Executive Chef

Dubuque, IA - USA

Monthly Salary: Not Disclosed

Posted on: 8 hours ago

Vacancies: 1 Vacancy

Job Summary

The Executive Chef is responsible for leading and overseeing all culinary operations. This role includes strategic menu development recipe creation food preparation kitchen leadership staff management and development inventory and cost controls sanitation compliance and delivering exceptional guest experiences. Reporting to the Food & Beverage Director the Executive Chef promotes a positive high-performing kitchen culture while ensuring culinary operations align with organizational goals and values.

ORGANIZATIONAL RELATIONSHIPS

Reports to: Food & Beverage Director

Supervises:

Sous Chefs

Cooks and Pastry Cooks

Culinary Stewards

SPECIFIC DUTIES AND RESPONSIBILITIES

Leadership & Staff Management

Recruit hire train and lead the culinary team fostering a culture of excellence accountability and efficiency.

Develop and manage labor schedules to ensure appropriate staffing levels based on operational demand.

Lead pre-shift meetings and establish daily weekly monthly and long-term culinary objectives.

Maintain professional and approachable relationships with team members and guests.

Ensure all culinary staff maintain professional appearance and uniform standards.

Assign responsibilities monitor performance and provide ongoing coaching mentorship and professional development.

Partner closely with restaurant leadership to ensure seamless service execution and elevated hospitality standards.

Promote teamwork engagement and organizational core values.

Culinary & Operations Management

Oversee daily opening operation and closing of culinary departments.

Manage inventory control including sourcing purchasing vendor relations product rotation pricing negotiation and monthly inventory reporting.

Maintain food cost controls through portion management waste reduction and forecasting.

Ensure compliance with sanitation health and food safety standards at all times.

Oversee maintenance and functionality of all kitchen equipment.

Address guest feedback and concerns promptly and professionally.

Lead development of innovative seasonal menus that reflect current culinary trends and enhance the guest experience.

Design and implement comprehensive culinary training programs.

Support departmental reporting dashboards and key performance indicators (KPIs).

Culinary Excellence & Innovation

Ensure consistent execution of high-quality culinary techniques preparation and presentation.

Demonstrate expertise in dry-aging techniques and related inventory management.

Interact with guests VIPs and special event attendees to enhance the dining experience.

Drive continuous culinary innovation and menu development.

Other Responsibilities

Support additional Food & Beverage operations as needed.

Perform other duties as assigned.

EDUCATION TRAINING AND EXPERIENCE

Minimum of 5 years of executive-level experience in a high-end steakhouse or fine-dining environment.

Culinary degree or equivalent professional training required.

Proven success in leading teams to deliver exceptional service and guest satisfaction.

STANDARDS OF PERFORMANCE

Strong leadership presence with excellent organizational and time-management skills.

Outstanding communication and interpersonal abilities.

Strategic thinker with strong operational execution.

Guest-focused with effective problem-solving skills.

Thorough understanding of food safety regulations and industry best practices.

Collaborative hands-on leader with a positive attitude.

Ability to obtain ServSafe certification (employer-sponsored).

MENTAL AND PHYSICAL REQUIREMENTS

Ability to perform heavy work including lifting up to 100 lbs.

Ability to stand and walk for extended periods.

WORKING ENVIRONMENT AND CONDITIONS

Fast-paced kitchen environment with elevated noise levels.

Exposure to high heat open flames and steam.

EQUIPMENT AND TOOLS

Kitchen Equipment:

Ovens ranges deep fryers mixers

Dry-aging equipment

Wood-fired grill

Sous vide equipment

Band saw

Other Tools:

Hand carts

Computer (Microsoft Office Suite)

Calculator

Phones

Copy machine

Must Have

5 years of executive-level experience as an Executive Chef in a high-end steakhouse or fine-dining environment

Proven leadership of full culinary teams (Sous Chefs Cooks Pastry Stewards) including hiring training and performance management

Strong expertise in menu development recipe creation and seasonal menu planning

Hands-on experience with dry-aging techniques premium steak preparation and wood-fired grilling

Demonstrated ability to manage food costs inventory vendor relationships and labor controls

Deep knowledge of food safety sanitation and compliance with ability to obtain ServSafe certification