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

PM Hotel Group•San Luis Obispo, CA

4d•$80,000 - $90,000•Onsite

About The Position

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 at Nightsky 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.

Requirements

Have a minimum of 5 years’ experience as an Executive Chef in an establishment of comparable quality, with knowledge of culinary operations and quality food preparation.
Familiar with OSHA, SB198, local Department of Health regulations, state liquor laws and relevant current laws governing handling of hazardous substance.
Demonstrated ability to train staff and ensure a high level of customer service.
Excellent interpersonal skills and the ability to work well with co-workers and the public.
Must model the highest work and safety standards for the staff.
Ability to effectively manage staff to maintain a high level of morale and productivity.
Ability to work well under pressure and handle multiple tasks at once.
Possess excellent communication and organizational skills.
Have a thorough knowledge of the hospitality industry, have a strong financial background, sound administrative skills, well developed management skills, and have demonstrated ability to effectively lead.
A passion for hospitality will be apparent from speaking with you; you naturally connect with colleagues and guests.
You love to inspire and motivate your team while focusing on learning and development, giving, and receiving feedback.

Responsibilities

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 and issues relating to kitchen services.
Maintain procedures to ensure the security and proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste and pilferage.
Ensure that all kitchen equipment and storerooms are in proper operational condition and are cleaned on a regular basis.
Adhere to governmental regulations as well as brand standards and hotel or company policies and procedures.
Hire, train, schedule, support, review, discipline and terminate employees directly accountable to his/her position, to maintain highest possible levels of employee morale and department productivity.
To understand and respond to all guest needs and requests in a timely and professional manner.
Complete payroll and timekeeping logs to specifications.
Train staff on all SOPs and ensure there is understanding and compliance.
Ensure food is stored and served at proper temperatures.
To establish the hours and routines for the internal requisition of food.
To monitor presentation of all foods served to restaurant guests and ensure that appearance and quality are consistently maintained.
To maintain an adequate supply of all provisions in the kitchen and establish programs that minimize waste and pilferage.
To report all needed equipment repairs.
To assist in the planning, writing and pricing of food menus.
To regularly inspect all kitchen areas to ensure sanitary conditions.
To continually monitor and control departmental expenditures to ensure meeting operational standards while maintaining annual budget.
To properly document Personnel/Payroll transactions, as directed, for processing in the Human Resources Office.
To conduct departmental safety training for all new Kitchen employees, before they begin to work
Focus on safety and the following of safe work practices by yourself and those under your direction. Including compliance with company safety standards, and state and local regulations that pertain to your department.
Create and promote learning opportunities and development plans for direct reports, fostering a culture of development.
Champion employee engagement and promote a collaborative and inclusive environment where all employees are encouraged to speak up and their input is valued.
Collaborate with shared services partners (marketing, sales and revenue management, people & culture), to maximize performance and engage with companywide initiatives.
Champion our values, vision, and culture.

Benefits

Competitive salary and bonus plan.
Generous health, dental and vision insurance, plus 401K.
Comprehensive onboarding and training plan to set you up for success.
Coaching, feedback, and mentorship to develop your individual role and career goals.
Leadership courses to improve your personal and interpersonal effectiveness.
Generous PTO package and 9 paid holidays.
Opportunities to volunteer and give back to our local communities.
Paid Parental Leave.
Tuition reimbursement opportunities

Stand Out From the Crowd

Upload your resume and get instant feedback on how well it matches this job.

Upload and Match Resume