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

Carmela Alpe

Eiffel Tower - Host Staff (Las Vegas, NV)

Lettuce team since 2006
“What I love about my job -- the guests”

First Lettuce Job: Eiffel Tower restaurant -- I started 17 years ago!

First job ever: Server in a restaurant on the French Riviera

After a busy shift: I really like to enjoy my family and relax with a drink

Guilty pleasure: French pastries

What I love about my job: the guests and making sure they have a great experience.

AMBERS GHOLAR

Steward / Receiver – Joe’s Seafood, Prime Steak & Stone Crab (Chicago, IL)

Lettuce team since 2016
“Have patience, it is key in restaurants”

First job ever: Going state to state working in restoration -- cleaning up after fires and floods in houses and commercial buildings, even a court house one time.

What I love about my job: I love organizing … it can take an hour or two just to receive and organize the steaks. I have patience for organizing that a lot of people don't have, it’s like a puzzle. I love to stay busy and keep my body moving.

After a busy shift: I like to shop for shoes, I'm collecting Vans at the moment. I'm also an artist. I'm used to do tattoos, now mostly painting and drawing.

Guilty pleasure: I love spicy Doritos. I also snack on pop tarts -- my favorite is cherry, at any time of the day!

My mentor and how they help: Chef Rafa is my biggest mentor. He tells me right from wrong, he helps me do my job better.

Advice for a restaurant career: Have patience, it is key in restaurants. You can't rush through things. You can't compromise on the quality.

ANA LINARES

Restaurant Manager – Pizzeria Portofino (Chicago, IL)

Lettuce team since 2018
“Become as well-rounded as possible”

First job ever: Host at Ruth's Chris Steakhouse

What I love about my job: The diversity in the people you meet, both the people you work with and the guests you meet.

After a busy shift: I spend time with my pets. It’s very calming after a busy day to just go on a quiet walk.

Guilty pleasure: Cheese Fries, or anything with cheese! I love cheese.

My mentor and how they help: Isabel Shemroske continuously pushes me to set new goals for myself and get out of my comfort zone which has helped me grow both in my work and personal life.

Advice for a restaurant career: Be open-minded and learn as many positions as you can, become as well-rounded as possible. It allows you to create an appreciation for other people's jobs as well as understand the restaurant a lot better.

GERARDO LOPEZ

Pastry Baker – Mon Ami Gabi (Chicago, IL)

Lettuce team since 1999
“Follow your dreams, work hard, always listen …”

First job ever: I was 12 years old – a part-time helper in a grocery store in Mexico.

What I love about my job: Learning how to make the dessert … I never thought I was going to do French pastries.

After a busy shift: I really like to take a short walk.

Guilty pleasure: A cup of coffee, sometimes a couple of beers.

My mentor and how they helped: Michel Briand gave me the opportunity to learn French pastries and taught me how to do it … l was dishwasher and l didn't have any idea.

Advice for a restaurant career: Be responsible with a good attitude. Follow your dreams, work hard, always listen … every day you learn something new.

NITA THOMPSON

Staff Accountant – Lettuce Corporate (Chicago, IL)

Lettuce team since 2018
“I love how accounting is involved in every aspect of a company”

First job ever: Cashier/Barista at a local bakery during high school

What I love about my job: At Lettuce, I'm able to participate in all aspects of accounting -- monthly financials, taxes, budgeting, audit, etc. I love how accounting is involved in every aspect of a company.

After a busy shift: I take a walk with my dog and have some good food & wine!

My mentors & how they helped: The management team in accounting taught me how to be a better leader and accountant…they give me amazing advice and a huge confidence boost in my work.

Guilty pleasure: I love sweets!

Advice for a restaurant career: Try everything that comes your way, it might end up being a valuable experience.

SEAN THOMAS

Director of IT Operations – Lettuce Corporate (Rosemont, IL)

Lettuce Family Since 2001
“Make sure you enjoy what you do every day”

First job ever: Dairy Queen

What I love about my job: It’s always changing! Also helping people and bringing calm to situations.

After a busy shift: I like to enjoy the outdoors -- take a walk, play with my kids or dogs -- and I volunteer when and where I can.

Guilty pleasure: Ice cream is one of my favorites; white chocolate and butterscotch are a close second.

How my mentor helps: Always encouraging me to put my best foot forward every day, staying consistent and morally straight.

Advice for a restaurant career: Make sure you enjoy what you do every day. Set smart and realistic goals and hold yourself accountable to them.