Sous Chef WEHO at Bottega Louie Restaurant and Gourmet Market

West Hollywood, California, United States -

Full Time

Start Date

Immediate

Expiry Date

20 Dec, 25

Salary

80000.0

Posted On

21 Sep, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Team Player, Hospitality, Cooking Techniques, Recipe Adherence, Sanitation Protocols, Communication, Leadership, Performance Coaching, Culinary Equipment Maintenance, Financial Success, Positive Work Environment, Detail Oriented, Fast-Paced Environment, Professional Appearance, Guest Experience, Operational Efficiency

Industry

Hospitality

Description

Job Details Job Location: West Hollywood - West Hollywood, CA Position Type: Full Time Education Level: 2 Year Degree Salary Range: $68000.00 - $80000.00 Salary Travel Percentage: None Job Shift: Any Job Category: Restaurant - Food Service Description 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, Paid Time Off, Dining Comps We offer a 401k retirement plan with tax-differed savings & flexible investment plan 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 Qualifications SOUS CHEF QUALIFICATIONS A positive attitude and the ability to work collaboratively with a team of managers while leading a team of 75+ employees A genuine passion for providing the highest level of hospitality to all of our guests while maintaining a standard of excellence The availability to work 10 – 12 hours per day, including late nights, weekends, and holidays Must be detail oriented, comfortable in a fast-paced environment, and have a great attitude Five years’ experience is a plus.

Responsibilities

The Sous Chef is responsible for training and coaching the culinary team to ensure adherence to recipes and proper cooking techniques. They will maintain culinary equipment, ensure cleanliness, and collaborate with restaurant leadership to achieve financial success.