Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $75,000.00 - $85,000.00
Work Schedule
Standard Hours
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 known for its landmark restaurants, patisseries, and cafes. This company prides itself on delivering premium fine dining, patisserie, bakery, and cafe experiences that are thoughtfully designed and accessible to everyone. Emphasizing quality and community connection, Bottega Louie is committed to serving the finest quality classic American, Italian, and French cafe and bistro recipes, all paired with first class exceptional service. The restaurant operates with rigorous management systems and tools that consistently produce thousands of superior guest experiences daily. This operational excellence is coupled with a strong focus on... Show More
Job Requirements
- High school diploma or equivalent
- At least 3 years of culinary experience with management responsibilities
- Ability to work 40 hours per week
- Ability to lift 35 lbs
- Ability to stand and move for extended periods
- Must be a team player with excellent communication skills
- Commitment to learning and following operational systems and tools
- Ability to maintain professional appearance and uphold hygiene standards
Job Qualifications
- High school diploma or equivalent
- Previous culinary management experience
- Strong knowledge of classic American, Italian, and French cooking techniques
- Proven ability to train and lead a culinary team
- Familiarity with sanitation and safety standards
- Excellent communication and interpersonal skills
- Ability to work full time and manage physical job demands
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 recipe specifications
- Ensure all sous chefs utilize operational checklists and effectively manage each area of the culinary department
- Maintain culinary equipment, cleanliness, and sanitation protocols in every service
- Maintain professional appearance and grooming standards for yourself and monitor/coach these standards for all team members
- Assist executive chef with labor management, order pars, vendor relations, food cost goals, and kitchen staffing
- Maintain pars to prevent running out of product and minimize waste
- Create a positive work environment through strategic communication and embodying a culture of excellence
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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