Baker – Bottega Louie Restaurant and Gourmet Market
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
EXPERIENCE & QUALIFICATIONS
- Proven ability to work with a variety of doughs across multiple product lines
- Skilled in dough troubleshooting
- Development & documentation of recipes
- Experience with commercial baking equipment including Bongard Oven, Ram Sheeter, Dough Divider, Scales & Pro Bake Spiral Mixer (preferred)
- Minimum of 2 years of professional baking experience in high-volume setting
- Advanced expertise in artisan bread, laminated doughs (e.g., croissants, danishes, turnovers, pithivier) & pastry techniques
- Strong leadership, time management & organizational skills
- Comfortable working in a fast-paced, early-morning environment (shift: 3:00AM - 10:00AM)
COMPENSATION
- Ranging $24.00-30.00/hr
- Health Benefits
- Paid Time Off
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
Benefits
- Health insurance
- Paid time off
JobCroissant's Take
Bottega Louie’s part-time Baker role in Los Angeles presents a solid opportunity within a well-known, high-volume operation that values teamwork, consistent production systems, and a commitment to classic American, Italian, and French patisserie-bakery standards. The advertised pay range of $18–$30/hour is clearly stated and can be competitive for part-time work in LA, especially within a premium restaurant and gourmet market setting.
Candidates who take pride in artisanal techniques, working with quality ingredients, and reproducing traditional recipes will appreciate the emphasis on craftsmanship and the chance to contribute to thousands of guest experiences daily. The company’s focus on employee development and structured systems suggests real potential for skill growth and professional progress within a stable, busy environment. The team-oriented culture and importance placed on respectful collaboration are advantages for bakers who thrive in cooperative kitchens. Given the Los Angeles location, this role also benefits from the city’s culinary dynamism and lifestyle appeal. For bakers seeking hands-on practice of classic pâtisserie and bakery methods in a respected, busy venue, this could be a good fit.
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