We offer our Chefs de Cuisine 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)
Cafe Ba‑Ba‑Reeba! is Chicago's original tapas restaurant, serving authentic Spanish cuisine in Lincoln Park since 1985. Founding Chef Gabino Sotelino’s menu is designed to share, featuring tapas, pintxos (bite‑sized tapas) and the classic Valencian rice dish paella. Guests will experience a variety of tastes and flavors with signature dishes including Spicy Potatoes (patatas bravas), Baked Goat Cheese in tomato sauce and roasted Bacon‑Wrapped Dates. The beverage menu boasts an extensive Spanish wine list, along with six types of signature sangria ranging from classic red and white to seasonal flavors like white peach and passion fruit. The restaurant is known for its lively atmosphere and warm ambiance. The dining room is decorated with a range of artwork celebrating Spanish language, cuisine and culture. Guests are invited to dine on the all-season patio, which features a sliding glass roof that opens during warmer months.
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 Chef de Cuisine leads and directs back of house (BOH) operations; leads and supervises BOH
team; and ensures effective and efficient BOH operations (including but not
limited to the preparation, presentation and service of menu items) with a
focus on leading the opening shift process; food ordering, inventory and price
updates; recipe build maintenance; BOH systems, receiving and storage; oversee
and follow-up with inspections; and a lead role in managing the menu change
process.
Essential
Functions
- Lead,
direct and ensure effective and efficient BOH operations including but not limited to food
prep and cooking, ensuring adequate inventory
levels of food and supplies, and supervising the kitchen employees
- Provide
guidance and leadership to hourly and management teams while fostering our
Culture of Caring
- Track
and control food cost, and purchase and order food product and supplies for the
restaurant including daily product order
- Ensure
proper food storage, quality and presentation standards, including temperature
controls
- Ensure
repair and maintenance needs are met and/or communicated to designated manager
- Partner
with General Manager (GM) and/or designated managers/chefs to create prep lists
throughout the day; and assign production duties to BOH staff in order to
ensure that preparation quantities support forecasted business levels
- Perform
regular line checks throughout the day to ensure quality of all menu items
- Partner
with GM and/or designated managers/chefs for daily walk-through inventory to
assess maintenance needs, sanitation issues and supply levels of food and goods,
and accept and inspect deliveries as needed
- Monitor
BOH employee sidework and ensure BOH employees comply with all
sanitation/safety guidelines and procedures
- Ensure
effective communication regarding food production and timing issues, needs, and
special requests between front of house (FOH) and BOH
- Understand
and follow the food allergy procedure and special orders/restrictions
- Review
and maintain recipe books in partnership with designated partners, chefs and/or
managers, and communicate menu/recipe changes to staff
- Partner
with GM and management team to interview, hire, onboard, train, schedule,
supervise and develop BOH hourly employees
- Monitor,
address and document individual employee performance through on-going feedback,
positive recognition, formal performance reviews, coaching and, when necessary,
disciplinary action up to and including employment termination
- Maintain
proficiency in job functions of all BOH positions and provide active back-up
support when business needs require
- 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
- 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 effectively in a busy, stressful environment
- 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