Executive Chef

We are expanding our established pizza business, Rize Pizza, and opening a new restaurant next door. We are looking for an experienced Executive Chef to lead both kitchens, build strong systems from day one, and help shape the food, culture, and standards of our growing business.

This is a true leadership role for a chef who can run the back of house end-to-end — menu execution, team development, food cost, inventory, scheduling, and quality control — while still being hands-on when service demands it. The right person is a builder: someone who wants ownership over the kitchen, takes pride in their craft, and is excited to grow alongside an established owner opening a new concept.

What You'll Do

Lead all back-of-house operations across both restaurants. Oversee prep, line readiness, service execution, and food quality on every shift. Develop and refine recipes, portioning, plating, and presentation standards. Hire, train, schedule, and coach the kitchen team. Manage inventory, ordering, vendor relationships, and food cost. Build and document prep systems, par sheets, recipes, and BOH procedures. Enforce cleanliness, sanitation, and food safety standards. Partner directly with ownership on menu development, growth planning, and operational strategy. Step onto the line during busy service when needed.

What We're Looking For

Prior experience as an Executive Chef, Chef de Cuisine, or strong Sous Chef ready to step up. Proven leadership in a professional, fast-paced kitchen. Strong line skills and the ability to lead and cook through a busy service. Solid understanding of food cost, inventory, ordering, and labor management. Organized, dependable, calm under pressure, and detail-oriented. Able to build systems and hold a team accountable to high standards. Comfortable being hands-on and working side by side with the team. Available nights, weekends, and holidays.

Preferred

Experience opening a new restaurant or building kitchen systems from the ground up. Pizza, Italian, or scratch-kitchen background. ServSafe certification (or equivalent). Experience developing menus and managing vendor relationships.

Why Join Us

A rare opportunity to help open and shape a brand-new restaurant alongside an established, successful concept. Real growth potential as the business expands. Direct partnership with ownership — your work and ideas will shape the kitchen. A leadership role with room to grow into a larger operational position over time.

Compensation

Competitive salary based on experience, with room to grow as the business expands. Full compensation package will be discussed during the interview process.

To Apply

Please send your resume to [email protected] and include a short note answering these two questions:

• What kind of volume have you worked in?
• Why are you interested in this position?

Only applicants with relevant kitchen leadership experience will be considered.

Pay: $55,000.00 - $75,000.00 per year

Work Location: In person