Executive Sous Chef (Restaurant/Banquet)

EXECUTIVE SOUS CHEF - HOTEL RESTAURANT & BANQUET OPERATIONS Full-Time | Exempt | Monterey, CA Join our culinary team! We are seeking a talented, motivated, and hands‑on Executive 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 Executive 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: $90k- $110k annual (paid bi‑weekly) What You’ll Do 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. 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. 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. 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 Competitive compensation and benefits package. 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. #J-18808-Ljbffr Pacific Hotel Management, LLC