Pastry Sous Chef in Chicago, IL at Summer House Santa Monica - Lettuce Entertain You Restaurants

Date Posted: 10/10/2019

Job Snapshot

Job Description

Summer House Santa Monica Seeking A Pastry Chef … Join Our Leadership Team!
We're looking for a PASTRY SOUS CHEF to help manage and execute within the pastry program at Summer House Santa Monica in Chicago! If you have genuine passion for pastries and baking, this could be a fantastic fit for your skills and career path!
Our pastry program is known for Chef Jeff Mahin’s signature artisanal breads and a wide array of pastries and sweets, especially the very popular Summer House gourmet cookies. Our Pastry Chef must be well-versed in plating of desserts, high-volume production, and have experience with breads as well as desserts.
  • 1-2 years of pastry experience in a “scratch” kitchen
  • Working knowledge of BOH systems, ordering and inventory
  • Knowledge of cutting-edge culinary trends/local dining scene
  • Experience with scratch baking including batter, dough and cookie production
Ability to bake breads and gourmet cookies in the Summer House style is preferred.
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This California-influenced restaurant features a wood-fire grill with an ever-changing menu of American cuisine. We spotlight locally-sourced produce and ingredients whenever possible. Simply-prepared proteins and a large selection of market vegetables share the focus with Chef Mahin's signature artisanal bread program, an extensive wine list, fresh-squeezed juices, and a wide array of pastry and sweets.

We Offer:
  • Competitive pay
  • Quarterly bonus program
  • Restaurant discounts
  • Blue Cross/Blue Shield medical/dental insurance
  • Domestic partner benefits
  • Vision plan
  • 401(k)
  • Employee assistance program (EAP)
  • Pre-tax transit benefit (where applicable)
  • Nonsmoking working environment
  • Training, development & advancement opportunities
  • Paid time off including holiday, vacation, sick days, parental leave
  • And more

Lettuce Entertain You is an Equal Opportunity Employer.
We Participate in E-Verify.
POSITION SUMMARY:   Responsible for the creation and production of baked goods, pastries and desserts for the restaurant.  Responsible for assisting in the hiring, training and development of a pastry team.
ESSENTIAL FUNCTIONS: (Other duties will be assigned as needed) Must be willing and able to do the following:
  • Interact with, direct and supervise BOH employees on a daily basis in a fair and dignified manner.
  • Assist with Interviewing, hiring, training, development and retention of qualified BOH employees.
  • Identify, address and document individual employee performance problems according to standard operating procedure.  Discipline and/or terminate as necessary according to LEYE procedures.
  • Schedule, conduct and document employee performance reviews according to standard operating procedure.
  • Assist with identifying, training and developing key employees for growth, advancement and promotion.
  • Perform a daily “walk through” inventory to prioritize product utilization.
  • Identify and communicate inventory and equipment needs to ordering manager.
  • Meet daily with Executive Chef to coordinate and ensure production standards.
  • Assist in the development and maintenance of pastry recipe books prescribing ingredients, product specifications, and portion sizes, which become property of LEYE.  
  • Assist in the development of dessert menus and food items.
  • Produce pastries for the restaurant as well as for special functions.
  • Prepare ingredients needed for recipes of pastry.
  • Prepare pastry items according to prescribed recipes.
  • Maintain food quality standards including consistency and presentation.
  • Coordinate proper food storage according to standard operating procedure.
  • Communicate repair and maintenance needs to management.
  • Work dessert station on line when necessary.
  • Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items.
  • Perform varied duties to ensure proper BOH operation according to standing operating procedure.
  • Adhere to standing “zoning” procedures. 
  • Wear a hair restraint while on duty.
  • Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces.
  • Must wash hands regularly, according to guidelines.
  • Comply with all safety and sanitation guidelines and procedures.
  • Maintain a clean and orderly work area.
  • Be able to stand and walk for an entire shift.
  • Communicate cordially, effectively and clearly with all employees, managers and guests.
  • Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction.
  • Perform more than one task at a time.
  • Maintain a positive, pleasant attitude every shift. 
  • Accept direction and constructive criticism from management.
  • Perform calmly and effectively in an extremely busy and stressful work environment.
  • Be able to work a variety of hours, days and shifts, including weekends and increased work schedules.
  • Work in a confined, crowded space of variable noise and temperature levels.
  • Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.
GENERAL RULES Must be willing and able to do the following:
  • Get along with others and be a team player.
  • Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift.
  • Refrain from smoking for the duration of the shift.
  • Arrive to work on time and in ready to work condition.
  • Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook.
  • May not work under the influence of alcohol or any illegal drugs.
  • May not resort to any type of violence, discriminatory or harassing behavior.
  • Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable.
Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination.
Accessibility varies by location