Lettuce Entertain You Restaurants (FL) Jobs (2)

Immediately Hiring : Executive Chef! The ideal candidate will have 10+ years of experience. We offer our Executive Chefs benefits and perks here are a few : Quarterly Bonus Blue Cross Blue Shield Medical Insurance Dental & Vision Insurance Domestic Partner Benefits Paid Time Off 401(k) Summer House on the Lake is making its Disney Springs debut in 2023. Summer House on the Lake will be open daily for lunch and dinner service, with weekend brunch available Saturdays and Sundays. The California-inspired menu is reminiscent of the overall Summer House brand and includes simple, seasonal ingredients specific to the local Florida market. The full-service restaurant will also include three outdoor patios with one area overlooking the lake, an in-house bakery featuring the brand’s famous cookies, and an extensive wine and handcrafted cocktail list that offers a selection of alcoholic and nonalcoholic to-go drinks on-tap that can be enjoyed around Disney Springs property. No matter the weather, the bright and airy vibes always fill the atmosphere. Whether you’re in for date night, a family get-together, or brunch with friends, summer is waiting for you on the other side. Caring. Creative. Careers. Join the Lettuce Entertain You team! Our 100+ restaurants are nationally recognized for great food and service and as great places to work. We hire and care deeply for people with creativity, passion and the drive to be the best. And we reward our teams with top notch benefits, career-long training and development and opportunities for growth. If you want a career at a progressive company with a long-standing commitment to people, join our caring and creative team. EOE. We participate in E-Verify / Participamos en E-Verify Executive Chefs are responsible for the following : Oversees and monitors all back of house (BOH) operations, ordering and systems for the restaurant; develops menu items in partnership with Partners / Chef Partners; and ensures effective BOH training programs in collaboration with the designated trainer and chefs. The Executive Chef is responsible for all food and and BOH employees and maintains a focus on : menu creative process and menu changes, all that can be replicated in a high volume environment; overseeing all BOH hiring, training and approving all BOH schedules; mentoring, teaching chefs and annual reviews;; overseeing BOH reviews for hourly team members; monitoring and controlling BOH labor and food costs; reviewing and approving all invoices and inventories prior to statement preparation; overseeing all BOH cleaning, organizing and sanitation; and growing the business. Essential Functions Oversee and ensure effective and efficient BOH operations including but not limited to monitoring and ensuring consistent purchasing standards and inventory, and tracking and controlling food costs Provide guidance and leadership to hourly and management teams while fostering our Culture of Caring Research, develop and execute seasonal menus and new menu items as directed in partnership with divisional leaders Ensure effective BOH training in collaboration with divisional trainers and chefs including but not limited to executing training, monitoring effectiveness and implementing improvements Conduct quarterly in-restaurant audits of BOH standard operating procedures and systems (for example, inventory sheets, purchase orders, daily labor sheets, etc.) Partner with designated chefs to purchase and order food product and supplies for the restaurant including daily product order Partner with GM, designated managers and chefs to regularly review and maintain recipe books Create new and maintain existing recipe costing in partnership with GM and designated chefs Evaluate restaurants’ culinary feedback from the Ratings Program with GMs and chefs, and follow up with GMs, chefs and management teams Understand and follow the food allergy procedure and special orders / restrictions Ensure proper food storage and food quality standards including consistency and presentation Ensure repair and maintenance needs are met and / or communicated to designated manager Understand and follow the food allergy procedure and special orders / restrictions Monitor and ensure the restaurant and the team’s compliance with all Company and restaurant policies and procedures as well as all legal and regulatory requirements (including but not limited to safety and sanitation regulations) and represent the restaurant and Company in interactions with legal and regulatory authorities Schedule, conduct and document BOH Manager performance reviews in partnership with GM and or partner Partner with GMs, designated managers and chefs to interview, hire, onboard, train, supervise and develop BOH team Assist GMs, designated managers and chefs to monitor, address and document individual BOH employee performance through recognition, coaching and when necessary, disciplinary action up to and including employment termination Ensure that kitchen equipment is maintained and repaired as needed Assist with or perform the following tasks if needed : pre-shift line check to ensure quality of all items; meeting with appropriate GMs, designated managers and chefs to coordinate and ensure production standards; and review kitchen personnel needs and issues Contribute to shift meetings when needed Participate in all new openings (local and out-of-state) as needed Maintain proficiency in job functions of all BOH positions and provide active back-up support when business needs require Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites as needed Travel overnight occasionally as needed Safely and effectively use and operate all necessary tools, utensils, equipment and software (for example, restaurant management software, knives, etc.) Effectively communicate in order to perform and follow job requirements in written and spoken direction Multitask calmly and effectivelyunder pressure Work in a confined, crowded space of variable light, noise and temperature levels 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 Stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces Key Responsibilities and Duties 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 Organize and conduct periodic informational seminars for employees Proficiently use and operate all necessary tools (including but not limited to knives) and equipment Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook Other duties assigned as needed

Hiring Immediately : Pastry Sous Chef! The ideal candidate will have 5+years of experience. We offer our Pastry Sous Chefs benefits and perks here are a few : Quarterly Bonus Blue Cross Blue Shield Medical Insurance Dental & Vision Insurance Domestic Partner Benefits Paid Time Off 401(k) Summer House on the Lake is making its Disney Springs debut in 2023. Summer House on the Lake will be open daily for lunch and dinner service, with weekend brunch available Saturdays and Sundays. The California-inspired menu is reminiscent of the overall Summer House brand and includes simple, seasonal ingredients specific to the local Florida market. The full-service restaurant will also include three outdoor patios with one area overlooking the lake, an in-house bakery featuring the brand’s famous cookies, and an extensive wine and handcrafted cocktail list that offers a selection of alcoholic and nonalcoholic to-go drinks on-tap that can be enjoyed around Disney Springs property. No matter the weather, the bright and airy vibes always fill the atmosphere. Whether you’re in for date night, a family get-together, or brunch with friends, summer is waiting for you on the other side. Caring. Creative. Careers. Join the Lettuce Entertain You team! Our 100+ restaurants are nationally recognized for great food and service and as great places to work. We hire and care deeply for people with creativity, passion and the drive to be the best. And we reward our teams with top notch benefits, career-long training and development and opportunities for growth. If you want a career at a progressive company with a long-standing commitment to people, join our caring and creative team. EOE. We participate in E-Verify / Participamos en E-Verify The Pastry Sous Chef oversees the pastry line and inventory;and is responsible for the preparation, production and presentation of bakedgoods, pastries and desserts for the restaurant. Also runs back of house (BOH) operationsand shifts, including supervision of kitchen, dish and all other BOH teams aswell as the preparation, presentation and service of menu items. EssentialFunctions Oversees the pastry line and inventory; leads thepreparation, production and presentation of baked goods, pastries and dessertsfor the restaurant Run BOH shifts and ensure effective and efficient BOHshifts and operations includingbut not limited to food prep and cooking, ensuringadequate inventory levels of food and supplies, and supervising the kitchen,dish and all other BOH teams Ensureproper food storage, quality and presentation standards, including temperaturecontrols Partner with GM and / or designated managers / chefs to createprep lists throughout the day and assign production duties to BOH employees inorder to ensure that preparation quantities support forecasted business levels Meet with GM and / or designated managers / chefs throughoutthe day to ensure production standards, staffing levels, and specials Perform regular line checks throughout the day to ensurequality of all menu items Assistthe GM and / or chef with daily walk-through inventory to assess maintenanceneeds, sanitation issues and supply levels of food and goods, and accept andinspect deliveries as needed Purchaseand order food product and supplies for the restaurant including daily productorder MonitorBOH employee sidework and ensure BOH employees comply with allsanitation / safety guidelines and procedures Assist with tracking and controlling food cost Ensure effectivecommunication of food production and timing issues, needs, and special requestsbetween front of house (FOH) and BOH Understand and followthe food allergy procedure and special orders / restrictions Partner with GM and / or designated managers / chefs to conductperiodic kitchen, dish and all other BOH team meetings Partnerwith GM and / or designated managers / chefs to regularly review and maintainrecipe books Ensurerepair and maintenance needs are met and / or communicated to designated manager Partner with GM andmanagement team to interview, hire, onboard, train, supervise and develop allBOH employees and teams as needed Partnerwith GM and / or designated chef to monitor, address and document individual BOHemployee performance through recognition, coaching and, when necessary,disciplinary action up to and including employment termination as needed Partnerwith GM and / or designated chef to schedule, conduct and document formalemployee performance reviews as needed Monitorand ensure the restaurant and the BOH teams’ compliance with all Company andrestaurant policies and procedures as well as all legal and regulatoryrequirements (including but not limited to safety and sanitation regulations)and represent the restaurant and Company in interactions with legal andregulatory authorities Proficientlyperform functions listed in job descriptions of direct reports and their teams Work avariety of days and shifts (including early mornings, late nights and weekends)at multiple sites with or without overnight travel as needed Safelyand effectively use and operate all necessary tools, utensils, equipment andsoftware (for example, restaurant management software, knives, etc.) Effectivelycommunicate in order to perform and follow job requirements in written andspoken direction Multitaskcalmly and effectively in a busy, stressful environment Work in a confined, crowded space of variablelight, noise and temperature levels Move and lift up to 10 pounds, frequently moveand / or lift up to 25 pounds, occasionally move and / or lift up to 50 pounds Stand and walk for an entire shift and movesafely through all areas of the restaurant, which may include stairs, uneven orslick surfaces KeyResponsibilities and Duties Proficientlyuse and operate all necessary tools (including but not limited to knives) andequipment Modeland promote teamwork across all teams Usetact and good judgment when dealing with challenges pertaining to guests,vendors and employees, and respond with patience and courtesy Followall rules, policies, procedures and conditions of employment, including thoseoutlined in the Employee Handbook Otherduties assigned as needed