John Rifkin

About John Rifkin

Results-driven, enterprise culinary executive with a proven track record of leading regional and national foodservice operations across the education sector. Demonstrated success driving culinary innovation, brand development, financial performance, and operational excellence within complex, multi-unit environments.Expert in large-scale menu engineering, cost optimization, labor strategy, procurement alignment, and catering operations. Recognized for building high-performing culinary teams, strengthening client partnerships, and delivering scalable programs that balance creativity, consistency, and profitability.Strategic leader with deep expertise in food cost management, labor control, purchasing optimization, and culinary training systems. Passionate about developing people, elevating food quality, and creating sustainable, operationally sound programs that drive measurable results.Graduate of The Restaurant School at Walnut Hill College with over 30 years of progressive leadership in culinary and foodservice operations.

Experience

1. Vice President of Culinary

   Elior

   Mar 2024 — Present

Skills

• Food Cost Management
• Seafood
• Recipes
• Labor Control
• Restaurants
• Menu Development
• Sanitation
• Cooking
• Wine
• Food Safety
• Food Service Sanitation
• Hospitality
• Haccp
• P
• Food & Beverage
• Gourmet
• Culinary Skills
• Food
• Recipe Testing
• Baking
• Food Preparation
• Fine Dining
• Pre-Opening
• Food Service
• Food Quality
• Menu Costing
• Chef
• Food
• Pastry
• Restaurant Management
• Catering
• Income Statement
• Cuisine
• Serve Safe Certified
• Servsafe
• Hospitality Management
• Food Industry
• Banquets
• Culinary Management
• Culinary Education