Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $80,000.00 - $90,000.00
Work Schedule
Standard Hours
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Paid Time Off
Dining Comps
Job Description
Bottega Louie, founded in Los Angeles in 2007, is a premier establishment specializing in landmark restaurants, patisseries, and cafes. This company has made a notable impact by blending classic American, Italian, and French cuisine with exceptional service, creating an inviting and sophisticated dining experience accessible to all. As a leader in the hospitality industry, Bottega Louie is deeply rooted in community engagement and is committed to offering valued opportunities for team members to pursue professional growth and personal satisfaction. The operation thrives on an efficient management system that ensures the delivery of thousands of premium guest experiences daily, reflecting their... Show More
Job Requirements
- Full-time professional availability to work 40 hours per week
- ability to lift 35 pounds
- ability to stand and move for extended periods
- commitment to learning and developing Bottega Louie systems and tools
- dedication to working with operating discipline to provide sustainable benefits to all stakeholders
- strong interpersonal and team player skills
- respect for others’ contributions and company culture
- experience in culinary management or a related field is preferred
Job Qualifications
- A positive attitude and the ability to work collaboratively with a team of managers while leading a staff of 75 plus employees
- a genuine passion for providing the highest level of hospitality while maintaining a standard of excellence
- the availability to work 10 to 12 hours per day including late nights, weekends, and holidays
Job Duties
- Train and coach culinary team staff to focus on recipe adherence
- positively coach poor performance and bad habits
- teach proper cooking techniques and guarantee all guests receive food made per the Bottega Louie recipe specifications
- ensure all sous chefs are utilizing operational checklists and effectively managing each area of the culinary department
- maintain culinary equipment and ensure cleanliness and sanitation protocols are followed during every service
- maintain professional appearance and grooming standards and monitor these standards for all team members
- assist executive chef with labor numbers, order pars, vendor relations, food cost goals, and kitchen staffing
- maintain pars to prevent product shortages and minimize waste
- create a positive work environment through thoughtful, professional, and strategic communication embodying a culture of excellence
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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