Bottega Louie Restaurant, Gourmet Market & Patisserie
Executive Chef
Bottega Louie Restaurant, Gourmet Market & Patisserie, Los Angeles, California, United States, 90079
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Executive Chef
role at
Bottega Louie Restaurant, Gourmet Market & Patisserie .
The base pay for this position is $100,000.00 to $135,000.00 per year.
About Bottega Louie Bottega Louie was founded in Los Angeles in 2007 and develops premier landmark restaurants, patisseries, and cafés. The company aims to deeply connect with the communities it serves by creating premium fine‑dining, patisserie, bakery, and café experiences that are thoughtfully designed and accessible to everyone.
We are committed to serving the finest quality classic American, Italian, and French café and bistro recipes paired with first‑class exceptional service.
We operate with 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 when we truly connect to the people around us, work cooperatively as a team, and respect each other’s contributions and importance.
Who We’d Like To Work With
People who genuinely like people and respect each other’s contributions.
Team players who enjoy creating exceptional premium guest experiences for all to enjoy.
People who contribute positively to our team culture and recognize that delivering exceptional guest experiences is through developing a world‑class employee experience.
People committed to learning and developing Bottega Louie systems & tools to consistently serve premium experiences that exceed guests’ expectations.
People committed to operating discipline required to provide sustainable benefits to all stakeholders: guests, team members, vendors, investors, and neighborhoods.
Full‑time professionals available to work 40 hours per week, able to lift 35 lbs, and stand and move for extended periods.
Executive Chef Responsibilities
Train and coach kitchen staff to focus on recipe adherence.
Address poor performance and correct bad habits.
Teach proper cooking techniques and guarantee all guests receive food made per Bottega Louie recipe specifications.
Oversee all aspects of the kitchen.
Manage kitchen labor, overtime, and payroll processes.
Maintain pars to prevent running out of product and minimize waste.
Ensure all kitchen equipment is well maintained and that cleanliness and sanitation protocols are adhered to each shift.
Analyze financial data, build budgets, and develop 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.
Operate as efficiently as possible.
Create and present new menu item recipes as needed.
Create a positive work environment for employees through caring and professional communication.
Manage key performance indicators and career paths for teammates.
Compensation
$100,000 base salary plus quarterly discretionary bonus based on net income ($0 – $60,000 annual potential).
Net income bonus, if any, is calculated at sole discretion of the Compensation Committee.
Health, dental, and vision benefits; paid time off; dining comps.
Bottega Louie is an equal opportunity employer.
We are committed to creating an inclusive workplace for all and encourage applicants from a wide variety of identities, ideas, perspectives, and experiences to apply.
Seniority level Mid‑Senior level
Employment type Part‑time
Job function Management and Manufacturing
Industries Hospitality
Referrals increase your chances of interviewing at Bottega Louie Restaurant, Gourmet Market & Patisserie by 2x.
#J-18808-Ljbffr
Executive Chef
role at
Bottega Louie Restaurant, Gourmet Market & Patisserie .
The base pay for this position is $100,000.00 to $135,000.00 per year.
About Bottega Louie Bottega Louie was founded in Los Angeles in 2007 and develops premier landmark restaurants, patisseries, and cafés. The company aims to deeply connect with the communities it serves by creating premium fine‑dining, patisserie, bakery, and café experiences that are thoughtfully designed and accessible to everyone.
We are committed to serving the finest quality classic American, Italian, and French café and bistro recipes paired with first‑class exceptional service.
We operate with 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 when we truly connect to the people around us, work cooperatively as a team, and respect each other’s contributions and importance.
Who We’d Like To Work With
People who genuinely like people and respect each other’s contributions.
Team players who enjoy creating exceptional premium guest experiences for all to enjoy.
People who contribute positively to our team culture and recognize that delivering exceptional guest experiences is through developing a world‑class employee experience.
People committed to learning and developing Bottega Louie systems & tools to consistently serve premium experiences that exceed guests’ expectations.
People committed to operating discipline required to provide sustainable benefits to all stakeholders: guests, team members, vendors, investors, and neighborhoods.
Full‑time professionals available to work 40 hours per week, able to lift 35 lbs, and stand and move for extended periods.
Executive Chef Responsibilities
Train and coach kitchen staff to focus on recipe adherence.
Address poor performance and correct bad habits.
Teach proper cooking techniques and guarantee all guests receive food made per Bottega Louie recipe specifications.
Oversee all aspects of the kitchen.
Manage kitchen labor, overtime, and payroll processes.
Maintain pars to prevent running out of product and minimize waste.
Ensure all kitchen equipment is well maintained and that cleanliness and sanitation protocols are adhered to each shift.
Analyze financial data, build budgets, and develop 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.
Operate as efficiently as possible.
Create and present new menu item recipes as needed.
Create a positive work environment for employees through caring and professional communication.
Manage key performance indicators and career paths for teammates.
Compensation
$100,000 base salary plus quarterly discretionary bonus based on net income ($0 – $60,000 annual potential).
Net income bonus, if any, is calculated at sole discretion of the Compensation Committee.
Health, dental, and vision benefits; paid time off; dining comps.
Bottega Louie is an equal opportunity employer.
We are committed to creating an inclusive workplace for all and encourage applicants from a wide variety of identities, ideas, perspectives, and experiences to apply.
Seniority level Mid‑Senior level
Employment type Part‑time
Job function Management and Manufacturing
Industries Hospitality
Referrals increase your chances of interviewing at Bottega Louie Restaurant, Gourmet Market & Patisserie by 2x.
#J-18808-Ljbffr