Executive Sous Chef - Regent Santa Monica Beach

divh2Executive Sous Chef/h2pRegent Santa Monica Beach, part of IHG Hotels Resorts luxury and lifestyle portfolio, presents a new era of indulgence offering 167 opulent guest rooms and suites. Introduced at a generous 720 square feet, rooms feature spa-like and luxurious bathrooms complete with a soaking tub, walk-in rain shower, double vanity and Perricone MD products, alongside thoughtful mementos through distinct Regent hallmarks./ppPoised along a coveted coastline overlooking the Pacific Ocean, the resort celebrates the allure of unexpected harmony through contrasts, delivering inspired stays with a seamless blend of timeless elegance and modern luxury. Regent Santa Monica Beach is home to four dining destinations, each offering unique epicurean discoveries. Orla and Orla Bar by James Beard Award-winning chef Michael Mina brings the peerless charm and boundless flavor of the Mediterranean to Southern California, while the poolside Azure Bar presents elevated poolside dining and creative cocktails. Sweet July Caf debuts in collaboration with Ayesha Curry with exclusive menu items and a curated selection of beloved coffee and tea beverages. The beachfront oasis also boasts a 10,000 square feet Guerlain Wellness spa, outdoor pool (Azure Pool), The Regent Boutique, and state-of-the-art Fitness Center. The opening of Regent Santa Monica Beach marks a historic return of the brand to Los Angeles and represents the Americas flagship./ppThe 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 also partners with front-of-house leaders that includes restaurant managers, supervisors, banquet captains, and service teams to ensure the seamless presentation of dishes while maintaining strict safety, hygiene, and quality standards. In close collaboration with the Executive Chef, the ideal candidate will provide 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./ppA little bit about your day:/ppReporting to the Executive Chef, every day is different, but youll mostly:/pulliSupervise and direct the teams in all FB multi-unit locations, with the ability to control food production activities, proper cleaning, cutting, marinating, seasoning, sous vide applications and cooking of all food items./liliMentor team on menu planning, controlling food cost, controlling labor costs and maintaining safety and sanitation./liliOversee day-to-day production and operations of all kitchens, including planning, preparing and directing of food to our outlets and service staff./liliConduct quality checks of goods received, coordinate and control food storage, including tidiness and sanitation of all storage areas, supervise inventories and sets par levels as needed./liliMonitor material consumption and food orders and equipment required on a daily basis to satisfy the production plans of the FB department./liliEnsure that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to federal/state regulations./liliMonitor and ensure compliance with recipe specifications including upkeep of all menu item abstracts and overseeing continual updating of training and recipe logbooks./liliParticipates in the development of food products new menu items, adheres to the planned tastings, and adjusts scheduled dates of special menus and new menu rollouts as needed./liliContinuous awareness of catering conference service banquet event orders, oversees action station, buffet, and plated events, conducts updates, and independently makes changes with the team during service, when necessary, in order to improve guest satisfaction./liliExperience with purchasing, receiving, and inventory control./liliSupports training from a property-wide standpoint and implement standard operating procedures (SOPs)./liliStrong administrative skills to include labor tracking, food cost tracking, payroll, and scheduling./liliSkilled in counseling, coaching, and documentation, with the ability to enforce resort, food safety, and workplace safety policies./liliPerforms other related duties as assigned or requested./liliAssumes responsibility for all FB areas in absence of Executive Chef./li/ulpWhat we need from you:/pulliMinimum of 5 years management experience in high-volume luxury food and beverage operations, including catering and banquet services./liliExperience within the luxury hotel industry or high-profile restaurant within an urban market, preferred./liliStrong and deductive communication, documentation and organizational skills./liliA 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./liliAbility to maintain levels of food inventory across multiple locations while staying within the budgeted food cost parameters./liliProficient in hotel management software and Microsoft Office Suite./liliUnderstanding yearly budget, with ability to read Profit and Loss and other financial statements./liliSkilled in writing menus, production lists, FB proposals, and requisitions./liliAble to stand and walk throughout shift./liliAbility to carry or lift items weighing up to 50 pounds./liliOpen to relocation across the U.S. to support career development and operational needs./liliAble to work varied shifts including holidays and weekends./li/ulpWhat you can expect from us:/ppThe salary pay range for this role is $110,000.00 to $125,000.00 . This range is only applicable for jobs to be performed at Regent Santa Monica Beach . This position is eligible for bonus pay./ppWe offer a comprehensive package of benefits including paid time-off, wellness and sick time, medical/dental/vision insurance, 401k plan, complimentary parking, employee cafeteria meals, and many other benefits to eligible colleagues. Hotel discounts worldwide are available as well as access to a wide variety of discount programs and the chance to work with a great team of people. Most importantly, well give you the room to be yourself./ppIHG is an equal opportunity employer: Minorities / Females / Veterans / Disabled./p/div