Pastry Sous Chef

Chicago, IL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $60,000.00 - $90,000.00

Work Schedule

Flexible

Day Shifts

Weekend Shifts

Benefits

competitive salary

Quarterly bonus

Paid Time Off

401(k)

Blue Cross Blue Shield Medical Insurance

Dental Insurance

Vision Insurance

Life insurance

Accident protection insurance

critical illness insurance

Domestic Partner Benefits

Restaurant Discounts

Employee assistance program

Job Description

RPM Seafood is a renowned dining establishment that highlights the purest expression of the world’s best fish and seafood. Alongside its standout seafood offerings, RPM Seafood pairs an acclaimed steak program with award-winning wine selections and exemplary service, creating a well-rounded, luxurious dining experience. As part of the Lettuce Entertain You Restaurants group, a leader in the culinary industry with over 130 locations, RPM Seafood represents a commitment to culinary excellence combined with a culture that values its team members and embraces diverse talents.

The role offered is for a Pastry Sous Chef to join the RPM Team’s Commissary. This position calls for an individual with at least two years of pastry sous chef experience to oversee and lead pastry production within a high-volume, full-service environment. The Pastry Sous Chef will be responsible not only for the preparation and presentation of exquisite baked goods, pastries, and desserts but also for the operational oversight of the back-of-house pastry line. With the company offering competitive salaries between $60,000 and $90,000 annually, the position presents an exciting opportunity for career growth, training, and development within a company that truly values its people.

Lettuce Entertain You Restaurants is a culinary-driven company that fosters a Culture of Caring. Their commitment to employees is demonstrated by providing robust benefits including paid time off, medical and dental insurance, a 401(k) plan, and more. The Pastry Sous Chef role is vital to maintaining the high standards of quality that RPM Seafood is known for, working closely with management to ensure consistency in recipe execution, kitchen operations, inventory control, and team leadership.

This position requires a well-organized, detail-oriented, and experienced culinary professional who excels in managing kitchen operations and leading a team effectively. Responsibilities include overseeing daily pastry line production and inventory, running back-of-house shifts, conducting pre-shift meetings, and ensuring communication flows smoothly between front and back of house teams. The ability to purchase and order supplies, track and control food costs, and model teamwork and professionalism sets this role apart.

At RPM Seafood, the Pastry Sous Chef helps drive the continued success and growth of the restaurant by delivering exceptional culinary creations and fostering an environment where team members can thrive. Working within this team-oriented culture, the successful candidate will find ample opportunity for personal and professional development, supported by a company that invests in its employees’ wellness and career advancement. This is a full-time position with varying shifts including early mornings, late nights, and weekends, sometimes requiring multi-site work and overnight travel. Physical demands include the ability to lift and move various weights regularly.

Joining RPM Seafood offers a chance to be part of a prestigious dining brand within a celebrated restaurant group, working alongside talented colleagues dedicated to excellence and innovation in the culinary field. The Pastry Sous Chef role not only guarantees the chance to craft memorable guest experiences through finely crafted pastries but also provides a platform for career-long training and meaningful growth within an inclusive and supportive organizational culture.

Job Requirements

2 years of pastry sous chef experience
ability to oversee pastry production and inventory
leadership skills to manage kitchen staff and shifts
experience in controlling food costs
effective communication skills between front of house and back of house
ability to work various shifts including early mornings, late nights, and weekends
capacity to move and lift up to 50 pounds

Job Qualifications

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

Job Duties

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