Executive Chef jobs in Cedar Rapids, IA

Tribute Eatery & Bar in Coralville, IA is looking for a creative and proficient in all aspects of food preparation, Executive Chef. You will be “the chief” and maintain control of the Tribute Coralville kitchen with assistance from the Culinary Director. 

Why join our team? You can showcase your passion for culinary excellence, deliver exceptional dining experiences, and be part of a vibrant and inclusive environment that values teamwork, growth, and creativity PLUS we're growing! We're opening a new Tribue Ankeny, IA location in 2024. Grow with us!

COMPENSATION: starting at $55,000 to $80,000 (Salary Bonus Opportunities)

BENEFITS PACKAGE: Available for all full-time employees who work on average 30 hours per week or more.

• Paid Time Off- 2 weeks (10 days) per year and up based on years of service.
• Medical coverage and benefits- Tribute covers 90% of insurance premiums.
• Dental & Vision coverage
• Paid Maternity- 4 weeks
• Paid Paternity- 2 weeks
• Meal and Drink Discounts- 25% off food for you and up to seven guests!
• Craft Concepts Restaurant discounts to over 20 locations in Iowa and growing.
• Staff appreciation event. We throw a party for our staff!

Accountabilities: employee’s direct responsibilities

• LMA (Lead Manage = Accountability)
• Culture Patriot! 
• Food quality and execution
• Prime Costs (Food & Labor)
• BOH Hiring & Onboarding
• Leading BOH Department Meetings
• Staff Reviews/Check-Ins

Expected Time Split: 45-hour work week target, varies based on restaurant needs

• 38 hours of production & service (expo, station, prep)
• 5 hours of administrative (orders, scheduling, prep lists, inventory)
• 2 hours meetings (L10, pre-shifts, manager hand-off, coaching employees, check-ins)

Essential Functions: primary duties the employee performs on a regular basis

• Working Expo – being able to act as the liaison between FOH and BOH
• Monitor the productivity and performance of team members
• Praise and coach employees regularly
• Line cooking all stations
• Making and monitoring the prep list
• Station checkouts
• Tasting food to ensure proper preparation and seasoning
• Placing and checking in food orders
• Monitoring equipment and facility repair needs
• ensuring preventative maintenance is occurring
• taking necessary measures to repair equipment and upkeep facilities in a timely manner

Expectations: conduct, performance, and commitment requirements

• Show up to work on time. You are a manager, you should be dressed in an appropriate uniform and composed for every shift! You set the standard so they need to be at their highest level starting with you.
• Maintains a clean and presentable appearance and values your professional presentation
• Moves with a sense of urgency – set the tone for the shift. Brings a positive attitude & energy to work
• Owns your shift. Do not leave with things undone or disheveled
• Must be willing and able to work past scheduled hours in cases of call-ins and unexpected business spikes
• Know and use the core values to manage, make decisions, and inspire others to do the same
• Be able to gain familiarity with Traction/EOS – adopt this as our main operating system (understand the vision, how we communicate & conduct team meetings)
• Communicate effectively with team members on all levels be it via face-to-face, 7shifts, meetings, Slack, and other platforms.
• Understand the nature of the restaurant business and be able to adapt and show flexibility in order to ensure a successful operation
• When not in a managerial role always hold yourself to the same standard

Qualifications & Eligibility

• At least two years in a supervisor or management position
• At least two years cooking in a high-volume restaurant
• Deep understanding and comprehension of culinary Knowledge - (techniques, ingredients, vocabulary, safety)
• Have reliable transportation

Physical Requirements

• Ability to safely and successfully perform the essential job functions consistent with the ADA, FMLA, and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.
• Ability to maintain regular, punctual attendance consistent with the ADA, FMLA, and other federal, state, and local standards
• Must be able to lift and carry up to 50 lbs