Riviera Dining Group Jobs Hiring Now

POSITION OVERVIEW

We are seeking a skilled, dependable, and detail-oriented Prep Chef de Partie to support culinary execution in a high-volume luxury dining environment. This role is responsible for preparing ingredients, assisting with kitchen production, organizing deliveries, and supporting the culinary team in maintaining quality, consistency, and cleanliness. The Prep CDP plays an essential role in ensuring all food preparation is completed efficiently and according to brand standards, recipes, and food safety procedures.

WHO ARE WE?

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 destinations that offer more than a meal — they create unforgettable experiences.

YOUR ROLE

• Assist the Chef de Cuisine and Sous Chef with daily culinary operations and preparation needs.
• Prepare a variety of food items including meats, seafood, poultry, vegetables, sauces, and cold preparations according to recipes and kitchen standards.
• Complete daily prep lists and ensure stations are properly set up and stocked for service.
• Assist with receiving deliveries, checking product quality, and ensuring proper storage and rotation.
• Perform advanced prep tasks including butchering and portioning proteins as instructed by culinary leadership.
• Maintain knowledge of menu items, recipes, preparation methods, and presentation standards.
• Ensure proper labeling, dating, portion control, and storage of all food items.
• Maintain cleanliness, sanitation, and organization of prep stations, kitchen equipment, walk-ins, and storage areas.
• Complete required food safety and sanitation procedures, including DOH logs when applicable.
• Operate and maintain kitchen equipment and report any malfunctions.
• Support the culinary team by maintaining a positive attitude, strong teamwork, and efficient communication.
• Ensure closing procedures are completed, including proper organization of coolers, storage areas, and prep stations.
• Assist with additional kitchen duties and responsibilities as assigned by the Chef de Cuisine, Sous Chef, or Kitchen Manager.

REQUIREMENTS / QUALIFICATIONS

• 2+ years of prep cook, line cook, or Chef de Partie experience preferred.
• High-volume and/or fine dining experience preferred.
• Culinary school experience preferred but not required.
• Food Handler’s Permit required.
• Basic understanding of food safety, sanitation, and food handling procedures.
• Ability to follow recipes, prep lists, and kitchen standards.
• Strong organizational skills and attention to detail.
• Ability to work effectively in a fast-paced, team-oriented kitchen environment.
• Must be able to speak, read, and understand basic cooking directions.
• Flexible availability, including evenings, weekends, and holidays.