Lettuce Culinary Externship Lettuce Entertain You Enterprises IncLettuce Culinary ExternshipChicago, IL$17.05–$20 / hourLettuce is a culinary-driven restaurant company with a genuine commitment to our people: we welcome unique perspectives and nurture diverse talents at 130+ locations, supported by our Culture of Caring. Perform essential functions and key responsibilities listed in hourly job description (e.g., host, server, runner, busser, cook, etc.) for the assigned role determined by intern's supervising manager at designated restaurant location.
Line Cook Lettuce Entertain You Enterprises IncLine CookChicago, ILOur menu is both sophisticated and unpretentious: from the simplicity of freshly prepared in-house pastas, like our signature Mama DePandi's Bucatini Pomodoro, to the textured flavors of whole wood-grilled Branzino, RPM Italian focuses on well-crafted and versatile interpretations of classic dishes. Created by Bill and Giuliana Rancic with RJ, Jerrod, and Molly Melman, RPM Italian offers modern Italian cuisine in an elegant yet urban atmosphere.
Host Lettuce Entertain You Enterprises IncHostChicago, ILHosts are responsible for the initial, warm greeting and seating of guests, answering telephones, taking reservations and messages, maintaining accurate guest counts and wait times and saying goodbye to all guests. Our menu is both sophisticated and unpretentious: from the simplicity of freshly prepared in-house pastas, like our signature Mama DePandi's Bucatini Pomodoro, to the textured flavors of whole wood-grilled Branzino, RPM Italian focuses on well-crafted and versatile interpretations of classic dishes.
Server Lettuce Entertain You Enterprises IncServerChicago, ILOur menu is both sophisticated and unpretentious: from the simplicity of freshly prepared in-house pastas, like our signature Mama DePandi's Bucatini Pomodoro, to the textured flavors of whole wood-grilled Branzino, RPM Italian focuses on well-crafted and versatile interpretations of classic dishes. Provide efficient, friendly guest service to a 3-6 table section including but not limited to following all steps of service and bussing the table to ensure a positive guest experience.