Chef de Cuisine

Bottega Louie Restaurant and Gourmet Market•Los Angeles, CA

5d•$75,000 - $85,000•Onsite

About The Position

Bottega Louie is hiring a full-time Chef de Cuisine for its Los Angeles restaurant. The Chef de Cuisine partners with the Executive Chef to develop and execute menus rooted in classic American, Italian, and French café and bistro cooking. The role is responsible for maintaining recipe standards, training and leading the culinary team, ensuring kitchen cleanliness and food safety, and supporting financial performance through purchasing, inventory, and labor management. The position calls for a collaborative, adaptable, and professional chef who can work closely with both culinary and front-of-house teams to deliver exceptional guest experiences. The schedule may include a variety of days and shifts, including early mornings, late nights, and weekends. Team members are expected to work 40 hours per week, lift up to 35 pounds, and stand and move for extended periods.

Requirements

Available to work 40 hours per week.
Able to lift 35 pounds and stand and move for extended periods.
Available to work a variety of days and shifts, including early mornings, late nights, and weekends.
Strong understanding of cuisines, cooking techniques, products, and seasonality.
Professional, humble, and confident approach to receiving feedback and following direction.
Creative and adaptable, with the ability to contribute ideas aligned with Bottega Louie’s culinary vision.
Collaborative, one-Team approach and ability to work effectively with culinary and front-of-house colleagues.
Commitment to learning and applying Bottega Louie systems and tools and to maintaining recipe and operating standards.

Responsibilities

Partner with the Executive Chef to research, develop, test, and present new dishes and seasonal menu changes.
Coordinate each recipe with the Executive Chef before launch; document specifications, cost recipes in MarginEdge, set plating standards, and train the team.
Track product seasonality, availability, and pricing with vendors; develop menu calendars and production plans with the Executive Chef.
Apply knowledge of cuisines, techniques, and products to improve prep and execution efficiency without compromising quality.
Monitor food trends and guest feedback and share menu ideas with the Executive Chef.
Train and coach the Culinary Team on recipe adherence, cooking techniques, preparation, and plating standards; correct and verify deviations from specifications.
Lead daily recipe training with Sous Chefs and the Culinary Team on items specified by the Executive Chef.
Ensure Sous Chefs use operational checklists and manage their assigned areas effectively.
Follow up with Sous Chefs on daily tasks and use of company systems and tools; correct incomplete work.
Maintain culinary equipment and ensure cleanliness and sanitation protocols are followed.
Keep the kitchen inspection-ready and compliant with Los Angeles County Public Health requirements and company safety and sanitation procedures.
Maintain professional appearance and grooming standards and monitor and coach these standards across the team.
Assist the Executive Chef with labor management, order pars, vendor relations, food cost goals, and appropriate staffing.
Maintain inventory pars to prevent shortages while minimizing waste.
Manage ordering, receiving, and inventory counts in MarginEdge with the Sous Chefs.
Manage culinary team labor, overtime, and meal breaks during assigned shifts to keep kitchen labor within targets.
Build a positive work environment through thoughtful, professional, and strategic communication.
Work collaboratively with the General Manager, front-of-house managers, servers, and support staff to provide a strong guest experience.
Receive feedback professionally and follow up on direction with a positive attitude, humility, and confidence.
Check company email daily and respond or follow up in a timely manner.
Perform other duties as assigned by the Executive Chef or other management.