Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $95,000.00 - $100,000.00
Benefits
competitive compensation
Health Insurance
Dental Insurance
Vision Insurance
Paid Time Off
Dining Discounts
opportunities for career growth
Job Description
Bottega Louie Restaurant & Patisserie, established in Downtown Los Angeles in 2009, has grown into a celebrated institution known worldwide for its exquisite patisserie and luxurious Italian cuisine. The restaurant combines a high-energy atmosphere with impeccable service and outstanding culinary offerings, making it a beloved destination for locals and tourists alike. Over the years, Bottega Louie has earned a legendary reputation for quality, creativity, and excellence in the food and hospitality industry, positioning itself not only as a dining hotspot but also as a leader in culinary innovation. The restaurant’s commitment to maintaining the highest standards in every aspect of... Show More
Job Requirements
- Valid work authorization
- Three years experience in a similar position in a high-volume restaurant
- Ability to work 10 to 12 hours per day including late nights, weekends, and holidays
- Strong leadership and communication skills
- Ability to manage large teams effectively
- Capability to analyze financial data and build budgets
- Commitment to maintaining high standards of cleanliness and safety
- Availability to be on-call as needed
Job Qualifications
- Three years experience in a similar executive chef role in a high-volume restaurant
- Proven ability to manage a kitchen with revenues over $10 million annually
- Strong leadership skills with the ability to manage more than 175 employees
- Excellent knowledge of kitchen operations, sanitation, and safety standards
- Proficiency in budget management and financial analysis
- Ability to develop and implement systems and standards in a busy kitchen setting
- Demonstrated passion for hospitality and delivering the highest level of guest satisfaction
- Flexibility to work varied schedules, including nights, weekends, and holidays
Job Duties
- Train and coach kitchen staff to focus on recipe adherence
- Address poor performance and correct bad habits
- Teach proper cooking techniques and guarantee all guests receive food made per Bottega Louie recipes specifications
- Oversee all facets of the kitchen
- Manage kitchen labor, overtime and payroll processes
- Maintain pars to prevent product shortages and minimize waste
- Ensure kitchen equipment is well maintained and cleanliness and sanitation protocols are followed every shift
- Analyze financial data, build budgets and develop long term strategies to increase efficiencies and profits
- Collaborate closely with the General Manager to achieve financial success and maintain a standard of excellence
- Maintain professional appearance and grooming standards and coach staff accordingly
- Develop strong systems and standards to ensure each dish is properly executed
- Fine-tune recipe specs and operate kitchen efficiently
- Create new dishes for future menus
- Foster a positive work environment through professional and caring communication
Job Location
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