Task Force Chef Corporate Dining, Asian & Mediterranean Cuisine

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 HON 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:

We seek a highly skilled Task Force Asian-Mediterranean Chef with a Michelin Star Vision to elevate our culinary operations. This travel-based role requires expertise in Asian and Mediterranean cuisine, creativity, and precision to deliver Michelin-level dining experiences. The ideal candidate has luxury dining experience, a deep understanding of flavor profiles, and the ability to modernize traditional recipes while training teams and ensuring international standards across multiple locations, throughout the state of Florida.

1. Michelin-Level Culinary Excellence & Menu Development

• Develop Asian and Mediterranean-inspired menus that reflect Michelin-star quality, focusing on creativity, precision, and exceptional taste.
• Innovate and modernize traditional dishes while maintaining authenticity and using top-tier ingredients.
• Introducing techniques such as molecular gastronomy, fermentation, dry-aging, and artistic plating to enhance dining experiences.
• Collaborate with restaurant teams to achieve exquisite presentation and flavor balance, setting the restaurant apart in the fine-dining scene in Miami, Florida.

2. Kitchen Leadership & Management

• Maintain smooth kitchen operations during transitional periods, high-volume events, or chef vacancies.
• Foster a culture of excellence, innovation, and perfection, ensuring each dish meets the highest gastronomic expectations.
• Monitor food preparation processes to optimize efficiency and minimize waste.
• Ensure compliance with RDG corporate dining service expectations, including buffet and la carte offerings.

3. Team Leadership & Staff Training

• Train and mentor kitchen staff on Asian and Mediterranean cooking techniques, flavor pairings, and presentation.
• Train and mentor kitchen staff to meet Michelin-star standards in execution, discipline, and consistency.
• Enhance team skills in knife work, wok cooking, sushi rolling, grilling, and traditional Asian and Mediterranean methods.
• Conduct in-depth kitchen audits to ensure every dish adheres to fine-dining and food safety standards.
• Support onboarding of new culinary staff and ensure seamless team collaboration.

4. Compliance & Food Safety

• Ensure all food safety protocols (HACCP, ServSafe, and corporate policies) are strictly followed.
• Maintain cleanliness, proper food storage, and sanitation standards in all work areas.
• Implement sustainable sourcing strategies to procure rare, premium-quality ingredients.
• Enforce allergen awareness and dietary accommodation practices.

5. Adaptability & Problem-Solving

• Step in as an executive chef during transitions, grand openings, or staff shortages to maintain operational excellence.
• Identify weaknesses in kitchen workflows and implement efficient, high-performance strategies.
• Work closely with restaurant managers to align the culinary vision with business growth strategies.

6. Qualifications & Michelin-Star Vision Requirements:

• Proven experience in Michelin-starred or award-winning fine-dining restaurants.
• Mastery of Asian and Mediterranean cuisines, including Japanese, Thai, Chinese, Indian, Middle Eastern, Greek, and Mediterranean fusion techniques.
• Expertise in modern plating, sous-vide cooking, fermentation, dry-aging, and haute cuisine methodologies.
• Ability to work in high-pressure, precision-driven kitchens with a zero-compromise approach to quality.
• This role also requires strong administrative skills, including cost control, inventory, supply chain management, budget planning, staff scheduling, kitchen workflow optimization, maintaining detailed recipe documentation, and overseeing feedback analysis.
• Strong leadership skills, with a passion for coaching and developing elite kitchen teams.
• Willingness to travel extensively to different locations, overseeing multiple culinary operations.