Executive Pastry Chef - Casino jobs in El Monte, CA

Description

Founded in 2007, we opened our first Bottega Louie Restaurant & Patisserie in Los Angeles in 2009 to specialize in the fine dining, patisserie, cafe, bakery and gifting businesses. Bottega Louie Los Angeles became the highest grossing independent restaurant in California and has the most yelp.com reviews of any business in the United States. Our second location in West Hollywood opened in 2020.

As our organization expands, we are looking for an Executive Pastry Chef with the following qualifications:

• A minimum of three years of experience as an Executive Pastry Chef in a high-volume, high-quality bakery.
• The ability to produce a wide range of breads and European style pastries.
• An extensive knowledge and understanding of processes and techniques needed for pastry and bakery production.
• A knowledge of math and science as it pertains to pastry, viennoiserie and bakery production.
• Attention to detail and the ability to produce bakery items to exacting specifications in a timely manner.
• The ability to train and develop a team of chefs and pastry cooks.
• The ability to create, document, and institute recipes and recipe changes.
• A working knowledge of Microsoft Excel and Word.
• A valid food handler’s certification.
• The ability to work legally in the United States.
• The capacity to maintain a consistent pace throughout your shift to meet deadlines for product deliveries.
• The ability to sit, stand, stoop, reach and walk. Must be able to work extended periods of time on your feet and be able to lift 50 pounds.

Qualifications

Job Responsibilities include but are not limited to:

• Leading the Pastry Chefs and team to oversee all operational and administrative aspects of the Pastry Kitchen and our operating partners.
• Creating a positive work environment through effective communication and care for our staff.
• The creation, production and execution of cakes, pastries, confectionaries, viennoiserie, and bakery products.
• Ensuring that all bakery items are prepared to our specifications and standards in a timely manner.
• Ensuring all patisserie items are prepared to our specifications and standards in a timely manner.
• Improving food cost by strict adherence to recipes and procedures, minimizing waste and sourcing superior product at lower cost.
• Minimizing labor cost through efficient scheduling and monitoring of staff.
• Maintaining the highest standards of cleanliness and sanitation.
• Training, coaching and developing staff to achieve our standards of excellence on a consistent basis.

Bottega Louie offers competitive compensation, dining discounts, Health, Dental, Vision, Paid Time Off and immense growth potential! We strongly believe in a positive work environment committed to the care, growth, and development of our employees.

Bottega Louie uses E-Verify on all applications received.