Executive Chef

Bottega Louie Restaurant & Patisserie debuted in DTLA in 2009 and has since gained a legendary reputation as a world class patisserie and luxury Italian restaurant.

Our greatest asset, and the largest contributing factor to our success, is our people. It is our responsibility to provide the opportunity for each employee to pursue professional progress and satisfaction in their work. Satisfying our vast array of guests, depends on the united efforts of many. As an Executive Chef, you are essential to the success of the company.

As our organization expands, we are looking for Executive Chefs with the following qualifications:

• A positive attitude and the ability to work collaboratively with a team of managers while leading a staff of 175+ 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. Comfortable with leading an operation with revenues in excess of $10mm annually, luxury brand or Hospitality 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 facets of the kitchen
• Manage kitchen labor, overtime and payroll processes
• Maintain pars to ensure we never run out of product, but also minimizing waste since we are a scratch made kitchen
• All kitchen equipment is well maintained and kitchen cleanliness and sanitation protocols are in place and being followed each and every shift
• Comfortable analyzing financial data, building budgets and developing long term strategies focused on increasing efficiencies and profits
• Collaborate closely with the General Manager to achieve financial success and to drive a standard of excellence
• Maintain professional appearance and grooming standards for yourself and monitor/coach on these standards for all staff
• Develop strong systems and standards in the kitchen to ensure each dish is properly executed for each guest
• Work to fine-tune recipe specs and ensure we are operating as efficiently as possible
• Flexibility to create new dishes to present to ownership to appear on future menus
• Create a positive work environment for our employees through friendly, caring, and professional communication. Making sure to pass down a culture of excellence

Bottega Louie offers competitive compensation, dining discounts, Health, Dental, + Vision, Paid Time Off and immense grow