Executive Sous Chef (Restaurant/Banquet)

InterContinental The Clement Monterey•Monterey, CA

75d•$84,000 - $90,000•Onsite

About The Position

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.

Requirements

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.
CA Food Handler Card required
Degree in Culinary Arts preferred, or equivalent experience.

Nice To Haves

ServSafe Manager preferred
Alcohol Awareness Certification preferred

Responsibilities

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.