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 Comps
Quarterly bonus
Career development opportunities
Job Description
Bottega Louie is a prestigious dining establishment founded in Los Angeles in 2007, known for developing premier landmark restaurants, patisseries, and cafes. The company has carved out a unique niche in the hospitality industry by offering exquisite fine dining, bakery, and cafe experiences that are thoughtfully designed and accessible to all. Operating at the intersection of classic American, Italian, and French culinary traditions, Bottega Louie is committed to serving the highest quality dishes paired with exceptional service. Their dedication to operational excellence is evident in the management systems and tools they utilize to consistently deliver thousands of premium guest experiences... Show More
Job Requirements
- Full-time availability for 40 hours per week
- ability to lift 35 lbs and stand or move for extended periods
- high school diploma or equivalent
- prior experience in a professional kitchen environment
- strong work ethic and discipline
- commitment to continuous learning and development of Bottega Louie systems
- ability to work cooperatively as part of a team
- willingness to uphold company grooming and appearance standards
Job Qualifications
- Proven experience as an executive chef or in a similar senior culinary role
- strong leadership and team management skills
- expertise in American, Italian, and French cuisine
- excellent knowledge of kitchen management and sanitation standards
- ability to analyze financial reports and develop budgets
- proficient in recipe development and culinary creativity
- effective communication and interpersonal skills
- commitment to delivering exceptional guest experiences
- ability to work under pressure in a fast-paced environment
- physical ability 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 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 product shortages and minimize waste
- ensure kitchen equipment maintenance and adherence to cleanliness and sanitation protocols
- analyze financial data, build budgets and develop long-term strategies
- collaborate with the General Manager to achieve financial success and drive standards of excellence
- maintain professional appearance and grooming standards for self and staff
- develop strong systems and standards for dish execution
- ensure efficient kitchen operations
- create and present new menu item recipes
- foster a positive work environment through professional communication
- manage key performance indicators and career paths for kitchen staff
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
You may be also interested in: