Executive Chef | Marcerro at Nightsky | San Luis Obispo, CA

PM Hotel Group; San Luis Obispo (CA); On-site; USD 80,000 - 90,000; Full time

Job summary

PM Hotel Group is seeking an experienced Executive Chef for our on-site operation in San Luis Obispo. You will lead kitchen activities, oversee food preparation, maintenance, and inventory, ensuring hotel quality standards and revenue targets are met.

This full-time, exempt role reports to the General Manager and includes responsibilities for menu planning, cost control and staff development to drive exceptional guest experiences at our Nightsky and Marcerro venues.

Qualifications

• Extensive experience directing kitchen operations and food preparation.
• Ability to develop and manage budgets and forecasts.
• Proven leadership with coaching and performance development.

Responsibilities

• Direct the operation of kitchen(s) to meet quality standards and revenue goals.
• Prepare forecasts, plans and departmental production reports for management.
• Assist in annual budget development and setting departmental goals.
• Maintain costing and documentation of all dishes in F&B operations.
• Manage day-to-day kitchen activities, assign work and set performance goals.
• Educate and train staff on standards, service behaviors and regulations.
• Coordinate with other departments for events and catering.
• Recommend staffing actions in line with company policies.
• Ensure all menu items are prepared to approved recipes and quality standards.
• Develop menu recipes and concepts for food and beverage outlets and catering events.

Job description

Job Category: Food & Beverage

Supervisor: Samantha Miller

Requisition Number: EXECU019668

• Posted : September 2, 2026
• Full-Time
• On-site
• Salary : $90,000 USD per year

Locations

Showing 1 location

San Luis Obispo, CA 93405, USA

Description

We’re looking for an experienced Executive Chef who will direct the operation of the kitchen(s), including food preparation and quality, physical maintenance and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled.

This is a full-time, onsite, exempt position that reports to the General Manager. The salary range for this position is $80,000-$90,000.

Marcerro—a name born from the union of mar(sea) and cerro(hill)—pays homage to the stunning natural convergence of the Pacific Ocean and the Santa Lucia Mountains that cradle our site. This unique positioning inspires everything we do, from the ingredients we source to the atmosphere we create.

Set within Nightsky, an elevated outdoor hospitality experience, Marcerro invites guests to reconnect with the rhythm of the natural world. Nightsky is more than a setting—it’s a celebration of our shared human journey and the beauty of the untamed outdoors. With its open‑air design, thoughtful culinary direction, and immersive ambiance, our mission is simple yet profound: to rejuvenate the spirit through meaningful connection—between land and sea, light and shadow, people and place.

Who We Are

• Recognized as a Top Workplace in The Washington Post and Philadelphia Inquirer.
• Passionate – about hospitality and fostering an environment where associates will thrive.
• Culture driven – dedicated to respect, teamwork, an entrepreneurial spirit, and the drive to succeed.
• Unique - we encourage our associates to express themselves and their individual talents. We celebrate diversity and are committed to equity and inclusion.
• Innovators – we are a lifestyle hotel management company that is constantly evolving. We are open minded individuals who embrace change.
• A growing team looking to expand with authentic and genuine individuals who recognize the importance of team engagement.
• A company that has a culture of promoting from within.

What You’ll Do

• Complete forecasts, plans and departmental production reports for management.
• Participate in the preparation of the restaurant’s annual budget and the setting of departmental goals.
• Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations.
• Manage day-to-day kitchen activities, plan and assign work and establish performance and development goals for team members. Provide mentoring, coaching and regular feedback to help manage conflict and improve team member performance.
• Educate and train team members in compliance standards, service behaviors and governmental regulations. Ensure staff have tools, training and equipment to carry out job duties.
• Promote teamwork and quality service through daily communication and coordination with other departments. Assist sales, catering and banquet staff with banquets, parties and other special events.
• Recommend and/or initiate salary, discipline or other staffing/human resources-related actions in accordance with company rules and policies.
• Ensure that all menu items are prepared and presented according to established recipes and standards.
• Ensure food prepared is consistent and of the highest possible quality.
• Develop menu recipes and concepts for all food and/or bar outlets and catering events. Monitor competitor and industry trends.
• Assist General Manager with menu planning, food and beverage coordination, table arrangements, decoration options,
• Assist with addressing customer questions