Pastry Chef

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 

PASTRY CHEF RESPONSIBILITIES

 include but are not limited to:

• Assisting the Head Pastry Chef to oversee all operational and administrative aspects of the Pastry Kitchen and its’ staff.
• The creation, production and execution of cakes, pastries, confectionaries, viennoiserie, and bakery products.
• Working with the Executive Pastry Chef to review product offerings, improve product quality and develop new items on a seasonal basis.
• Improving food cost by strict adherence to recipes and procedures, minimizing waste and sourcing superior product at lower cost.
• Maintaining the highest standards of cleanliness and sanitation.
• Training, coaching and developing staff to achieve our standards of excellence on a consistent basis.
• Monitoring the performance of staff through a series of checklists designed to maintain our standards of consistency and compliance.
• Creating a positive work environment through effective communication and care for our staff.

COMPENSATION 

• Beginning at $34-38/hr
• Benefits 

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

LINE COOK QUALIFICATIONS 

• A thorough understanding of pastry fundamentals

• Ability to work in a fast-paced high-volume environment while maintaining quality, detail, and composure.

• Is punctual and maintains strong time management skills

• Ability to carry out directives to the letter

• Maintains a sense of urgency

• Minimum one year of experience in the pastry Kitchen

• The ability to read, write, and communicate clearly in English

• Working knowledge of standard kitchen machinery, tools, and equipment.

• May perform additional duties as assigned based on business needs, that may be outside the scope of posted duties

• Serve safe certified

• A positive attitude and the ability to work collaboratively with a team attention

• A genuine passion for providing the highest quality of goods and hospitality to our guests
• Knowledge of food service regulations and proper food handling procedures
• Excellent customer service and organizational skills
• Maintain a professional appearance and the ability to adhere to Bottega Louie standards
• A strong passion for personal and professional growth
• Comfortable working in a fast-paced environment
• Must have a flexible schedule, available to work 30+ hours per week (for Full Time): mornings, nights and/or weekends. Part Time is also available!