Executive Chef

Parable Hospitality; Templeton (CA); On-site; USD 85,000 - 130,000; Full time

Benefits offered by this job

401(k)

Team events volunteering

Job summary

Cambria Hotel Templeton-Paso Robles is seeking an Executive Chef to lead the kitchen and back-of-house operations, driving menu planning, food quality, and profitability. You will manage staffing, purchasing, sanitation, and kitchen P&L while maintaining high standards of safety and guest experience.

You will plan menus, forecast production, and mentor the culinary team in a fast-paced Central Coast environment, ensuring timely service and consistent, high-quality meals for resort guests and

Qualifications

• Experience leading daily kitchen and back-of-house operations.
• Experience with menu planning, recipe costing, and forecasting.
• Strong understanding of food and labor costs and P&L management.
• Proven ability to train, coach, and develop culinary teams.

Responsibilities

• Lead daily kitchen and back-of-house operations.
• Plan menus, cost recipes, and establish production and staffing needs.
• Lead, train, coach, and develop the culinary team.
• Oversee food preparation, cooking, portioning, presentation, and quality.
• Forecast food production and staffing based on business levels.
• Manage food ordering, inventory, and supplier relationships.
• Maintain food and labor costs in line with budget and department goals.
• Oversee the kitchen P&L and support overall profitability.
• Maintain sanitation and health-regulation standards.

Skills

Executive leadership

Menu planning

Cost control

Food quality

Team development

Food safety

Communication

Education

Culinary school education

Job description

Located in the heart of California wine country, Cambria Hotel Templeton-Paso Robles is a modern retreat that blends relaxed sophistication with the laid-back charm of the Central Coast. The hotel features a resort-style pool and hot tub, outdoor fire pits and cabanas, Ironhorse Restaurant & Bar, a fitness center, and over 9,400 square feet of flexible indoor and outdoor event space. Ideally situated between Templeton, Paso Robles, and San Luis Obispo, the hotel offers an inviting home base for exploring local wineries, restaurants, outdoor adventures, and the best of the Central Coast.

THE ROLE

As Executive Chef, you’ll lead the kitchen and back-of-house culinary operation, bringing together great food, strong team leadership, and smart financial management. You’ll oversee everything from menu planning and food quality to staffing, purchasing, sanitation, and kitchen profitability. You will:

• Lead daily kitchen and back-of-house operations
• Plan menus, cost recipes, and establish production and staffing needs
• Lead, train, coach, and develop the culinary team
• Oversee food preparation, cooking, portioning, presentation, and quality
• Taste and inspect food before service and make adjustments as needed
• Forecast food production and staffing based on business levels
• Manage food ordering, inventory, and supplier relationships
• Maintain food and labor costs in line with budget and department goals
• Oversee the kitchen P&L and support overall profitability
• Maintain high standards for sanitation, cleanliness, food safety, and health regulations
• Ensure kitchen equipment, walk-ins, and work areas are properly maintained
• Set clear expectations and hold the team accountable to culinary and service standards
• Recognize strong performance and create opportunities for team development
• Communicate daily with the F&B team and hotel leadership
• Work closely with other departments to support the overall guest experience
• Step into any kitchen station as needed and lead by example

WHAT SUCCESS LOOKS LIKE

The kitchen consistently delivers high-quality food, strong presentation, and timely service while operating efficiently and profitably. The culinary team is prepared, supported, and accountable, food and labor costs are well managed, and the kitchen operates as a clean, organized, and positive environment.

WHAT WE’R LOOKING FOR

• 1+ year of experience as an Executive Chef, Chef de Cuisine, Sous Chef, or similar culinary leadership role
• Strong experience with food preparation, cooking, presentation, and all kitchen stations
• Experience leading, training, and developing culinary teams
• Experience with menu planning, recipe costing, food ordering, forecasting, and inventory
• Understanding of food and labor costs, budgeting, and P&L management
• Strong knowledge of food safety, sanitation, and health department standards
• Ability to make timely decisions, prioritize, organize, and delegate
• Hands-on leadership style with strong attention to quality and detail
• Strong communication and team-building skills
• Culinary school education preferred
• English speaking or bilingual
• Dependable and able to work effectively in a fast-paced kitchen environment
• Ability to stand and walk for extended periods and lift/carry up to 30 lbs.

WHAT WE OFFER

• 401(k)
• Opportunities to connect, give back, and build community through team events & volunteering.