Executive Sous Chef (Restaurant/Banquet)

InterContinental The Clement Monterey is a premier waterfront hotel located in the heart of Cannery Row, Monterey, CA. Managed by Pacific Hotel Management, LLC, this property is part of a reputable group of seven hotels in the Bay Area. The hotel boasts panoramic ocean views and is just steps away from local shops and the Monterey Bay Aquarium, making it a prime destination for travelers seeking luxury and scenic beauty. The culture at InterContinental The Clement Monterey is family-oriented, friendly, outgoing, competitive, and results-driven, with a passionate team dedicated to hospitality and guest satisfaction. The organization prides itself on fostering an environment where associates are encouraged to grow and excel while delivering exceptional guest experiences. Employees benefit from a comprehensive package including health insurance, a 401k plan, education assistance programs, ongoing training, recognition events, travel discounts, and more.

We are seeking a highly skilled, motivated, and hands-on Executive Sous Chef to join our culinary team. This full-time, exempt position is based in Monterey, CA, and offers a competitive salary range of $84,000 to $90,000 annually, paid bi-weekly. As the Executive Sous Chef, you will support the Executive Chef by leading daily operations in both our restaurant and banquet kitchens, ensuring excellence in food quality, presentation, and safety. This role is ideal for a dynamic culinary leader who thrives in a fast-paced, upscale environment and is passionate about creating memorable dining experiences.

In this key leadership role, you will oversee day-to-day kitchen operations across multiple culinary outlets, including the main restaurant, banquet events, and the hotel Bistro. Your responsibilities will include supervising all food production to meet high-quality standards, assisting with menu planning and seasonal updates, and mentoring kitchen staff to elevate their skills and performance. You will be instrumental in maintaining strict compliance with food safety regulations such as HACCP and OSHA, ensuring the cleanliness and organization of kitchen areas and equipment, as well as managing procurement, inventory, cost control, and waste reduction.

Beyond operational excellence, collaboration is a core part of this role. You will work closely with the Restaurant Management team, Banquet Leaders, Sales, and Catering departments to guarantee flawless execution of events and seamless kitchen communication. Your leadership and problem-solving abilities will be critical in managing staffing, scheduling, and performance evaluations, helping to create a motivated and cohesive culinary team.

The Executive Sous Chef position demands strong culinary skills with proven experience in both restaurant and banquet food production, along with at least four years of culinary experience in hotel or high-volume kitchen environments. This position requires leadership acumen, excellent communication, organizational skills, and the ability to work flexible hours including nights, weekends, holidays, and special events. Educational qualifications include a degree in Culinary Arts (preferred) or equivalent experience, with required CA Food Handler certification and preferred ServSafe Manager and Alcohol Awareness certifications.

If you are passionate about culinary excellence, leadership, and delivering unforgettable guest experiences, this is an outstanding opportunity to grow within a supportive, reputable hotel group. Join InterContinental The Clement Monterey’s exceptional team where your creativity and talent are valued and nurtured.