About this opportunity
Parable Hospitality lists this Executive Chef opportunity in templeton, Pennsylvania. Review the employer’s description below for duties, qualifications and application requirements.
Job description
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 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 budget and department goals
Oversee the kitchen P&L and support overall profitability
Maintain high standards for sanitation, cleanliness, food safety, and health regulations
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 closely with other departments to support the overall guest experience
Step 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’R LOOKING FOR
1+ year of experience as an Executive Chef, Chef de Cuisine, Sous Chef, or 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
Culinary school education preferred
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/carry up to 30 lbs.
WHAT WE OFFER
401(k)
Opportunities to connect, give back, and build community through team events & volunteering.
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Who can apply
Review the original listing for work authorization, qualifications and employer requirements.