The Executive Chef is responsible for overseeing kitchen staff and ensuring the quality of food items. Their duties include hiring and training staff to cook their dishes, expediting orders to maintain a steady flow of dishes and creating dishes to add to the menu.

Deliverables

• Execute high-quality, seasonal, market-driven cuisine that reflects the core ethos and standards of Huckleberry.
• Achieve and maintain budgeted Back-of-House Prime Cost targets through disciplined purchasing, labor management, and operational excellence.
• Meet or exceed the Direct Cost (DC) goals established in the annual budget.

Duties and responsibilities

As Executive Chef, your job responsibilities include, but are not limited to:

Culinary Excellence & Menu Integrity

• Create and serve delicious, farmers’ market–driven, café-forward cuisine that reflects the Rustic Canyon Family commitment to organic, sustainable, and regenerative foods whenever possible.
• Collaborate with the Pastry Chef and bakery team to support a unified, cohesive back-of-house operation. Assist and back up the pastry team whenever possible to foster a harmonious kitchen environment.
• Maintain all recipe books in accurate, up-to-date working order. Ensure all prep staff are trained on new recipes and understand any changes.
• Inspire, teach, and work hands-on with team members. Huckleberry is a teaching kitchen, and developing cooks, dishwashers, and future leaders is essential to building skill, pride, and longevity.

Financial Stewardship

• Take full ownership of food cost management and deliver food COGS at or below the budgeted amount through thoughtful planning, cost-control practices, and strategic ordering.
• Manage kitchen hourly labor to remain at or below budget by improving efficiency, staffing appropriately for service demands, and optimizing productivity.
• Complete required administrative duties, including invoice coding, budget tracking, end-of-month invoices, and internal invoicing. Attend all weekly manager meetings and monthly P&L meetings.

Leadership, Culture & Team Development

• Lead a large BOH team—including line cooks, prep cooks, and dishwashers—toward the shared goal of producing thoughtful, market-driven cuisine in a fast, consistent, and intentional manner.
• Build a strong, positive culture by modeling composure, positivity, professionalism, and respectful communication—even under pressure.
• Empower current and emerging leaders to use their voices, take ownership, and develop the skills needed for advancement.
• Partner closely with the General Manager to motivate and develop the FOH team, inspiring excellent service across all positions.
• Conduct one-on-one check-ins every six months (including an annual review), with GM support.

Daily Operations & Execution

• Ensure Huckleberry’s daily operations meet the highest standards of food quality, cleanliness, morale, efficiency, and teamwork.
• Support service execution by communicating consistently with FOH and management regarding staffing updates, ingredient shortages, 86s, and any changes that may affect service.
• Maintain a constructive, solutions-focused approach to all challenges, including R&M issues, staffing shortages, product delays, vendor concerns, and operational hurdles.

Facilities, Maintenance & Safety

• Take ownership of all repairs and maintenance needs: identify issues, determine parts or service required, coordinate vendors, and communicate status to the team. Quick and effective action is essential to smooth operations.
• Ensure full compliance with all Health Department procedures and maintain an “A” rating at all times.
• Uphold the highest food safety standards across all BOH operations.

Scheduling, Staffing & HR Responsibilities

• Create and manage all kitchen schedules, ensuring coverage aligns with operational needs. Adjust as needed while maintaining communication with managers and staff.
• Oversee all call-outs, shift changes, and scheduling needs to ensure smooth operations on all days, including your own days off.
• Lead hiring and onboarding with the GM, including writing job ads, reviewing resumes, conducting stages, and completing onboarding paperwork in a timely manner.
• Develop clear training schedules for all new hires, ensuring they are oriented, supported, and evaluated daily during their first week.
• Hold staff accountable through consistent application of the Rustic Canyon Family three-strike corrective action system. Be comfortable having constructive, difficult conversations with professionalism and clarity, with GM support for elevated conversations.

Strategic Thinking & Operational Vision

• See the broader operational picture and prioritize tasks appropriately. Delegate effectively while remaining hands-on to maintain strong relationships and a cohesive team dynamic.
• Assess daily business needs and direct the BOH team to accomplish daily goals efficiently.
• Approach challenges as opportunities to teach, solve, and lead by example.

Catering, Events & Community Engagement

• Expand catering sales through thoughtful menu development, packaging improvements, and partnership with the GM to secure weddings, corporate events, and recurring accounts.
• Maintain and grow seasonal holiday menus and smaller-scale catering offerings.
• Participate in media or charity events when beneficial for the restaurant or group.

Guest Experience & Hospitality

• Work with FOH leadership to support seamless service from the kitchen, ensuring exceptional hospitality, delicious food, warm atmosphere, and a guest experience aligned with Rustic Canyon Family values.
• Model Rustic Canyon Family Guiding Principles at all times:
  • Serve delicious, thoughtful food using the best local ingredients.
  • Create an environment where guests feel cared for—like they are being welcomed into our home.
  • Take care of ourselves and one another so we can take pride in our work.

Requirements

• Dedicated leader who is committed to serving the team.
• 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 .
• Regular, predictable and reliable attendance.
• Excellent attention to detail .
• Ability to effectively communicate with coworkers verbally.
• Ability to operate all equipment necessary to perform the job.

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.