Executive Chef

Overview

BASIC FUNCTION:
Seeking qualified candidates for an Executive Chef opportunity with a company located in Dubuque, IA.

Executive Chef

Seeking qualified candidates for an Executive Chef opportunity with a company located in Dubuque, IA.

• Reports to:
  
  Food & Beverage Director
• Supervises:
  Sous Chefs
• Cooks and Pastry Cooks
• Culinary Stewards

• 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.

• 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).

• 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.

• Support additional Food & Beverage operations as needed.
• Perform other duties as assigned.

• 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.

• 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 Serv Safe certification (employer-sponsored).

• Ability to perform heavy work, including lifting up to 100 lbs.
• Ability to stand and walk for extended periods.

• Fast-paced kitchen environment with elevated noise levels.
• Exposure to high heat, open flames, and steam.

• 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