Executive Chef

Tribute Eatery & Bar; Ankeny (IA); On-site; USD 65,000 - 70,000; Full time

Benefits offered by this job

Medical insurance

Dental and vision

401(k) retirement plan

2 weeks PTO per year and up based on 0

Paid parental leave

Free Employee Assistance Program for A

Employee discounts

Job summary

Tribute Eatery & Bar in Ankeny, IA is hiring an Executive Chef to lead our kitchen team. You will develop a strong, cohesive staff, uphold high culinary standards, and manage the daily operations of a busy restaurant kitchen in a hands-on leadership role that supports ongoing growth and excellence.

This role prioritizes great food, team development, and an outstanding guest experience, while controlling costs, scheduling, food safety, and collaboration with front-of-house leadership to ensure

Responsibilities

• Lead the day-to-day operations and performance of the back-of-house team
• Coach, develop, and support Sous Chefs, kitchen managers, cooks, and other back-of-house team members
• Oversee hiring, onboarding, training, performance management, and continued development of the kitchen team
• Build and manage back-of-house schedules based on staffing needs, employee availability, time-off requests, and restaurant and community events
• Maintain food quality, recipe execution, portioning, presentation, and consistency throughout service
• Manage food and labor costs while partnering with restaurant leadership to achieve financial goals
• Develop and manage weekly labor and cost-of-goods budgets
• Conduct weekly and monthly inventory and maintain appropriate product and supply levels
• Maintain food safety, sanitation, kitchen cleanliness, organization, and restaurant standards
• Ensure the kitchen team has the tools, systems, and checklists needed to prepare for and execute successful shifts
• Lead and develop back-of-house managers through regular communication, coaching, and accountability
• Partner closely with front-of-house leadership to maintain efficient service and an exceptional guest experience
• Monitor kitchen equipment and coordinate repair and maintenance needs
• Complete required administrative responsibilities and company communication in a timely manner
• Conduct performance and pay reviews in accordance with company processes
• Identify opportunities to improve kitchen operations, team performance, guest satisfaction, and restaurant results
• Uphold company policies, procedures, and Core Values
• Complete other duties as assigned

Job description

Tribute Eatery & Bar in Ankeny, IA is hiring an Executive Chef to lead our kitchen team.

We’re looking for an experienced culinary leader who can develop a strong team, maintain high standards, and successfully manage the day-to-day operations of a busy restaurant kitchen. This role is a great fit for a hands‑on leader who takes pride in great food, team development, and creating an outstanding guest experience.

Tribute Eatery & Bar is a neighborhood restaurant serving elevated comfort food, handcrafted cocktails, and memorable dining experiences. Our Executive Chef plays an important role in leading the back‑of‑house team, maintaining food quality and consistency, managing costs, and building a kitchen culture where people can succeed.

Salary

$65,000 - $70,000 per year based on experience, plus quarterly incentive opportunities.

Schedule & Availability

• Full-time salaried leadership position
• Typically 40-45 hours per week
• Evening, weekend, and holiday availability is required based on restaurant needs

Benefits

• Medical insurance with 90% of the premium covered by Tribute Eatery & Bar
• Dental and vision options
• 401(k) retirement plan with discretionary employer match
• 2 weeks of PTO per year and up based on years of service
• Paid parental leave
• Free Employee Assistance Program for employees and their families
• Employee discounts and restaurant perks

What You’ll Do

• Lead the day-to-day operations and performance of the back‑of‑house team
• Coach, develop, and support Sous Chefs, kitchen managers, cooks, and other back‑of‑house team members
• Oversee hiring, onboarding, training, performance management, and continued development of the kitchen team
• Build and manage back‑of‑house schedules based on staffing needs, employee availability, time‑off requests, and restaurant and community events
• Maintain food quality, recipe execution, portioning, presentation, and consistency throughout service
• Manage food and labor costs while partnering with restaurant leadership to achieve financial goals
• Develop and manage weekly labor and cost‑of‑goods budgets
• Conduct weekly and monthly inventory and maintain appropriate product and supply levels
• Maintain food safety, sanitation, kitchen cleanliness, organization, and restaurant standards
• Ensure the kitchen team has the tools, systems, and checklists needed to prepare for and execute successful shifts
• Lead and develop back‑of‑house managers through regular communication, coaching, and accountability
• Partner closely with front‑of‑house leadership to maintain efficient service and an exceptional guest experience
• Monitor kitchen equipment and coordinate repair and maintenance needs
• Complete required administrative responsibilities and company communication in a timely manner
• Conduct performance and pay reviews in accordance with company processes
• Identify opportunities to improve kitchen operations, team performance, guest satisfaction, and restaurant results
• Uphold company policies, procedures, and Core Values
• Complete other duties as assigned

What We’re Looking For

• Must be 21 years of age or older
• 3+ years of experience as a Head Chef, Executive Chef, or similar kitchen leadership role
• Proven experience leading and developing a restaurant kitchen team
• Strong understanding of food quality, kitchen operations, inventory, labor, and cost‑of‑goods management
• Strong leadership and coaching skills with the ability to hold team members accountable while supporting their development
• Excellent organizational, communication, interpersonal, and problem‑solving skills
• Ability to work effectively with both front‑of‑house and back‑of‑house leadership
• ServSafe Certification or ability to obtain certification within 30 days of hire
• Ability to work evenings, weekends, and holidays as needed
• Ability to stand and walk for extended periods
• Ability to lift and carry up to 50 pounds

*Tribute Eatery & Bar is an Equal Employment Opportunity Employer.