Sous Chef

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 and Maintenance (RandM) log. Ensure timely completion of deep cleaning projects with exceptional standards. Menu Development and 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 and 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 and 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 and Loss (PandL) 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 and 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.

Created: 2025-01-24