Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $84,000.00 - $90,000.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
401k plan
educational assistance
Training
Recognition events
Travel Discounts
Job Description
InterContinental The Clement Monterey, located in the heart of Cannery Row in Monterey, California, is a premier waterfront hotel renowned for its panoramic ocean views and proximity to local attractions such as the Monterey Bay Aquarium and unique shopping experiences. Managed by Pacific Hotel Management, LLC, which oversees a collection of esteemed hotel brands in the Bay Area, this property offers a family-oriented, friendly, and competitive environment that values both guest and associate satisfaction. The company prides itself on fostering a culture passionate about hospitality, offering comprehensive benefits and development opportunities for its associates. As part of the global IHG... 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
- 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
- Degree in Culinary Arts preferred or equivalent experience
- CA Food Handler Card required
- ServSafe Manager preferred
- Alcohol Awareness Certification preferred
- 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 (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 (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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