Lead Sous Chef — Banquets & Fine Dining

Pacific Hotel Management, LLC; Monterey (CA); On-site; USD 84,000 - 95,000; Full time

Benefits offered by this job

Health insurance

401k plan

Educational assistance program

Training and development

Recognition events

Travel discounts

Job summary

Pacific Hotel Management, LLC is seeking a hands-on Sous Chef to lead daily operations for restaurant and banquet kitchens in Monterey, CA. You will support the Executive Chef, mentor staff, and ensure safety, sanitation, and culinary excellence across outlets.

The role requires 4+ years in a hotel or high-volume kitchen and at least 2 years in a supervisory position. The position offers strong benefits and a competitive salary range.

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).
• Knowledge of food safety regulations, menu development, inventory control, and cost management.
• CA Food Handler Card required; ServSafe Manager is a plus.

Responsibilities

• Supervise and support all food production for restaurant service, banquets, and special events.
• Conduct daily line checks and ensure dishes meet hotel quality, taste, and presentation standards.
• 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.
• Oversee Bistro operations and help design cost-effective, healthy employee meals.
• Assist with staffing, scheduling, timecard review, and performance management.
• Support purchasing and receiving, maintain accurate par levels, and monitor product quality.
• Control food costs through proper portioning, waste reduction, and efficient production methods.
• Assist with inventory processes and cost analysis in partnership with the Executive Chef and Controller.
• Partner closely with Restaurant Management, Banquet Leaders, Sales, and Catering to ensure flawless event execution.

Skills

Culinary leadership

Food safety knowledge

Team training & mentoring

Menu planning

Education

Degree in Culinary Arts

CA Food Handler Card

Alcohol Awareness Certification

Job description

Pacific Hotel Management, LLC is seeking a hands-on Sous Chef to lead daily operations for restaurant and banquet kitchens in Monterey, CA. You will support the Executive Chef, mentor staff, and ensure safety, sanitation, and culinary excellence across outlets.

The role requires 4+ years in a hotel or high-volume kitchen and at least 2 years in a supervisory position. The position offers strong benefits and a competitive salary range.