Executive Chef — Wine Country Kitchen Leader

Parable Hospitality LLC; Templeton (CA); Hybrid; USD 110,000 - 160,000; Full time

Benefits offered by this job

401(k)

Opportunities to connect, give back, &

Job summary

Parable Hospitality LLC at the Cambria Hotel Templeton-Paso Robles seeks an Executive Chef to lead the kitchen and back-of-house operations, guiding menu planning, food quality, staffing, purchasing, sanitation, and profitability. You will drive production, scheduling, and team development while maintaining extraordinary guest experiences.

You will manage food and labor costs, forecast production, and mentor the culinary team while upholding safety standards in a vibrant Central Coast setting.

Qualifications

• 1+ year of experience in an executive culinary leadership role.
• Strong experience with menu planning, costing, and inventory.
• Experience leading and developing culinary teams.
• Knowledge of food safety, sanitation, and health standards.
• Ability to manage kitchen P&L and profitability.

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 high standards for sanitation, cleanliness, and health regulations.

Skills

Kitchen leadership

Menu planning

Costing & budgeting

Staff development

Food safety & sanitation

P&L management

Forecasting & inventory

English speaking

Education

Culinary school education

Job description

Parable Hospitality LLC at the Cambria Hotel Templeton-Paso Robles seeks an Executive Chef to lead the kitchen and back-of-house operations, guiding menu planning, food quality, staffing, purchasing, sanitation, and profitability. You will drive production, scheduling, and team development while maintaining extraordinary guest experiences.

You will manage food and labor costs, forecast production, and mentor the culinary team while upholding safety standards in a vibrant Central Coast setting.