Executive Chef

Our client, a leading hospitality company, is seeking a highly skilled and experienced Executive Chef to join our team in Dubuque, Iowa. As the Executive Chef, you will be responsible for overseeing all aspects of the kitchen operations, including menu planning, food preparation, and staff management.

• Develop and create innovative menus that meet the company's standards and exceed guest expectations
• Manage all aspects of food preparation, including sourcing high-quality ingredients, creating recipes, and ensuring proper food safety and sanitation practices
• Oversee the training and development of kitchen staff, including hiring, scheduling, and performance evaluations
• Monitor inventory levels and order supplies to maintain adequate stock levels while minimizing waste
• Collaborate with other departments, such as front-of-house staff and management, to ensure a seamless and efficient operation
• Maintain a safe and clean working environment by enforcing health and safety standards
• Create and maintain relationships with local vendors and suppliers to ensure the highest quality and freshest ingredients are used
• Develop and implement cost-saving strategies without compromising on quality
• Stay current with industry trends and continuously update menu offerings to keep the restaurant competitive
• Conduct regular inspections of the kitchen and equipment to ensure proper maintenance and functionality
• Monitor and control food costs, labor costs, and other expenses to meet budgetary goals
• Handle customer inquiries and complaints in a professional and timely manner
• Plan and execute special events and private dining experiences
• Stay up-to-date with food and beverage regulations and make necessary adjustments to comply with laws and regulations

• Proven experience as an Executive Chef or similar role in a high-volume restaurant or hotel
• Degree in Culinary Arts or related field preferred
• Strong leadership skills with the ability to manage and motivate a team
• Excellent communication and interpersonal skills
• In-depth knowledge of food and beverage industry trends and techniques
• Ability to create and implement menus that cater to a diverse clientele
• Strong organizational and time-management skills
• Knowledge of food safety and sanitation regulations
• Ability to work well under pressure and in a fast-paced environment
• Proficient in Microsoft Office and restaurant management software
• Must be able to work flexible hours, including evenings, weekends, and holidays