Executive Chef - Central Coast Resort Kitchen Leader

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

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