We’re searching for a Sous Chef who’s anxious to develop their vocation with a high-volume, set up idea, including our easygoing shellfish bar menu just as the primary lounge area’s upscale menu.

In case you’re prepared to extend your culinary vocation and you appreciate a high-volume climate with various menus … at that point kindly apply. We’re anxious to hear from you. EOE. E-Verify.


2-3 years of Sous Chef or KM experience in a full-administration, upscale eatery

Capacity to reliably execute creation in a high-volume kitchen

Talented in driving and inspiring their groups

Capacity to work viably in a frameworks driven climate

Any bilingual Spanish/English language abilities are an or more, additionally experience with seafood supportability programs.

We Offer:

Cutthroat compensation

Quarterly reward program

Café rebate

Blue Cross/Blue Shield clinical protection

Dental and other intentional protection benefits

Homegrown accomplice benefits


Worker help program (EAP)

Pre-charge travel advantage (where relevant)

Nonsmoking working climate

Preparing, improvement and headway openings

Taken care of time including occasion, get-away, days off, parental leave

And that’s just the beginning

Lettuce Entertain You is an Equal Opportunity Employer.

We Participate in E-Verify.

POSITION SUMMARY: Responsible for the every day activity of the kitchen and kitchen staff. Help Executive Chef in making and keeping up all menus and plans utilized in the café, and for the readiness, show, and administration of these menu things. Work with the General Manager and Executive Chef in setting the course of the business in everyday activities just as an arrangement to develop the business, drive deals and oversee costs. Likewise help with employing, directing and building up all kitchen staff.

Fundamental FUNCTIONS: (Other obligations will be doled out depending on the situation) Must be willing and ready to do the accompanying:

Communicate with, coordinate and regulate BOH workers consistently in a reasonable and noble way.

Meeting, enlist, train, create and hold qualified BOH representatives.

Recognize, address and report singular worker execution issues as per standard working methodology. Order and additionally end as fundamental as per LEYE techniques.

Timetable, lead and record representative execution audits as indicated by standard working technique.

Recognize, prepare and create key workers for development, progression and advancement.

Comprehend and follow the food hypersensitivity methodology and extraordinary orders/limitations.

Play out an every day “stroll through” stock to focus on item usage.

Allocate creation obligations to all kitchen staff.

Recognize and impart stock and gear needs to requesting Manager.

Complete an every day item request.

Play out a pre-shift line check to guarantee nature, everything being equal.

Answerable for the buy and requesting of all food item and supplies for the eatery.

Track significant expense things as per standing working technique.

Recognize and impart creation needs to Pastry Chef.

Meet every day with suitable Manager/Chef to organize and guarantee creation guidelines, decide lunch and supper specials, worker meals, free pass outs and entertains, audit kitchen staff needs and issues, and so forth

Direct shift cook gatherings.

Become capable in all elements of Chef, Pastry Chef, Saucier, Line Cook, Prep Cook, Coordinator and Steward capacities.

Aid the turn of events and support of formula books endorsing fixings, item details, and segment sizes, which become property of LEYE.

Aid the advancement of menus and food things.

Get ready fixings required for plans of menu things.

Get ready food things as per endorsed plans.

Use hardware as recommended in readiness of menu things.

Keep up great quality guidelines including consistency and show.

Organize legitimate food stockpiling as indicated by standard working strategy.

Impart fix and upkeep needs to the executives.

Guarantee BOH representatives comprehend and cling to disinfection/wellbeing rules.

Securely and proficiently use blades and different apparatuses, utensils and gear important to finish arrangement of menu things.

Perform shifted obligations to guarantee legitimate back of house activity as indicated by standard working method.

Hold fast to standing “drafting” strategies.

Wear a hair restriction while working.

Move securely through all spaces of the café, which may incorporate steps, lopsided and smooth surfaces.

Should wash hands consistently, as per rules.

Consent to all security and disinfection rules and techniques.

Keep a spotless and organized work territory.

Have the option to stand and stroll for a whole shift.

Convey genially, adequately and obviously with all representatives, supervisors and visitors.

Convey in English to appreciate and perform/follow work necessities composed and spoken way.

Perform more than each assignment in turn.

Keep a positive, lovely mentality each shift.

Acknowledge bearing and productive analysis from the board.

Perform tranquilly and adequately in an amazingly occupied and upsetting workplace.

Have the option to work an assortment of hours, days and movements, including ends of the week and expanded plans for getting work done.

Work in a bound, swarmed space of variable commotion and temperature levels.

Lift and move as much as 10 pounds, every now and again lift or potentially climb to 25 pounds and sometimes lift and additionally climb to 50 pounds.

GENERAL RULES Must be willing and ready to do the accompanying:

Coexist with others and be a cooperative person.

Follow all uniform and appearance rules as befitting the picture of the eatery for the span of the shift.

Forgo smoking for the length of the shift.

Show up to chip away at time and in prepared to work condition.

Observe all standards, strategies, methods and states of work illustrated in the Employee Handbook.

May not work affected by liquor or any unlawful medications.

May not hotel to a viciousness, oppressive or hassling conduct.

Should effectively breeze through a medication and liquor assessment inside 90 days of recruit date, where relevant.

Inability to keep these and some other states of work of the organization put forward somewhere else can expose a representative to disciplinary activity up to and including end.

Openness shifts by area