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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $55,000.00 - $80,000.00
Work Schedule
Weekend Shifts
Benefits
base salary
Housing package
Profit sharing
relocation stipend
On-site housing
Career advancement opportunities
stable work environment
Job Description
The hiring establishment is a well-established restaurant group known for its legacy fine dining brand with a loyal, multigenerational guest base. This restaurant group reopened in 2021 with a refreshed and elevated dining environment, providing a stable and fully staffed back of house (BOH) team under the experienced leadership of a General Manager for the front of house (FOH). Owned by growth-focused entrepreneurs, this group emphasizes a clear roadmap to multi-unit executive authority, making it a distinguished environment for ambitious culinary professionals. It operates not only a flagship fine dining restaurant but also a newly launched catering program with plans... Show More
Job Requirements
- Minimum 5 years of culinary leadership experience
- Proven operator with strong financial discipline
- Passionate about culinary quality and execution
- Experience driving catering and event revenue
- Ability to lead and develop teams positively
- Long-term leadership ambition
- Willingness to relocate to Quincy, Illinois
- Experience in fine dining or boutique hotel F&B preferred
- Culinary degree or training preferred
Job Qualifications
- Minimum 5 years of culinary leadership experience such as Sous Chef, Executive Sous, or Executive Chef in high-volume or fine dining environments
- Proven operator with strong financial discipline including COGS, labor, inventory, and margin management
- Grounded in culinary passion, quality control, and consistent execution
- Experience driving catering and event-based revenue growth
- 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
- Experience in fine dining, boutique hotel F&B, or upscale catering concepts preferred
- Track record of building teams and systems in growth or expansion environments preferred
- Culinary degree or equivalent professional training preferred
Job Duties
- 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
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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