Executive Chef, Culinary Development and Research University of CaliforniaExecutive Chef, Culinary Development and ResearchSanta Cruz, CACHES provides leadership in the areas of college student life and residential services, housing services, facilities, capital planning, dining services, conference services, early education services, and business and financial analysis for these areas. As a condition of employment, the final candidate who accepts a conditional offer of employment will be required to disclose if they have been subject to any final administrative or judicial decisions within the last seven years determining that they committed any misconduct; received notice of any allegations or are currently the subject of any administrative or disciplinary proceedings involving misconduct; have left a position after receiving notice of allegations or while under investigation in an administrative or disciplinary proceeding involving misconduct; or have filed an appeal of a finding of misconduct with a previous employer.
Restaurant Sous Chef Davidson Hospitality GroupRestaurant Sous ChefMonterey, California$70,000–$81,000A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners' mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company. In keeping with the company's heritage of delivering value to its owners and team members, Davidson offers a rich benefit program with a variety of benefits designed to enrich the lives and well-being of our team members and their families.
Executive Chef Mission BistroExecutive ChefCarmel-By-The-Sea, CAYou're someone who thrives in a hands-on environment, leads by example, and understands that great food comes from great systems and great people. Mission Bistro is searching for an Executive Chef who's passionate about international cuisine and excited to take full ownership of back-of-house operations.
Executive Sous Chef (Restaurant/Banquet) InterContinental The Clement MontereyExecutive Sous Chef (Restaurant/Banquet)Monterey, CaliforniaABOUT THE ROLE: The Executive Sous Chef will oversee day-to-day kitchen operations, ensure consistent and high-quality food production, and support menu execution across the restaurant, banquet events, Bistro, and all culinary outlets. This role is ideal for a passionate culinary leader who thrives in a fast-paced, upscale environment and is committed to delivering exceptional quality and memorable dining experiences.
Executive Chef HHM HospitalityExecutive ChefMarina, CASalt Wood Kitchen and Oysterette, located at The Sanctuary Beach Resort, is seeking a passionate and driven Executive Chef to lead our restaurant operation and influence property-wide food and beverage growth. Ensure each kitchen work area is stocked with specified tools, supplies,equipment and that recipe cards, production schedules, platingguides and photography are posted and current.
Executive Chef Sanctuary Beach ResortExecutive ChefMarina, CaliforniaFull timeNestled between Monterey Bay and the protected Marina Dunes Preserve, The Sanctuary Beach Resort’s 60 contemporary cottage guest rooms and suites offer more than just uninterrupted, panoramic views from private decks or patios. Salt Wood Kitchen and Oysterette, located at The Sanctuary Beach Resort, is seeking a passionate and driven Executive Chef to lead our restaurant operation and influence property-wide food and beverage growth.
Banquet Sous Chef, Chaminade Resort & Spa Pyramid Hotel GroupBanquet Sous Chef, Chaminade Resort & SpaSanta Cruz, CAFrom being named among the best places to work by respected publications such as USA Today, The Boston Globe, and The Houston Chronicle to earning top travel accolades from Travel + Leisure, Condé Nast Traveler, Forbes Travel Guide, and U.S. News & World Report, these recognitions reflect the culture, service excellence, and commitment to people that define the Pyramid experience. Our platform includes Benchmark Resorts & Hotels, a collection of distinctive independent properties; Axiom Hospitality, our European hotel management company; and PYRAMIDWORKS, which provides integrated workplace and facilities services.
Restaurant Sous Chef, Chaminade Resort & Spa Pyramid Hotel GroupRestaurant Sous Chef, Chaminade Resort & SpaSanta Cruz, CAFrom being named among the best places to work by respected publications such as USA Today, The Boston Globe, and The Houston Chronicle to earning top travel accolades from Travel + Leisure, Condé Nast Traveler, Forbes Travel Guide, and U.S. News & World Report, these recognitions reflect the culture, service excellence, and commitment to people that define the Pyramid experience. Our platform includes Benchmark Resorts & Hotels, a collection of distinctive independent properties; Axiom Hospitality, our European hotel management company; and PYRAMIDWORKS, which provides integrated workplace and facilities services.
Chef de Cuisine Post Ranch InnChef de CuisineBig Sur, CAEmbracing the dramatic beauty of the California coastline with its cliffs, mountains, and panoramic ocean views, the 39 guest rooms and private homes blend rustic elegance with luxury and comfort, intertwined with a strong commitment to environmental and social responsibility. The Chef de Cuisine works closely with culinary leadership to ensure all dining experiences reflect the innovation, sustainability, and excellence that define Sierra Mar.
Sous Chef Pacifica HotelsSous ChefAptos, CA$71,000–$76,000 / yearMaintain quality of food for both guests and employer: Instruct cooking team members on the fine points of cooking; inspect and taste all foods prepared before serving and adjust flavors and presentation as needed. Core functions of the position, but are not limited to the following: Maintain a friendly, cheerful and courteous demeanor at all times, while providing personalized service to restaurant and hotel guests.
Sous Chef Parable HospitalitySous ChefAptos, CaliforniaMaintain quality of food for both guests and employer: Instruct cooking team members on the fine points of cooking; inspect and taste all foods prepared before serving and adjust flavors and presentation as needed. We also encourage quarterly team building and giving back to the communities in which we work through regular volunteering, and select charity promotions throughout the year.
Chef Chart HouseChefMonterey, California$75,000–$85,000 / yearFull timeYou’ll work alongside an experienced leadership team, drive kitchen excellence, and grow your career with a nationally recognized brand—all while enjoying one of the most beautiful backdrops on the California coast. Chart House Monterey, CA Sous Chef Chart House in Monterey, CA is seeking a talented Sous Chef to join our team in a stunning waterfront setting overlooking Monterey Bay.
Sous Chef Landry's IncSous ChefMonterey, CA$75,000–$85,000 / yearBenefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid time off Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 2 years of Culinary Management experience in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus EOE #LI-AW1 Pay Range USD $75,000.00 - USD $85,000.00 /Yr. Overview Chart House Monterey, CA Sous Chef Chart House in Monterey, CA is seeking a talented Sous Chef to join our team in a stunning waterfront setting overlooking Monterey Bay.
Sous Chef The QuailSous ChefCarmel-by-the-Sea$75,000–$85,000 / yearAssist the Executive Chef with the day-to-day kitchen operations and be responsible for the overall quality of cuisine. Stay current with culinary trends by attending industry trade shows or tasting events as required.
Chef de Cuisine (Big Sur, CA) Passport ResortsChef de Cuisine (Big Sur, CA)Big Sur, CAEmbracing the dramatic beauty of the California coastline with its cliffs, mountains, and panoramic ocean views, the 39 guest rooms and private homes blend rustic elegance with luxury and comfort, intertwined with a strong commitment to environmental and social responsibility. The Chef de Cuisine works closely with culinary leadership to ensure all dining experiences reflect the innovation, sustainability, and excellence that define Sierra Mar.
Sous Chef Hyatt Hotels CorpSous ChefCA$75,000–$80,000 / yearThe ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience. At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing efficient service and meaningful experiences to every guest.
Sous Chef The Hongkong and Shanghai Hotels LtdSous ChefCarmel-by-the-Sea, CA$75,000–$85,000 / yearAssist the Executive Chef with the day-to-day kitchen operations and be responsible for the overall quality of cuisine. Stay current with culinary trends by attending industry trade shows or tasting events as required.
Sous Chef Marriott International IncSous ChefMonterey, CAUtilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
Executive Sous Chef (NE) Marriott International IncExecutive Sous Chef (NE)Monterey, CAUtilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Monitors all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.
Teppan Chef Benihana Inc.Teppan ChefMonterey, CAPrepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers). Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room.