Executive Chef

Q Casino + Resort; Dubuque (IA); On-site; USD 70,000 - 100,000; Full time

Job summary

The Key Hotel is seeking an Executive Chef to oversee all culinary operations for its new restaurant. You will lead the kitchen, develop menus and recipes, manage staff, control inventory and costs, and maintain sanitation to ensure exceptional guest experiences.

Reporting to the F&B Director, you will foster a positive, team-oriented environment aligned with our values. Ideal candidates bring at least 5 years in high-end dining, a culinary degree, and a proven track record of inspiring teams to

Qualifications

• Minimum of 5 years 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.

Responsibilities

• Hire, lead, and train the culinary team; develop staff schedules and conduct pre-shift briefings.
• Coordinate with the Restaurant Manager to ensure service and guest satisfaction.
• Develop and curate an innovative seasonal menu and new recipes aligned with industry trends.
• Maintain inventory, control costs, and ensure sanitation across all kitchen areas.
• Foster a positive work environment and promote teamwork to achieve departmental goals.

Skills

Staff Management

Kitchen Leadership

Menu Development

Cost Control

Sanitation & Safety

Education

Culinary degree

Tools

Dry aging equipment

Wood-fired Grill

Sous Vide Equipment

Band Saw

Job description

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.

ORGANIZATIONAL RELATIONSHIPS

Reports to: F&B Director

• Sous Chefs
• Cooks and Pastry Cooks
• Culinary Stewards

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.

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.

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.

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

• Hand carts
• Computer, including Microsoft Office Suite