Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $100,000.00 - $135,000.00
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Paid Time Off
Dining Comps
Quarterly bonus
Career Development
Job Description
Bottega Louie is a renowned dining establishment founded in Los Angeles in 2007. Specializing in premier landmark restaurants, patisseries, and cafes, Bottega Louie is dedicated to providing exquisite fine dining, bakery, and cafe experiences that are thoughtfully designed and accessible to everyone. The company is committed to serving the finest quality classic American, Italian, and French recipes, paired with exceptional, first-class service. Operating with advanced management systems and tools, Bottega Louie consistently delivers thousands of premium guest experiences daily. The establishment is also deeply invested in the professional growth and satisfaction of its team members, understanding that the greatest strength... Show More
Job Requirements
- Full-time availability for a 40-hour work week
- Ability to lift 35 lbs
- Ability to stand and move for extended periods
- Commitment to Bottega Louie systems and tools
- Strong teamwork and cooperative work ethic
- Professional appearance and grooming standards
- Willingness to work in a fast-paced environment
Job Qualifications
- Proven experience as an executive chef or similar leadership role in a high-volume restaurant
- Strong knowledge of classic American, Italian, and French cuisines
- Experience in managing kitchen operations including labor, payroll, and inventory management
- Ability to analyze financial data and develop budgets
- Excellent leadership and coaching skills
- Strong communication and interpersonal abilities
- Culinary degree or equivalent professional training preferred
- Ability to innovate and create new menu items
- Commitment to maintaining high standards of food quality, sanitation, and safety
- Ability to manage and motivate a diverse team
- Experience in establishing and maintaining operational efficiencies
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 specifications
- Oversee all aspects of the kitchen
- Manage kitchen labor, overtime and payroll processes
- Maintain pars to avoid product shortages and minimize waste
- Ensure all kitchen equipment is well maintained and sanitation protocols are followed
- Analyze financial data, build budgets and develop long-term strategies to improve guest experience and profitability
- Collaborate with General Manager to achieve financial success and maintain excellence
- Maintain professional appearance and grooming standards for self and staff
- Develop strong systems and standards to ensure proper dish execution
- Operate efficiently
- Create and present new menu item recipes
- Foster a positive work environment through caring and professional communication
- Manage key performance indicators and career progression for team members
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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