Sous Chef/Kitchen Manager

Augie's Chicago; Illinois; On-site; USD 65,000 - 90,000; Full time

Job summary

Augie's Chicago in Lincoln Park seeks a dedicated Sous Chef/Kitchen Manager to support daily back-of-house operations, uphold high culinary standards, and lead the line during peak service. This full-time, on-site role in the Greater Chicago Area partners with the Executive Chef on menu development, oversees food prep, quality, safety, and presentation, and trains kitchen staff while managing schedules.

The ideal candidate combines hands-on cooking skills with strong leadership, inventory

Qualifications

• Hands-on leadership in a fast-paced kitchen and line cooking.
• Experience in food safety, portion control, and recipe adherence.
• Proven ability to schedule shifts and manage inventory.
• Collaborates with Executive Chef on menu development.
• Willingness to work evenings, weekends, holidays.

Responsibilities

• Lead and train kitchen team members and oversee line cooking.
• Manage shift schedules and labor control.
• Assist with ordering, inventory, and cost controls.
• Collaborate with front-of-house leadership to ensure smooth service.
• Maintain cleanliness, organization, and guest satisfaction.

Skills

Food Preparation

Cooking

Food & Beverage Ops

Food Quality Standards

Culinary Management

Team Leadership

Scheduling

Inventory Management

Cost Control

Communication

Sanitation & Safety

Supervisory Experience

Education

Culinary training or equivalent

Job description

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.