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 Jacob Fraijo'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. Don’t forget the Garlic Knot—it’s a local favorite!
The Executive Chef is responsible for leading all culinary operations, driving the creative vision, and ensuring the consistent execution of high-quality, seasonal, market-driven cuisine. This role oversees kitchen leadership, financial performance, team development, and operational excellence across all dayparts and revenue channels, including dine-in, catering, and events.
The Executive Chef partners closely with General Managers and senior leadership to align culinary execution with overall business goals, uphold brand standards, and foster a culture rooted in hospitality, accountability, and continuous improvement.
Compensation Details
-
Compensation: 100,000 -120,000 annually (depending on experience)
Company Highlights + Perks:
- Healthcare Coverage: Fully covered healthcare with 100% covered medical. Dental and Vision options are also available.
-
Monthly $75 cell phone reimbursement
- Annual $1,000 wellness stipend
-
10 Days of Paid Time Off | 8 sick days a year
- 401k savings Program
-
Restaurant Discounts: Get 50% off at other RCF restaurants. For more details, visit rusticcanyonrestaurant.com.
Core Deliverables
-
Execute and evolve a high-quality, seasonal, market-driven menu aligned with brand ethos
-
Achieve and maintain Back-of-House Prime Cost targets (food + labor)
-
Meet or exceed Distributable Cash (DC) goals and overall financial performance targets
-
Build, develop, and retain a high-performing culinary leadership team
-
Ensure operational consistency, food safety compliance, and exceptional guest experience
Key ResponsibilitiesCulinary Leadership & Menu Development
-
Lead the culinary vision, ensuring food reflects a seasonal, farmer’s market–driven philosophy
-
Develop and evolve menus, specials, and catering offerings that drive revenue and brand identity
-
Maintain consistency, quality, and presentation across all services
-
Oversee recipe development, documentation, and training to ensure scalability and execution
Financial & Operational Management
-
Own kitchen financial performance, including food COGS, labor costs, and overall BOH prime cost
-
Drive profitability through strategic purchasing, vendor management, and waste reduction
-
Partner with leadership on budgeting, forecasting, and P&L management
-
Ensure efficient kitchen systems, prep workflows, and service execution
Team Leadership & Development
-
Lead, mentor, and develop Sous Chefs, kitchen managers, and hourly team members
-
Foster a teaching kitchen environment focused on growth, accountability, and internal promotion
-
Oversee hiring, onboarding, training, and performance management
-
Uphold company standards through consistent coaching and corrective action when necessary
Service & Cross-Functional Collaboration
-
Partner with FOH leadership to ensure seamless service and exceptional guest experience
-
Communicate proactively on menu changes, product availability, and operational challenges
-
Collaborate on service standards, execution, and continuous improvement initiatives
Operations & Facilities Management
-
Oversee scheduling, staffing levels, and labor optimization
-
Ensure proper maintenance and functionality of all kitchen equipment (R&M oversight)
-
Maintain organization, cleanliness, and operational readiness at all times
-
Ensure all systems and processes are followed consistently
Catering & Revenue Growth
-
Expand catering and event business through menu development and operational execution
-
Partner with Events and Operations teams to drive incremental revenue streams
-
Support packaging, logistics, and scalability of offsite offerings
Compliance & Food Safety
-
Ensure full compliance with health department standards and maintain an “A” rating
-
Uphold the highest standards of food safety, sanitation, and cleanliness
-
Maintain all certifications and regulatory requirements
Culture & Leadership Standards
-
Lead with a positive, solutions-oriented mindset, especially under pressure
-
Create a respectful, inclusive, and high-performing work environment
-
Embody and reinforce company values and guiding principles daily
Requirements
-
Proven leadership experience as an Executive Chef or senior culinary leader
-
Strong financial acumen with experience managing COGS, labor, and P&L performance
-
Deep understanding of seasonal, market-driven cuisine and sourcing
-
Excellent leadership, communication, and team development skills
-
Ability to operate effectively in a high-volume, fast-paced environment
-
Strong organizational skills and attention to detail
-
California Food Handler Certification (required)
-
Consistent, reliable attendance and schedule flexibility
Physical Demands
-
Requires moderate physical effort. Standing, carrying, bending, stretching, stooping, pulling and pushing, lifting 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 workload and staffing.
Uniform Requirements:
-
Clean non-slip shoes
-
Clean pants
- Clean shirt
More detail about Milo and Olive part of Rustic Canyon Family
