Chef

Chart House; Monterey (CA); On-site; USD 75,000 - 85,000; Full time

Benefits offered by this job

Training program

Career development

Dining/employee discounts

Health benefit plans

Dental/vision/voluntary life/STD/FSA/

Paid sick leave

Paid time off

Bonus potential

Job summary

Chart House in Monterey, CA seeks a skilled Sous Chef to lead a high‑volume, upscale kitchen with a focus on guest satisfaction and team development.

You will support the Executive Chef, supervise back‑of‑house staff, manage inventories and costs, and uphold sanitation standards in a waterfront setting that showcases Monterey Bay.

Qualifications

• 2+ years of culinary management experience in upscale/fine dining.
• Strong supervision, inventory controls, and product quality focus.

Responsibilities

• Ensures guest satisfaction with a hands‑on, lead‑by‑example management style.
• Assist Executive Chef in managing back‑of‑house staff and ongoing training.
• Achieve or exceed budgeted labor and cost centers through planning and execution.
• Oversee weekly/monthly inventories and ordering of food and supplies.
• Maintain sanitation procedures and OSHA-compliant work areas.

Skills

Culinary management

Leadership

Staff supervision

Inventory controls

Cost awareness

Education

Accredited culinary program

Job description

Sous Chef

Chart House in Monterey, CA is seeking a talented Sous Chef to join our team in a stunning waterfront setting overlooking Monterey Bay. This is a great opportunity for a culinary leader who thrives in a high‑volume, upscale environment and is passionate about delivering exceptional dining experiences. You’ll work alongside an experienced leadership team, drive kitchen excellence, and grow your career with a nationally recognized brand—all while enjoying one of the most beautiful backdrops on the California coast.

Benefits

• Extensive and well‑rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401(k)
• Paid sick leave
• Paid time off
• Monthly discretionary bonus potential

Responsibilities

• Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands‑on, lead‑by‑example management style
• Assist the Executive Chef in the management of all back‑of‑house staff in an upscale/fine dining kitchen, including ongoing training, development, and follow‑up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Assist in overseeing weekly and monthly inventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications

• At least 2 years of Culinary Management experience in an upscale/fine dining establishment
• Strong knowledge and attention to detail on back‑of‑house operations including staff supervision, inventory controls, food/labor cost, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history; strong work ethic
• Graduate of an accredited culinary program is a plus

EOE

Pay Range: USD $75,000.00 - USD $85,000.00 /Yr.