Pastry Sous Chef in Chicago, IL at RPM Italian - Lettuce Entertain You Restaurants

Date Posted: 10/1/2018

Job Snapshot

Job Description

TO WORK WITH OUR HIGH-VOLUME PRODUCTION We're looking for an experienced PASTRY SOUS CHEF to help execute the pastry and bread programs for RPM Italian and RPM Steak, in addition to other restaurants in our company such as Ramen-san, Sushi-san and il Porcellino! Our ideal candidate is someone who can thrive in an extremely high-volume and fast-paced environment. In this role, you’ll be working in our new commissary facility located at 59 W. Hubbard in River North. This is an opportunity to grow with a production kitchen, apply soon to be considered! Requirements
  • 2-3 years of experience as a Pastry Sous
  • Experienced at high-volume pastry production
  • Skilled in 'hands on' supervision and consistent production
  • Ability to work efficiently in a systems-driven environment
  • Experience with scratch baking & bread baking
  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) ... 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 preparation, production and presentation of baked goods, pastries and desserts for the restaurant.
  • Produce pastry items according to prescribed recipes 
  • Prepare ingredients needed for pastry recipes
  • Maintain food quality standards including consistency and presentation
  • Coordinate proper food storage according to standard operating procedure
  • Meet with Executive Pastry 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
  • Perform a daily “walk through” of inventory to prioritize product utilization
  • Identify and communicate inventory and equipment needs to ordering manager
  • Perform varied duties to ensure proper BOH operation according to standard operating procedures
  • Adhere to standard “zoning” procedures
  • Understand and follow the food allergy procedure and special orders/restrictions
  • Proficiency in the use and operation of all necessary tools and equipment
  • Comply with all safety and sanitation guidelines and procedures
  • Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook
  • Ability to get along well with others and be a team player
  • Other duties will be assigned as needed
 Essential Functions
  • Available to work a variety of hours, days and shifts, including weekends
  • Safely and effectively use and operate all necessary tools and equipment, including knives
  • Ability to communicate in English in order to perform and follow job requirements in written and spoken direction
  • Ability to multi-task calmly and effectively in a busy, stressful environment
  • Work in a confined, crowded space of variable noise and temperature levels
  • Able to move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, and occasionally move and/or lift up to 50 pounds
  • Ability to stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces
  • Accessibility varies by location