High-Volume Kitchen Leader — 2 Weeks Paid Vacation + Meals

Lalla Grill; Monterey (CA); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

2 weeks vacation

50% employee meal discount

Shift meals provided

Growth opportunities

Job summary

Lalla Grill in Monterey, CA is seeking a hands-on Sous Chef to support the Head Chef in a busy, high-volume kitchen. You will lead prep and service, supervise line cooks, ensure food quality and presentation, and mentor staff.

The role requires a minimum of 5 years in professional kitchens, fluency in Spanish, a high school diploma, and strong cooking, time management and leadership skills. 50–55 hours weekly; day and night shifts with growth opportunities.

Qualifications

• Minimum 5 years of professional kitchen experience.
• Previous experience as cook or sous chef in a high-volume restaurant.
• High school diploma or equivalent.
• Formal culinary training is preferred.
• Must be fluent in Spanish; English proficiency preferred.
• Excellent cooking, time management and leadership skills.
• Ability to work under pressure and handle multiple tasks.
• Food Manager Certification must be completed shortly after hiring.

Responsibilities

• Lead kitchen operations with Head Chef.
• Direct and assist with food prep and execution during service.
• Monitor food quality, consistency, and presentation.
• Learn and cover any kitchen station as needed.
• Ensure food safety and cleanliness standards.
• Supervise kitchen staff during service.
• Coordinate with managers for large parties, takeout, and catering.
• Mentor new cooks on techniques and recipes.

Skills

Kitchen leadership

Time management

High-volume experience

Spanish fluency

English proficiency

Education

High school diploma

Culinary training (preferred)

Tools

Sysco/vendor management

Job description

Lalla Grill in Monterey, CA is seeking a hands-on Sous Chef to support the Head Chef in a busy, high-volume kitchen. You will lead prep and service, supervise line cooks, ensure food quality and presentation, and mentor staff.

The role requires a minimum of 5 years in professional kitchens, fluency in Spanish, a high school diploma, and strong cooking, time management and leadership skills. 50–55 hours weekly; day and night shifts with growth opportunities.