What are the responsibilities and job description for the Chef de Partie - Pastry position at Bottega Louie Restaurant and Gourmet Market?
Job Details
Job Location: Downtown Pastry Kitchen - Los Angeles, CA
Position Type: Full Time
Education Level: 2 Year Degree
Salary Range: $26.00 - $32.00 Hourly
Travel Percentage: None
Job Shift: Any
Job Category: Restaurant - Food Service
Description
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.
WHO WE’D LIKE TO WORK WITH
- 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
PASTRY CHEF DE PARTIE RESPONSIBILITIES
include but are not limited to:
- Consistently produces food according to Bottega Louie recipe specifications.
- Assigned objectives for kitchen labor, food, and operational costs are achieved.
- Sanitation, food safety, and cleanliness standards are maintained each shift.
- Kitchen staff is consistently trained and coached to comply with recipe standards and company policies.
- Drive company standards, including uniform, grooming, and timeliness of the staff each shift.
- Execute recipes daily to reinforce own recipe knowledge and technical skill set.
- All pastry systems, procedures, and protocols are followed and maintained.
- Train and coach pastry staff to focus on recipe adherence.
- Teach proper cooking techniques.
- Manage safety and cleanliness standards each shift.
- Guests receive food product made to Bottega Louie recipe specifications.
- All product storage areas (e.g. walk-in, freezer, dry goods store room) are organized according to company standards.
- Food safety standards are rigorously applied.
- Coach recipe execution.
- Make basic food calls throughout the shift.
- Identify product that is not in line with Bottega Louie quality standards.
- Production timing for all food meets company standards.
- Precise execution of all recipes allows for consistency of food quality.
- Strict adherence to presentation guidelines and specifications allows for a consistent guest experience.
- Make constructive calls on food each shift.
- Ensure that sufficient product is on hand and prepped so that we never run out of menu items.
- All menu items are made according to recipe.
- Adhere to PAR levels and utilize order guides.
- Meal breaks are provided, scheduled, managed, and enforced.
- Pastry staff is consistently coached each shift.
- Pastry staff is trained on new and/or revised recipes.
- Pastry staff is in compliance with all company policies and procedures each shift.
- Promote a positive work environment, uphold positive morale, and promote teamwork.
- Develop caring, professional relationships with pastry staff.
- Motivate staff through continued praise and coaching.
- Recognize great performance with positive feedback.
- Address poor performance and correct bad habits.
- Know the names of the entire pastry staff.
- Pass down a culture of excellence and promote a guest focus.
- Recommend candidates that possess talent and cultural fit.
- Exceptions to standards are immediately corrected.
- All shift related tasks are completed prior to departure.
- Deadlines on assigned projects are achieved.
- Candy store mentality is maintainedorganized storage, labels out, FIFO storage and rotation.
- Management systems are followed to achieve results.
- Kitchen is immaculately maintained and presented to the guest.
- All kitchen equipment is well maintained.
- Repairs are completed in a timely manner and do not affect the operation.
- Kitchen meets all federal, state, and local standards.
- Leads by example.
- Provides inspiration to the pastry staff.
- Proactively acts on exceptions to company standards.
- Challenges him/herself to continuously improve.
- Takes ownership for solutions to problems regardless of responsibility.
- Can articulate a Bottega Louie vision for kitchen operations.
- Communicates in an honest and direct manner.
- Communicates respectfully to others.
- Communicates consistently with the rest of the management team.
- Leads with integrity and purpose.
- Has a sense of urgency in everything that they do.
- Participate in weekly management meetings and come prepared to discuss kitchen related items.
- Help wherever needed and be viewed as a team player by everyone.
- Correctly uses all communication tools in the commissary.
- Guest and staff safety is a primary concern.
- Kitchen is consistently maintained as safe and sanitary.
- Staff understands proper and safe food handling techniques.
- Systems to enforce sanitation and food safety standards are followed at all times.
- Make effort to understand and manage sanitation (OSHA logs, temp logs, ServSafe certifications).
- Understand shelf life and continuously monitor product shelf life each shift.
- Hold staff accountable for workplace safety.
- Recognize coaching opportunities and correct unsafe behavior immediately.
- Role model use of cutting gloves and other integral safety precautions.
- Maintain clean and dry floors during the shift.
Qualifications
PASTRY CHEF DE PARTIE QUALIFICATIONS
- A positive attitude and the ability to work collaboratively with a team attention
- A genuine passion for providing the highest quality of goods and hospitality to our guests
- Knowledge of food service regulations and proper food handling procedures
- Excellent customer service and organizational skills
- Maintain a professional appearance and the ability to adhere to Bottega Louie standards
- A strong passion for personal and professional growth
- Comfortable working in a fast-paced environment
- Must have a flexible schedule, available to work 30 hours per week (for Full Time): mornings, nights and/or weekends. Part Time is also available!
Salary : $26 - $32
