Executive Chef

about bottega louie

founded in los angeles in 2007, bottega louie develops premier landmark restaurants, patisseries & cafés. Our objective is to deeply connect with the communities we serve by creating premium fine dining, patisserie, bakery and café experiences thoughtfully designed and accessible to everyone.

• we are committed to serving the finest quality classic american, italian & french café and bistro recipes paired with first class exceptional service
• we operate with the management systems 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 other’s 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 company’s continued success.

• people who genuinely like people and respect each other’s contributions
• people who are team players who enjoy creating exceptional premium guest experiences for all to enjoy
• people who contribute positively to our team’s experience and company culture by 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

include but are not limited to:

• train and coach kitchen staff to focus on recipe adherence
• addressing poor performance and correcting bad habits
• teaching proper cooking techniques and guaranteeing all guests receive food product made per the bottega louie recipes specifications
• overseeing all aspects of the kitchen
• manage kitchen labor, overtime and payroll processes
• pair maintaining pars to ensure we do not run out of product and minimizing waste
• all kitchen equipment is well maintained and kitchen cleanliness and sanitation protocols are in place and being adhered to each and every shift
• comfortable analyzing financial data, building budgets and developing long term strategies focused on improving the guest experience and increasing efficiencies and profits
• collaborate closely with the general manager to achieve financial success and drive a standard of excellence
• maintain professional appearance and grooming standards for yourself and manage staff standards
• develop strong systems and standards to ensure each dish is properly executed for each guest
• ensure we are operating as efficiently as possible
• flexibility to create and present new menu item recipes
• create a positive work environment for our employees through caring and professional communication.
• managing key performance indicators and a career path to progress for teammates

• $100,000 base salary plus quarterly discretionary bonus based on net income ($0 - $60,000 annual potential)
• net income bonus, if any, is calculated at sole discretion of compensation committee
• health, dental, + vision, 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