Careers

Our Culture of Caring

CARING FOR YOURSELF

You can only care for others if you take good care of yourself. We support your efforts to be physically and emotionally well.

Caring for Each Other

Our success depends on everyone working together as a team. We believe that asking for help is a sign of strength and we are always there for each other.

Caring for our Guests

We do whatever it takes to make every guest happy. We call it above and beyond.

The Answer Is Yes. The Question Is How.

Our commitment to caring for our guests comes from a love of food and beverage and a passion for guest service at every point of contact.

We train our talented teams to select, prepare and serve the highest quality products and to deliver the best possible total dining experience to our guests.

Benefits

Benefits are an important part of where you choose to work. We provide a competitive rewards package that recognizes what you bring to Lettuce and what you contribute when you’re here. And we are always looking for new and better ways to help you care for yourself and for your family – because happy and healthy teams take better care of our guests and each other.

Although benefits eligibility varies based on things like position, hours worked, location and length of service, and all benefits are subject to change, some of the benefits you might expect are listed here. More details are available throughout the application and hiring process.

BLUE CROSS BLUE SHIELD MEDICAL INSURANCE
VOLUNTARY DENTAL & VISION INSURANCE
RESTAURANT DISCOUNTS & EMPLOYEE MEALS
FLEXIBLE SCHEDULES
PAID VACATION
TRAINING, DEVELOPMENT &
ADVANCEMENT OPPORTUNITIES
DOMESTIC PARTNER BENEFITS
401(k) RETIREMENT PLAN
HOLIDAY PAY
EMPLOYEE ADVOCATE
EMPLOYEE ASSISTANCE PROGRAM
LETTUCE HELP YOU FUND
RESTAURANT TRANSFERS
NEW BABY GIFT
LEAVES OF ABSENCE
MARRIAGE & DIVORCE ASSISTANCE
MD LIVE 24/7 TELEMEDICINE
VOLUNTARY LIFE, ACCIDENT PROTECTION
& CRITICAL ILLNESS INSURANCE

Lettuce Help You Fund

The Lettuce Help You Fund is one of the many ways our employees care for each other. Non-supervisory restaurant employees may donate as little as $1.00 per paycheck to help fellow employees in need. A committee of peers awards financial assistance to anonymous employees who are facing an eligible catastrophic financial hardship.

Some examples of past recipients include employees who neededhelp paying household bills due to unexpected illness, faced eviction or foreclosure, required airfare to attend the funeral of a loved one, and had to relocate their homes due to floods and fires. It's all about employees caring for employees.

Founder and owner of Lettuce Entertain You

Job Development & Advancement

"We are committed to the development of our people, which in turn leads to the success of our business.” - Richard Melman

Everyone at Lettuce is encouraged to develop and grow in their own way, and those with the desire, qualifications and drive find real opportunity for advancement. There’s proof: a lot of Lettuce leaders began their careers in entry-level positions in our restaurants. The secret to their success is no secret. It’s dedication to excellence, outstanding performance and consistently going above and beyond

Search Our Jobs

Our History

“Lettuce Entertain You started because of ideas. We are agroup of entrepreneurs who work under one umbrella and it’sour Culture of Caring that bonds us. Caring about thefood, service, our people and our guests.” - Richard Melman

Lettuce Entertain You Restaurants,one of the most influential restaurant organizations in the country, currently owns, licenses or manages more than more 60 brands and 130 restaurants in a dozen states including Illinois, Minnesota, Maryland, Nevada, Virginia, Washington D.C., Texas and Florida.

Learn About Lettuce

Meet Our Team

CRISTINE DELGADO

Server

Lettuce team since 2004

What I love about my job: Being able to give people happiness through food. I also really like the work environment around me.

After a busy day, I like to: Come home to relax and spend time with my family.

Favorite guilty pleasure: The linguine with shrimp at Antico Posto! Favorite drink is Weekend and Amalfi.

My mentors and how they helped me: The people who were with me in the development of my career always believed in me and motivated me to be able to do what I imagined, they were always giving me motivation not to give up. Lindsay and Tony (at Antico Posto) are part of me being where I am now.

If you want a restaurant career: You need a lot of dedication and discipline since it is a very difficult, demanding, and busy job.

Dion Strowhorn

Banquet Captain

Lettuce team since 2021

My first Lettuce job: Banquet Houseman Booth One

First job ever: Concession stand worker at 14

What I love about my job: As a Banquet Captain, working in events is fast-paced, detail-oriented, and client-focused – every event is different and a new challenge. Also … a great leader is about being competent, caring, and having good character: Lettuce has helped me become the best leader I can be.

My favorite guilty pleasure food or drink: Anything from Shaw's Crab House, especially their raspberry pie! My favorite cocktail is an Alaska Martini.

My mentors and how they helped me: When I started working for Lettuce, I had the pleasure of being mentored by Wendell Carter, Raul Moreno and Isabel Shemroske … and Jacob Schwimmer was another manager that saw my potential and gave me a chance. However, the biggest help to my career came from Liz Hake – honestly, none of this would be possible without her.

If you want a restaurant career: To forge your own path by using those who have succeeded in these roles before as an example and “how to” guide – it’s worked wonders for me!

Jessica Bavone

Divisional Trainer

Lettuce team since 2021

My first Lettuce job: I started with Lettuce in 2017 as a server at Mon Ami Gabi (Oakbrook Location).

First job ever: Cashier at Dominick’s grocery store.

What I love about my job: What I love the most about being a trainer for Lettuce is connecting with people. We are all more alike than we are different, and this role reminds me of that daily. I absolutely love watching young employees be elevated into other positions, getting to watch their growth.

After a busy day, I like to: Have a bonfire, drink a glass of wine, and catch up with my husband.

Favorite guilty pleasure: Anything chocolatey with peanut butter. Reese’s peanut butter cups or RPM Seafood’s/Joe’s peanut butter pie are my go-to’s.

My mentors and how they help me: The only things you can control are your attitude and your effort. There’s no growth in your comfort zone. Learn to take feedback and constructive criticism: It may be hard to hear, but accept the feedback and reflect on it to grow not only as an individual but within your role/career.

If you want a restaurant career: Start somewhere – no matter the position and learn all that you can. Be kind, be open, give it all you have, and always say yes to opportunities to advance yourself, ESPECIALLY if it scares you or makes you uncomfortable!

Erika Alvarado

Office Manager

Lettuce team since 2011

My first Lettuce Job: A busser at Tucci Benucch at Mall of America.

First job ever: Assembling car harnesses in a factory.

What I love about my job: Lettuce offers incredible opportunities for growth. I started as a busser, then became a host and also did carry-out; now, I’m an office manager… I enjoy helping everyone, and every day I learn new things. Everyone genuinely cares about what they do and are here for you when you need them, which makes a huge difference. Meeting new people every day is also a lot of fun!

After a busy day, I really like to: Spend time with my family, go for long walks, and attend a Zumba class.

Favorite guilty pleasure food or drink: : Anything dark chocolate.

My mentors and how they helped me: My parents were my first, teaching me the importance of hard work, humility, and honesty. My bosses and my team at Lettuce have also been instrumental; they believed in me and significantly helped me grow: I'm here today because of their support.

If you want a restaurant career: Do it! It's a great field because you will grow, learn a lot, and meet new people every day… It will help you become a stronger person!

Maddie Dorsey

Parties & Special Events Manager

Lettuce team since 2019

My first Lettuce job was: A hostess at RPM Italian. A good friend of mine was working at the host stand and referred me. After about a year, I worked as an Office Assistant for RPM Italian & RPM Steak. In 2021, I transitioned to the Parties and Special Events team as a PASE Assistant for RPM Italian and was then promoted to manager in 2023 for RPM Italian & RPM Steak.

First job ever: An assistant stage manager at the Detroit Opera House. It was a seasonal position that taught me time management, patience, and flexibility.

What I love about my job: Growing up in the theater industry, I find many parallels in my current role. Every day feels like putting on a live show! No two days are ever the same… it's all about how to pivot and make the most of it. It has required constant collaboration and communication to pull it off.

Favorite guilty pleasure food or drink: I've got the biggest sweet tooth! You can never go wrong with a classic like Ben & Jerry's ice cream.

My mentors & how they helped me: My mentors have given me freedom to experiment and even fail. This has given me incredible learning opportunities: leading to consistent personal and professional growth.

If you want a restaurant career: This industry is constantly evolving. Nothing is ever perfect! Find the beauty and drive within that dynamic environment. Focus on how we can make things better.

Jose Magana

Senior Accountant

Lettuce Family Since 2021

First job ever: Cleaning my uncle's bar! Officially, dietary aide at a neurological rehabilitation center.

What I love about my job: I love helping my stores solve problems and being a sounding board for solutions they've come up with on their own. I've also always associated food and drinks with family, friends, happiness, and celebration.

After a busy day, I like to: Spend time with my dog and make myself dinner.

Favorite guilty pleasure food or drink: Uchepos are fresh corn tamales that are usually only made during harvesting season, so I definitely over-indulge when they are available, but I refuse to feel guilty about it. I will also never say no to ice cream or any frozen dessert: the frozen yogurt with sea salt and olive oil at Ema/Aba is a favorite.

My mentors & how they helped me: By creating opportunities for me to challenge myself in an environment where the focus is on learning and growing with open communication… Performing well is great, but being able to respond to and address problems is huge for development (personal and professional).