Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Exact $100,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Paid Time Off
Dining compensation
Quarterly bonus potential
Professional development opportunities
Job Description
Bottega Louie, founded in Los Angeles in 2007, is a distinguished hospitality company known for operating premier landmark restaurants, patisseries, and cafes. The company prides itself on delivering exceptional fine dining experiences deeply connected to the communities it serves. Bottega Louie specializes in offering a sophisticated blend of classic American, Italian, and French cuisine through its carefully crafted menu of cafe and bistro recipes. The establishment’s commitment to quality is reflected in its dedication to consistently producing premium guest experiences daily, utilizing comprehensive management systems and tools to maintain high operational standards. Beyond delivering outstanding culinary offerings, Bottega Louie aims... Show More
Job Requirements
- Full-time availability to work 40 hours per week
- ability to lift up to 35 lbs
- standing and moving for extended periods
- prior experience in a kitchen leadership role
- commitment to following Bottega Louie systems and tools
- strong work discipline
- excellent team player mentality
- professional appearance and grooming adherence
Job Qualifications
- Proven experience as an executive or head chef
- strong leadership and team management skills
- knowledge of classic American, Italian, and French cuisines
- recipe development expertise
- financial acumen including budgeting and labor cost management
- excellent communication and interpersonal skills
- ability to maintain high standards of sanitation and kitchen safety
- creativity in menu planning
- ability to handle high pressure and fast paced kitchen environment
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 recipe specifications
- oversee all aspects of the kitchen
- manage kitchen labor, overtime, and payroll processes
- maintain pars to prevent running out of product and minimize waste
- ensure kitchen equipment maintenance and enforce cleanliness and sanitation protocols
- analyze financial data, build budgets, and develop long term strategies for guest experience and efficiency
- collaborate with General Manager to achieve financial success
- maintain professional appearance and grooming standards for self and staff
- develop strong systems and standards to ensure proper dish execution
- ensure operational efficiency
- create and present new menu item recipes
- foster a positive work environment through caring and professional communication
- manage key performance indicators and career development for teammates
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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