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Job Overview
Employment Type
Full-time
Compensation
Salary
Exact $90,000.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
401k plan
educational assistance
training programs
Recognition events
Travel Discounts
Paid Time Off
Job Description
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... Show More
Job 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
- CA Food Handler Card required
- ServSafe Manager preferred
- Alcohol Awareness Certification preferred
Job Qualifications
- Degree in Culinary Arts preferred or equivalent experience
- four plus years of culinary experience in a hotel, resort, or high-volume kitchen environment
- minimum two years in a Sous Chef or comparable supervisory role
- 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
Job Duties
- 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
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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