Job Description

ABOUT BOTTEGA LOUIE


Founded in Los Angeles in 2007, Bottega Louie develops premier landmark Restaurants, Patisseries & Cafs. Our objective is to deeply connect with the communities we serve by creating premium Fine Dining, Patisserie, Bakery and Caf experiences thoughtfully designed and accessible to everyone.

* We are committed to serving the finest quality classic American, Italian & French caf and bistro recipes paired with first class exceptional service
* We operate with the managementsystems and tools required to consistently produce thousands of premium Guest Experiences daily
* We provide valuable opportunities for each Botttega Louie Team Member to pursue professional progress and satisfaction in their work
* We believe life is richer and we are most effective when we truly connect to the people around us and work together cooperatively as a Team and respect each others contribution and importance


Our greatest strength, and the largest contributing factor to our success, is our Team. As a Bottega Louie Team Member, you are essential to satisfying our discerning Guests and contributing to the Companys continued success.


WHO WED LIKE TO WORK WITH

* People who genuinely like people and respect each others contributions
* People who are Team Players who enjoy creating exceptional premium Guest Experiences for all to enjoy
* People who contribute positively to our Teams experience and company cultureby recognizing the best way to deliver exceptional Guest Experiences is through developing a world-class Employee Experience and Company Culture
* People who are committed to learning and developing Bottega Louie Systems & Tools to consistently serve premium Guest Experiences that exceed what we want as discerning Guests
* People committed to working with the operating discipline required to provide sustainable benefits to all our Stakeholders: Guests, Team Members, Vendors, Investors and the Neighborhoods where we operate
* People who are Full-time professionals available to work 40 hours per week, able to lift 35 lbs and stand and move for extended period of times


CHEF DE CUISINE RESPONSIBILITIES

*include but are not limited to:*

* Train and coach Culinary Team staff to focus on recipe adherence.
* Positively coach poor performance andbad habits.
* Teaching proper cooking techniques and guaranteeing all guests receive foodmade per the Bottega Louie recipe specifications
* Ensuring all Sous Chefs are utilizing operational checklists and effectively managing each area of the Culinary Department
* All Culinary equipment is well maintained andcleanliness and sanitation protocols are in place and being followed each and every service
* Maintain professional appearance and grooming standards for yourself and monitor/coach on these standards for all team
* Assist our Executive Chef with maintaining labor numbers, proper order pars and vendor relations, ensure food cost goals are met and kitchen is appropriately staffed
* Maintain pars to ensure we do not run out of product and minimizing waste
* Create a positive work environment for our team membersthrough thoughtful, professional, and strategic communication; embodyinga culture of excellence


COMPENSATION

* Range $80,000 - $95,000
* Health, Dental, + Vision Benefits
* Paid Time Off
* Dining Comps


BOTTEGA LOUIE IS AN EQUAL OPPORTUNITY EMPLOYER


WE ARE COMMITTED TO CREATING AN INCLUSIVE WORKPLACE FOR ALL & ENCOURAGE APPLICANTS FROM A WIDE VARIETY OF IDENTITIES, IDEAS, PERSPECTIVES & EXPERIENCES TO APPLY


CHEF DE CUISINE QUALIFICATIONS

* A positive attitude and the ability to work collaboratively with a team of managers while leading a staff of 75+ employees
* A genuine passion for providing the highest level of hospitality to all of our guests while maintaining a standard of excellence
* The availability to work 10 12 hours per day, including late nights, weekends, and holidays