Executive Chef

Parable Hospitality • Templeton, CA

19d • $80,000 - $95,000

About The Position

The Executive Chef leads the kitchen and back-of-house culinary operation at Cambria Hotel Templeton-Paso Robles. The role combines culinary leadership, team development, and financial management, overseeing menu planning, food quality, staffing, purchasing, sanitation, and kitchen profitability. The Executive Chef works with the F&B team, hotel leadership, and other departments to support the overall guest experience and leads by example by stepping into kitchen stations as needed.

Success means consistently delivering high-quality food, strong presentation, and timely service while operating efficiently and profitably. The culinary team should be prepared, supported, and accountable; food and labor costs should be well managed; and the kitchen should remain clean, organized, and positive.

Requirements

• At least 1 year of experience as an Executive Chef, Chef de Cuisine, Sous Chef, or in a 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.
• 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 or carry up to 30 lbs.

Nice To Haves

• Culinary school education.

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.
• 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 the budget and department goals.
• Oversee the kitchen P&L and support overall profitability.
• Maintain sanitation, cleanliness, food safety, and health-regulation standards.
• 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 with other departments to support the overall guest experience.
• Work at any kitchen station as needed and lead by example.

Benefits

• Medical, dental, and vision insurance
• 401(k)
• Vacation and sick leave
• Team Member Travel Program with hotel and dining discounts
• Opportunities to connect, give back, and build community through team events and volunteering

What This Job Offers

• Job Type: Full-time
• Career Level: Executive
• Education Level: No Education Listed