Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $80,000.00 - $90,000.00
Work Schedule
Flexible
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 dining establishment known for its exquisite Restaurants, Patisseries, and Cafes. Located in the vibrant city of West Hollywood, CA, Bottega Louie has a reputation for offering finely crafted dining experiences that combine classic American, Italian, and French café and bistro recipes with exceptional service. The company is deeply committed to connecting with the local community by delivering thoughtfully designed and accessible fine dining, patisserie, bakery, and café experiences. Bottega Louie’s dedication to quality and service has made it a landmark destination for both locals and visitors seeking premium culinary... Show More
Job Requirements
- None
- full-time availability
- ability to work 40 hours per week
- ability to lift 35 lbs
- ability to stand and move for extended periods
- availability to work 10 to 12 hours per day including late nights, weekends, and holidays
Job Qualifications
- A positive attitude and ability to work collaboratively with a team of managers while leading staff of 75+ employees
- a genuine passion for providing high level of hospitality and maintaining standards of excellence
- 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
- ensure all culinary equipment is well maintained and cleanliness and sanitation protocols are followed each service
- maintain professional appearance and grooming standards for self and coach team
- assist executive chef with labor numbers, order pars, vendor relations, food cost goals, and kitchen staffing
- maintain pars to avoid product runouts and minimize waste
- create a positive work environment through thoughtful, professional, and strategic communication
- embody a culture of excellence
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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