Executive Chef | Visionary Menu Innovator & Growth Leader

Pins Mechanical Co; Columbus (OH); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Exclusive bourbon bar

Job summary

Rise Brands is seeking an Executive Chef for its No Soliciting concept. You will lead culinary teams, develop innovative menus, and drive food strategy across brand concepts. The role requires strong cost control, training, and adherence to food safety standards across multiple locations.

You will collaborate with operations leadership to scale concepts, reduce costs, and deliver exceptional guest experiences while maintaining high culinary standards and scalable kitchen practices.

Qualifications

• Bachelor’s degree in food and beverage/culinary arts preferred.
• 5+ years of experience as an Executive Chef.
• Experience in cost control and menu development.
• Food safety certification (ServSafe) preferred.
• Ability to lead and train kitchen staff.

Responsibilities

• Ideation: drive menu creation and food strategy for new and existing concepts; source ingredients and test recipes.
• Operations: coordinate training, plan new menu rollouts, and manage kitchen profitability.
• Food Safety/Standards: ensure compliance with hygiene and sanitation standards; establish cleaning schedules.
• Develop policies and procedures to improve quality and update standards.

Skills

Team leadership

Food cost management

Budgeting

Menu development

Staff training

Food safety & sanitation

Vendor relations

Education

Bachelor’s degree in food and beverage/culinary arts

Job description

Rise Brands is seeking an Executive Chef for its No Soliciting concept. You will lead culinary teams, develop innovative menus, and drive food strategy across brand concepts. The role requires strong cost control, training, and adherence to food safety standards across multiple locations.

You will collaborate with operations leadership to scale concepts, reduce costs, and deliver exceptional guest experiences while maintaining high culinary standards and scalable kitchen practices.