This neighborhood bakery and pizzeria debuted in winter 2011, and it’s also the bread-baking hub for our group.  Open for breakfast, lunch and dinner, pop in early for one of Head Baker Andrea Shirey’s bagels, rustic tarts or a fresh loaf of bread to-go.  Later in the day, dig into our classic and seasonal wood-fired pizzas, handmade pastas, farmers’ market vegetable dishes and Italian-inspired proteins by Chef de Cuisine Dean Boswell and team.  Don’t forget the Garlic Knot—it’s a local favorite!

The Sous Chef ensures the smooth and efficient operation of the kitchen by supporting the Chef in delivering high-quality dishes. This role encompasses leadership, organization, and culinary expertise to uphold the restaurant's standards of excellence. The Sous Chef reports directly to the Chef de Cuisine. 

Compensation: 

• 75,000 - 85,000 annually depending on experience

Company Highlights:

• Healthcare Coverage: Fully covered healthcare with 100% covered medical (PPO and HMO plans) Dental and Vision options are also available. 
• Restaurant Discounts: Get 50% off at other RCF restaurants. For more details, visit rusticcanyonrestaurant.com.
• Wellness stipend - $500 annually 
• Cell phone stipend - $75 a month. 

Key Responsibilities

Kitchen Operations:

• Oversee daily kitchen activities, including:
• Food production
• Staff supervision and scheduling
• Ordering and inventory management
• Food and labor cost control
• Manage and maintain kitchen equipment by:
• Scheduling regular maintenance
• Logging services in the Repairs & Maintenance (R&M) log.
• Ensure timely completion of deep cleaning projects with exceptional standards.

Menu Development & Quality Control

• Collaborate with the Chef on:
• Menu creation and recipe testing.
• Ingredient sourcing and cost analysis.
• Maintain a binder or folder with detailed records of:
• Menu items and ingredients
• Current and accurate recipes
• Cost of Goods Sold (COGS).
• Minimize food waste by utilizing aging or surplus products effectively.
• Keep a running inventory of goods not in use on the menu
• Review list weekly during kitchen manager stand up
• Maintain quality and consistency of all dishes 
• Maintain current and accurate pick up sheets for all stations and all meal periods
• Include portion information

Team Leadership & Training

• Assist the Chef in:
• Hiring and onboarding new team members.
• Training staff to uphold the restaurant’s standards.
• Provide continual training and coaching to staff, ensuring they understand and adhere to operational standards.
• Foster accountability by holding team members—and yourself—to the highest performance and behavior expectations.
• Developing team schedules within budgetary guidelines.
• Guide the team with daily prep lists to ensure efficient operations. 
• Foster a positive work environment by leading with integrity and professionalism.

Safety & Compliance

• Uphold high standards of food sanitation and cleanliness. 
• Maintain an “A” grade from the Health Department at all times.

Administrative Duties

• Attend weekly management meetings and monthly Profit & Loss (P&L) reviews, taking accountability for kitchen labor and COGS performance.
• Support media or charity events as needed.
• Contribute Daily Kitchen recap on the Nightly Notes via CTUIT. 
• Weekly Schedules, ensuring labor is scheduled to set the budget. 
• Coding and uploading invoices to PlateIQ. 
• Preventative Repair & Maintenance.
• Food Ordering 
• Monthly Inventory. 
• Daily Health Department walkthrough and reporting out to management team. 

Workplace Values

The Sous Chef is expected to embody the restaurant’s ethos:
Take your work very seriously, but don’t take yourself too seriously. At Milo + Olive we work as a team and never say ‘that’s not my job’

Guiding Principles:

• Serve delicious, thoughtful food using the best local ingredients.
• Create a welcoming environment where guests feel like they are being taken into our home and cared for.
• Take care of ourselves and each other to feel proud of the work we do.

Requirements:

• Dedicated leader with a commitment to team success.
• Ability to work quickly and efficiently without compromising quality.
• Strong communication skills.
• Fundamental understanding of sanitation, cleanliness, and personal hygiene.
• California Food Handler’s card required.
• Regular, predictable, and reliable attendance.
• Excellent attention to detail.
• Ability to effectively communicate with coworkers verbally.
• Ability to operate all equipment necessary for the job.

Physical Demands

• Requires moderate physical effort, including standing, carrying, bending, stretching, stooping, pulling, pushing, and lifting up to 50 pounds. 

Working Conditions

• Exposure to noise, heat, temperature changes, kitchen elements, odors, and moisture.
• May require additional hours as dictated by workload and staffing needs.

Uniform Requirements

• Clean non-slip shoes
• Clean pants
• Clean shirt

This Sous Chef role is ideal for a proactive, detail-oriented individual who thrives in a fast-paced environment and is committed to culinary excellence while fostering a positive work culture.