Pastry Sous Chef

Chicago, IL, USA|

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $60,000.00 - $90,000.00

Work Schedule

Flexible

Day Shifts

Weekend Shifts

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

USRPM Seafood is a distinguished dining establishment that offers the world's finest fish and seafood paired expertly alongside a well-established steak program, award-winning wine selections, and impeccable service. As part of the Lettuce Entertain You family, a culinary-driven restaurant group known for its commitment to quality, innovation, and guest satisfaction, USRPM Seafood continues to uphold a reputation for delivering exceptional dining experiences in an elegant atmosphere. The restaurant balances the allure of fresh, expertly prepared seafood with stellar steak options, creating a dynamic menu that appeals to a broad spectrum of culinary tastes.

At USRPM Seafood, the emphasis... Show More

Job Requirements

minimum 2 years of experience as a pastry sous chef
experience working in a high-volume, full-service restaurant
ability to lead and manage kitchen staff
willingness to work varied shifts including early mornings, late nights, weekends and travel as needed
physical capability to move and lift up to 50 pounds
strong communication skills
ability to maintain quality and consistency under pressure

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 back-of-house (BOH) shifts and ensure effective and efficient BOH shifts and operations including food prep and cooking
ensure adequate inventory levels of food and supplies
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 general manager 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 general manager 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

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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