Top 1 Head chef Jobs in Paso Robles Ca

Head Chef
Park 1039 —San Luis Obispo, CA
- $28 - $32 an hour
- Part-time
- Mid-level
- 3 years
- Human resources
22h

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Head Chef

Park 1039
San Luis Obispo, CA

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Job Details

Part-time | Full-time
$28 - $32 an hour
22 hours ago

Qualifications

Vendor relationship building
Kitchen health and safety standards
Food service health code compliance
Budget control
Kitchen cost control
Inventory tracking for food cost management
Leading team collaboration initiatives
Managing kitchen staff
Restaurant cost management
Team motivation (leadership skill)

Full Job Description

JOB POSTED: 6/2/26

Job Title: Head Chef / Kitchen Manager – Park 1039 Wine Bar & Restaurant

Location: Park 1039 (25 seat restaurant (SMALL))

Compensation: Starting at $28.50/hr or more based on experience + performance-based incentives

Employment Type: Full-Time

About Us

Park 1039 is a dynamic wine bar and restaurant focused on delivering an elevated yet approachable guest experience. Our food program is designed to complement a thoughtful wine list—seasonal, shareable, and driven by quality ingredients.

Position Overview

We are seeking a skilled, organized, and creative Head Chef / Kitchen Manager to lead all back-of-house operations. This role is responsible for executing a consistent, high-quality menu while maintaining strong cost controls and efficient kitchen systems.

The ideal candidate is both a hands-on cook and a strategic operator—someone who can lead a team, manage inventory, and evolve the menu seasonally while keeping execution tight and profitable.

Key Responsibilities

Kitchen Operations

Oversee all day-to-day back-of-house operations
Ensure consistent food quality, presentation, and timely execution
Maintain a clean, organized, and compliant kitchen environment

Menu Development

Develop and execute seasonal menus aligned with the wine program
Create dishes that are efficient, cost-effective, and operationally scalable
Collaborate on specials and event menus

Prep & Execution

Oversee ingredient prep and kitchen workflows
Establish prep systems and par levels to ensure smooth service
Step in on the line as needed during service

Inventory & Ordering

Manage ordering of all food, ingredients, and kitchen supplies
Track inventory levels and minimize waste
Build and maintain relationships with vendors

Food Cost Management

Monitor and control food costs, portioning, and margins
Price menus appropriately to meet profitability targets
Identify opportunities to improve efficiency and reduce waste

Team Leadership

Hire, train, and manage kitchen staff
Create staff schedules and manage labor costs
Foster a positive, accountable, and team-oriented culture

Qualifications

Minimum 3 years experience in a Head Chef, Sous Chef, or Kitchen Manager role
Strong understanding of food cost control, inventory systems, and kitchen operations
Experience with seasonal menu development and small-plate formats preferred
Ability to lead a team in a fast-paced environment
Highly organized, reliable, and detail-oriented
Food safety certification required

Compensation & Perks

Starting hourly at $28.50
Performance-based incentives/bonuses tied to cost control and kitchen performance
Opportunity to grow within a dynamic and expanding hospitality group

Application Requirements

Resume
Two professional references (will be contacted)

How to Apply

Please submit your resume and references along with a brief note about your culinary style and experience.

Apply Now

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