Bottega Louie – Executive Chef DTLA

Bottega Louie was founded in 2007 to specialize in the fine dining, patisserie, bakery and café businesses. We develop premier landmark Restaurants & Patisseries and operate them with a deeply instilled ethic of personalized service. We pair our operations with the management systems and tools required to produce thousands of premium Guest Experiences daily at a reasonable price. Our objective is to be recognized as the Company that operates the finest Restaurants & Patisseries wherever we locate.

Our greatest asset, and the largest contributing factor to our success, is our people. We strive to provide valuable opportunities for each employee to pursue professional progress and satisfaction in their work. Because satisfying our Guests depends on the united efforts of many, we are most effective when we work together cooperatively, respecting each other’s contribution and importance. As an Executive Chef at our downtown Los Angeles location, you are essential to the success of the company.

Job 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

As our organization expands, we are looking for an Executive Chef with the following 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

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.

Bottega Louie uses E-Verify on applications received.