Executive Chef

Head Chef — Blue Rose Ballroom & Bistro

We’re hiring a Head Chef for Blue Rose Ballroom & Bistro, a new restaurant, music venue, and community gathering place opening in the historic Armory building in downtown Fairfield, Iowa.

This is not a plug-and-play kitchen role. We’re looking for someone who wants to help build the culinary program from the ground up. You’ll lead the kitchen, help shape the menu, build systems, hire and train the team, work with local farms and vendors, and help set the tone for what dining at Blue Rose becomes.

We’re looking for someone who is talented, steady, collaborative, and serious about hospitality. Someone who can lead without ego, teach without drama, and balance great food with the real business of running a kitchen.

Blue Rose will serve locals, visitors, private events, touring artists, weddings, and community gatherings. The food needs to be thoughtful, seasonal, approachable, and consistent. This is a well-supported leadership role with strong compensation, health benefits, relocation support, and room to build something meaningful.

We are asking for a minimum 12-month commitment. We want someone who is open to becoming part of the Fairfield community, not just passing through. If you’re a chef who wants a real seat at the table and the chance to help shape a new restaurant from day one, we’d love to talk.

Qualifications

• Proven experience as an Executive Chef, Head Chef, or similar leadership role in a restaurant, hotel, or event-focused venue.
• Strong skills in menu development, recipe creation, and food presentation, with an understanding of contemporary culinary trends and guest preferences.
• Demonstrated ability to manage kitchen operations, including staff scheduling, training, and performance management.
• Knowledge of food safety regulations, sanitation standards, and best practices for maintaining a clean, organized kitchen.
• Experience managing food and labor costs, inventory control, vendor relationships, and ordering procedures.
• Excellent communication and collaboration skills, with the ability to work effectively with front-of-house staff and event planners.
• Ability to perform in a fast-paced environment, prioritize multiple tasks, and maintain quality during high-volume service and events.
• Culinary degree, professional culinary certification, or equivalent professional experience is preferred.
• Flexibility to work evenings, weekends, and holidays based on bistro service and event schedules.
• Commitment to creating an inclusive, respectful kitchen culture and providing a positive guest experience.