IHG Hotels & Resorts
Executive Sous Chef - Regent Santa Monica Beach
IHG Hotels & Resorts, Santa Monica, California, United States, 90403
Executive Sous Chef position at Regent Santa Monica Beach, part of IHG Hotels & Resorts’ luxury and lifestyle portfolio.
About Regent Santa Monica Beach Regent Santa Monica Beach offers 167 opulent guest rooms and suites, spa-like bathrooms, and distinctive Regent hallmarks. The resort features four dining destinations, a Guerlain Wellness spa, outdoor pool, fitness center, and various dining and beverage experiences. For more information visit RegentSantaMonicaBeach.com.
Job Summary The Executive Sous Chef is responsible for overseeing and coordinating all chefs, supervisors, stewards, and other culinary colleagues engaged in the preparation of high-quality dishes in accordance with Regent standards, menu specifications, and production schedules. This role partners with front-of-house leaders to ensure seamless presentation of dishes while maintaining safety, hygiene, and quality standards. In close collaboration with the Executive Chef, the ideal candidate provides leadership and operational support across all food and beverage functions, guiding the team in delivering ultra-luxury, high-volume cuisine. Additional responsibilities include monitoring production processes, labor performance, and business needs, while ensuring clear and consistent communication with the Executive Chef.
A little bit about your day Reporting to the Executive Chef, every day is different, but you’ll mostly:
Supervise and direct the teams in all F&B multi-unit locations, controlling food production activities, cleaning, cutting, marinating, seasoning, sous vide applications and cooking of all food items.
Mentor team on menu planning, controlling food cost, controlling labor costs and maintaining safety and sanitation.
Oversee day-to-day production and operations of all kitchens, including planning, preparing and directing food to outlets and service staff.
Conduct quality checks of goods received, coordinate and control food storage, supervise inventories and set par levels as needed.
Monitor material consumption and food orders and equipment required to satisfy production plans.
Ensure HACCP regulations are adhered to per federal/state requirements and maintain safety standards.
Monitor compliance with recipe specifications and upkeep of menu item abstracts and training/recipe logbooks.
Participate in development of food products and new menu items; coordinate tastings and schedule updates as needed.
Coordinate catering, conference service banquet events, and update the team during service to enhance guest satisfaction.
Experience with purchasing, receiving, and inventory control.
Support property-wide SOP implementation and provide training guidance; maintain labor tracking, food cost tracking, payroll and scheduling.
Counsel, coach, document, and enforce resort, food safety, and workplace safety policies.
Perform other related duties as assigned and assume responsibility for all F&B areas in the absence of the Executive Chef.
What we need from you
Minimum of 5 years’ management experience in high-volume luxury food and beverage operations, including catering and banquet services.
Experience within the luxury hotel industry or high-profile restaurant in an urban market is preferred.
Strong communication, documentation and organizational skills.
A college degree is preferred, along with certification from a recognized culinary institution and a minimum of 10 years of relevant experience and/or training; or an equivalent combination of education and experience.
Ability to maintain levels of food inventory across multiple locations while staying within budgeted food cost parameters.
Proficient in hotel management software and Microsoft Office Suite.
Understanding of yearly budget and the ability to read Profit and Loss statements.
Skilled in writing menus, production lists, F&B proposals, and requisitions.
Able to stand and walk throughout shift; able to carry or lift items weighing up to 50 pounds.
Open to relocation across the U.S. to support career development and operational needs.
Able to work varied shifts including holidays and weekends.
What you can expect from us The salary pay range for this role is $110,000.00 to $125,000.00 for Regent Santa Monica Beach. This position is eligible for bonus pay. We offer a comprehensive benefits package including paid time off, wellness and sick time, medical/dental/vision insurance, 401k plan, complimentary parking, employee meals, hotel discounts worldwide, and access to discount programs. IHG is an equal opportunity employer: Minorities / Females / Veterans / Disabled.
Guests have relied on Regent Hotels & Resorts for nearly fifty years. We are the legendary innovative luxury brand, reimagining modern hospitality by sparking fresh perspectives across hand-selected hotels and resorts. Regent colleagues are gracious hosts, with emboldened spirit and a commitment to delivering meaningful moments for our guests.
Important information
The posted salary range is the range we believe we would pay at the time of posting. The range may be modified in the future and pay may differ based on education, qualifications, experience, location, performance, and business needs.
Pay is not wages or compensation until earned and determinable; bonuses or other compensation are at the Company’s discretion.
If you require reasonable accommodation during the application process, please click here.
IHG does not accept unsolicited CVs/resumes from recruitment agencies. Please refer to our agency policy.
If you are applying in the State of Washington, please read the applicable benefits information here.
Seniority level
Director
Employment type
Full-time
Job function
Other
Industries
Hospitality
#J-18808-Ljbffr
About Regent Santa Monica Beach Regent Santa Monica Beach offers 167 opulent guest rooms and suites, spa-like bathrooms, and distinctive Regent hallmarks. The resort features four dining destinations, a Guerlain Wellness spa, outdoor pool, fitness center, and various dining and beverage experiences. For more information visit RegentSantaMonicaBeach.com.
Job Summary The Executive Sous Chef is responsible for overseeing and coordinating all chefs, supervisors, stewards, and other culinary colleagues engaged in the preparation of high-quality dishes in accordance with Regent standards, menu specifications, and production schedules. This role partners with front-of-house leaders to ensure seamless presentation of dishes while maintaining safety, hygiene, and quality standards. In close collaboration with the Executive Chef, the ideal candidate provides leadership and operational support across all food and beverage functions, guiding the team in delivering ultra-luxury, high-volume cuisine. Additional responsibilities include monitoring production processes, labor performance, and business needs, while ensuring clear and consistent communication with the Executive Chef.
A little bit about your day Reporting to the Executive Chef, every day is different, but you’ll mostly:
Supervise and direct the teams in all F&B multi-unit locations, controlling food production activities, cleaning, cutting, marinating, seasoning, sous vide applications and cooking of all food items.
Mentor team on menu planning, controlling food cost, controlling labor costs and maintaining safety and sanitation.
Oversee day-to-day production and operations of all kitchens, including planning, preparing and directing food to outlets and service staff.
Conduct quality checks of goods received, coordinate and control food storage, supervise inventories and set par levels as needed.
Monitor material consumption and food orders and equipment required to satisfy production plans.
Ensure HACCP regulations are adhered to per federal/state requirements and maintain safety standards.
Monitor compliance with recipe specifications and upkeep of menu item abstracts and training/recipe logbooks.
Participate in development of food products and new menu items; coordinate tastings and schedule updates as needed.
Coordinate catering, conference service banquet events, and update the team during service to enhance guest satisfaction.
Experience with purchasing, receiving, and inventory control.
Support property-wide SOP implementation and provide training guidance; maintain labor tracking, food cost tracking, payroll and scheduling.
Counsel, coach, document, and enforce resort, food safety, and workplace safety policies.
Perform other related duties as assigned and assume responsibility for all F&B areas in the absence of the Executive Chef.
What we need from you
Minimum of 5 years’ management experience in high-volume luxury food and beverage operations, including catering and banquet services.
Experience within the luxury hotel industry or high-profile restaurant in an urban market is preferred.
Strong communication, documentation and organizational skills.
A college degree is preferred, along with certification from a recognized culinary institution and a minimum of 10 years of relevant experience and/or training; or an equivalent combination of education and experience.
Ability to maintain levels of food inventory across multiple locations while staying within budgeted food cost parameters.
Proficient in hotel management software and Microsoft Office Suite.
Understanding of yearly budget and the ability to read Profit and Loss statements.
Skilled in writing menus, production lists, F&B proposals, and requisitions.
Able to stand and walk throughout shift; able to carry or lift items weighing up to 50 pounds.
Open to relocation across the U.S. to support career development and operational needs.
Able to work varied shifts including holidays and weekends.
What you can expect from us The salary pay range for this role is $110,000.00 to $125,000.00 for Regent Santa Monica Beach. This position is eligible for bonus pay. We offer a comprehensive benefits package including paid time off, wellness and sick time, medical/dental/vision insurance, 401k plan, complimentary parking, employee meals, hotel discounts worldwide, and access to discount programs. IHG is an equal opportunity employer: Minorities / Females / Veterans / Disabled.
Guests have relied on Regent Hotels & Resorts for nearly fifty years. We are the legendary innovative luxury brand, reimagining modern hospitality by sparking fresh perspectives across hand-selected hotels and resorts. Regent colleagues are gracious hosts, with emboldened spirit and a commitment to delivering meaningful moments for our guests.
Important information
The posted salary range is the range we believe we would pay at the time of posting. The range may be modified in the future and pay may differ based on education, qualifications, experience, location, performance, and business needs.
Pay is not wages or compensation until earned and determinable; bonuses or other compensation are at the Company’s discretion.
If you require reasonable accommodation during the application process, please click here.
IHG does not accept unsolicited CVs/resumes from recruitment agencies. Please refer to our agency policy.
If you are applying in the State of Washington, please read the applicable benefits information here.
Seniority level
Director
Employment type
Full-time
Job function
Other
Industries
Hospitality
#J-18808-Ljbffr