Chef de Cuisine WEHO - West Hollywood, CA

Bottega Louie, founded in Los Angeles in 2007, is a premier establishment specializing in landmark restaurants, patisseries, and cafes. This company has made a notable impact by blending classic American, Italian, and French cuisine with exceptional service, creating an inviting and sophisticated dining experience accessible to all. As a leader in the hospitality industry, Bottega Louie is deeply rooted in community engagement and is committed to offering valued opportunities for team members to pursue professional growth and personal satisfaction. The operation thrives on an efficient management system that ensures the delivery of thousands of premium guest experiences daily, reflecting their dedication to quality and consistency. Bottega Louie’s greatest strength lies in its team-oriented culture. They believe that the key to success is not only in the exceptional dining experiences but also in cultivating a positive and respectful team environment. They seek individuals who are not only talented and professional but who genuinely enjoy connecting with others and respect the contributions every team member makes. Emphasizing teamwork, the company promotes a collaborative workplace where cooperation and mutual respect are paramount. The Chef de Cuisine role at Bottega Louie is an exciting and pivotal position within the culinary team, responsible for maintaining the highest standards of food preparation and kitchen operations. This full-time professional role requires a commitment to the Bottega Louie systems and tools that consistently produce premium guest experiences. The Chef de Cuisine manages and trains the culinary team, focusing on recipe adherence, proper cooking techniques, and operational best practices. Leadership is key, as this role involves coaching team members, ensuring all culinary equipment is well-maintained, and that cleanliness and sanitation protocols are rigorously followed. This role also entails assisting the Executive Chef with managing labor costs, overseeing inventory par levels, vendor relations, and striving to meet food cost goals effectively. A significant part of the job involves creating and sustaining a positive work environment, fostering professional communication, and embodying a culture of excellence. Candidates for this position must be able to stand and move for extended periods, lift up to 35 pounds, and be available for 40 hours per week, working in a dynamic environment that includes nights, weekends, and holidays. The compensation package for the Chef de Cuisine includes a competitive salary range of $80,000 to $90,000 annually, along with health, dental, and vision benefits, paid time off, and dining comps. Bottega Louie prides itself on being an equal opportunity employer dedicated to creating an inclusive workplace that welcomes applicants from diverse backgrounds, identities, ideas, and experiences. This role offers not only a rewarding career path but also the chance to be part of a vibrant and innovative team that values excellence, community connection, and professional growth.

• Full-time professional availability to work 40 hours per week
• ability to lift 35 pounds
• ability to stand and move for extended periods
• commitment to learning and developing Bottega Louie systems and tools
• dedication to working with operating discipline to provide sustainable benefits to all stakeholders
• strong interpersonal and team player skills
• respect for others’ contributions and company culture
• experience in culinary management or a related field is preferred