Executive Chef

Executive Chef

VenuWorks, Inc. - Director

Des Moines IA

Food/Beverage Management Chef/Cook Restaurant/Catering Management

$75,000 - $85,000 / year

0

2

days ago

ABOUT US: INGERSOLL THEATER

Located in the vibrant Avenues District of Des Moines, Iowa, the historic Ingersoll Theater is set to reopen in November 2025 after an extensive restoration. Proudly managed by VenuWorks, this revitalized gem is poised to once again become a cultural centerpiece for residents and visitors alike. The newly reimagined Ingersoll Theater is redefining entertainment with its unique dinner-and-a-show experience. Every performance, whether live theater, a concert, or a comedy show, is paired with a curated dining experience, creating an unforgettable cabaret-style atmosphere.

SUMMARY

The Executive Chef is responsible for overseeing all aspects of the culinary and beverage operations at the Ingersoll Theater; consistently ensuring high-quality guest experiences that complement the accompanying performance.

The Executive Chef is actively involved in executing daily activities in the kitchen, menu & recipe planning and development, food preparation and production, staff management and training, ensuring an efficient, safe, compliant, and profitable food & beverage operation.

This position requires the ability to work an event driven schedule, which includes varied hours/days, including evenings, weekends and holidays as needed.

ESSENTIAL RESPONSIBILITIES include the following.

1. In conjunction with the Executive Director, develop and design innovative menus that complement the theater's theme and performances. Create unique recipes and presentations that cater to the theater's clientele and stay current with culinary trends.

2. Oversee daily kitchen operations, ensuring efficient workflow and adherence to food handling procedures, health, sanitation, and safety regulations/codes. Maintain high standards of cleanliness and organization within the kitchen area.

3. Lead, mentor, and manage kitchen staff, fostering a positive work environment that encourages teamwork and professional growth.

4. Implement effective control measures including portions, kitchen timings, inventory rotations, receiving & storage, purchasing, and waste.

5. Monitor food inventory levels, ordering supplies as needed, while maintaining cost control measures.

6. Collaborate with front-of-housel management to ensure seamless service and exceptional guest experiences.

7. Conduct regular training sessions for kitchen staff on food preparation techniques, safety practices, and menu items.

8. Create recipe cards for all foods and beverages prepared in the facility including item ingredients, target product costs and preparation methods.

9. Ensure consistent presentation and best quality of all food and beverage products and services throughout the venue.

10. Regularly review and evaluate customer/guest satisfaction of menus, food quality, premium bar and other department services.

11. Assist the Executive Director in establishing and achieving predetermined profit objectives and desired standards of service, food & beverage quality, cleanliness, merchandising, and other promotions and services.

OTHER DUTIES

1. Food Ordering- maintain professional vendor relationships within the local community, ensure timely delivery of all food needs; maximize product availability, minimize waste to control food and beverage costs.

2. Maintains all food and beverage equipment including an accurate inventory listing and preventative maintenance schedules for all catering services, premium bars and culinary kitchen equipment.

3. Ensures proper food temperatures are maintained, food is stored correctly, labeled and dated in all F&B service and storage areas.

4. Ensures freshness and quality of all menu items for all areas. Packages all products to proper specifications. Performs opening, closing and side work duties as needed or instructed and according to proper guidelines. Makes sure all food and beverage areas are maintained, stocked, inventoried, set-up, prepped and ready for each event according to service times and clients' expectations when applicable.

5. Keeps all catering, kitchen, and beverage service equipment in safe working order, clean, organized, sanitized and sufficiently stocked.

6. Follows and upholds all health codes, alcohol service codes and sanitation regulations in accordance with local, state and company requirements.

7. Use waste control guidelines and record all waste on spoilage sheets or board.

8. Ensures total compliance with all alcohol service policies. Monitors alcohol service throughout the event to assure 100% compliance with Alcohol Service policies.

9. Carryout activities and projects assigned by the Executive Director and/or VP, F&B Services.

10. Professionally engage with guests to gather feedback, address concerns or dietary requests. Take proactive approaches when dealing with guest concerns. Follow property specific second effort and recovery planning.

11. Performs other duties as assigned.

SUPERVISORY RESPONSIBILITIES

Responsible for the overall direction, coordination, and evaluation of the Food and Beverage department in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, training and supervising employees including non-profit groups; assigning and directing work and work locations; appraising performance, rewarding and disciplining employees; addressing complaints and resolving problems. Ensures all food preparation and presentation standards are met in accordance with proper procedure and safety measures. Provides an exciting and energetic atmosphere, leading the culinary team by example daily and during event service.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty and responsibility satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

1. Able to work and event driven schedule: nights, weekends, holidays where applicable.

2. Customer Focus: Is dedicated to meeting and/or exceeding the expectations and requirements of internal and external customers. Maintains a professional appearance and presentation.

3. Integrity and Trust: Is widely trusted and is seen as a truthful individual who keeps confidences, admits mistakes, doesn't misrepresent him/herself and is highly respectful of others.

4. Communication: Consistently exhibits courteous, respectful, non-defensive and appropriate communications. Presents information in a concise and understandable format.

5. Teamwork: Works cooperatively with others in the accomplishment of joint tasks and common objectives. Contributes to a positive work environment, fosters collaboration and provides a tangible contribution.

EDUCATION and/or EXPERIENCE

1. Culinary Degree Preferred or 5 years' F&B or culinary management experience in a similar high-volume food service operation with similar duties and responsibilities.

2. Experience working in a computer network environment utilizing Microsoft Word and Excel programs, points of sale equipment and digital menu boards.

3. Knowledge of supervisory principles and practices.

CERTIFICATES, LICENSES, REGISTRATIONS

1. Current, valid driver's license.

2. Must have or be able to obtain current certifications and licenses required by local, state, and/or Federal guidelines for food production management.

3. Must be able to successfully complete training to be ServSafe certified through the National Restaurant Association.

LANGUAGE SKILLS

1. Ability to communicate effectively orally and electronically.

2. Ability to read and comprehend instructions, correspondence, and memos.

3. Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, and government regulations.

4. Ability to write reports, business correspondence, and procedure manuals.

5. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

6. Ability to speak and understand English.

MATHEMATICAL SKILLS

1. Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.

2. Ability to apply concepts of math on an Excel spreadsheet, calculator, ten key adding machine, or cash register such as discounts, interest, commissions, proportions, and percentage.

3. Ability to add, subtract, multiply and divide all units of measure using whole numbers, fractions, and decimals, applying concepts of basic algebra and geometry.

REASONING ABILITY/COGNITIVE SKILLS (includes but not limited to the following)

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; ability to remember previously learned material such as specifics, criteria, techniques, principles, and procedures ; ability to grasp and interpret the meaning of material; ability to use learned material in new and concrete situations; ability to break down material into its component parts so that its organizational structure can be understood; ability to recognize casual relationships, disseminate between behavior mechanisms, and identify elements that are relevant to the validation of a judgment; ability to put parts together to form a new whole or proposed set of operations; ability to relate ideas and formulate hypotheses; ability to judge the value of material for a given purpose on the basis of consistency, logical accuracy, and comparison to standards; ability to appraise judgments involved in the selection of a course of action; ability to identify choices and potential outcomes, determine importance of outcomes, combine information to prioritize options and make decision based on best and most important choice.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position.

1. While performing the duties of this job, the employee is regularly required to reach with hands and arms and talk or hear.

2. The employee frequently is required to stand; walk; sit; and use hands to finger, handle, or feel.

3. The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl.

4. The employee must regularly lift and/or move up to 25 pounds and frequently lift and/or move up to 50 pounds.

5. Specific vision abilities required by this job include close vision, distance vision, color vision, and ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

1. While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts and the risk of electrical shock.

2. The noise level in the work environment is usually moderate.

CONCLUSION

The above statements are intended to describe the general nature and level of work being performed by the person assigned to this position. This is not an all-inclusive list of responsibilities, duties, and skills required of personnel so classified.

VenuWorks is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class.