Executive Chef

Location: Dubuque, IA

Industry: Food & Beverages

Job Function: Management

Employment Type: Full-Time

Positions Available: 1

Relocation Assistance: Limited assistance available

Visa Sponsorship: Not available

We are seeking an accomplished Executive Chef to lead all culinary operations for a high-end steakhouse and fine-dining establishment in Dubuque, Iowa. This role is responsible for driving culinary excellence, leading and developing kitchen teams, managing costs and inventory, and delivering exceptional guest experiences.

Reporting to the Food & Beverage Director
, the Executive Chef will foster a high-performing, collaborative kitchen culture while ensuring all culinary operations align with business goals, quality standards, and brand values.

• Recruit, hire, train, and lead the culinary team, including Sous Chefs, Cooks, Pastry Cooks, and Culinary Stewards
• Develop labor schedules aligned with operational demand and budget controls
• Lead daily pre-shift meetings and establish short- and long-term culinary goals
• Provide coaching, mentorship, and performance feedback to support professional growth
• Maintain professional kitchen standards, appearance, and workplace culture
• Partner with restaurant leadership to ensure seamless service and elevated hospitality

• Oversee daily opening, operation, and closing of all culinary departments
• Lead menu development, recipe creation, and seasonal menu planning
• Demonstrate hands-on expertise in dry-aging techniques, premium steak preparation, and wood-fired grilling
• Manage inventory, purchasing, vendor relationships, and monthly reporting
• Control food and labor costs through forecasting, waste reduction, and portion management
• Ensure compliance with food safety, sanitation, and health regulations
• Oversee kitchen equipment maintenance and functionality
• Address guest feedback promptly and professionally
• Develop and implement structured culinary training programs
• Track and report on culinary KPIs and operational performance

• Ensure consistent execution of high-quality preparation and presentation
• Drive innovation while maintaining brand standards and guest expectations
• Engage with guests, VIPs, and special event attendees to enhance the dining experience

• Support other Food & Beverage operations as needed
• Perform additional duties as assigned

• 5+ years of executive-level experience as an Executive Chef in a high-end steakhouse or fine-dining environment
• Proven leadership of full culinary teams, including hiring, training, and performance management
• Strong expertise in menu development, recipe creation, and seasonal planning
• Hands-on experience with dry-aging programs, premium steak preparation, and wood-fired grilling
• Demonstrated success managing food costs, inventory, vendors, and labor controls
• Deep knowledge of food safety, sanitation, and regulatory compliance
• Culinary degree or equivalent vocational/professional training
• Ability to obtain Serv Safe certification (employer-sponsored)

• Strong leadership presence and decision-making ability
• Excellent organizational, time-management, and communication skills
• Strategic thinker with hands-on operational execution
• Guest-focused with strong problem-solving skills
• Collaborative, adaptable, and performance-driven leadership style

• Ability to lift up to 100 lbs
• Ability to stand and walk for extended periods
• Fast-paced kitchen environment with elevated noise levels
• Regular exposure to high heat, open flames, and steam

• Commercial kitchen equipment including ovens, ranges, fryers, mixers, and sous vide
• Dry-aging systems and wood-fired grill
• Band saw and standard culinary tools
• Computer and basic office equipment

Skills:

fine dining experience,menu development,guest experience,kitchen leadership