastry production experience a strong advantage.
• Bilingual English/Spanish preferred.

Responsibilities

• Prepare ingredients and handle baking and other kitchen equipment.
• Oversee food delivery quality, accuracy, and overall food preparation shipment/logistics toward the company multiple locations.
• Oversee all employees within the commissary location.
• Reinforce and ensure adherence to all company policies as stated in the employee handbook.
• Input Data Entry of Inventory, Purchases / Invoices, Sales, and Ending Inventory for COGS Sheet.
• Follow order guides and understand RDG quality & pricing standards set by the corporate office.
• Responsible for scheduling commissary staff and monitoring Daily, Weekly Labor following given targets to achieve.
• Manage Daily and Weekly Food purchases.
• Manage employee injury reports and work with HR to adhere to company policy and procedures.
• Conduct Weekly management meetings along with daily Pre-Shifts with staff.
• Ensure Product Rotation adhering to FIFO process maintaining Food quality and specifications.
• Full transparency with 3rd party monthly DOH inspection.
• Maintains a clean, safe work environment to comply with sanitation, ServSafe, and safety requirements following the health department code of Florida.
• Own the commissary HACCP program, including written plans, SOPs, allergen control, and product traceability and recall procedures.
• Collaborate with L&D to prepare and conduct training sessions.
• Support and oversee the communication of requisitions between the properties lead supervisor and commissary.
• Support deliveries round if and when needed between locations and warehouses.
• Build weekly production plans against par levels, location requisitions, and event and banquet forecasts.
• Enforce recipe and spec compliance on every item produced, in partnership with the Corporate and R&D Chefs.
• Other duties and tasks assigned by the manager.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: Associate degree