Pastry Chef

Bottega Louie is a premier landmark restaurant, patisserie, and café company founded in Los Angeles in 2007. Renowned for its commitment to excellence, Bottega Louie develops and operates fine dining, patisserie, bakery, and café experiences that are thoughtfully designed and accessible to all. The company specializes in serving classic American, Italian, and French café and bistro recipes paired with exceptional service in a warm and inviting atmosphere. With sophisticated management systems and tools, Bottega Louie consistently produces thousands of premium guest experiences daily, making it one of the most respected culinary establishments in the region.

At the heart of Bottega Louie's success is its dedicated team, whose collective efforts ensure the delivery of superior guest experiences. The company places significant emphasis on fostering an employee-centric workplace, believing that a positive and cooperative team environment directly contributes to outstanding guest satisfaction. Bottega Louie proudly offers valuable opportunities for professional growth and job satisfaction, nurturing each team member's potential through continuous learning and development. The company culture promotes respect, teamwork, and a shared commitment to excellence, ensuring that every employee feels valued and essential to the organization’s ongoing success.

Bottega Louie is currently seeking a Pastry Chef to join its dynamic team. This is a full-time role offering competitive compensation starting at $34 to $38 per hour. The Pastry Chef will play a crucial role in overseeing the pastry kitchen's operational and administrative activities, assisting the Head Pastry Chef to maintain the highest standards of quality and innovation. The position involves the creation, production, and execution of a variety of cakes, pastries, confectionaries, viennoiserie, and bakery products. The Pastry Chef collaborates closely with the Executive Pastry Chef to review and enhance product offerings, focusing on seasonal menu development and continuous quality improvement.

Responsibilities for this role also include strict adherence to recipes and procedures to control food costs, minimize waste, and source superior products at reasonable prices. Maintaining impeccable cleanliness and sanitation standards in the pastry kitchen is imperative. The Pastry Chef will be responsible for training, coaching, and developing the pastry staff to consistently meet Bottega Louie's high standards of excellence. Monitoring staff performance through checklists and fostering a positive work environment through effective communication are also key components of the role.

Candidates must demonstrate a thorough understanding of pastry fundamentals and the ability to thrive in a fast-paced, high-volume kitchen while maintaining precision and composure. The role demands a dedicated team player with strong time management skills, punctuality, and the ability to follow directives precisely. Applicants should have at least one year of experience in a pastry kitchen, working knowledge of standard kitchen equipment, and the ability to communicate clearly in English. Serving Safe certification is required, along with a positive attitude and a passion for delivering the highest quality goods and hospitality. The position requires physical stamina for lifting and prolonged standing and a flexible schedule including mornings, nights, and weekends. Part-time opportunities are also available, but full-time professionals working a minimum of 30 hours per week are preferred.

Bottega Louie is an equal opportunity employer committed to diversity and inclusion within its workforce. The company encourages applicants from a wide variety of identities, ideas, perspectives, and experiences to apply and become part of a vibrant culinary team dedicated to excellence in guest service and employee satisfaction.