Executive 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 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