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Description

Are you a disciplined operator ready for a defined path to multi-unit executive leadership? We are recruiting a high-level Executive Chef to oversee multiple concepts: an established fine dining restaurant, a new catering program, and a future boutique hotel F&B operation.

About the Restaurant Group

Established legacy fine dining brand with a loyal, multigenerational guest base

Refreshed and elevated dining environment (reopened 2021)

Stable, fully staffed BOH team and an experienced General Manager leading FOH

Growth-focused ownership with a clear roadmap to multi-unit executive authority

If you are looking for autonomy, profit participation, and a clear growth trajectory, this role is designed for you.

Phase One: Executive Chef - Restaurant & Catering

In Phase One, you will have full culinary authority and operational accountability for our flagship restaurant and catering program. This is a performance-based leadership role where your execution and growth directly impact your income.

Key Responsibilities

Lead day-to-day BOH operations with strong, positive kitchen leadership

Drive revenue growth for the restaurant and catering program

Develop, cost, and execute menus that balance creativity, consistency, and margins

Implement and maintain strict SOPs for quality, consistency, and service speed

Control food cost and reduce waste through disciplined inventory and ordering

Hire, train, schedule, and develop a stable, capable culinary team

Ensure food safety, sanitation, and compliance with health department standards

Partner with the GM on specials, events, catering packages, and revenue strategy

Compensation - Phase One

$55,000 base salary

$15,000 housing package (Brownstones apartment directly above the restaurant)

Quarterly profit sharing when agreed economic targets are met

Additional relocation stipend available

Total estimated first-year package value: $70,000+ including housing and profit share potential

Phase Two: Executive Multi-Unit Leadership (Target 2027)

As we expand, you will step into oversight of multiple concepts.

The Hotel & Second Concept

Beginning in 2027 (timing aligned with hotel and concept launch), you will:

Assume culinary oversight of a second restaurant at our nearby boutique hotel

Lead the development of the culinary identity for the new concept

Build and lead a new culinary team for the hotel F&B program

Protect margins and performance across both locations

Compensation - Phase Two

Base salary: $70,000-$80,000 (depending on scope and performance)

Continued quarterly profit participation

Defined path to multi-unit executive authority across restaurant and hotel operations

Total estimated annual package value: $80,000+ including base, housing value, and profit participation (depending on performance)

Requirements

Required

Minimum 5 years of culinary leadership experience (Sous Chef, Executive Sous, or Executive Chef) in a high-volume or fine dining environment

Proven operator with strong financial discipline (COGS, labor, inventory, and margin management)

Grounded in culinary passion, quality control, and consistent execution

Experience driving catering and event-based revenue

Demonstrated ability to lead through positivity, develop people, and build a healthy kitchen culture

Strategic thinker with long-term leadership ambition and willingness to grow with the group

Ability and willingness to relocate to Quincy, Illinois (on-site housing provided)

Preferred

Experience in fine dining, boutique hotel F&B, or upscale catering concepts

Track record of building teams and systems in growth or expansion environments

Culinary degree or equivalent professional training

Why This Role Is Different

On-site housing provided (Brownstones apartment above the restaurant)

Profit-sharing upside tied to real performance metrics

Clear, documented compensation progression from single-unit to multi-unit leadership

Established market position with loyal clientele and strong brand equity

Direct, regular access to ownership and decision-makers

Relocation assistance available for the right candidate

Schedule & Work Environment

Full-time, on-site role based in Quincy, Illinois

Evenings, weekends, and holidays required in line with restaurant and event operations

Hands-on leadership position in the kitchen, partnering closely with FOH leadership

Physical demands include standing for extended periods, lifting up to 50 pounds, working in hot kitchen environments, and performing typical culinary tasks

How to Apply

If you are a sharp, passionate culinary operator, financially disciplined, and ready to lead at a higher level, we'd like to hear from you.

To apply, please submit the following materials:

Your resume (PDF preferred)

A brief note (email body or cover letter) describing your leadership style and your most relevant Executive Chef (or similar) experience

Optional: Sample menu or portfolio (photos, concepts) that reflects your culinary point of view

Email your application materials to

teresa@tanninger.com with the subject line "Executive Chef - [Your Name]."

Application Deadline: Open until filled; applications will be reviewed on a rolling basis. We are prepared to move quickly for the right candidate.

Equal Employment Opportunity Statement

We are an equal opportunity employer and do not discriminate on the basis of race, color, national origin, sex, religion, age, disability, sexual orientation, gender identity, veteran status, or any other characteristic protected by law. We are committed to creating an inclusive, respectful work environment for all team members.