Executive Chef – Multi-Unit Track at Artisan Design Group, LLC

Quincy, Illinois, United States -

Full Time

Start Date

Immediate

Expiry Date

16 Jun, 26

Salary

70000.0

Posted On

18 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, BOH Operations Management, Revenue Growth, Menu Development, Cost Control, Inventory Management, Team Hiring, Team Training, Food Safety Compliance, Financial Discipline, Quality Control, Catering Revenue, Strategic Thinking, Multi-Unit Oversight, Profit Margin Protection

Industry

Description

Description Quincy, Illinois Full-time | On-site | Housing Provided 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 catering@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 The Patio Restaurant Group is an equal opportunity employer and does 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.

Responsibilities

The Executive Chef will initially lead all day-to-day Back of House operations for an established fine dining restaurant and a new catering program, holding full culinary authority and operational accountability. In Phase Two, the role expands to assume culinary oversight of a second restaurant concept at a future boutique hotel, requiring leadership in identity development and team building across both locations.