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Plating Manager Jobs in Iowa (NOW HIRING)

HOTEL JULIEN

AM Line Cook

Dubuque, IA · On-site

$15 - $19/hr

... plating guides and portion specifications. * Ticket Velocity: Consistently deliver orders within the established 10-15 minute window (service style dependent). * Waste Management: Maintain daily ...

HOTEL JULIEN

AM Line Cook

Dubuque, IA · On-site

$15 - $19/hr

... plating guides and portion specifications. * Ticket Velocity: Consistently deliver orders within the established 10-15 minute window (service style dependent). * Waste Management: Maintain daily ...

HOTEL JULIEN

AM Line Cook

Dubuque, IA · On-site

$14.75 - $18.50/hr

... plating guides and portion specifications. * Ticket Velocity: Consistently deliver orders within the established 10-15 minute window (service style dependent). * Waste Management: Maintain daily ...

Oak Park Place

Dietary Aide

Dubuque, IA

$12.75 - $16/hr

... and manage inventory. Key Responsibilities * Serving residents' meals according to instructions * Using proper food handling techniques in plating and serving meals * Cleaning and sanitizing the ...

New

OAK PARK NURSING AND REHAB

Dietary Aide

Dubuque, IA · On-site

$12.75 - $16/hr

... and manage inventory. Key Responsibilities * Serving residents' meals according to instructions * Using proper food handling techniques in plating and serving meals * Cleaning and sanitizing the ...

New

Saint Albert Schools

Food Service Worker

Council Bluffs, IA · On-site

$12.75 - $15.50/hr

Plating and serving food items following portion guidelines. Maintaining a clean and safe work ... management skills with ability to work in a fast-paced environment and handle multiple tasks ...

Big Grove Brewery

Line Cook-Des Moines

Des Moines, IA · On-site

$15.25 - $19.25/hr

Time Management - Capability to work in a fast-paced environment, managing multiple tasks simultaneously. * Attention to Detail - Ensuring accuracy in measurements, plating, and recipe execution.

Big Grove Brewery

Line Cook-Des Moines

Des Moines, IA · On-site

$15.25 - $19.25/hr

Time Management - Capability to work in a fast-paced environment, managing multiple tasks simultaneously. * Attention to Detail - Ensuring accuracy in measurements, plating, and recipe execution.

Big Grove Brewery

Line Cook - Iowa City

Iowa City, IA · On-site

$13.75 - $17.25/hr

Time Management - Capability to work in a fast-paced environment, managing multiple tasks simultaneously. * Attention to Detail - Ensuring accuracy in measurements, plating, and recipe execution.

Big Grove Brewery

Line Cook - Iowa City

Iowa City, IA · On-site

$13.75 - $17.25/hr

Time Management - Capability to work in a fast-paced environment, managing multiple tasks simultaneously. * Attention to Detail - Ensuring accuracy in measurements, plating, and recipe execution.

FLIP 3175, INC. DBA IHOP #3175

Cook / Prep Cook

Coralville, IA · On-site

$12.75 - $17.25/hr

Memorize and apply all IHOP specialized galley terminology, plating, menu items, procedures, galley ... Manage food storage, stock, and ingredient orders. Qualifications To provide this job successfully ...

Iowa Youth Services

Cook (55533)

Cambridge, IA · On-site

$18/hr

Food safety or culinary certifications (Food Handler, Food Manager, Allergen Awareness, ACF, etc.) * Professional cooking experience preparing and plating hot and cold dishes * Experience with a ...

YSS

Cook (55533)

Cambridge, IA

$18/hr

Food safety or culinary certifications (Food Handler, Food Manager, Allergen Awareness, ACF, etc.) * Professional cooking experience preparing and plating hot and cold dishes * Experience with a ...

Copper Creek Senior Living

Culinary Aide - Part Time

IA · On-site

$13 - $16.25/hr

Cornerstone Management oversees multiple Assisted Living communities dedicated to providing ... Responsibilities: * Assist with food prep, portioning, and plating meals according to menu and ...

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All JobsPlating JobsPlating Manager JobsPlating Manager Jobs in Iowa

Plating Manager information

See Iowa salary details

$21.6K

$57.6K

$96.3K

How much do plating manager jobs pay per year?

As of Jul 19, 2026, the average yearly pay for plating manager in Iowa is $57,625.00, according to ZipRecruiter salary data. Most workers in this role earn between $41,300.00 and $64,800.00 per year, depending on experience, location, and employer.

What does a Plating Manager do?

A Plating Manager oversees the plating operations in a manufacturing or metal finishing facility. Their responsibilities include supervising staff, ensuring quality control, maintaining equipment, and making sure all safety and environmental regulations are followed. They also manage workflow, troubleshoot process issues, and implement process improvements to optimize production efficiency. Plating Managers play a crucial role in ensuring that products meet required specifications and standards.

What are some common challenges a Plating Manager may face in maintaining quality standards, and how can they address them?

Plating Managers often encounter challenges such as ensuring consistent coating quality, preventing contamination, and maintaining equipment reliability. They must closely monitor chemical bath compositions, enforce strict cleanliness protocols, and regularly calibrate machinery to uphold quality standards. Effective communication with quality assurance teams and ongoing training for plating technicians also play a crucial role in proactively addressing potential issues. By fostering a culture of continuous improvement and attention to detail, Plating Managers can effectively manage these challenges.

What is the difference between Plating Manager vs Plating Supervisor?

AspectPlating ManagerPlating Supervisor
ResponsibilitiesOversees entire plating operations, manages staff, ensures quality standards, and develops procedures.Supervises daily plating processes, directs workers, and maintains production schedules.
CredentialsTypically requires a technical degree and management experience.Requires technical knowledge of plating processes and supervisory skills.
Work EnvironmentOffice and manufacturing floor, overseeing multiple teams.Primarily on the manufacturing floor, directly supervising plating technicians.
FocusStrategic planning, quality control, and team management.Operational oversight and process execution.

The Plating Manager focuses on strategic oversight, quality assurance, and team leadership, while the Plating Supervisor handles daily operations and direct supervision of plating technicians. Both roles require technical knowledge, but the manager typically has broader responsibilities and management credentials.

What are the key skills and qualifications needed to thrive as a Plating Manager, and why are they important?

To thrive as a Plating Manager, you need expertise in electroplating processes, quality control, and a background in chemistry or metallurgy, often supported by relevant technical degrees or certifications. Familiarity with plating equipment, chemical handling systems, and safety compliance tools is typically required. Strong leadership, problem-solving, and communication skills are essential for managing teams and ensuring process efficiency. These skills and qualifications are vital to maintaining product quality, workplace safety, and operational excellence in plating operations.
What are popular job titles related to Plating Manager jobs in Iowa? For Plating Manager jobs in Iowa, the most frequently searched job titles are:
What job categories do people searching Plating Manager jobs in Iowa look for? The top searched job categories for Plating Manager jobs in Iowa are:
What cities in Iowa are hiring for Plating Manager jobs? Cities in Iowa with the most Plating Manager job openings:
Plating Manager jobs near you

AM Line Cook

HOTEL JULIEN

Dubuque, IA • On-site

$15 - $19/hr

Full-time

Re-posted 9 days ago

Job description

I. Mission Statement

The Line Cook executes technical culinary preparations and plate assemblies with surgical precision. This role ensures that every dish served adheres to the Executive Chef's standards of quality, safety, and consistency. If this role were eliminated, the kitchen would lose its primary engine of production, leading to a total failure in meeting guest orders, compromised food safety, and a loss of operational profitability due to unmanaged food waste.

II. Core Responsibilities (Action and Impact)

  • Precise Culinary Execution: Execute standardized recipes and plating specifications across assigned stations (Grill, Sauté, Fry, or Pantry) = Achieve 100% consistency in flavor profile, temperature, and visual presentation for every plate.
  • Station Readiness (Mise en Place): Follow daily prep lists and station pars to prepare ingredients, including precise knife work and protein marination = Eliminate service delays and "86" items caused by inadequate station setup.
  • Sanitary Stewardship: Maintain workstation cleanliness while strictly adhering to HACCP and local health department regulations = Eliminate cross-contamination risks and ensure successful health inspections.
  • Resource Optimization: Monitor portion control and implement First-In, First-Out (FIFO) rotation during production and storage = Directly reduce food waste and maintain established food cost percentages.
  • Operational Synchronization: Communicate station status and ticket progress clearly to the Lead Cook or Sous Chef during peak periods = Maintain a "flow state" in the kitchen where ticket times remain within established limits.

III. The Scorecard (KPIs)

  • Plating Accuracy: Maintain a 0% error rate regarding adherence to visual plating guides and portion specifications.
  • Ticket Velocity: Consistently deliver orders within the established 10-15 minute window (service style dependent).
  • Waste Management: Maintain daily waste logs with a goal of <2% spoilage or over-prep loss on the assigned station.
  • Sanitation Compliance: Achieve 100% "Satisfactory" ratings on daily shift-close station inspections.

IV. Decision Rights and Authority

The Line Cook is empowered to:

  • Approve (Autonomous): Internal organization of their station, sequence of prep tasks, and identification of expiring products for immediate use.
  • Adjust: Prep levels based on fluctuating business volume and modify individual dishes to accommodate guest dietary restrictions/allergies.
  • Consultative: Suggest improvements to station workflow and report equipment repair needs to leadership.
  • Escalation Required for: Changes to standardized recipes, formal conflict resolution, and any equipment repair expenditures.

V. Competencies and Values

  • Technical Mastery: Advanced knife skills and proficiency in high-volume cooking techniques (dry and moist heat).
  • Situational Awareness: The ability to prioritize tasks effectively under the extreme pressure of peak service "rushes."
  • Operational Discipline: High attention to detail regarding food safety, recipe adherence, and administrative reporting.
  • Physical Stamina: Capacity to perform in high-heat environments for extended durations, including the ability to lift up to 50 lbs.