Milo & Olive is looking for an enthusiastic Jr Sous Chef to bring their passion for artisan baking to our dedicated team! If you thrive in a hands-on, fast-paced environment and take pride in crafting high-quality, naturally leavened breads, we want to hear from you. Our ideal candidate is a skilled baker with experience in mixing, shaping, and baking a variety of breads, as well as leading a team with positivity and precision. Join us in creating exceptional baked goods that bring joy to our community every day!

About the RC Family

Our guiding principles are the heart of everything we do:

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

What We Offer

We believe in supporting our team with comprehensive benefits and growth opportunities:

• Competitive Hourly Rate based on experience
• Fully covered Healthcare
• 401(k) savings program
• Employee dining discounts
• Professional development opportunities
• A positive, supportive work environment with a passionate team

The Jr Sous Chef must lead the line team in accurately and efficiently cooking meats, fish, vegetables, soups and other hot food products as well as preparing and portioning food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all menu item plates.  

The Jr Sous Chef is responsible for working quickly and efficiently to support the team and ensure that the chef’s standards are maintained. 

As a Jr Sous Chef, your job responsibilities include, but are not limited to:

• Be a team player, and find ways to serve the team.
• Communicate clearly and effectively with other members of the team.
• Lead by example, working quickly and efficiently, respecting the ingredients and your fellow teammates.
• Take the temperature of hot and cold food on the line, as well as in the refrigerator units and walk in. Make sure that the sanitizer buckets are placed in proper positions and that the solution is correct.
• Oversee prep list is completed efficiently and according to the standard of the chef. Also ensure proper cooling of the prepped food items.
• Make sure that proper sanitation is being practiced and maintained throughout the kitchen.
• Run breaks for the line cooks. 30 minute breaks are to begin at 9am and 10 minute breaks are to begin at 1pm. 
• Provide support for the line cooks by replenishing mise en place and making sure the line is properly set up for the next day according to the pars sheet.

• Make sure that product is not being wasted. All products throughout the kitchen must be rotated properly, and aging products must be utilized to avoid waste.
• Review the catering timeline for the day and make sure that all orders are made properly and go out on time.
• Do the order for the following day, making sure to organize the walk in and dry storage to ensure the order is accurate and at or below the allotted budget.
• Prepare the PM prep list as well as the AM prep list for the following day.
• Review future catering orders and prepare items in advance.
• Oversee PM deep cleaning projects to make sure they are done on time and to a high standard.
• Manage the kitchen maintenance calendars and make sure all equipment is serviced properly. Record all service in the R&M log.
• Organize the walk-in and make sure that the line and backups are ready for the following day.
• Prepare the mise en place for the PM special and make sure that everything is prepared to standard and ready by 5pm.
• Assist with the PM prep list to allow the team to operate quickly and efficiently.
• Ensure that food is not wasted and that surplus/aging product is utilized.

Requirements 

• Dedicated leader who is committed to serving the team.
• 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. Standing, carrying, bending, stretching, stooping, pulling and pushing, lifting of weights up to 50 pounds.

Working Conditions

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

Uniform Requirements:

• Clean non-slip shoes
• Clean pants 
• Clean shirt
• Clean Apron (Provided)
• Hairnet or hat (no logos or writing unless Rustic Canyon Family branded or representing a partner farm or business)