Sous Chef (Restaurant/Banquet)

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

SOUS CHEF - HOTEL RESTAURANT & BANQUET OPERATIONS

Full-Time | Exempt | Monterey, CA

SALARY RANGE: $75k- $85K ANNUAL (PAID BI-WEEKLY)

Join our culinary team! We are seeking a talented, motivated, and hands-on Sous Chef to support the Executive Chef and lead daily operations for both our restaurant and banquet kitchens. This role is ideal for a passionate culinary leader who thrives in a fast-paced, upscale environment and is committed to delivering exceptional quality and memorable dining experiences.

ABOUT THE ROLE

The Sous Chef will oversee day-to-day kitchen operations, ensure consistent and high-quality food production, and support menu execution across the restaurant, banquet events, Bistro, and all culinary outlets. This position plays a key leadership role in training, motivating, and developing the culinary team while upholding the highest standards of safety, sanitation, and culinary excellence.

SALARY RANGE: $75k- $85K ANNUAL (PAID BI-WEEKLY)

What You’ll Do

Culinary Leadership

• Supervise and support all food production for restaurant service, banquets, and special events.
• Conduct daily line checks and ensure all 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.

Operational Excellence

• Maintain strict compliance with HACCP, OSHA, and health department standards.
• Ensure cleanliness and organization of all kitchen areas and equipment.
• Oversee Bistro operations and help design cost-effective, healthy employee meals.
• Assist with staffing, scheduling, timecard review, and performance management.

Purchasing, Cost Control & Inventory

• 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.

Team Collaboration

• Partner closely with Restaurant Management, Banquet Leaders, Sales, and Catering to ensure flawless event execution.
• Participate in pre-shift meetings, F&B meetings, and kitchen communication sessions.

What We’re Looking For

• 4+ years of culinary experience in a hotel, resort, or high-volume kitchen environment.
• Minimum 2 years in a Sous Chef or comparable supervisory role (hotel experience preferred).
• Strong culinary skills with experience in both restaurant and banquet production.
• Proven ability to lead, train, and motivate a diverse kitchen team.
• Knowledge of food safety regulations, menu development, inventory control, and cost management.
• Excellent communication, organization, and problem-solving abilities.
• Ability to work a flexible schedule including nights, weekends, holidays, and special events.

EDUCATION & CERTIFICATIONS

• Degree in Culinary Arts preferred, or equivalent experience.
• CA Food Handler Card required (ServSafe Manager preferred).
• Alcohol Awareness Certification preferred.

Physical Requirements

• Ability to stand, walk, bend, and move for extended periods.
• Ability to lift up to 50 lbs and push/pull up to 100 lbs.
• Ability to work in hot, cold, or humid kitchen environments.

WHY YOU’LL LOVE WORKING WITH US

• Collaborative culinary team with opportunities for creativity and growth.
• Beautiful waterfront hotel environment.
• Supportive leadership and strong cross-department partnerships.
• Competitive compensation and benefits package.

Pacific Hotel Management, LLC is a privately- owned company that manages various hotel brands in the bay area. InterContinental The Clement Monterey is one out of 7 hotels within PHM. InterContinental The Clement Monterey offers panoramic ocean views and is located in the heart of Cannery Row just steps away from local shops and the Monterey Bay Aquarium. Our culture is family oriented, friendly, outgoing, competitive and results oriented. All associates work hard every day to achieve guest and associate satisfaction goals, but most importantly, all associates have an inherent passion for hospitality. All of our associates also enjoy an array of benefits and perks such as health insurance, 401k plan, educational assistance program, training, recognition events, travel discounts and more! As part of IHG brand, we’re committed to providing true hospitality for everyone, every day.

The job qualifications listed above are not all inclusive of the essential and non-essential job functions of each position, and are solely a guideline for these positions. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed in this job summation are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.