Line Cook-Salina Rooftop Bar at Paso Robles Inn (Charlie Palmer Group concept)

Peregrine Hospitality•Paso Robles, CA

1d•Onsite

About The Position

Join Celebrity Chef Charlie Palmer to open Paso Robles' newest and only rooftop bar, Salina. Perched atop The Piccolo at Paso Robles Inn above the Paso Robles town square, Salina is where wild roots meet high vibes. Debuting June 2026. Charlie Palmer Collective is seeking Prep and Line Cooks who have a profound interest in food and wine, the drive and experience to support the culinary program for a historic property that services multiple F&B outlets, and a passion to meet the highest standards in our industry. This opportunity will work and coordinate with the property’s Director of Culinary, Chef Palmer, positioning this individual to grow under one of the most renowned Chef's and culinary brands in the country. Please note, this is an on-premises role that requires relocation to Paso Robles, California’s most coveted and fastest growing wine country.

Requirements

Minimum 2 years’ experience in a qualified position and property food & beverage division, preferably in a luxury hotel or fine dining environment
Proven experience as a cook, preferably in a hotel or high-volume kitchen environment
In-depth knowledge of food safety standards and kitchen sanitation practices
Strong team player mentality
Ability to work under pressure and manage multiple tasks efficiently
Excellent communication and organizational skills
Flexible schedule availability, including weekends, holidays, and special event days
Must be able to lift and/or carry up to 40 pounds frequently to assist guests
Ability to stand for extended periods of time
Ability to hear, understand and communicate orally and in writing to communicate with staff, vendors and guests a normal in-person and phone conversation
Ability to bend and twist, push and pull, stoop, and kneel

Nice To Haves

Relocation to Paso Robles, California is required.

Responsibilities

Report to Sous Chef and Director of Culinary supporting daily kitchen operations across all property F&B outlets.
Ensure the preparation station and the kitchen is set up and stocked.
Prepare simple components of each dish on the menu by chopping vegetables, cutting meat, and preparing sauces.
Make sure food preparation and storage areas meet health and safety standards.
Clean all prep areas and properly store ingredients.
Stock inventory and supplies.
Cook menu items with the support of the kitchen staff.
Ensure that food comes out simultaneously, in high quality, and in a timely fashion.
Comply with nutrition and sanitation regulations and safety standards.
Maintain a positive and professional approach with coworkers and customers.
Follow and adhere to all property SOPs, policies and procedures.
Stay updated on culinary trends and techniques.