Executive Chef
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Job Location:
Dubuque, IA - USA
Monthly Salary:
Not Disclosed
Posted on:
10 hours ago
Vacancies:
1 Vacancy
Job Summary
Position Description: Executive Chef
Basic Function:
Client is seeking qualified candidates for an Executive Chef opportunity with a company located in Dubuque IA.
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 & 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 & Performance:
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 & Physical Requirement:
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
Key Skills
- Culinary Experience
- Restaurant Experience
- Kitchen Management Experience
- Kitchen Experience
- Labor Cost Analysis
- Catering
- Management Experience
- Cooking
- Cost Control
- Menu Planning
- Sanitation
- Leadership Experience
