Executive Chef Multi-Unit Track

Executive ChefAre 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 GroupEstablished legacy fine dining brand with a loyal, multigenerational guest baseRefreshed and elevated dining environment (reopened 2021)Stable, fully staffed BOH team and an experienced General Manager leading FOHGrowth-focused ownership with a clear roadmap to multi-unit executive authorityIf you are looking for autonomy, profit participation, and a clear growth trajectory, this role is designed for you.Phase One: Executive Chef Restaurant & CateringIn 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 ResponsibilitiesLead day-to-day BOH operations with strong, positive kitchen leadershipDrive revenue growth for the restaurant and catering programDevelop, cost, and execute menus that balance creativity, consistency, and marginsImplement and maintain strict SOPs for quality, consistency, and service speedControl food cost and reduce waste through disciplined inventory and orderingHire, train, schedule, and develop a stable, capable culinary teamEnsure food safety, sanitation, and compliance with health department standardsPartner with the GM on specials, events, catering packages, and revenue strategyCompensation Phase One$55,000 base salary$15,000 housing package (Brownstones apartment directly above the restaurant)Quarterly profit sharing when agreed economic targets are metAdditional relocation stipend availableTotal estimated first-year package value: $70,000+ including housing and profit share potentialPhase Two: Executive Multi-Unit Leadership (Target 2027)As we expand, you will step into oversight of multiple concepts.The Hotel & Second ConceptBeginning in 2027 (timing aligned with hotel and concept launch), you will:Assume culinary oversight of a second restaurant at our nearby boutique hotelLead the development of the culinary identity for the new conceptBuild and lead a new culinary team for the hotel F&B programProtect margins and performance across both locationsCompensation Phase TwoBase salary: $70,000$80,000 (depending on scope and performance)Continued quarterly profit participationDefined path to multi-unit executive authority across restaurant and hotel operationsTotal estimated annual package value: $80,000+ including base, housing value, and profit participation (depending on performance)RequirementsRequiredMinimum 5 years of culinary leadership experience (Sous Chef, Executive Sous, or Executive Chef) in a high-volume or fine dining environmentProven operator with strong financial discipline (COGS, labor, inventory, and margin management)Grounded in culinary passion, quality control, and consistent executionExperience driving catering and event-based revenueDemonstrated ability to lead through positivity, develop people, and build a healthy kitchen cultureStrategic thinker with long-term leadership ambition and willingness to grow with the groupAbility and willingness to relocate to Quincy, Illinois (on-site housing provided)PreferredExperience in fine dining, boutique hotel F&B, or upscale catering conceptsTrack record of building teams and systems in growth or expansion environmentsCulinary degree or equivalent professional trainingWhy This Role Is DifferentOn-site housing provided (Brownstones apartment above the restaurant)Profit-sharing upside tied to real performance metricsClear, documented compensation progression from single-unit to multi-unit leadershipEstablished market position with loyal clientele and strong brand equityDirect, regular access to ownership and decision-makersRelocation assistance available for the right candidateSchedule & Work EnvironmentFull-time, on-site role based in Quincy, IllinoisEvenings, weekends, and holidays required in line with restaurant and event operationsHands-on leadership position in the kitchen, partnering closely with FOH leadershipPhysical demands include standing for extended periods, lifting up to 50 pounds, working in hot kitchen environments, and performing typical culinary tasksHow to ApplyIf 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) experienceOptional: Sample menu or portfolio (photos, concepts) that reflects your culinary point of viewEmail 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 StatementWe 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.