Executive Chef (Full Time or Residency)
Broadgauge is seeking a highly motivated executive chef to bring their creativity, positivity and expertise to our busy kitchen!
Along with a six or twelve month rent-free stay at a picturesque cottage just a two minute walk from Broadgauge, you will oversee the daily kitchen operations of our dinner service. This includes hiring, training, and overseeing kitchen staff, and ensuring a high-quality, cost-effective product. The executive chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence. You will train staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. You will oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations during catering service.
Broadgauge is a new American restaurant and bar in the bustling historic square of Petersburg, Illinois. Just 25 minutes from Springfield, the small but lively town is exploding with growth and opportunity, including a healthy wedding and tourism economy. Built in 1872 and restored in 2021, the historic Broadgauge operates a 160 seat restaurant and bar, the Talisman coffee shop and bakery, and an event center. Petersburg is a quintessential small town, with good schools, an award-winning microbrewery, a wine bar, fitness center, and two wineries in close proximity. It is a supportive community, where people look out for each other and small businesses help raise one another up and applaud each others’ success. The ideal candidate will help nurture Broadgauge into a one-of-a-kind Midwest destination, expanding on the number of guests who are currently traveling two or more hours to experience Broadgauge, while creating a place Petersburg residents can be proud to call their own.
Just a hop away in Springfield, the award-winning Old Capitol Farmers Market is held biweekly from May to October, and with a plethora of local farms and purveyors, the opportunity to explore and gain inspiration is right at your doorstep.
With a new GM/Beverage Director from New York and a stellar team excited to grow, there is endless room for creativity and collaboration. If you have the appropriate experience and are looking to stretch their legs, challenge yourself, and grow with us in a passionate and positive environment, you are encouraged to apply!
Executive Chef Responsibilities

• Ensure high-quality food production standards to accommodate approximately ~200 dinner covers per night.
• Ensure compliance with all policies and procedures that relate to F&B, as well as local, state and federal law regulations.
• Keep store rooms and coolers organized.
• Design and reduce to writing recipes, plan menus, and select plate presentations.
• Keep administrative financial objectives in mind to properly price point menus.
• Develop and monitor food and labor budgets with an understanding of current market trends to reach financial objectives and report financials to management.
• Hire and train kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Perform administrative tasks, taking stock of food and equipment supplies, and executing purchase orders.
• Set and monitor performance standards for kitchen staff.
• Obtain feedback on food and service quality and implement corrective action if called for.
• Properly maintain and manage a schedule. Be available and flexible for all mandatory meetings to review client feedback and administrative revenue comments, questions or concerns.

Executive Chef Requirements

• 2 years of culinary education.
• 5 years of experience in a similar position.
• Proficient to advanced knowledge of food professional principles and practices.
• Proficient to advanced knowledge of human resources management.
• Proficient to advanced knowledge of PAR system
• Basic working knowledge of various computer software programs (MS Office, restaurant management software, etc.).
• Experience managing a large kitchen
• Understanding of the economics of running the kitchen, portion size, food costs, people, inventory.
• Excellent communication skills.
• Meets deadlines as needed.
• Trains and recruits personnel (line cooks, etc.)
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.
• $90,000 - $120,000
• 2 weeks paid vacation; no health insurance
• Rent Free 6 (Residency) or 12 Month (Full Time) Stay at Owner’s AirBnB, 2 min walk from establishment