Executive Chef Job at Milo and Olive, Santa Monica, CA

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  • Milo and Olive
  • Santa Monica, CA

Job Description

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

Job Tags

Hourly pay, Full time, Local area

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