Executive Chef

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 

EXECUTIVE CHEF RESPONSIBILITIES

 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
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Bottega Louie offers competitive compensation, dining discounts, Health, Dental, Vision, Paid Time Off and growth potential! We strongly believe in a positive work environment committed to the care, growth and development of our Employees.

Qualifications

• A positive attitude and ability to work collaboratively with our management team while leading a staff of 50 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. The Executive Chef will be required to work a varied schedule and be on-call
• Three years’ experience in a similar position, in a high-volume restaurant is a plus
• The relevant experience, systems and tools to lead Kitchen Operations for a premier landmark Restaurant & Patisserie with revenues in excess of $10mm annually
• A demonstrated passion for Food Quality Management and specification adherence.
• Monitors and ensures food safety and Health Department codes.
• Pair providing the premium Guest Experience you would demand as a paying Guest with the sound financial and operating discipline required to ensure the prosperity of the Company so we can continue to offer long-term benefits to our Guests, Employees, Owners and Communities where we operate

Salary : $95,000 - $110,000