Sous Chef/Kitchen Manager

Augie's Chicago; Chicago (IL); In loco; USD 65.000 - 90.000; Tempo pieno

Descrizione del lavoro

Augie’s Chicago, a neighborhood restaurant in Lincoln Park, seeks a Sous Chef/Kitchen Manager to lead daily kitchen operations, ensure high culinary standards, and support menu development. The role is on-site in the Greater Chicago Area with hands-on leadership during peak service.

You will oversee line cooking, quality control, and collaboration with front-of-house to deliver excellent guest experiences and maintain cleanliness and organization.

Competenze

• Hands-on leadership of a kitchen team with training responsibilities.
• Strong focus on food safety, portion control, and recipe adherence.
• Experience coordinating with front-of-house and menu development.

Mansioni

• Lead and oversee food preparation on the line and ensure consistency.
• Monitor food quality, safety, and presentation standards.
• Assist with ordering, inventory, and cost controls.
• Collaborate with Executive Chef on menu development and changes.
• Manage kitchen staff schedules and provide training during peak periods.
• Work with FOH leadership to ensure smooth service and guest satisfaction.

Conoscenze

Line cook & station organization

Team leadership & training

Menu execution & consistency

Food safety & quality control

Labor & cost control support

Kitchen operations coordination

Evening/weekend/holiday readiness

Strong communication & collaboration

ServSafe or certification awareness

Formazione

Formal culinary training or equivalent hands-on experience

Descrizione del lavoro

Company Description

Augie’s Chicago is a neighborhood restaurant and bar in Lincoln Park that brings together quality food, handcrafted cocktails, and a lively, welcoming atmosphere. The restaurant is known for its signature pizzas, smash burgers, Girl Dinner offerings, weekend brunch, and spacious all-season patio. Augie’s also hosts private events, making it a place where guests come to eat, drink, gather, and celebrate. Team members join a hospitality-focused environment that values consistency, community, and memorable guest experiences.

Role Description

The Sous Chef/Kitchen Manager is a full‑time, on‑site role based in the Greater Chicago Area, responsible for supporting daily back‑of‑house operations and maintaining high culinary standards. This role oversees food preparation and cooking on the line, ensures menu items are executed consistently, and monitors food quality, safety, and presentation. The Sous Chef/Kitchen Manager assists with ordering and inventory, coordinates with the Executive Chef on menu development, and implements kitchen policies and procedures. Day‑to‑day responsibilities include leading and training kitchen team members, managing shift schedules, supporting labor and food cost controls, and collaborating with front‑of‑house leadership to provide smooth service. The role requires hands‑on work during peak service periods and a strong commitment to cleanliness, organization, and guest satisfaction.

Qualifications

• Strong skills in Food Preparation and Cooking, including line work, station organization, and consistent execution of menu items.
• Experience working with Food & Beverage operations, understanding kitchen workflows, and collaborating effectively with bar and front‑of‑house teams.
• Demonstrated ability to maintain Food Quality standards, including portion control, plating, food safety, and adherence to recipes.
• Culinary Management skills, including team leadership, scheduling, inventory management, and support of cost control initiatives.
• Prior experience in a fast‑paced restaurant kitchen; supervisory or lead line cook experience preferred.
• Knowledge of food safety and sanitation regulations; ServSafe or similar certification is a plus.
• Ability to stand for extended periods, lift supplies, and work evenings, weekends, and holidays as needed.
• Strong communication skills, reliability, and a collaborative approach to working with diverse team members.
• Formal culinary training or equivalent hands‑on experience in a professional kitchen environment is beneficial.