Top 4 Executive kitchen manager Jobs in Dyersville Ia

Executive Chef
Q Casino + Resort —Dubuque, IA
- Full-time
- 5 years
- Experience equivalent to degree accepted
- Senior level
Quick Apply
8d
Kitchen Supervisor
Q Casino + Resort —Dubuque, IA
- $23 an hour
- Full-time
- Hospitality
- Ability to walk for extended periods
- Mid-level
Quick Apply

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Cook- Part-time/24 Hours a Week
Bethany Home - Dubuque —Dubuque, IA
Maintain cleanliness in kitchen and dining areas, including dishwashing and sanitizing surfaces. A minimum of one-year industrial cooking experience required.
From $18 an hour
Quick Apply
11h
Cook
Clover Ridge Place —Maquoketa, IA
The Cook prepares meals, maintains kitchen and dining cleanliness, and assists the Culinary Coordinator to ensure high-quality dining experiences for residents,…
$15 - $16 an hour
Quick Apply
4d

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EXECUTIVE CHEF 2- Ohio State University Greek House Chefs
GREEK HOUSE CHEFS INC —Columbus, OH
Coordinates all training activities for kitchen, and other production and service employees, including the identification and analysis of training needs and the…
$25 - $27 an hour
Quick Apply
Culinary Manager
Topgolf —Columbus, OH
They supervise the kitchen team, manage inventory and product ordering, enforce safety and sanitation standards, and maintain the quality and consistency…
4d

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Executive Chef

Q Casino + Resort
Dubuque, IA

Quick Apply

Job Details

Full-time
8 days ago

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

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executive kitchen manager jobs in dyersville ia

Executive Chef

Kitchen Supervisor

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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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executive kitchen manager jobs in dyersville ia

Kitchen Supervisor

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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

LOCK 11
Q CASINO + RESORT
Executive Chef