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