Line Cook

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 (opened June 2024), and MM, a Membership Community. Upcoming projects include NOORA and Claudie (scheduled for fall 2024), AVA’s second location in Coconut Grove (2025), and HONŌ Japanese Steakhouse (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 Line Cook’s primary responsibility is to prepare high-quality food, assist in the kitchen's daily operations, and ensure the successful execution of menu items as directed by the Chef. This role is integral to maintaining the standards of French fine dining by adhering to precise culinary techniques and ensuring consistency in presentation and taste.

RESPONSIBILITIES:

• Set up and organize the station according to the restaurant’s fine dining standards.
• Prepare all food items with precision and attention to detail, ensuring adherence to sanitation and timing requirements.
• Follow established recipes, portion controls, and presentation guidelines as defined by the Chef.
• Restock and maintain station supplies throughout the shift, ensuring readiness and efficiency.
• Uphold exceptional safety, sanitation, and organizational practices, maintaining a clean and orderly workstation.
• Demonstrate a thorough understanding of how to properly operate and maintain all kitchen equipment.
• Assist in maintaining the cleanliness and organization of the kitchen, walk-in coolers, and storage areas.
• Take on additional responsibilities as requested by the Chef, Sous Chef, or Kitchen Manager.
• Skillfully prepare a variety of dishes, including meats, seafood, poultry, vegetables, and cold items, with an emphasis on French culinary techniques.
• Properly cover, date, and store all prepared food items in compliance with safety standards.
• Utilize food preparation tools in accordance with manufacturer instructions and restaurant protocols.
• Follow the closing protocol meticulously to ensure the kitchen is properly secured and ready for the next service.
• Collaborate with the Chef de Cuisine and Sous Chefs to assist in any tasks necessary for the smooth operation of the kitchen.

SKILLS AND QUALIFICATIONS

• Proficiency in communicating effectively in both English and Spanish.
• Ability to follow precise directions and work cohesively within a team.
• Capacity to work calmly and efficiently under pressure in a high-paced fine dining environment.
• Must demonstrate problem-solving skills, self-motivation, and strong organizational abilities.
• Commitment to excellence in service, food quality, and maintaining an understanding of French culinary traditions.
• 2-year Proven experience working as a line cook in a high-volume establishment.
• College degree/Culinary school degree preferred, but not necessary. 
• Great Communication Skills
• Excellent knife skills.