About this position
We’re looking for a Sous Chef who truly loves breakfast, lunch, dinner, and catering and gets excited about working with seasonal, locally sourced produce. This is a great role for someone who enjoys the energy of a café & bakery environment and finds inspiration in thoughtful, market-driven cooking.
Compensation & Details:
- Salary Range: $75,000-80,000
- Benefits:
- Rustic Canyon Family Dining Discounts
- Fully Covered Anthem Silver PPO Healthcare
- $75 Monthly Cell Phone Stipend
- $500 Annual Wellness Stipend
- Environment: Farmer’s market–driven, café-forward, community-focused
- Culture: Supportive, collaborative, and rooted in the Rustic Canyon Family values
The Sous Chef is the Executive Chef's right hand. They run the kitchen day to day and make sure every plate reflects Huckleberry's seasonal, market-driven cooking. They own the systems behind great food: ordering, inventory, prep, cleanliness and equipment care.
The Sous Chef leads the line through every service, teaches and develops the hourly team, and steps in to lead the kitchen when the Executive Chef is away. They work closely with the Executive Chef, the Pastry Chef Partner and FOH leadership to hit cost targets, uphold brand standards and build a culture rooted in hospitality, accountability and continuous improvement.
Core Deliverables
- Execute the seasonal, market-driven menu consistently, to Huckleberry's standards, across every daypart and service
- Support the Executive Chef in achieving Back-of-House Prime Cost targets (food + labor)
- Run accurate ordering, inventory and prep systems that keep waste low and the kitchen ready for every service
- Train, develop and retain a skilled, reliable hourly kitchen team, and grow kitchen leads for internal promotion
- Maintain food safety compliance, a clean and organized kitchen, and an "A" rating from the Health Department at all times
Key Responsibilities
Culinary Execution & Menu Support
- Lead the line during service, making sure every dish meets standards for quality, consistency and presentation
- Help the Executive Chef develop menus, specials and catering offerings; recipe test new dishes until they're final
- Source from the farmers market and purveyors in line with the seasonal, market-driven philosophy
- Keep recipes, build sheets and plating guides up to date, and train the team on them
Kitchen Operations & Systems
- Build and manage daily prep lists so the team works quickly and efficiently
- Place orders, receive product, and keep an accurate inventory count
- Use surplus and aging product creatively to cut waste
- Make sure all kitchen systems, opening and closing procedures, and checklists are followed every day
Cost Control & Financial Support
- Cost all new menu items and keep a current record of ingredients and COGS for each dish
- Help manage food COGS and kitchen labor within budget
- Help with scheduling and labor planning based on forecasted business
- Attend weekly manager meetings and monthly P&L meetings; know the kitchen's numbers and how to move them
Team Leadership & Development
- Support the Executive Chef with hiring, onboarding, training and performance management
- Foster a teaching kitchen where hourly team members grow their skills and earn promotion
- Coach in the moment and give clear, respectful feedback; document performance issues when needed
- Lead the kitchen when the Executive Chef is away
Service & Cross-Functional Collaboration
- Partner with FOH leadership and the Pastry Chef Partner to make service seamless and guest experience exceptional
- Tell FOH early about menu changes, 86'd items and operational challenges
- Lead by example for both BOH and FOH team members
Catering & Events
- Run prep and production for catering orders and events
- Make sure offsite food is packed, labeled and delivered to Huckleberry standards
- Take part in media and charity events as the company requests
Facilities, Equipment & Cleanliness
- Manage the kitchen maintenance calendar and make sure all equipment is serviced properly; record all service in the R&M log
- Schedule and oversee deep cleaning projects so they're done on time and to a high standard
- Keep the kitchen organized, clean and ready for service at all times
Compliance & Food Safety
- Uphold the highest standards of food safety, sanitation and personal hygiene
- Maintain an "A" rating from the Health Department at all times
- Keep all temperature logs, labeling and required documentation current
Culture & Leadership Standards
- Bring a positive, solutions-focused attitude, especially under pressure
- Help create a respectful, inclusive, high-performing kitchen
- Model the motto "Take your work very seriously, but don't take yourself too seriously in the process"
- Follow and embody the Rustic Canyon Family Guiding Principles:
- Serve delicious, thoughtful food using the best local ingredients
- Create an environment where guests feel taken into our home and cared for
- Take care of ourselves and each other so we can feel proud of the work we do
Requirements
- Proven experience as a Sous Chef, Chef de Cuisine or senior line leader in a high-volume kitchen
- A dedicated leader who is committed to serving the team
- Solid understanding of seasonal, market-driven cooking and sourcing
- Working knowledge of food costing, inventory and labor management
- Ability to work quickly and efficiently without compromising quality
- Strong communication, organization and attention to detail
- Fundamental understanding of sanitation, cleanliness and personal hygiene
- Ability to operate all equipment needed to do the job
- California Food Handler Certification (required)
- Regular, predictable and reliable attendance, with schedule flexibility
Location and commute
Santa Monica, CA .
Plan your route with Google Maps. Travel times and transportation options vary; confirm the work location with the employer before commuting.
How to apply
Review the vacancy and complete the application on the employer or recruitment partner’s website. Requisition ID: WJ-3253085308.