Find your next job at Tin Roost

Tin Roost restaurant in North Liberty, IA is looking for an experienced Executive Chef to join our team. Take your career to the next level as an Executive Chef in our dynamic, fast-paced restaurant environment!

As an Executive Chef at Tin Roost, you will be responsible for leading the preparation and presentation of exceptional dishes, maintaining the highest standards of kitchen operations, and ensuring a consistently excellent dining experience for guests. You will work closely with front-of-house, back-of-house, catering, leadership and ownership to deliver high-quality, timely dishes in a fast-paced, collaborative environment.

What is Tin Roost? Located in the heart of North Liberty, IA Tin Roost is a locally owned, independent restaurant with 2 private party rooms, 400 seats, a scratch kitchen serving up home-grown American fare, and one crazy big outdoor patio. We proudly feature 36 beers on tap and offer over 80 whiskeys in the bar.

What does Tin Roost provide you? Tin Roost provides a supportive and positive work environment where employees help each other to ensure smooth service, making the experience better for both staff and guests.

Pay: $65,000 per year and up based on experience

Employee Benefits

• Paid Time Off- 2 weeks off per year and goes up based on years of service
• Medical coverage- 90% of employee and 50% of family insurance premiums covered by Tin Roost
• Dental coverage options
• Employee Food & Beverage Discounts- 25% off food for you and up to 1 guest. 25% off beverages for you. Any day of the week.
• Craft Concepts Restaurant discounts to over 25 locations in Iowa, Nebraska, Kansas & Missouri! 25% off food for you and 1 guest, Sunday-Thursday.
• Internal Growth Opportunities

We’re looking for someone with;

• Culinary Leadership
• Back-of-House Culture Driver
• Menu Development
• Catering Operations
• Back-of-House Maintenance
• Team Management “Team Roost”
• High Energy and High Level Standards

Essential Functions

Executive Chef’s primary duties performed on a regular basis

• Oversee all food preparation and production for daily service and special events.
• Lead and execute menus for both in-house dining and catering services.
• Maintain the highest standards of food quality, presentation, and consistency.
• Manage vendor relationships and control food costs.
• Foster a positive, respectful, and inclusive kitchen culture that promotes teamwork and accountability.
• Lead by example with a hands-on approach, setting a high standard for professionalism, punctuality, and work ethic.
• Develop and maintain open lines of communication between kitchen staff, front-of-house (FOH), management, leadership and owners to ensure smooth operations.
• Mentor and develop culinary team members through regular feedback, skill-building, and growth opportunities.
• Create a safe space for staff to share ideas, express concerns, and contribute to continuous improvement.
• Collaborate with leadership, marketing & event planer to design menu packages tailored to specific occasions, budgets, and client requests.
• Participate in and contribute to weekly Leadership meetings to align on goals, identify issues, and drive continuous improvement.
• Conduct cost analysis and portion control to ensure menus align with food cost targets and profitability goals.
• Test and standardize new recipes, ensuring consistent execution and presentation by all BOH staff.
• Keep the kitchen clean, safe, and running smoothly every day—clean workspaces, organized storage, and working equipment are non-negotiable.
• Make sure all kitchen tools, appliances, and equipment are regularly cleaned, maintained, and fixed when needed—report issues before they become problems.
• Stay on top of health and safety standards, including food storage, temperature checks, and proper sanitation practices.
• Help set up systems that make it easy for the team to keep things in order—whether it's labeling, rotating stock, or just cleaning as you go.
• Recruit, hire, train, and supervise kitchen staff.
• Lead pre-shift rallies and post-event debriefings for catering operations.
• Maintain inventory and manage food purchasing within budget.
• Manage kitchen and catering P&L reports.
• Handle the behind-the-scenes admin tasks like inventory tracking, ordering supplies, and making sure invoices get processed on time.
• Create schedules that keep the kitchen covered while respecting team availability and labor budgets.
• Keep an eye on food costs, labor costs, and other expenses to stay on budget and hit goals.
• Stay organized with recipe documentation, prep lists, and systems that help the team stay consistent.
• Work with managers and other departments on planning events, updating menus, and improving kitchen operations.
• Make sure all health and safety paperwork is up to date and ready for inspections.
• Other duties as assigned.

Qualifications

• Must be 21 years of age or older
• 3+ years of experience as a Sous Chef or Kitchen Manager, with a proven track record of success
• 2+ years of Executive Chef Experience preferred
• Excellent organizational, interpersonal, communication, and problem-solving skills
• Strong leadership skills, with the ability to coach and mentor team members with professional maturity
• Holds a ServSafe Certification
• Capacity to stand and walk for prolonged periods of time
• Able to lift and carry up to 50lbs

*Tin Roost is an equal opportunity employer