Executive Chef

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.

• 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.

• 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.

• 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.

• 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.

• Bachelor’s degree in food and beverage/culinary arts preferred.
• 5+ years…