Head Chef

Augie’s Chicago is seeking an experienced, hands-on Head Chef / Kitchen Manager to lead our back-of-house operation. We are a busy, independent neighborhood restaurant in Lincoln Park with a high-volume kitchen, a strong team, and a menu focused on approachable, quality food.We are looking for someone who is as strong at managing people and kitchen operations as they are at cooking. This is not a position for someone who simply wants to create menus or work the line. We need a leader who can take ownership of the entire kitchen, build a dependable team, establish systems, and ensure the BOH operates efficiently and consistently every day.The right person will be organized, accountable, calm under pressure, and comfortable being both a manager and a hands-on chef.Responsibilities:Lead and manage all day-to-day back-of-house operationsHire, train, develop, schedule, and manage BOH employeesBuild a strong, dependable kitchen team and maintain appropriate staffing levelsHold employees accountable to performance, attendance, cleanliness, and workplace standardsWork alongside the team during busy services and step onto any station when neededOversee ordering, receiving, inventory, product rotation, and vendor relationshipsMonitor food costs, waste, portioning, and overall kitchen efficiencyMaintain accurate pars and prevent unnecessary shortages and over-orderingEnsure recipes, portions, preparation, and presentation remain consistentCreate and maintain prep lists, station procedures, recipes, and kitchen systemsEnsure cooks are properly trained and cross-trained throughout the kitchenMaintain a clean, organized, safe, and health-code-compliant kitchenEnforce food safety, sanitation, phone/headphone, uniform, and workplace policiesWork closely and communicate effectively with ownership and FOH managementIdentify problems and resolve them proactively rather than waiting for ownership to interveneAssist with menu development and improvements while maintaining consistency and controlling costsWhat We're Looking For:Minimum 3–5 years of professional kitchen experience with significant leadership responsibilityPrevious experience as a Head Chef, Kitchen Manager, Chef de Cuisine, Executive Sous Chef, or similar leadership roleProven ability to successfully manage and develop a kitchen teamStrong knowledge of food cost, inventory, purchasing, labor management, and kitchen organizationComfortable working in a high-volume restaurant environmentStrong communication and problem-solving skillsDependable, organized, professional, and accountableWilling to be hands-on and work alongside the teamAble to lead firmly while maintaining a respectful and positive workplaceExperience with pizza, burgers, sandwiches, and high-volume casual dining is a plusWe are looking for someone who wants to make Augie’s their kitchen—someone who takes pride in developing a great team, creating strong systems, maintaining high standards, and taking genuine ownership of the operation.If you are an experienced kitchen leader who enjoys being hands-on and wants the opportunity to run a kitchen with the support of engaged ownership, we would love to hear from you. More detail about Augie's, please visit https://culinaryagents.com/entities/126686-Augie%2527s