What started off as a series of weekend breakfast pop-ups at Rustic Canyon turned into this Santa Monica Farmers’ Market-inspired bakery, cafe and marketplace that debuted in February 2009.  Pastry Chef/Partner Laurel Almerinda keeps the pastry case overflowing with biscuits, tarts and doughnuts, and so much more, while the kitchen team whips up an all-day breakfast and lunch menu of egg dishes, salads, sandwiches and dinner-friendly take & bake items. The marketplace contains the best, organic fruits & vegetables from the nearby farmers’ market, jars of salad dressing, salsa & pesto, housemade baking mixes, pantry items from our favorite artisans, plus more.  Zoe, Josh and Laurel also published a cookbook in 2014 called Huckleberry: Stories, Secrets and Recipes from our Kitchen. It features over 115 simple recipes for our signature pastries and sweet/savory breakfast dishes.

The Kitchen Manager is responsible for ensuring smooth operations in the kitchen. From ingredient ordering to maintaining accurate inventory lists and ensuring cleanliness throughout the workspace, the Kitchen Manager provides essential support to the Chef and team to deliver exceptional food and service to customers.

As Kitchen Manager, your job responsibilities include, but are not limited to:

• Deep Cleaning and Maintenance:
  Oversee deep cleaning projects to ensure timely completion and adherence to high cleanliness standards. Manage kitchen maintenance calendars, ensuring all equipment is serviced properly. Record all services in the Repair & Maintenance (R&M) log.
• Prep and Efficiency:
  Assist with the prep list to enable the team to operate efficiently. Ensure all team members follow procedures for organization and productivity.
• Inventory and Waste Management:
  Maintain inventory systems to minimize waste. Ensure surplus and aging products are utilized effectively.
• Kitchen Operations:
  Manage all logistical aspects of kitchen operations, including sourcing ingredients, kitchen maintenance, budgeting, and collaborating with purveyors. Oversee daily food production, staffing, ordering, and controlling food and labor costs while upholding the highest standards of food safety and cleanliness.
• Hiring and Training:
  Collaborate with the Chef to hire, train, and schedule kitchen staff, working within budgeting goals. Lead onboarding processes to ensure consistency and quality in the kitchen.
• Menu Development and Costing:
  Assist in creating opening menus and testing recipes. Ensure all menu items are accurately costed and maintain a binder or folder with all ingredients and cost of goods sold (COGS) for menu items.
• Team Leadership:
  Be a leader for both BOH and FOH staff. Maintain integrity, ethics, and embody the values of the Rustic Canyon Family—“Taking your work very seriously but not taking yourself too seriously in the process.”
• Health and Safety:
  Maintain the highest food safety standards and ensure an “A” grade from the Health Department at all times.
• Community Engagement:
  Participate in media and charity events as directed by the group.

• Accountability and Meetings:
  Attend weekly manager meetings and monthly P&L meetings. Be responsible for kitchen labor and COGS numbers and report them accurately. Establish accountability systems for staff performance.
• Guiding Principles:
  Follow and embody the Huckleberry Café and Rustic Canyon Family Guiding Principles:
• Serve delicious, thoughtful food using the best local ingredients.
• Create an environment for guests that feels welcoming, like a home.
• Take care of ourselves and each other to feel proud of the work we do.

• Leadership:
  Dedicated leader committed to supporting the team.
• Efficiency and Quality:
  Ability to work quickly and efficiently without compromising quality.
• Communication Skills:
  Strong verbal and written communication skills to effectively communicate with coworkers and management.
• Knowledge and Hygiene:
  Fundamental understanding of sanitation, cleanliness, and personal hygiene. California Food Handler’s card required.
• Reliability and Attention to Detail:
  Regular, predictable attendance and excellent attention to detail.
• Equipment Proficiency:
  Ability to operate all necessary kitchen equipment.

• Moderate physical effort required, including standing, carrying, bending, stretching, stooping, pulling, pushing, and lifting up to 50 pounds.

• Exposure to noise, heat, temperature changes, kitchen elements, odors, and moisture.
• May require additional hours based on workload and staffing needs.

• Clean non-slip shoes
• Clean pants
• Clean shirt