Top 13 Culinary manager Jobs in Dubuque, Ia

Executive Chef
Q Casino + Resort —Dubuque, IA
- Full-time
- 5 years
- Experience equivalent to degree accepted
- Senior level
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Kitchen Supervisor
Q Casino + Resort —Dubuque, IA
- $23 an hour
- Full-time
- Hospitality
- Ability to walk for extended periods
- Mid-level
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Restaurant Manager
Q Casino + Resort —Dubuque, IA
- Full-time
- Mid-level
- 3 years
- Computer skills
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General Manager & Catering Sales Coordinator
Convivium Urban Farmstead —Dubuque, IA
- $45,000 a year
- Full-time
- Customer service
- 5 years
- Computer literacy
- Paid time off
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7d
Kitchen Manager
The English Pub —Dyersville, IA
- $20 - $25 an hour
- Full-time
- Culinary experience
- Cooking
- Mid-level
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8d
Banquet Cook - Pinnacle Club at Otter Creek Golf Course
City of Ankeny —Otter Creek, IA
- $18.50 an hour
- Temporary
- 18 years or older
- Pass drug screening
- Mid-level
Lead Line Cook-Woodland's Restaurant
Eagle Ridge Resort & Spa —Galena, IL
- $18 - $20 an hour
- Overtime
- Basic math
- Mid-level
- High school diploma or GED
Quick Apply
Line Cook Highland's Restaurant and Woodland's Restaurant
Eagle Ridge Resort & Spa —Galena, IL
- From $15 an hour
- Overtime
- Basic math
- High school diploma or GED
- Ability to lift 50 pounds
- Health savings account
- AD&D insurance

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Kitchen Supervisor
Q Casino + Resort —Dubuque, IA
Knowledge of kitchen equipment operation. Supervises sanitation procedures by kitchen staff. Maintains all kitchen equipment to avoid breakdowns.
$23 an hour
Quick Apply

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culinary manager jobs near dubuque, ia

Executive Chef

Q Casino + Resort
Dubuque, IA

Quick Apply

Job Details

Full-time

Qualifications

Customer communication
Employee relationship building

Full Job Description

LOCK 11
Q CASINO + RESORT
Executive Chef

BASIC FUNCTION

The Executive Chef is responsible for overseeing all aspects of culinary operations at The Key Hotel’s new restaurant. This role involves menu creation, recipe development, food preparation, kitchen leadership, managing and developing staff, maintaining inventory and cost controls, maintaining sanitation standards, and ensuring exceptional guest experiences. Reporting to the F&B Director, the Executive Chef fosters a positive, team-oriented kitchen environment while aligning operations with organizational values and goals.

SPECIFIC DUTIES AND RESPONSIBILITIES

Staff Management

Hire, lead, train and manage the culinary team: Sous Chefs, Cooks, and Stewards, fostering a culture of excellence and efficiency.
Create and manage staff schedules to ensure adequate coverage based on business needs.
Conduct pre-shift meetings with the culinary team and engage teams to meet daily, weekly, monthly, and develop long-term goals.
Maintain a friendly and professional rapport with team members and guests.
Ensure that culinary team members are in clean uniforms when guest facing.
Assign duties, monitor performance and provide ongoing coaching and professional development.
Work closely with the Restaurant Manager to ensure coordination of service, meet hospitality standards and meet guest needs.
Foster a positive work environment and promote teamwork.
Promote F.O.R.T. Core Values.

Operations Management

Open, manage, and close culinary operations at The Key Hotel’s new restaurant.
Inventory Control: Source, order and rotate products and supplies, meet with vendors to ensure competitive pricing, and complete monthly inventory.
Control food costs through effective inventory management, portioning and waste reduction.
Ensure cleanliness and sanitation of all kitchen areas are maintained at a high level.
Maintain kitchen equipment and ensure operational efficiency.
Respond to guest requests and address any issues promptly and professionally.
Develop and curate an innovative seasonal menu, including creating new menu items and recipes, while ensuring offerings align with current industry trends and elevate the guest experience.
Develop a staff training program.
Assist with responsibilities of Daily Visual Management (DVM) Boards and KPI’s.

Culinary Excellence and Innovation

Ensure flawless execution of cooking techniques, presentation and preparation.
Knowledge of dry-aging techniques and inventory management.
Engage with guests, VIP guests and special event attendees.
Innovate and create new menu items.

Other

Assist in other areas of F&B as needed and required.
Other tasks as assigned.

STANDARDS OF PERFORMANCE

Strong leadership and management abilities with an excellent work ethic.
Excellent communication and interpersonal skills.
Organized and skilled at multi-tasking.
Customer service oriented and problem-solving skills.
Knowledge of food safety regulations and best practices.
Team player with a positive attitude and willingness to assist where and whenever needed.
Ability to obtain ServSafe certification is required and sponsored by the employer.

EDUCATION, TRAINING AND EXPERIENCE

Minimum of 5 years of experience in a high-end steakhouse or fine-dining establishment.
Culinary degree or equivalent professional training required.
Demonstrated success in leading and inspiring teams to deliver exceptional customer service, resulting in enhanced guest satisfaction.

MENTAL AND PHYSICAL REQUIREMENTS

Heavy work, ability to move up to 100 lbs.
Standing and walking for long periods of time.

WORKING ENVIRONMENT AND CONDITIONS

Loud noise levels (kitchen equipment)
Use of extremely hot kitchen equipment including open flames and steam.

EQUIPMENT AND TOOLS

General kitchen equipment including, but not limited to:

Traditional cooking equipment – ovens, deep fryers, ranges and mixers
Dry aging equipment
Woodfired Grill
Sous Vide Equipment
Band saw
Other Equipment
Hand carts
Computer, including Microsoft Office Suite
Calculator
Phones
Printer and Copy machine

STANDARDS OF PERFORMANCE

Strong leadership and management abilities with an excellent work ethic.
Excellent communication and interpersonal skills.
Organized and skilled at multi-tasking.
Customer service oriented and problem-solving skills.
Knowledge of food safety regulations and best practices.
Team player with a positive attitude and willingness to assist where and whenever needed.
Ability to obtain ServSafe certification is required and sponsored by the employer.

EDUCATION, TRAINING AND EXPERIENCE

Minimum of 5 years of experience in a high-end steakhouse or fine-dining establishment.
Culinary degree or equivalent professional training required.
Demonstrated success in leading and inspiring teams to deliver exceptional customer service, resulting in enhanced guest satisfaction.

MENTAL AND PHYSICAL REQUIREMENTS

Heavy work, ability to move up to 100 lbs.
Standing and walking for long periods of time.

WORKING ENVIRONMENT AND CONDITIONS

Loud noise levels (kitchen equipment)
Use of extremely hot kitchen equipment including open flames and steam.

EQUIPMENT AND TOOLS

General kitchen equipment including, but not limited to:

Traditional cooking equipment – ovens, deep fryers, ranges and mixers
Dry aging equipment
Woodfired Grill
Sous Vide Equipment
Band saw

Other Equipment

Hand carts
Computer, including Microsoft Office Suite
Calculator
Phones
Printer and Copy machine

Quick Apply

Refine Your Search

culinary manager jobs in dubuque, ia

Executive Chef

Kitchen Supervisor

Restaurant Manager

General Manager & Catering Sales Coordinator

Kitchen Manager

Banquet Cook - Pinnacle Club at Otter Creek Golf Course

Lead Line Cook-Woodland's Restaurant

Line Cook Highland's Restaurant and Woodland's Restaurant

More jobs to discover

Explore jobs in cities nearby

I want to receive the latest job alert for culinary manager in dubuque, ia

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LOCK 11
Q CASINO + RESORT
Executive Chef

STANDARDS OF PERFORMANCE

EDUCATION, TRAINING AND EXPERIENCE

MENTAL AND PHYSICAL REQUIREMENTS

WORKING ENVIRONMENT AND CONDITIONS

EQUIPMENT AND TOOLS

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culinary manager jobs in dubuque, ia

Kitchen Supervisor

Restaurant Manager

General Manager & Catering Sales Coordinator

Kitchen Manager

Banquet Cook - Pinnacle Club at Otter Creek Golf Course

Lead Line Cook-Woodland's Restaurant

Line Cook Highland's Restaurant and Woodland's Restaurant

More jobs to discover

Explore jobs in cities nearby

I want to receive the latest job alert for culinary manager in dubuque, ia

Explore jobs in more locations

LOCK 11 Q CASINO + RESORT Executive Chef

STANDARDS OF PERFORMANCE

EDUCATION, TRAINING AND EXPERIENCE

MENTAL AND PHYSICAL REQUIREMENTS

WORKING ENVIRONMENT AND CONDITIONS

EQUIPMENT AND TOOLS

LOCK 11
Q CASINO + RESORT
Executive Chef