Executive Chef

Job Details: Job Location: Los Angeles

• Los Angeles, CA, Position Type: Full Time, Education Level: 2 Year Degree, Salary Range: $100000.00 - $140000.00Salary, Travel Percentage: None, Job Shift: Any, Job Category: Restaurant
• Food Service, 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 Bottega 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 with proven experience leading high-volume Culinary Teams and developing future leaders. People who understand food cost management, labor management, inventory controls, and operational efficiency. People who are committed to coaching, training, and holding teams accountable to clear standards and recipe adherence. People who work collaboratively with Front of House leadership to create exceptional Guest Experiences. People who are Full-time professionals available to work 40 hours per week, able to lift 35 lbs and stand and move for extended periods of time. EXECUTIVE CHEF RESPONSIBILITIES Include but are not limited to: Lead all Kitchen operations and culinary execution, ensuring every dish meets Bottega Louie recipe, portion, presentation, and quality standards Train, coach, and develop Sous Chefs, Kitchen Leads, Supervisors, and Culinary Team Members through ongoing instruction, accountability, and performance management Build and maintain a culture of recipe adherence, operational discipline, and continuous improvement Manage Kitchen labor, scheduling, overtime, meal break compliance, payroll processes, and staffing levels to achieve labor targets Own food purchasing, inventory management, vendor relationships, and food cost controls while minimizing waste and maintaining required pars Analyze financial performance, develop budgets, and implement strategies that improve Guest satisfaction, operational efficiency, and profitability Partner closely with the General Manager and restaurant leadership team to deliver exceptional Guest Experiences and achieve business objectives Maintain a clean, organized, safe, and health department-ready Kitchen environment Develop and implement systems, standards, and training programs that ensure consistent execution across all shifts Lead hiring, onboarding, coaching, succession planning, and career development for the Kitchen Team Utilize restaurant management systems and reporting tools to monitor performance, track key metrics, and drive accountability Develop, cost, and introduce new menu offerings that support the Bottega Louie brand and business objectives COMPENSATION $100,000 - $140,000 ($100,000 annual base compensation & $40,000 of potential performance based bonuses) We believe in aligning incentives and rewarding Team Members who curate the memorable Guest Experience they’d want as paying Guests. This role offers the stability of $100,000 of annual base compensation and $40,000 of performance and profit based bonuses, putting you in control of your own potential earnings. Premium Health Coverage: Access to top-tier health benefits for all eligible employees, ensuring you and your family are protected. Work Life Balance: We value your time off. You will earn 96 hours of paid time off per year through sick and vacation accruals per Company policy. BOTTEGA LOUIE IS AN EQUAL OPPORTUNITY EMPLOYER WE CONSIDER ALL QUALIFIED APPLICANTS FOR EMPLOYMENT INCLUDING THOSE WITH CRIMINAL HISTORIES IN A MANNER CONSISTENT WITH THE REQUIREMENTS OF THE LOS ANGELES & CALIFORNIA FAIR CHANCE ACTS & ARE COMMITTED TO CREATING AN INCLUSIVE WORKPLACE FOR ALL & ENCOURAGE APPLICANTS FROM A WIDE VARIETY OF IDENTITIES, IDEAS, PERSPECTIVES & EXPERIENCES TO APPLY :