Executive Chef

Q Casino & Resort; Dubuque, Northern (IA, KY); Hybrid; USD 75,000 - 98,000; Full time

Benefits offered by this job

ServSafe certification sponsorship

Job summary

Q Casino & Resort seeks an Executive Chef to oversee all culinary operations at The Key Hotel’s new restaurant in Dubuque, IA. Create menus, lead a high-caliber team and manage inventory, costs and sanitation to elevate guest experiences.

With 5+ years in fine-dining and a culinary degree, you will mentor staff, ensure quality, and collaborate with the F&B Director to uphold brand standards.

Qualifications

• Minimum of 5 years of experience in a high-end steakhouse or fine-dining establishment.
• Culinary degree or equivalent professional training required.
• Ability to hire, lead, train and manage culinary team.
• Knowledge of inventory controls and cost management.
• ServSafe certification required or sponsored by the employer.

Responsibilities

• Oversee all culinary operations at The Key Hotel’s new restaurant.
• Create and manage a seasonal menu and recipes.
• Lead, train and develop the culinary team; coordinate with Restaurant Manager.
• Maintain inventory, control costs and ensure sanitation standards.
• Ensure guest experiences are exceptional and respond to issues promptly.

Skills

Staff Management

Menu development

Cost control

Guest service

ServSafe certification

Education

Culinary degree or equivalent professional training

5+ years high-end dining experience

Tools

Microsoft Office Suite

Wood-fired Grill

Dry aging equipment

Sous Vide Equipment

Job description

Executive Chef# Executive ChefQ Casino + Resort - Dubuque, IA 52001; The Key Hotel - Dubuque, IA 52001## OverviewPosition TypeFull TimeJob ShiftSwingCategoryRestaurant - Food Service## 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 Managemen**t* 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## Qualifications## 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 TOOLSGeneral 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 sawOther Equipment* Hand carts* Computer, including Microsoft Office Suite* Calculator* Phones* Printer and Copy machine