Pastry Sous Chef

Hammond, IN, USA|

Job Overview

Compensation

Salary

Range $60,000.00 - $90,000.00

Benefits

competitive salary

Quarterly bonus

Paid Time Off

401(k)

Medical insurance

Dental Insurance

Vision Insurance

Life insurance

Accident protection

critical illness insurance

Domestic Partner Benefits

Restaurant Discounts

Employee assistance program

Job Description

RPM Seafood is a distinguished establishment known for its authentic presentation of the world's finest fish and seafood. Complementing this exceptional seafood offering is the brand's renowned steak program, which has earned acclaim for its quality and flavor. Alongside the exquisite menu, RPM Seafood boasts award-winning wine lists and delivers impeccable service, creating a dining experience that is both elegant and memorable. As part of Lettuce Entertain You Restaurants, a respected culinary-driven restaurant company with over 130 locations, RPM Seafood benefits from a culture that values people, diversity, and career growth. The company is committed to fostering unique perspectives and supporting team members with ongoing training and development opportunities within a Culture of Caring.

The RPM Team is currently seeking a Pastry Sous Chef to join its Commissary, a role that demands creativity, leadership, and a passion for pastry arts. This full-time position offers a competitive salary ranging from $60,000 to $90,000 per year, along with a comprehensive benefits package, including a quarterly bonus and paid time off that covers holidays, personal days, and vacation. As a Pastry Sous Chef, you will play a key role in overseeing the pastry line and inventory, ensuring the production and presentation of high-quality baked goods, pastries, and desserts that meet RPM's exacting standards. You will lead back-of-house (BOH) shifts, manage food preparation and kitchen operations, maintain adequate inventory levels, and supervise the entire BOH team including kitchen staff and dish employees.

The role involves conducting regular pre-shift meetings, performing line, temperature, and cooler checks, and participating in food tastings to uphold quality control. Collaborating closely with the General Manager and designated managers or chefs, you will help maintain and update recipe books and ensure all menu items meet the brand’s quality benchmark through frequent line checks. This is a hands-on role that also includes purchasing and ordering food products and supplies with an aim to control food costs effectively.

Excellent communication is essential as you will coordinate food production and timing issues between the front-of-house and back-of-house teams, ensuring smooth operations and guest satisfaction. You will take an active role in the recruitment, onboarding, training, supervision, and development of BOH employees, fostering a strong team environment that promotes collaboration and mutual respect. This position requires working a variety of shifts, including early mornings, late nights, weekends, and potentially overnight travel.

Physical requirements include the ability to move and lift weights ranging from 10 to 50 pounds. Successful candidates will typically have 2-3 years of pastry chef experience in a high-volume, full-service restaurant environment and possess strong leadership and managerial skills. Join RPM Seafood and Lettuce Entertain You to advance your culinary career in a vibrant, supportive organization that prizes excellence, innovation, and employee well-being.

Job Requirements

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

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 participate 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 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