Sous Chef WEHO - West Hollywood, CA

Bottega Louie, established in Los Angeles in 2007, is a renowned hospitality entity that develops premier landmark Restaurants, Patisseries, and Cafés. This rapidly growing and influential company prides itself on blending classic American, Italian, and French café and bistro recipes with first-class exceptional service. At its core, Bottega Louie is much more than just a dining destination; it is a vibrant hub designed to deeply connect with the communities it serves by crafting premium Fine Dining, Patisserie, Bakery, and Café experiences that are thoughtfully designed and accessible to everyone. \n\nBottega Louie's commitment to quality is unwavering. The company operates with well-established management systems and tools that ensure the consistent production of thousands of premium guest experiences each day. The team at Bottega Louie is highly valued and recognized as the greatest strength and a cornerstone for the company’s sustained success. Bottega Louie emphasizes creating a positive and supportive work environment by respecting every team member’s contribution and fostering cooperative teamwork. The management philosophy centers on developing a world-class employee experience and company culture, which directly translates into outstanding guest satisfaction levels and operational excellence. \n\nThe role of Sous Chef at Bottega Louie is a vital leadership position within the culinary team, offering an excellent opportunity for those passionate about culinary arts and hospitality to grow professionally while contributing to a dynamic and successful environment. This full-time position requires candidates who are enthusiastic team players, committed to learning and applying the company’s precise culinary systems and tools to consistently serve premium guest experiences that surpass expectations. Sous Chefs play a key role in training and coaching culinary staff on recipe adherence, cooking techniques, and performance standards, ensuring every dish meets Bottega Louie’s exact specifications and quality benchmarks. They are responsible for maintaining cleanliness and sanitation protocols, managing culinary equipment, and fostering a professional appearance and workspace environment. Moreover, the Sous Chef collaborates closely with restaurant leadership to achieve financial success and uphold the company’s standard of excellence, applying operating discipline to benefit all stakeholders including guests, team members, vendors, investors, and the neighborhoods where Bottega Louie operates.\n\nThe position offers competitive compensation ranging from $68,000 to $80,000 annually, along with attractive benefits such as health, dental, and vision insurance, paid time off, and dining comps. Candidates must be physically able to lift up to 35 pounds and stand or move for extended periods, with the availability to work 10 to 12 hours per day, including nights, weekends, and holidays. Bottega Louie proudly promotes an inclusive workplace culture and encourages applicants from diverse backgrounds, identities, ideas, and experiences. This role is perfect for someone ready to make a meaningful impact in a premier culinary establishment while embracing a team-oriented, community-focused workplace.

• Full-time professional available to work 40 hours per week
• Able to lift 35 lbs and stand and move for extended periods of time
• Experience in culinary leadership preferred
• Strong knowledge of culinary techniques and sanitation protocols
• Excellent communication and team management skills
• Ability to work extended hours including nights, weekends, and holidays
• Commitment to maintaining professional appearance and grooming standards