Chef de Cuisine WEHO

Bottega Louie Restaurant and Gourmet Market•West Hollywood, CA

8d•$80,000 - $90,000

About The Position

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

Responsibilities

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