Job Description

Job Location: Los Angeles - Los Angeles, CA 90017,

Position Type: Full Time, Education Level: None,

Salary Range: $75,000.00 - $85,000.00 Salary,

Travel Percentage: None,

Job Shift: Any,

Job Category: Restaurant - Food Service, 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 Bottega 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 periods of time
• People who are humble and confident: chefs who receive feedback from the Executive Chef, our Guests and the FOH team in a professional manner and follow up on direction with a positive attitude
• People who are creative and adaptable: chefs who bring ideas to the table and shape them to Bottega Louie’s culinary vision
• People with a strong understanding of cuisines, techniques, product and seasonality, and a genuine curiosity about food trends and what our Guests want
• People with a one-Team mentality who work hand in hand with the FOH servers and support team to provide a world-class experience to every Guest
• People available to work a variety of days and shifts, including early mornings, late nights and weekends

CHEF DE CUISINE RESPONSIBILITIES

Include but are not limited to

Menu Development & Seasonal Planning

• Partner with the Executive Chef on menu development: research, develop, test and present new dishes and seasonal menu changes that fit Bottega Louie’s culinary vision of classic American, Italian & French café and bistro cooking
• Coordinate every recipe with the Executive Chef before it goes live: document the specification, cost it in MarginEdge, set the plating standard and train the Sous Chefs and Culinary Team on it
• Plan ahead for seasonal changes: track product seasonality, availability and pricing with our Vendors, and build the menu calendar and production plan with the Executive Chef so every transition is smooth for the Kitchen and the floor
• Apply a strong understanding of cuisines, techniques and product to improve efficiency in prep and execution without compromising quality
• Stay current on regional and national food trends and on what our Guests order, ask for and say about us, and bring the Executive Chef ideas that keep the menu relevant

Recipe Adherence, Training & Retraining

• Train and coach the Culinary Team to focus on recipe adherence
• Positively coach poor performance and bad habits
• Teach proper cooking techniques and guarantee all Guests receive food made per the Bottega Louie recipe specifications
• Lead daily recipe training with the Sous Chefs and Culinary Team on the items specified by the Executive Chef, repeating standards, plating and prep until they are second nature
• Treat retraining as an everyday discipline: any drift from the recipe specification is corrected and re-verified

Sous Chef Leadership, Systems & Kitchen Standards

• Ensure all Sous Chefs are utilizing operational checklists and effectively managing each area of the Culinary Department
• Follow up daily with the Sous Chefs on assigned tasks and daily duties in our Systems & Tools (Jolt, MarginEdge, Toast, Opus, Sling, Paycom, Excel and Google Sheets) and correct anything left incomplete
• Ensure all Culinary equipment is well maintained and cleanliness and sanitation protocols are in place and being followed each and every service
• Keep the Kitchen inspection-ready at all times, in compliance with Los Angeles County Public Health requirements and Company safety and sanitation procedures
• Maintain professional appearance and grooming standards for yourself and monitor and coach these standards for the whole team

Financial Performance & Purchasing

• Assist our Executive Chef with maintaining labor numbers, proper order pars and vendor relations; ensure food cost goals are met and the Kitchen is appropriately staffed
• Maintain pars to ensure we do not run out of product while minimizing waste
• Manage ordering, receiving and inventory counts in MarginEdge with the Sous Chefs; use product knowledge and seasonality to buy well and use everything we buy
• Manage labor, overtime and meal breaks for the Culinary Team on your shifts so that Kitchen Labor stays within targets

Culture, Communication & Feedback

• Create a positive work environment for our team members through thoughtful, professional, and strategic communication; embodying a culture of excellence
• Bring a one-Team mentality to every shift: build a strong working rapport with the General Manager, FOH managers, servers and the support team, and work together to provide a world-class experience to every Guest of Bottega Louie
• Receive feedback from the Executive Chef, Guests and the FOH team in a professional manner, and follow up on direction with a positive attitude, humility and confidence
• Keep up with Company email: check it daily and respond or follow up in a timely manner
• May perform other duties as assigned by the Executive Chef or other management

COMPENSATION

• Range $75,000 - $85,000
• Health, Dental, + Vision Benefits
• Paid Time Off
• Dining Comps

BOTTEGA LOUIE IS AN EQUAL OPPORTUNITY EMPLOYER

WE CONSIDER ALL QUALIFIED APPLICANTS FOR EMPLOYMENT INCLUDING THOSE WITH CRIMINAL HISTORIES IN A MANNER CONSISTENT WITH THE REQUIREMENTS OF THE LOS ANGELES & CALIFORNIA FAIR CHANCE ACTS

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