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Posted : Friday, January 05, 2024 04:14 AM
*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 up to $85,000 (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 Job Type: Full-time Pay: $60,000.
00 - $85,000.
00 per year Benefits: * 401(k) * Dental insurance * Food provided * Health insurance * Paid time off * Vision insurance Experience level: * 2 years Pay rate: * Yearly pay Shift: * 8 hour shift * Day shift * Evening shift * Morning shift Supplemental pay types: * Bonus opportunities Work setting: * Casual dining restaurant Ability to Relocate: * Coralville, IA 52241: Relocate before starting work (Required) Work Location: In person
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 up to $85,000 (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 Job Type: Full-time Pay: $60,000.
00 - $85,000.
00 per year Benefits: * 401(k) * Dental insurance * Food provided * Health insurance * Paid time off * Vision insurance Experience level: * 2 years Pay rate: * Yearly pay Shift: * 8 hour shift * Day shift * Evening shift * Morning shift Supplemental pay types: * Bonus opportunities Work setting: * Casual dining restaurant Ability to Relocate: * Coralville, IA 52241: Relocate before starting work (Required) Work Location: In person
• Phone : NA
• Location : 901 East 2nd Avenue, Coralville, IA
• Post ID: 9125114749
