It All Started When…

Founder Josh Loeb hosted an intimate series of dinners at his tree house-like home nestled in Rustic Canyon.  He’d shop at the nearby Santa Monica Farmers’ Market for the best produce and come up with different themes for each night.  Lovers of quality food and wine would gather around a long, candlelit table to share the joy of a meal created with thought and passion.  New friends were made, stories were told and favorite wines were discovered.  This is what inspired the idea behind Rustic Canyon, which opened in December 2006.  Soon after, Zoe Nathan, also a Santa Monica native, joined the team as Pastry Chef.  With their friend Colby Goff, Josh and Zoe began organically opening more restaurants in the neighborhood that filled a missing niche, such as a farmers’ market-driven ice cream shop, pizza parlor or wine bar and shop.

Our Rustic Canyon Family includes a variety of dining destinations, all in partnership with some of our favorite people and incredibly, talented chefs.  We embrace seasonality and make as much as possible in-house using classic craftsmanship and technique, while sourcing the highest-quality ingredients from local farmers and vendors with sustainable practices.  We believe in creating welcoming spaces for everyone, and really take “family” to heart, by ensuring our employees and all who walk through our doors feel at home.

The Line Cook must accurately and efficiently cook meats, fish, vegetables, soups, and other hot food products, as well as prepare and portion food products prior to cooking. Additionally, the role includes final plate preparation, plating, and garnishing of cooked items, and preparing appropriate garnishes for all menu item plates, maintaining ticket flow, ensuring dishes are finished to the highest quality standards and following directions from the expediter, MOD and Chef . Each Line Cook is responsible for working quickly, efficiently, and with a sense of urgency to support the team and ensure that the chef’s standards are maintained. 

Duties and Responsibilities:

As a Line Cook, your job responsibilities include, but are not limited to:

• Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking using broilers, ovens, fryers, and other kitchen equipment.
• Works with efficiency and maintains a sense of urgency during preparation and service.
• Assumes 100% responsibility for the quality of products served.
• Knows and complies consistently with standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
• Stocks and maintains sufficient levels of food products at line stations to ensure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary workstation area, including tables, shelves, sauté burners, convection oven, flat-top range, and refrigeration equipment.
• Follows proper plate presentation and garnish setup for all dishes, including finishing garnishes, sauces, and proper plating techniques.
• Handles, stores, and rotates all products properly.
• Sets up and maintains the expo station with necessary tools and supplies, including garnishes, finishing salts, sauces, chilled ice cream bowls (single and triple scoops), graters, and backup ticket rolls for printers.
• Monitors ticket flow to ensure smooth and efficient communication between the front and back of house, and verifies all dishes are prepared to the correct specifications.
• Assists with food prep assignments during off-peak periods as needed.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in opening/closing the kitchen.
• Provides assistance across multiple stations as needed to support the team.
• Prepares for in-house events, catering, and large parties by checking event boards to ensure food and support are in place for both special and regular service.

Requirements:

• Ability to work quickly and efficiently without compromising quality.
• Strong communication skills.
• Ability to follow verbal instructions in English.
• Fundamental understanding of sanitation, cleanliness, and personal hygiene.
• California Food Handler’s card.
• Regular, predictable, and reliable attendance.
• Excellent attention to detail.
• Ability to effectively communicate with coworkers verbally.
• Ability to operate all equipment necessary to perform the job.

Physical Demands:

• Requires moderate physical effort, including standing, carrying, bending, stretching, stooping, pulling, and pushing.
• Lifting of weights up to 50 pounds.
• Requires consistent work in a busy kitchen environment with exposure to noise, heat, temperature changes, and kitchen elements.

Working Conditions:

• Working conditions involve noise, heat, temperature changes, kitchen elements, odors, and moisture.
• May be required to work additional hours as dictated by the workload and staffing.
• Must be willing to work evenings, weekends, and holidays.

Uniform Requirements:

• Clean non-slip shoes.
• Clean pants.
• Clean shirt, chef coat, or plain T-shirt with no logos or writing.
• Clean apron (provided).
• Hairnet or hat (no logos or writing).