Sous Chef (Restaurant/Banquet)

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

• 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 WERE 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 YOULL 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.

READY TO APPLY? If you are passionate about food, leadership, and creating unforgettable guest experiences, we would love to meet you. Apply today and join an exceptional team where your talent is valued and your creativity can shine.