Executive Chef

About The Property Located in the heart of California wine country, Cambria Hotel Templeton-Paso Robles is a modern retreat that blends relaxed sophistication with the laid-back charm of the Central Coast. The hotel features a resort-style pool and hot tub, outdoor fire pits and cabanas, Ironhorse Restaurant & Bar, a fitness center, and over 9,400 square feet of flexible indoor and outdoor event space. Ideally situated between Templeton, Paso Robles, and San Luis Obispo, the hotel offers an inviting home base for exploring local wineries, restaurants, outdoor adventures, and the best of the Central Coast. THE ROLE As Executive Chef, You’ll Lead The Kitchen And Back-of-house Culinary Operation, Bringing Together Great Food, Strong Team Leadership, And Smart Financial Management. You’ll Oversee Everything From Menu Planning And Food Quality To Staffing, Purchasing, Sanitation, And Kitchen Profitability. You Will Lead daily kitchen and back-of-house operationsPlan menus, cost recipes, and establish production and staffing needsLead, train, coach, and develop the culinary teamOversee food preparation, cooking, portioning, presentation, and qualityTaste and inspect food before service and make adjustments as neededForecast food production and staffing based on business levelsManage food ordering, inventory, and supplier relationshipsMaintain food and labor costs in line with budget and department goalsOversee the kitchen P&L and support overall profitabilityMaintain high standards for sanitation, cleanliness, food safety, and health regulationsEnsure kitchen equipment, walk-ins, and work areas are properly maintainedSet clear expectations and hold the team accountable to culinary and service standardsRecognize strong performance and create opportunities for team developmentCommunicate daily with the F&B team and hotel leadershipWork closely with other departments to support the overall guest experienceStep into any kitchen station as needed and lead by example What Success Looks Like The kitchen consistently delivers high-quality food, strong presentation, and timely service while operating efficiently and profitably. The culinary team is prepared, supported, and accountable, food and labor costs are well managed, and the kitchen operates as a clean, organized, and positive environment. What We’re Looking For 1+ year of experience as an Executive Chef, Chef de Cuisine, Sous Chef, or similar culinary leadership roleStrong experience with food preparation, cooking, presentation, and all kitchen stationsExperience leading, training, and developing culinary teamsExperience with menu planning, recipe costing, food ordering, forecasting, and inventoryUnderstanding of food and labor costs, budgeting, and P&L managementStrong knowledge of food safety, sanitation, and health department standardsAbility to make timely decisions, prioritize, organize, and delegateHands-on leadership style with strong attention to quality and detailStrong communication and team-building skillsCulinary school education preferredEnglish speaking or bilingualDependable and able to work effectively in a fast-paced kitchen environmentAbility to stand and walk for extended periods and lift/carry up to 30 lbs. What We Offer Medical, Dental & Vision Insurance401(k)Vacation & Sick LeaveTeam Member Travel Program: Hotel & Dining discountsOpportunities to connect, give back, and build community through team events & volunteering. POSITION DETAILS Salary Range: $80,000 - $95,000 Full-Time