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Sous Chef

Sous Chef

Milo and OliveSanta Monica, CA, US
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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 our bagels, croissants 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 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 Silver Anthem PPO healthcare
  • 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 & Maintenance (R&M) log.
  • Ensure timely completion of deep cleaning projects with exceptional standards.

    • Menu Development & 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 & 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 & 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 & Loss (P&L) 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 & 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.

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    Sous Chef • Santa Monica, CA, US

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