Hilton Garden Inn Breakfast Cook

Overview

Salary Range
$16.00 – $18.00 Hourly
Level
Entry
Position Type
Full Time
Job Shift
Day
Category
Hospitality – Hotel

Description

Q Casino + Resort

Hilton Garden Inn

BREAKFAST COOK

BASIC FUNCTION

Produce assigned food specials consistently with high quality in a timely manner.

CURRENT POSITION SCHEDULE:

  • Sunday – 6am – 12pm
  • Monday – Off
  • Tuesday – Off
  • Wednesday – 5am – 11am
  • Thursday – 5am – 11am
  • Friday – 5am – 11am
  • Saturday – 6am – 12pm
  • This schedule is subject to change.

SPECIFIC DUTIES AND RESPONSIBILITIES

  • Prepares proper quantity and quality of food product in accordance with production plan.
  • Read and follow recipes for consistent food products.
  • Maintain a high level of sanitation.
  • Clean equipment (degrease, change fryers, etc)
  • Other duties as assigned.

EDUCATION, TRAINING AND EXPERIENCE

  • High School diploma
  • One-year technical school or
  • 3-6 months experience

STANDARDS OF PERFORMANCE

  • Knowledge of food temperatures.
  • Ability to follow directions.
  • Good reading and comprehension skills.
  • Good communication skills.
  • Must be able to use kitchen equipment.
  • Must understand cooking measurements.
  • Possess basic math skills.

MENTAL AND PHYSICAL REQUIREMENTS

  • Stooping, kneeling, walking, crouching, pulling.
  • Standing for long periods of time.
  • Lifting up to 50 lbs.
  • Repetitive motion.
  • Substantial movements (motions of the wrists, hands and/or fingers.

WORKING ENVIRONMENT AND CONDITIONS

  • Inside environment.
  • Loud noises from kitchen equipment.
  • Air and skin exposure to cooking oils.

EQUIPMENT AND TOOLS

  • Grill
  • Stove
  • Fryers
  • Broiler
  • Steamer
  • Cooking utensils (knives, etc.)

ISKB Food Server

Overview

Salary Range
$10.00 Hourly
Level
Entry
Position Type
Part Time
Job Shift
Swing

Description

Q CASINO + RESORT

SERVER

BASIC FUNCTION

Servers are responsible for delivering exceptional service and creating a positive and enjoyable environment for guests across all Q Casino and Resort restaurants.  This role requires professionalism, product knowledge, attention to detail and a commitment to providing high-level hospitality in a fast-paced environment.

ORGANIZATIONAL RELATIONSHIPS

Reports to:    Front of House Manager

SPECIFIC DUTIES AND RESPONSIBILITIES

  • Set up dining room according to service standards.
  • Ensure all glassware, silverware and dishware are clean polished and properly placed.
  • Greet guests professionally and provide attentive, courteous and efficient service throughout the dining experience.
  • Accurately enter orders into the POS system.
  • Serve food and beverages in a timely and organized manner, ensuring accuracy and adherence to service standards.
  • Monitor assigned section, anticipating guest’s needs and proactively offering assistance.
  • Clear tables, replenish beverages, and fulfill guests’ requests promptly.
  • Maintain cleanliness and organization of dining areas before, during, and after service.
  • Coordinate with FOH Manager, supervisors and team members to ensure seamless service.
  • Adhere to all health, safety, and sanitation regulations.
  • Follow proper procedures for handling and disposing of food waste.
  • Assist in post-shift breakdown and reset of dining room and service areas.

EDUCATION, TRAINING AND EXPERIENCE

  • Formal education is not required.
  • Relevant food and beverage experience preferred.

STANDARDS OF PERFORMANCE

  • Maintain a professional appearance and demeanor at all times.
  • Deliver prompt, courteous, and attentive service to all guests.
  • Exhibit strong teamwork and collaboration with colleagues and management.
  • Adherent to company policies and standard service procedures.
  • Demonstrate strong time management and multitasking skills.
  • Communicate guest allergies and dietary needs to the culinary team.
  • Ensure accuracy in food and beverage delivery.
  • Execute the established sequence of service consistently in all guest interactions.
  • Utilize suggestive selling to enhance guest experience and maximize revenue.
  • Process guest payments following cash-handling and credit card security procedures.
  • Demonstrate effective service recovery techniques when resolving guest issues.
  • Escalate guest issues appropriately when needed to ensure satisfaction.
  • Uphold high standards of cleanliness and organization in the dining room.
  • Respond quickly and effectively to guest inquiries and concerns.

MENTAL and PHYSICAL REQUIREMENTS

 

  • Ability to work in a fast-paced, high-pressure environment.
  • Strong problem-solving skills and ability to adapt to changing situations.
  • Excellent communication and interpersonal skills.
  • Ability to stand and walk for extended periods.
  • Must be able to lift and carry up to 50 lbs.
  • Ability to bend, stoop, and reach frequently.
  • Flexibility to work evenings, weekends, and holidays as required by business levels.

WORKING ENVIRONMENT AND CONDITIONS

  • Primarily indoors, may support occasional outside events.
  • Exposure to varying temperatures, and moderate-to-high noise levels.
  • High guest interaction requiring excellent customer service skills.
  • Fast-paced and physically demanding work environment.

EQUIPMENT AND TOOLS

  • Coffee and beverage dispensers.
  • POS terminal and payment processing equipment.
  • Serving trays and stands.
  • Glassware, dish equipment and sanitation supplies.

Food Server

Job Details

The Key Hotel – Dubuque, IA

Not Specified

$5.50 Hourly

None

Swing

Restaurant – Food Service

 

Q Casino + Resort
The Key Hotel – A Tapestry Collection by Hilton Hotels
Hilton Garden Inn Dubuque

FOOD SERVER

BASIC FUNCTION

Servers are responsible for delivering exceptional service and creating a positive and enjoyable environment for guests across all Q Casino and Resort restaurants.  This role requires professionalism, product knowledge, attention to detail and a commitment to providing high-level hospitality in a fast-paced environment.

ORGANIZATIONAL RELATIONSHIPS

  • Reports to:    Front of House Manager
  • Supervises:    N/A

SPECIFIC DUTIES AND RESPONSIBILITIES

  • Set up dining room according to service standards.
  • Ensure all glassware, silverware and dishware are clean polished and properly placed.
  • Greet guests professionally and provide attentive, courteous and efficient service throughout the dining experience.
  • Accurately enter orders into the POS system.
  • Serve food and beverages in a timely and organized manner, ensuring accuracy and adherence to service standards.
  • Monitor assigned section, anticipating guest’s needs and proactively offering assistance.
  • Clear tables, replenish beverages, and fulfill guests’ requests promptly.
  • Maintain cleanliness and organization of dining areas before, during, and after service.
  • Coordinate with FOH Manager, supervisors and team members to ensure seamless service.
  • Adhere to all health, safety, and sanitation regulations.
  • Follow proper procedures for handling and disposing of food waste.
  • Assist in post-shift breakdown and reset of dining room and service areas.

EDUCATION, TRAINING AND EXPERIENCE

  • Formal education is not required.
  • Relevant food and beverage experience preferred.

STANDARDS OF PERFORMANCE

  • Set up dining room according to service standards.
  • Ensure all glassware, silverware and dishware are clean polished and properly placed.
  • Greet guests professionally and provide attentive, courteous and efficient service throughout the dining experience.
  • Accurately enter orders into the POS system. 
  • Serve food and beverages in a timely and organized manner, ensuring accuracy and adherence to service standards.
  • Monitor assigned section, anticipating guest’s needs and proactively offering assistance.
  • Clear tables, replenish beverages, and fulfill guests’ requests promptly.
  • Maintain cleanliness and organization of dining areas before, during, and after service.
  • Coordinate with FOH Manager, supervisors and team members to ensure seamless service.
  • Adhere to all health, safety, and sanitation regulations.
  • Follow proper procedures for handling and disposing of food waste. 
  • Assist in post-shift breakdown and reset of dining room and service areas. 

MENTAL AND PHYSICAL REQUIREMENTS

  • Ability to work in a fast-paced, high-pressure environment.
  • Strong problem-solving skills and ability to adapt to changing situations.
  • Excellent communication and interpersonal skills.
  • Ability to stand and walk for extended periods.
  • Must be able to lift and carry up to 50 lbs.
  • Ability to bend, stoop, and reach frequently.
  • Flexibility to work evenings, weekends, and holidays as required by business levels.

WORKING ENVIRONMENT AND CONDITIONS

  • Primarily indoors, may support occasional outside events.
  • Exposure to varying temperatures, and moderate-to-high noise levels.
  • High guest interaction requiring excellent customer service skills.
  • Fast-paced and physically demanding work environment.

EQUIPMENT AND TOOLS

  • Coffee and beverage dispensers.
  • POS terminal and payment processing equipment.
  • Serving trays and stands.
  • Glassware, dish equipment and sanitation supplies.

 

Outreach and Education Specialist

 

Responsibilities

 

The Outreach and Education Specialist leads community engagement, partnership development, and public health education efforts for the Hepatitis C (HCV) Elimination Initiative. This role enhances community awareness of HCV, promotes screening and treatment, strengthens relationships with service providers, and coordinates events to reach individuals at elevated risk for infectious disease, including but not limited to people who use drugs. The Specialist collaborates with community partners, delivers presentations, and supports linkage-to-care pathways to ensure timely access to HCV screening and treatment services. In addition, you will:

  • Lead all community outreach activities for the HCV Elimination Initiative, including engagement with high-risk populations and underserved communities.
  • Build and maintain partnerships with community-based organizations, shelters, recovery programs, correctional facilities, treatment providers, and local health departments.
  • Organize, coordinate, and attend outreach events, health fairs, screening days, and community education activities promoting HCV testing and treatment.
  • Conduct group presentations, workshops, and educational sessions on HCV prevention, transmission, harm reduction, and available treatment options.
  • Promote HCV, HIV, and STI screening opportunities across the service region, including through social marketing and community networks.
  • Assist in creating educational materials, outreach campaigns, and culturally responsive resources tailored to diverse audiences.
  • Coordinate with clinical and peer support staff to ensure timely linkage to HCV testing and treatment providers.
  • Support data collection, activity logs, partner engagement tracking, and reporting as required by the grant.
  • Represent Hillcrest Family Services at coalition meetings, community planning groups, and regional public health initiatives.
  • Travel within the designated grant service area to conduct outreach and maintain community relationships.
  • Other duties as assigned.

 

Requirements

 

Education:

  • High school diploma or equivalency required.
  • Associate or bachelor’s degree in public health, social services, communications, or a related field preferred.

Experience: 

  • Two (2) or more years of experience with health education and/or community outreach preferred. 

Knowledge/Skills:

  • Knowledge of HCV and understanding of disproportionately impacted/high risk population.
  • Excellent written and verbal communication skills.
  • Proficiency in Microsoft Office Suite (Word, Excel, Outlook, etc.)

 

Benefits

 

Competitive benefits package for full-time employees working 30+ hours a week:

  • Health insurance (up to 79% employer paid)
  • Dental insurance
  • Vision insurance
  • 401(k) with profit sharing and employer match 
  • Paid time off (accrue up to 80 hours during first year of employment; increases based on tenure with agency)
  • 10 paid holidays
  • 80 hours sick time
  • 2 wellness days
  • Staff development and training
  • Public Service Loan Forgiveness (PSLF) eligibility for federal student loans
  • Employer paid CEU's through Relias
  • PerkSpot- employee discount program
  • Employee assistance program
  • Advancement opportunities

 

About the Organization

Hillcrest is a non-profit organization that assists adults and children in need of help. Every day, Hillcrest builds confidence in hundreds of people and families. We strive to be a leading provider in supporting brain health and wellness.  We’re a place where compassion is commonplace. Where our passion soars and faith restores.

 

**COVID-19 Vaccination Not Required*

Executive Chef

Job Details

The Key Hotel – Dubuque, IA

Swing

 

Q Casino + Resort
The Key Hotel – A Tapestry Collection by Hilton Hotels
Hilton Garden Inn Dubuque

Executive Chef 

POSITION SUMMARY

The Executive Chef is responsible for overseeing all aspects of culinary operations at The Key Hotel’s new restaurant. This role involves menu creation, recipe development, food preparation, kitchen leadership, managing and developing staff, maintaining inventory and cost controls, maintaining sanitation standards, and ensuring exceptional guest experiences. Reporting to the F&B Director, the Executive Chef fosters a positive, team-oriented kitchen environment while aligning operations with organizational values and goals.

DUTIES AND RESPONSIBILITIES

Staff Management
  • Hire, lead, train and manage the culinary team: Sous Chefs, Cooks, and Stewards, fostering a culture of excellence and efficiency.
  • Create and manage staff schedules to ensure adequate coverage based on business needs.
  • Conduct pre-shift meetings with the culinary team and engage teams to meet daily, weekly, monthly, and develop long-term goals.
  • Maintain a friendly and professional rapport with team members and guests.
  • Ensure that culinary team members are in clean uniforms when guest facing.
  • Assign duties, monitor performance and provide ongoing coaching and professional development.
  • Work closely with the Restaurant Manager to ensure coordination of service, meet hospitality standards and meet guest needs.
  • Foster a positive work environment and promote teamwork.
  • Promote F.O.R.T. Core Values.
Operations Management
  • Open, manage, and close culinary operations at The Key Hotel’s new restaurant.
  • Inventory Control: Source, order and rotate products and supplies, meet with vendors to ensure competitive pricing, and complete monthly inventory.
  • Control food costs through effective inventory management, portioning and waste reduction.
  • Ensure cleanliness and sanitation of all kitchen areas are maintained at a high level.
  • Maintain kitchen equipment and ensure operational efficiency.
  • Respond to guest requests and address any issues promptly and professionally.
  • Develop and curate an innovative seasonal menu, including creating new menu items and recipes, while ensuring offerings align with current industry trends and elevate the guest experience.
  • Develop a staff training program.
  • Assist with responsibilities of Daily Visual Management (DVM) Boards and KPI’s.
Culinary Excellence and Innovation
  • Ensure flawless execution of cooking techniques, presentation and preparation.
  • Knowledge of dry-aging techniques and inventory management.
  • Engage with guests, VIP guests and special event attendees.
  • Innovate and create new menu items.
Other
  • Assist in other areas of F&B as needed and required.
  • Other tasks as assigned.

STANDARDS OF PERFORMANCE

  • Strong leadership and management abilities with an excellent work ethic.
  • Excellent communication and interpersonal skills.
  • Organized and skilled at multi-tasking.
  • Customer service oriented and problem-solving skills.
  • Knowledge of food safety regulations and best practices.
  • Team player with a positive attitude and willingness to assist where and whenever needed.
  • Ability to obtain ServSafe certification is required and sponsored by the employer.

EDUCATION, TRAINING AND EXPERIENCE

  • Minimum of 5 years of experience in a high-end steakhouse or fine-dining establishment.
  • Culinary degree or equivalent professional training required.
  • Demonstrated success in leading and inspiring teams to deliver exceptional customer service, resulting in enhanced guest satisfaction.

MENTAL AND PHYSICAL REQUIREMENTS

  • Heavy work, ability to move up to 100 lbs.
  • Standing and walking for long periods of time.

WORKING ENVIRONMENT AND CONDITIONS

  • Loud noise levels (kitchen equipment)
  • Use of extremely hot kitchen equipment including open flames and steam.

EQUIPMENT AND TOOLS

General kitchen equipment including, but not limited to:

  • Traditional cooking equipment – ovens, deep fryers, ranges and mixers
  • Dry aging equipment
  • Woodfired Grill
  • Sous Vide Equipment
  • Band saw

Other Equipment

  • Hand carts
  • Computer, including Microsoft Office Suite
  • Calculator
  • Phones
  • Printer and Copy machine

 

Cook

Job Details

The Key Hotel – Dubuque, IA

Full Time

$20.00 – $20.00 Hourly

Swing

Restaurant – Food Service

Description

 

Q Casino + Resort
The Key Hotel – A Tapestry Collection by Hilton Hotels
Hilton Garden Inn Dubuque

COOK

BASIC FUNCTION

The Cook provides quality service in all areas of food production for menu items and specials in accordance with company standards and plating guide specifications.

ORGANIZATIONAL RELATIONSHIPS

a)    Reports to:    Executive Chef
F&B Supervisors
b)    Supervises:    N/A

POSITIONS AVAILABLE

2 Full Time

SPECIFIC DUTIES AND RESPONSIBILITIES

•    Ensure food safety by dating and rotating food containers, safely storing perishables.
•    Prepares proper quantity and quality of food product in accordance with production plan.
•    Read and follow recipes for consistent food products.
•    Read and understand banquet event orders (BEO)
•    Maintain a high level of sanitation.
•    Clean equipment (degrease, change fryers, etc)
•    Other duties as assigned.

EDUCATION, TRAINING AND EXPERIENCE

•    High School Diploma
•    One-year technical school or 3-6 months experience

STANDARDS OF PERFORMANCE

•    Knowledge of food temperatures.
•    Ability to follow directions.
•    Good reading and comprehension skills.
•    Good communication skills.
•    Must be able to use kitchen equipment.
•    Must understand cooking measurements.
•    Possess basic math skills.

MENTAL AND PHYSICAL REQUIREMENTS

•    Stooping, kneeling, walking, crouching, pulling.
•    Standing for long periods of time.
•    Lifting up to 50 lbs.
•    Repetitive motion. Substantial movements (motions of the wrists, hands and/or fingers.

WORKING ENVIRONMENT AND CONDITIONS

•    Inside environment.
•    Loud noises from kitchen equipment.
•    Air and skin exposure to cooking oils.

EQUIPMENT AND TOOLS

a)    General office equipment

b)    Other
•    Grill
•    Stove
•    Fryers
•    Broiler
•    Steamer
•    Cooking utensils (knives, etc.)

 

Bartender

Job Details

The Key Hotel – Dubuque, IA

Full Time

$10.00 – $10.00 Hourly

Swing

Restaurant – Food Service

Q Casino + Resort
The Key Hotel – A Tapestry Collection by Hilton Hotels
Hilton Garden Inn Dubuque

 

BARTENDER

BASIC FUNCTION

Bartenders are responsible for crafting high-quality beverages and creating a positive and enjoyable environment for guests across all Q Casino and Resort bars.  This role requires professionalism, responsible alcohol service, product knowledge, attention to detail and a commitment to provide high-level hospitality in a fast-paced environment.

ORGANIZATIONAL RELATIONSHIPS

  • Reports to:       Front of House Manager / Beverage Manager / Supervisor
  • Supervises:       N/A

 

POSITIONS AVAILABLE

  • 1 Full Time
  • 1 Part Time

 

SPECIFIC DUTIES AND RESPONSIBILITIES

  • Set up beverage area according to service standards.
  • Ensure all glassware, silverware and dishware are clean polished and properly placed.
  • Greet guests professionally and provide attentive, courteous and efficient service throughout the guest experience.
  • Verify identification and ensure guests meet age requirements for alcohol service.
  • Monitor guest alcohol consumption taking appropriate steps to prevent over-service and follow established procedures for cutting off service when necessary.
  • Accurately enter orders into the POS system. 
  • Serve food and beverages in a timely and organized manner, ensuring accuracy and adherence to service standards.
  • Monitor bar, anticipating guest’s needs and proactively offering assistance.
  • Clear bar top, replenish beverages, and fulfill guests’ requests promptly.
  • Maintain cleanliness and organization of beverage areas before, during, and after service.
  • Coordinate with FOH Manager, supervisors and team members to ensure seamless service.
  • Adhere to all health, safety, and sanitation regulations.
  • Follow proper procedures for handling and disposing of food waste. 
  • Assist in post-shift breakdown and reset of beverage and service areas. 

 

EDUCATION, TRAINING AND EXPERIENCE

  • Formal education is not required.
  • Relevant food and beverage experience preferred. 

 

STANDARDS OF PERFORMANCE

  • Maintain a professional appearance and demeanor at all times. 
  • Deliver prompt, courteous, and attentive service. 
  • Exhibit strong teamwork and collaboration with colleagues and management. 
  • Adherent to company policies and standard service procedures. 
  • Demonstrate strong time management and multitasking skills.
  • Prepare cocktails and beverages according to standardized recipes and presentation standards.
  • Ensure accuracy in food and beverage delivery.
  • Execute the established sequence of service consistently in all guest interactions.
  • Utilize suggestive selling to enhance guest experience and maximize revenue.
  • Process guest payments following cash-handling and credit card security procedures.
  • Demonstrate effective service recovery techniques when resolving guest issues.
  • Escalate guest issues appropriately when needed to ensure satisfaction.
  • Uphold high standards of cleanliness and organization in the dining room. 
  • Respond quickly and effectively to guest inquiries and concerns.
  • Create a welcoming bar environment through engaging conversation, attentiveness and hospitality.

MENTAL AND PHYSICAL REQUIREMENTS

  • Ability to work in a fast-paced, high-pressure environment. 
  • Strong problem-solving skills and ability to adapt to changing situations. 
  • Excellent communication and interpersonal skills. 
  • Ability to stand and walk for extended periods.
  • Must be able to lift and carry up to 50 lbs. 
  • Ability to bend, stoop, and reach frequently.
  • Flexibility to work evenings, weekends, and holidays as required by business levels. 

WORKING ENVIRONMENT AND CONDITIONS

  • Primarily indoors, may support occasional outside events. 
  • Exposure to varying temperatures, and moderate-to-high noise levels.
  • High guest interaction requiring excellent customer service skills.
  • Fast-paced and physically demanding work environment. 

EQUIPMENT AND TOOLS

General office equipment including, but not limited to:

  • Cocktail tools, shakers, strainers, jiggers.
  • Draft systems, soda guns, tap handles.
  • POS terminal and payment processing equipment. 
  • Glassware, dish equipment, sanitation supplies.

Bartender

Job Details

The Key Hotel – Dubuque, IA

Full Time

$10.00 – $10.00 Hourly

Swing

Restaurant – Food Service

 

Q Casino + Resort
The Key Hotel  A Tapestry Collection by Hilton Hotels
Hilton Garden Inn Dubuque

BARTENDER

BASIC FUNCTION

Bartenders are responsible for crafting high-quality beverages and creating a positive and enjoyable environment for guests across all Q Casino and Resort bars.  This role requires professionalism, responsible alcohol service, product knowledge, attention to detail and a commitment to provide high-level hospitality in a fast-paced environment.

ORGANIZATIONAL RELATIONSHIPS

  • Reports to:       Front of House Manager / Beverage Manager / Supervisor
  • Supervises:       N/A

POSITIONS AVAILABLE

  • 1 Full Time
  • 1 Part Time

SPECIFIC DUTIES AND RESPONSIBILITIES

  • Set up beverage area according to service standards.
  • Ensure all glassware, silverware and dishware are clean polished and properly placed.
  • Greet guests professionally and provide attentive, courteous and efficient service throughout the guest experience.
  • Verify identification and ensure guests meet age requirements for alcohol service.
  • Monitor guest alcohol consumption taking appropriate steps to prevent over-service and follow established procedures for cutting off service when necessary.
  • Accurately enter orders into the POS system.
  • Serve food and beverages in a timely and organized manner, ensuring accuracy and adherence to service standards.
  • Monitor bar, anticipating guest’s needs and proactively offering assistance.
  • Clear bar top, replenish beverages, and fulfill guests’ requests promptly.
  • Maintain cleanliness and organization of beverage areas before, during, and after service.
  • Coordinate with FOH Manager, supervisors and team members to ensure seamless service.
  • Adhere to all health, safety, and sanitation regulations.
  • Follow proper procedures for handling and disposing of food waste.
  • Assist in post-shift breakdown and reset of beverage and service areas.

EDUCATION, TRAINING AND EXPERIENCE

  • Formal education is not required.
  • Relevant food and beverage experience preferred.

STANDARDS OF PERFORMANCE

  • Maintain a professional appearance and demeanor at all times.
  • Deliver prompt, courteous, and attentive service.
  • Exhibit strong teamwork and collaboration with colleagues and management.
  • Adherent to company policies and standard service procedures.
  • Demonstrate strong time management and multitasking skills.
  • Prepare cocktails and beverages according to standardized recipes and presentation standards.
  • Ensure accuracy in food and beverage delivery.
  • Execute the established sequence of service consistently in all guest interactions.
  • Utilize suggestive selling to enhance guest experience and maximize revenue.
  • Process guest payments following cash-handling and credit card security procedures.
  • Demonstrate effective service recovery techniques when resolving guest issues.
  • Escalate guest issues appropriately when needed to ensure satisfaction.
  • Uphold high standards of cleanliness and organization in the dining room.
  • Respond quickly and effectively to guest inquiries and concerns.
  • Create a welcoming bar environment through engaging conversation, attentiveness and hospitality.

MENTAL AND PHYSICAL REQUIREMENTS

  • Ability to work in a fast-paced, high-pressure environment.
  • Strong problem-solving skills and ability to adapt to changing situations.
  • Excellent communication and interpersonal skills.
  • Ability to stand and walk for extended periods.
  • Must be able to lift and carry up to 50 lbs.
  • Ability to bend, stoop, and reach frequently.
  • Flexibility to work evenings, weekends, and holidays as required by business levels.

WORKING ENVIRONMENT AND CONDITIONS

  • Primarily indoors, may support occasional outside events.
  • Exposure to varying temperatures, and moderate-to-high noise levels.
  • High guest interaction requiring excellent customer service skills.
  • Fast-paced and physically demanding work environment.

EQUIPMENT AND TOOLS

General office equipment including, but not limited to:

  • Cocktail tools, shakers, strainers, jiggers.
  • Draft systems, soda guns, tap handles.
  • POS terminal and payment processing equipment.
  • Glassware, dish equipment, sanitation supplies.

 

Barista

Job Details

The Key Hotel – Dubuque, IA

$12.00 Hourly

Swing

Hospitality – Hotel

Description

 

Q Casino + Resort
The Key Hotel – A Tapestry Collection by Hilton Hotels
Hilton Garden Inn Dubuque

BARISTA

POSITION SUMMARY

The Barista is responsible for crafting and serving exceptional coffee beverages and maintaining a welcoming and inviting atmosphere ensuring guests have an enjoyable experience.  This role requires professionalism, exceptional customer service, attention to detail and a commitment to providing high-level hospitality in a fast-paced environment.

DUTIES AND RESPONSIBILITIES

  • Prepare a variety of coffee and tea beverages, following recipes and quality standards.
  • Operate espresso machines, grinders, and other coffee making equipment with precision.
  • Greet guests professionally and provide attentive, courteous and efficient service and provide recommendations based on customer preferences.
  • Prepare and serve beverages promptly, ensuring accuracy and quality.
  • Deliver outstanding customer service by engaging with guests, addressing inquiries and ensuring a positive guest experience.
  • Maintain cleanliness and organization of workspace, including cleaning equipment, utensils and surfaces.
  • Stay updated with coffee trends, brewing techniques and menu items to provide expert product knowledge.
  • Adhere to all health, safety, and sanitation regulations.
  • Follow proper procedures for handling and disposing of food and beverage waste.
  • Accurately handle cash transactions and process payments for guests with Agilysys POS.

EDUCATION, TRAINING AND EXPERIENCE

  • Formal education is not required.
  • Relevant experience as a barista preferred.

STANDARDS OF PERFORMANCE

  • Maintain a professional appearance and demeanor at all times.
  • Attention to detail and ability to follow recipes for consistent coffee quality.
  • Deliver prompt, courteous, and attentive service to all guests.
  • Exhibit strong teamwork and collaboration with colleagues and management.
  • Adhere to company policies and procedures.
  • Demonstrate strong time management and multitasking skills.
  • Ensure accuracy in food and beverage delivery.
  • Uphold high standards of cleanliness and organization in work area.
  • Respond quickly and effectively to guest inquiries and concerns.

MENTAL AND PHYSICAL REQUIREMENTS

  • Ability to work in a fast-paced, high-pressure environment.
  • Strong problem-solving skills and ability to adapt to changing situations.
  • Excellent communication and interpersonal skills.
  • Ability to stand and walk for extended periods.
  • Must be able to lift and carry up to 50 lbs.
  • Ability to bend, stoop, and reach frequently.
  • Flexibility to work mornings, weekends, and holidays as required by event schedules.

WORKING ENVIRONMENT AND CONDITIONS

  • Inside work.
  • Exposure to varying temperatures.
  • Frequent interaction with guests, requiring excellent customer service skills
  • Noise levels may be high during high volume business.
  • Fast paced and physically demanding work environment.

EQUIPMENT AND TOOLS

  • Espresso Machine
  • Coffee and beverage dispensers.
  • Cleaning and sanitation supplies.
  • Agilysys Point of Sale
  • Turbo Chef

 

Executive Sous Chef

Job Details

Management

The Key Hotel – Dubuque, IA

Full Time

2 Year Degree

Any

Restaurant – Food Service

Description

 

Q CASINO + RESORT

EXECUTIVE SOUS CHEF

BASIC FUNCTION

The Executive Sous Chef is responsible for overseeing all aspects of culinary operations at The Key Hotel, rooftop restaurant, in the Executive Chef’s absence. This role supports menu creation, recipe development, food preparation, kitchen leadership, managing and developing staff, maintaining inventory and cost controls, maintaining sanitation standards, and ensuring exceptional guest experiences. Reporting to the Executive Chef, the Executive Sous Chef fosters a positive, team-oriented kitchen environment while aligning operations with organizational values and goals.

ORGANIZATIONAL RELATIONSHIPS

  • Reports to:    Executive Chef
  • Supervises:   Sous Chefs, Cooks and Pastry Cooks, Culinary Stewards

SPECIFIC DUTIES AND RESPONSIBILITIES

Staff Management 
  • Lead, train and manage the culinary team: Sous Chefs, Cooks, and Stewards, fostering a culture of excellence and efficiency.
  • Manage staff schedules to ensure adequate coverage based on business needs.
  • Conduct pre-shift meetings with the culinary team and engage teams to meet daily, weekly, monthly, and develop long-term goals.
  • Maintain a friendly and professional rapport with team members and guests.
  • Ensure that culinary team members are in clean uniforms when guest facing.
  • Assign duties, monitor performance and provide ongoing coaching and professional development.
  • Work closely with the FOH team to ensure coordination of service, meet hospitality standards and meet guest needs.
  • Foster a positive work environment and promote teamwork.
  • Promote F.O.R.T. Core Values.
Operations Management
  • Open, manage, and close culinary operations.
  • Support Inventory Control: Source, order and rotate products and supplies, meet with vendors to ensure competitive pricing, and complete monthly inventory.
  • Control food costs through effective inventory management, portioning and waste reduction.
  • Ensure cleanliness and sanitation of all kitchen areas are maintained at a high level.
  • Maintain kitchen equipment and ensure operational efficiency.
  • Respond to guest requests and address any issues promptly and professionally.
  • Support development and curation of an innovative seasonal menu, including creating new menu items and recipes, while ensuring offerings align with current industry trends and elevating the guest experience.
  • Support staff training program.
  • Assist with responsibilities of DVM Boards and KPI’s.
Culinary Excellence and Innovation
  • Ensure flawless execution of cooking techniques, presentation and preparation.
  • Engage with guests, VIP guests and special event attendees.
  • Innovate and create new menu items.
Additional Responsibilities
  • Assist in other areas of F&B as needed.
  • Perform other duties as assigned.

EDUCATION, TRAINING AND EXPERIENCE

  • Minimum of 5 years of experience in a high-end steakhouse or fine-dining establishment.
  • Culinary degree or equivalent professional training required.
  • Demonstrated success in leading and inspiring teams to deliver exceptional customer service, resulting in enhanced guest satisfaction.

STANDARDS OF PERFORMANCE

  • Strong leadership and management abilities with an excellent work ethic.
  • Excellent communication and interpersonal skills.
  • Organized and skilled at multi-tasking.
  • Customer service oriented and problem-solving skills.
  • Knowledge of food safety regulations and best practices.
  • Team player with a positive attitude and willingness to assist where and whenever needed.
  • Ability to obtain ServSafe certification is required and sponsored by the employer.

MENTAL AND PHYSICAL REQUIREMENTS

  • Heavy work, ability to move up to 100 lbs.
  • Standing and walking for long periods of time.

WORKING ENVIRONMENT AND CONDITIONS

  • Loud noise levels (kitchen equipment)
  • Use of extremely hot kitchen equipment including open flames and steam.

EQUIPMENT AND TOOLS

  • General kitchen equipment including, but not limited to:
  • Traditional cooking equipment – ovens, deep fryers, ranges and mixers
  • Woodfired Grill
  • Sous Vide Equipment
  • Induction Equipment
  • Hand carts
  • Computer, including Microsoft Office Suite
  • Calculator
  • Phones
  • Copy machine