Executive Chef - $100000 to $135000 per YEAR

Bottega Louie is a renowned and vibrant restaurant and food service establishment located in Los Angeles, California. Since its founding in 2007, Bottega Louie has become a premier landmark known for its exceptional fine dining, patisserie, bakery, and cafe experiences. The company prides itself on delivering a meticulously crafted menu featuring classic American, Italian, and French cafe and bistro recipes. The goal is to connect deeply with the surrounding community by providing accessible yet premium culinary options paired with first-class, exceptional service. Bottega Louie operates with advanced management systems and tools designed to consistently produce thousands of premium guest experiences daily, ensuring operational excellence and customer satisfaction. The company places a strong emphasis on creating valuable opportunities for its team members, promoting professional growth, development, and personal satisfaction in their work. Bottega Louie believes that the richness of life and effective teamwork go hand in hand, fostering an environment where all team members respect each other's contributions and work cooperatively to achieve common goals. The greatest strength of Bottega Louie lies in its dedicated and passionate team members who play an essential role in delivering outstanding guest experiences and driving the ongoing success of the company. The Executive Chef role at Bottega Louie is a full-time professional position based at the BHFC Capital headquarters in Los Angeles, CA, offering a competitive salary range from $100,000 to $135,000 annually. This role is pivotal in managing all kitchen operations and leading the culinary team to maintain the highest standards of food quality, preparation, and presentation. The Executive Chef is responsible for training and coaching kitchen staff to ensure strict adherence to Bottega Louie's recipes and cooking techniques, addressing performance issues, and fostering a positive and productive work environment. This leadership position demands excellent management skills to oversee kitchen labor, manage overtime, control payroll processes, and maintain inventory at proper par levels while minimizing waste. The Executive Chef is also accountable for the upkeep of kitchen equipment, sanitation, and cleanliness protocols on every shift. Financial acumen is essential for this role, as the Executive Chef will analyze financial data, build budgets, and develop long-term strategies aimed at improving guest experiences, operational efficiency, and profitability. Collaboration with the General Manager is critical to drive financial success and uphold a standard of culinary excellence. The position requires the Executive Chef to maintain professional appearance and grooming standards, not only for themselves but for the entire kitchen staff. Creativity and innovation are also encouraged, with responsibilities including the creation and presentation of new menu items that reflect Bottega Louie's standards. The role demands flexibility, strong communication skills, and a commitment to fostering a workplace culture that values employee care and professional growth. Key performance indicators and clear career progression paths are integral to supporting team members in their development. Overall, this Executive Chef role offers a fantastic opportunity for culinary professionals passionate about delivering premium dining experiences in a supportive and high-performing environment.

• Full-time availability to work 40 hours per week
• ability to lift 35 lbs and stand and move for extended periods
• strong leadership and team management skills
• proficiency with kitchen management systems and financial tools
• ability to work under pressure and handle multiple tasks
• excellent problem-solving skills
• commitment to professional appearance and grooming standards
• willingness to adhere to company policies and procedures