Chef de Cuisine Dtla
4 days ago
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
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 and bad habits.
- Teaching proper cooking techniques and guaranteeing all guests receive food made 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 and cleanliness 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 members through thoughtful, professional, and strategic communication; embodying a 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
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