Hiring Now: PASTRY SOUS CHEF!

Lettuce Entertain You is looking for a PASTRY SOUS CHEF with 2-3 years of pastry chef experience in a high-volume full-service restaurant.


Lettuce is a culinary-driven company with a genuine commitment to our people: we welcome unique perspectives and nurture diverse talents at 100+ locations, supported by our Culture of Caring. If you’re ready to be a part of what we do next, then explore your possibilities at Lettuce! EOE. We participate in E-Verify / Participamos en E-Verify

Some of Our Pastry Sous Chef Benefits:

• Quarterly Bonus
• Blue Cross Blue Shield Medical Insurance
• Dental & Vision Insurance
• Domestic Partner Benefits
• Paid Time Off
• 401(k)

• Oversee the pastry line and inventory; lead the preparation, production and presentation of baked goods, pastries and desserts for the restaurant
• Run BOH shifts and ensure effective and efficient BOH shifts and operations including food prep and cooking, ensure adequate inventory levels of food and supplies, and supervise the kitchen, dish and all other BOH teams
• Lead BOH pre-shift meetings and participating in line, temp and cooler checks and food tastings for the shift
• Partner with GM and/or designated managers/chefs to regularly review and maintain recipe books
• Perform regular line checks throughout the day to ensure quality of all menu items
• Purchase and order food product and supplies for the restaurant including daily product order
• Assist with tracking and controlling food cost
• Ensure effective communication of food production and timing issues, needs, and special requests between front of house (FOH) and BOH
• Partner with GM and management team to interview, hire, onboard, train, supervise and develop all BOH employees and teams as needed
• Model and promote teamwork across all teams
• Use tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, and respond with patience and courtesy
• Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites with or without overnight travel, as needed
• Move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds

• 2-3 years of pastry chef experience in a high-volume full-service restaurant
• Ability to lead and manage the kitchen staff