Hotel Sous Chef — Restaurant & Banquet Leader

Pacific Hotel Management, LLC; Monterey (CA); On-site; USD 75,000 - 85,000; Full time

Benefits offered by this job

Health insurance

401(k) plan

Educational assistance program

Training and recognition events

Travel discounts

Job summary

Pacific Hotel Management, LLC is seeking a hands-on Sous Chef to lead daily kitchen operations for our restaurant and banquet programs in Monterey, CA. The role reports to the Executive Chef and emphasizes safety, quality, and exceptional guest dining experiences.

The ideal candidate has 4+ years in high-volume hotel kitchens, 2+ years in a supervisory role, and strong leadership with menu development and cost control experience. This is a full-time, exempt position with opportunities for growth.

Qualifications

• 4+ years of culinary experience in a hotel, resort, or high-volume kitchen.
• Minimum 2 years in a Sous Chef or supervisory role (hotel experience preferred).
• CA Food Handler Card required; ServSafe Manager preferred.

Responsibilities

• Oversee day-to-day kitchen operations for restaurant, banquets, and special events.
• Conduct daily line checks to ensure quality, taste, and presentation.
• Assist with menu planning and seasonal updates for restaurant and banquet menus.
• Train and mentor kitchen staff on recipes, techniques, equipment use, and service flow.
• Maintain HACCP, OSHA, and health department standards; ensure cleanliness and organization.
• Assist with staffing, scheduling, timecard review, and cost management.

Skills

Culinary leadership

Team supervision

Food safety HACCP

Menu development

Communication

Problem-solving

Flexibility

Education

Culinary Arts degree

ServSafe/CA Food Handler

Job description

Pacific Hotel Management, LLC is seeking a hands-on Sous Chef to lead daily kitchen operations for our restaurant and banquet programs in Monterey, CA. The role reports to the Executive Chef and emphasizes safety, quality, and exceptional guest dining experiences.

The ideal candidate has 4+ years in high-volume hotel kitchens, 2+ years in a supervisory role, and strong leadership with menu development and cost control experience. This is a full-time, exempt position with opportunities for growth.