Assistant General Manager - Kitchen & Operations Focus

Assistant General Manager (AGM) Compensation: $48,000 - $55,000 + bonus potential (based on experience) Schedule: Full-time, 45-50 hours/week Job Type: Salaried, Full-time, in-person About the Role At FARE, we are on a mission to change the way America eats. We are a fast casual restaurant concept offering a seasonally based, nutrition-forward, deliciously craveable menu. We balance healthy and indulgent options, all handcrafted from scratch in each location daily. Born and built in Chicago, FARE is growing scratch made restaurant brand — and we’re looking for leaders who care deeply about food, people, and doing things the right way. As an Assistant General Manager (AGM), you’ll play a key leadership role in the day-to-day operation of the restaurant. You’ll run shifts, coach team members, and ensure standards are executed at a high level. When the General Manager is not present, you’ll step in as Manager on Duty and lead the operation. This role will support the opening of a new FARE location , working closely with the General Manager to execute hiring, training, and day-to-day operations during the launch period. You’ll gain hands-on experience in building a team, establishing routines, and setting the tone for a new store from day one. This role will train at a separate location until the new store is open. This role is ideal for a Kitchen Manager, Sous Chef, or BOH-focused restaurant leader looking to grow into a General Manager position while maintaining strong ownership of kitchen operations. What You’ll Do Run the Operation Lead daily kitchen operations, ensuring prep, production, and execution standards are consistently met Partner with the GM to drive BOH performance, throughput, and food quality Lead shifts and ensure smooth, efficient service Make real-time decisions on staffing, flow, and execution Step in as Manager on Duty when the GM is not present Develop the Team Train, coach, and support team members on a daily basis Reinforce standards and hold the team accountable during shifts Support hiring efforts and help build a strong team Own the Guest Experience Deliver and model strong hospitality Resolve guest issues quickly and professionally Ensure every guest has a consistent, high-quality experience Maintain Food & Operational Standards Own kitchen execution, including prep systems, line performance, food quality, and daily readiness Monitor inventory, ordering, food cost, waste, and product usage Ensure kitchen team members are properly trained on recipes, procedures, and food safety standards Maintain strong BOH staffing, scheduling support, and performance accountability Enforce food safety, cleanliness, and organization Ensure recipes, portioning, and presentation standards are met Taste food daily to ensure quality and consistency Support the Business Help manage labor and control food costs during shifts Monitor prep, waste, and product usage Assist with inventory and learn how the business operates financially What We’re Looking For Strong back-of-house leadership experience required, including food production, prep systems, inventory management, and food safety compliance Kitchen Manager, Sous Chef, Culinary Lead, or BOH leadership experience strongly preferred FOH experience/ customer facing. 3+ years of restaurant or hospitality leadership experience Experience leading shifts in a fast-paced environment Ability to coach, lead, and hold a team accountable Willingness to learn and grow into a General Manager role Availability to work a flexible schedule (mornings, evenings, weekends) Kitchen Focused Leadership Serve as the primary operational leader for the kitchen Coach and develop kitchen team members and future leaders Ensure consistent execution of recipes, prep systems, and food quality standards Partner with the GM to achieve labor, food cost, and operational goals Compensation & Growth Competitive salary based on experience Bonus eligibility tied …

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