Executive Chef

No Soliciting; Columbus (OH); On-site; USD 70,000 - 110,000; Full time

Job summary

Rise Brands is seeking an Executive Chef to lead culinary direction across its No Soliciting concept in Columbus, OH. You will drive menu development, test kitchen concepts, and ensure high standards of quality, consistency, and profitability while mentoring kitchen teams.

You will partner with operations to optimize food costs, lead training, and stay ahead of industry trends, shaping innovative offerings that excite guests and support growth across brands.

Qualifications

• Bachelor’s degree in culinary arts required or preferred.
• 5+ years experience as an Executive Chef.
• Extensive food knowledge and creativity; beverages a plus.
• Food Safety Manager certified; ServSafe trainer/proctor preferred.

Responsibilities

• Drive menu creation and food strategy for new and existing brand concepts.
• Identify and coordinate training activities for kitchen teams and new menu rollouts.
• Coach kitchen staff to Rise Brands standards; monitor food quality and service.
• Project/budget annual food, labor and other kitchen costs; ensure financial targets.
• Negotiate deals to strengthen supplier relations and profitability.

Skills

Team leadership

Cost control

Menu development

Food safety

Education

Bachelor’s degree in culinary arts

ServSafe / Food Safety Manager certification

Job description

Are you ready to kick some ass? Experience the energy and excitement of a rapidly growing entrepreneurial organization. We’re looking for an Executive Chef for our No Soliciting concept who can thrive in a creative environment. This role supports the company’s food strategies including: Creating, implementing, overseeing, monitoring and evaluating new food concepts/offerings. The Executive Chef will create a vibrant atmosphere, bringing energy, creativity and innovative thinking to the on-going development and growth of Rise Brands. This role will play an integral part in the organization and its success, as well as its growth.

Responsibilities:

Ideation:

• Drive menu creation/food strategy for new and existing brand concepts through food category development, recipe creation/modification/testing, portion control definition, ingredient sourcing, etc..
• Reverse engineer proven market recipes and create new, cost effective versions.
• Explore new/innovative concepts, research new/unique recipes and source ingredients to support.
• Assist in planning and setup of a test kitchen and new concept kitchens with an eye on scalability.
• Stay current on restaurant industry trends by identifying new culinary techniques and presentations.

Operations:

• Identify and coordinate all training activities for our kitchen teams and set up new menu rollouts.
• Consult with Director of Operations on food production aspects for special events and banquets.
• Coach kitchen teams to Rise Brands standards - tour locations to observe food quality, preparation and service standards; monitor food appearance and identify production/storage challenges.
• Ability to track data, identify trends and take action to improve kitchen profitability.
• Negotiate deals and identify opportunities to strengthen relations with partners for better results/higher profitability.
• Project/budget annual food, labor and other kitchen costs; monitor actual financial results and takes corrective action, as necessary, to ensure financial targets are met.
• Implement measures that reduce food costs via portion control for all items served and simultaneously establish menu selling prices.
• Facilitate weekly/periodic calls with locations to calibrate food standards and expectations.
• Develop policies and procedures to enhance and measure quality; continually update written policies and procedures to incorporate state-of-the-art techniques, equipment and terminology.
• Maintain a high level of service principles in accordance with established standards; continuously improve/update standards, as needed.
• Provide training and professional development opportunities to all kitchen staff and ensure that representatives from the kitchen attend service meetings as required.

Food Safety/Standards:

• Ensure kitchens and food production comply with food safety, hygiene and sanitation standards for our guests and teams.
• Evaluate food products to ensure that company quality standards are consistently attained at our locations and met by our vendors.
• Need to establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and operational equipment.

Required Knowledge, Skills and Abilities:

• Demonstrate an ability to interact positively with supervisor, management and co-workers to promote a team effort and maintain a positive and professional approach.
• Proven ability to manage food, labor and beverage costs, pricing and shipments.
• Ability to manage one’s own time and others.
• Foster an environment where improvements to products, processes and service are welcomed/ encouraged.
• Establish appropriate standards and procedures to hold staff accountable to the highest levels of performance.

Educations and/or Experience:

• Bachelor’s degree in food and beverage/culinary arts preferred.
• 5+ years of experience as an Executive Chef.
• Extensive food knowledge and creativity needed; knowledge of beverages will be a plus.
• Ability to effectively present information and respond to questions from groups of managers, suppliers, team members and guests.
• Food Safety Manager certified; ServSafe trainer/proctor preferred.

WHY Rise Brands?

Rise Brands is full of diverse, cool people! At Rise Brands you have an opportunity to be your true, authentic self with the chance to build and advance exciting new brands for years to come.

As such, Rise Brands is an Equal Opportunity Employer. Rise brands provides equal employment opportunity and prohibits discrimination or harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.

This policy applies to all parts of the employee lifecycle, including recruitment, hiring, placement, promotion, termination, layoff, recall, transfer, leave of absence, compensation and training.

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