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Executive Chef - Catering and Banquets

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 in the heart of Petersburg, Illinois’ town square.  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 perfect place to raise a family, where people look out for each other and small businesses applaud each others’ success.  Residential Lake Petersburg offers the opportunity to boat, fish and swim.  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 and more hours to experience Broadgauge.

Broadgauge is looking for an Executive Chef to oversee the daily kitchen operations of our Catering Team. This includes hiring, training, and overseeing kitchen staff, and ensuring a high-quality, cost-effective product. 

Broadgauge is looking to hire an experienced executive chef to manage our kitchen staff and to resolve kitchen issues swiftly. 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.


Executive Chef Responsibilities:

  • Ensure high-quality food production standards to accommodate 25 to 250 guests in an evolving catering function environment. 

  • Assist in executing all catering functions to meet the daily needs of the catering team mainly on the back of the house operations: including cooking, scheduling, staff supervision, monthly inventory controls, forecasting and F&B cost calculations. 

  • 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 the catering menu.

  • Develop and monitor food and labor budget 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.

  • Work with the Sales and Catering Director to meet evolving objectives and maintain high quality service standards.

  • 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. 

  • Have working knowledge of various computer software programs (MS Office, restaurant management software, etc.)


  • Executive Chef Requirements:

  • 2+ years of culinary education.

  • 5+ years of experience in a similar position.

  • Advanced knowledge of food professional principles and practices.

  • Proficient knowledge of human resources management.

  • Excellent knowledge of BOH systems, ordering and inventory.

  • Excellent communication skills.

  • Ability to meet deadlines.

  • Available to work on-call, shifts, after hours, over weekends, and on public holidays.


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