Chef de Cuisine: Seasonal Menus & Culinary Leadership

Bottega Louie Restaurant, Gourmet Market & Patisserie; West Hollywood (CA); On-site; USD 75,000 - 85,000; Full time

Benefits offered by this job

Health, Dental, + Vision Benefits

Paid Time Off

Dining Comps

Job summary

Bottega Louie in West Hollywood seeks a Chef De Cuisine to lead menu development and train the culinary team across a high-volume kitchen. You will partner with the Executive Chef to maintain quality, recipe integrity, and seasonal changes while managing purchasing, labor, and vendor relationships.

You will drive a culture of excellence, teamwork and guest satisfaction, ensuring safety, sanitation, and consistent delivery of premium dining experiences.

Qualifications

• Lead menu development with the Executive Chef and present seasonal changes.

Responsibilities

• Lead menu development with the Executive Chef and coordinate recipe specs before going live.
• Train the Culinary Team on recipe adherence and plating standards.
• Manage kitchen standards, sanitation, and equipment maintenance.
• Oversee purchasing, par levels, and vendor relations to control food costs.
• Foster a positive, one-team culture and effective communication with FOH and staff.
• Monitor labor and scheduling to keep kitchen operations efficient.

Skills

Team leadership

Menu development

Culinary cooking

Seasonal planning

Food cost control

Vendor relations

Training

Communication

Multitasking

Tools

MarginEdge

Toast

Jolt

Opus

Sling

Paycom

Excel

Google Sheets

Job description

Bottega Louie in West Hollywood seeks a Chef De Cuisine to lead menu development and train the culinary team across a high-volume kitchen. You will partner with the Executive Chef to maintain quality, recipe integrity, and seasonal changes while managing purchasing, labor, and vendor relationships.

You will drive a culture of excellence, teamwork and guest satisfaction, ensuring safety, sanitation, and consistent delivery of premium dining experiences.