Sous Chef WEHO

ABOUT BOTTEGA LOUIE

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 

SOUS CHEF RESPONSIBILITIES

 include but are not limited to:

• Train and coach Culinary Team to focus on recipe adherence
• Coach unsatisfactory performance and lead by example
• Teach proper cooking techniques and guarantee all Guests receive food made per the Bottega Louie recipe specifications
• Maintain all Culinary equipment and ensure cleanliness and sanitation protocols are in place and being adhered to
• Collaborate supportively with all restaurant leadership to achieve financial success and drive our standard of excellence
• Maintain professional appearance and grooming standards for yourself and manage team standards
• Develop strong systems and standards to ensure each dish is properly executed for each Guest
• Ensure we are operating as efficiently as possible
• Create a positive work environment for our team members through thoughtful, professional, and strategic communication.
• Managing Key Performance Indicators and a career path to progress for teammates

COMPENSATION 

• Range $65,000 - $80,000
• Health, Dental, + Vision Benefits
• Paid Time Off
• Dining Comps

BOTTEGA LOUIE IS AN EQUAL OPPORTUNITY EMPLOYER

WE ARE COMMITTED TO CREATING AN INCLUSIVE WORKPLACE FOR ALL & ENCOURAGE APPLICANTS FROM A WIDE VARIETY OF IDENTITIES, IDEAS, PERSPECTIVES & EXPERIENCES TO APPLY