Sous Chef

Sous Chef – Highgate

Location: Monterey Beach Hotel, Monterey, CA

Salary: $84,000.00‑$90,000.00

Job Type: Temporary (Mid‑Senior level)

Industry: Hospitality

The Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. The role includes providing training for all staff, meeting corporate quality standards, and assisting in establishing and enforcing food specifications, portion control, recipes and sanitation. The Sous Chef also manages food and labor costs while maximizing guest satisfaction.

• Work with other F & B managers and keep them informed of F & B issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Coordinate and monitor all phases of Loss Prevention in kitchen areas.
• Prepare and submit required reports in a timely manner.
• Monitor quality of all food product and presentation.
• Ensure preparation of required reports, including Wage Progress, payroll, revenue, employee schedules, quarterly action plans.
• Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry.
• Make cooks aware of daily forecasts and customer counts so they can be adequately prepared to serve hot and cold food on time.
• Respond to guest complaints in a timely manner.
• Ensure compliance with SOPs in all outlets.
• Ensure compliance with requisition procedures.
• Conduct staff performance reviews in accordance with Highgate Hotel standards.
• Understand, implement and monitor corporate promotions in outlets, including buffet and three‑meal concept standards.
• Know and enforce all local health department sanitation laws.
• Compute daily food cost.
• Work with the Executive Chef to create and implement menus.
• Assess food portion size, visual appeal, taste and temperature of items served.
• Check all stations at the end of every shift for proper food storage and sanitation.
• Check food purchases for proper ordering, quality and price structure.
• Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log‑on report and food cost report.
• Prepare daily food production sheets.
• Cut meat, poultry, seafood according to daily business.

• At least 4 years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in a hotel or related field.
• Knowledge of F & B preparation techniques, health department rules and regulations, liquor laws and regulations.
• Long hours sometimes required.
• Physical capability to exert up to 50 pounds frequently or 20 pounds constantly.
• Maintain a warm and friendly demeanor at all times.
• Effective verbal and written communication with all levels of employees and guests.
• Excellent listening, understanding, and clarifying abilities.
• Ability to multitask and prioritize departmental functions to meet deadlines.
• Approach each encounter with guests and employees in an attentive, friendly, courteous, service‑oriented manner.
• Attend all hotel‑required meetings and trainings.
• Maintain regular attendance in compliance with Highgate Hotel Standards.
• Maintain high standards of personal appearance and grooming, including wearing nametags.
• Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Effectively handle problems, including anticipating and solving them as necessary.
• Understand and evaluate complex information and data from various sources.
• Maintain confidentiality of information.
• Perform other duties as requested by management.