Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $100,000.00 - $135,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Paid Time Off
Dining Comps
Quarterly bonus potential
Career development opportunities
Job Description
Bottega Louie, founded in Los Angeles in 2007, is a premier landmark company recognized for its unique blend of restaurants, patisseries, bakeries, and cafés. This establishment has gained a reputation for delivering exceptional fine dining experiences that incorporate classic American, Italian, and French café and bistro recipes. The company prides itself not only on the quality and flavor of its culinary offerings but also on the exceptional level of service that it consistently provides to its guests. Bottega Louie operates with advanced management systems and tools designed to maintain high standards and produce thousands of premium guest experiences daily. This... Show More
Job Requirements
- Full-time availability to work 40 hours per week
- ability to lift up to 35 pounds
- capacity to stand and move for extended periods
- commitment to delivering exceptional guest experiences
- willingness to learn and develop with Bottega Louie systems and tools
- strong team player mentality
- dedication to maintaining professional appearance and hygiene standards
- legal eligibility to work in the United States
Job Qualifications
- Proven experience in a leadership role within a professional kitchen
- strong knowledge of classic American, Italian and French cuisine
- ability to train and mentor kitchen staff
- financial literacy including budgeting and payroll management
- experience with inventory control and waste reduction
- excellent communication and interpersonal skills
- creativity in menu development
- ability to maintain high standards of kitchen cleanliness and safety
- collaborative mindset with management teams
- proficiency in establishing kitchen operational systems
Job Duties
- Train and coach kitchen staff to focus on recipe adherence
- address poor performance and correct bad habits
- teach proper cooking techniques guaranteeing all guests receive food made per specifications
- oversee all aspects of the kitchen
- manage kitchen labor, overtime and payroll processes
- maintain pars to avoid running out of product and minimize waste
- ensure kitchen equipment is well maintained and sanitation protocols are followed
- analyze financial data, build budgets and develop strategies to improve guest experience and increase profits
- collaborate with the General Manager to achieve financial success and drive excellence
- maintain professional appearance and grooming standards for self and staff
- develop systems to ensure proper execution of each dish
- operate kitchen as efficiently as possible
- create and present new menu item recipes
- foster a positive work environment through caring and professional communication
- manage key performance indicators and career path development for employees
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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