Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $55,400.00 - $74,800.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
401k plan
Educational Assistance Program
Training
Recognition events
Travel Discounts
Job Description
Pacific Hotel Management, LLC is a privately-owned company that manages various hotel brands in the Bay Area. Among its portfolio is the prestigious InterContinental The Clement Monterey, a waterfront hotel known for offering panoramic ocean views and situated in the heart of Cannery Row, a vibrant area just steps away from local shops and the Monterey Bay Aquarium. The company culture is family-oriented, friendly, outgoing, competitive, and results-driven, fostering an environment where all associates share an inherent passion for hospitality. The Clement Monterey is part of the IHG brand, which is committed to providing true hospitality to everyone, every day.... Show More
Job 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
- Degree in Culinary Arts preferred, or equivalent experience
- CA Food Handler Card required
- Ability to work a flexible schedule including nights, weekends, holidays, and special events
- 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
Job Qualifications
- Degree in Culinary Arts preferred, or equivalent experience
- 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
- 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
- ServSafe Manager preferred
- Alcohol Awareness Certification preferred
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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