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
Career development opportunities
Job Description
Bottega Louie is a renowned premier landmark establishment founded in Los Angeles in 2007. The company is best known for its exceptional blend of Restaurants, Patisseries, and Cafes that deliver refined culinary experiences inspired by classic American, Italian, and French bistro and cafe recipes. Bottega Louie has built a reputation around creating a thoughtful and accessible fine dining environment that deeply connects with the communities it serves. The company’s mission goes beyond just serving premium dishes; it aims to provide an outstanding guest experience and foster a strong, supportive team culture.
Bottega Louie operates with sophisticated management tool... Show More
Bottega Louie operates with sophisticated management tool... Show More
Job Requirements
- Full-time availability to work 40 hours per week
- ability to lift 35 pounds
- capacity to stand and move for extended periods
- commitment to company values and teamwork
- experience in a fast-paced premium dining environment
- excellent problem-solving skills
- high school diploma or equivalent
- flexibility to work various shifts including weekends and holidays
Job Qualifications
- Proven experience as an executive chef or similar leadership role
- strong knowledge of kitchen management and culinary techniques
- ability to train and mentor staff effectively
- financial acumen including budgeting and forecasting skills
- excellent organizational and multitasking abilities
- strong communication and interpersonal skills
- creativity in menu development
- commitment to high standards of food quality and safety
- ability to work collaboratively with management and team members
- knowledge of sanitation and safety regulations
- physical capability to meet job demands
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 food meets recipe specifications
- oversee all aspects of the kitchen
- manage kitchen labor, overtime and payroll processes
- maintain inventory par levels to minimize waste
- ensure kitchen equipment maintenance and cleanliness protocols
- analyze financials, build budgets and develop strategic plans
- collaborate with General Manager to achieve financial goals
- uphold professional appearance and grooming standards
- develop strong systems for dish execution
- optimize operational efficiency
- create and present new menu items
- foster a positive work environment through professional communication
- manage key performance indicators and career pathways for teammates
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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