Banquet Chef - Regent Santa Monica Beach

RE - Santa Monica Beach (SMOOA); Santa Monica (CA); On-site; USD 100,000 - 120,000; Full time

Benefits offered by this job

Paid time off

Hotel employee discounts

401(k) plan

Job summary

Regent Santa Monica Beach, part of IHG Hotels & Resorts, seeks a Banquet Chef to oversee the main kitchen, employee dining, banquets, and garde manger. You will lead a culinary team to deliver high‑quality, safe, and consistent offerings while maintaining a collaborative work environment.

Reporting to the Executive Chef, you will supervise and train staff, manage production for events, develop menus, and ensure compliance with health and safety standards. Willingness to relocate within the U.S.

Qualifications

• Minimum three years of supervisory experience in high‑volume luxury food and beverage operations.
• Culinary certification, degree, or related training preferred.
• Ability to manage multiple tasks and work under time constraints.
• Proficient in written and verbal communication; strong team collaboration.
• Able to stand/walk for long shifts and lift up to 50 pounds.
• Experience with hotel management software and MS Office.

Responsibilities

• Supervise and manage the Banquet Kitchen team, ensuring efficient operations.
• Train and coach colleagues while enforcing policies and standards.
• Lead food preparation for banquets and events with consistency and quality.
• Maintain sanitary storage and prep areas in compliance with health regulations.
• Prepare weekly kitchen work schedules and communicate requirements daily.
• Respond to guest inquiries with exceptional service.
• Assist the Executive Chef with overall kitchen operations.
• Collaborate on food presentation standards and decorative displays.
• Estimate daily production needs and communicate with staff.
• Prepare and cook a variety of dishes for regular service and events.
• Contribute to menu development and tastings; adjust rollout schedules.
• Oversee purchasing, receiving, and food storage procedures.
• Provide coaching and documentation as needed; enforce safety policies.
• Perform other duties to support kitchen and resort operations.
• Maintain labor, food cost tracking, payroll, and scheduling records.

Skills

Supervisory experience

Menu writing

Hotel management software

Microsoft Office

Communication

Team collaboration

Education

Culinary certification/degree

Tools

Hotel management software

Microsoft Office

Job description

Regent 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.

At the heart of Regent Santa Monica Beach's food and beverage program is Orla and Orla Bar, created by James Beard Award-winning chef and restaurateur Michael Mina. Showcasing vibrant Mediterranean and Middle Eastern-inspired cuisine, Orla brings bold flavors, fresh seafood, and elevated hospitality to the Southern California dining scene, drawing inspiration from Mina's Egyptian heritage and the spirit of coastal markets. Orla Bar complements the restaurant with a refined social atmosphere, featuring expertly crafted cocktails and light bites in an elegant setting at the center of the hotel. Additional dining experiences include Azure Bar, offering sophisticated poolside dining and oceanfront cocktails, and Sweet July Café, developed in collaboration with Ayesha Curry, serving thoughtfully curated coffee, tea, and casual fare. Together, these concepts establish Regent Santa Monica Beach as one of Los Angeles' premier culinary destinations.

Job Summary

The Banquet Chef is responsible for overseeing the daily operations of the main kitchen, including employee dining, banquets, butcher, and garde manger. This role plays a key part in leading and motivating the banquet culinary team to ensure efficient production, consistency, and excellence in all food offerings. The Banquet Chef upholds the highest standards of quality, safety, and sanitation while fostering a productive and collaborative work environment that supports both team performance and guest satisfaction.

A little bit about your day

Reporting to the Executive Chef,every day is different, but you mostly be:

• Supervise and manage the Banquet Kitchen team, ensuring efficient and effective operations.
• Train, develop, and coach colleagues while enforcing company policies and standards.
• Lead and assist in food preparation for banquets and events, maintaining consistency and quality.
• Ensure all food preparation and storage areas remain clean and sanitary in compliance with state and local health regulations.
• Prepare and distribute weekly kitchen work schedules in a timely and organized manner.
• Respond to guest inquiries promptly while delivering exceptional customer service.
• Assist the Executive Chef with overall kitchen operations and food preparation.
• Collaborate with the Executive Chef to determine food presentation standards and design decorative displays.
• Estimate daily production needs on a weekly basis and communicate requirements to kitchen staff on a daily basis.
• Prepare and cook a variety of dishes for regular service, special guests, and functions.
• Contribute to the development of new food products and menu items, participate in tastings, and adjust rollout schedules for special or seasonal menus as needed.
• Maintain proper purchasing, receiving, and food storage procedures in compliance with established standards.
• Provide counseling, coaching, and documentation as needed, while enforcing resort, food safety, and workplace safety policies.
• Perform other duties as assigned to support kitchen and resort operations.
• Strong administrative skills to include labor tracking, food cost tracking, payroll, and scheduling.

Requirements

• Minimum three years of supervisory experience in high-volume luxury food and beverage operations, including catering and banquet services.
• Culinary certification, degree, or related training, preferred.
• Ability to handle multiple tasks and work well in an environment with time constraints.
• Ability to work well with people, in a team environment, and to communicate effectively both written and oral.
• Able to stand and walk throughout shift.
• Ability to carry or lift items weighing up to 50 pounds.
• Proficient in hotel management software and Microsoft Office Suite.
• Skilled in writing menus, production lists, F&B proposals, and requisitions.
• 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$100,000.00 to $120,000.00. This range is only applicable for jobs to be performed atRegent Santa Monica Beach.This position is eligible for bonus pay.

We 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, we'll give you the room to be yourself.

IHG is an equal opportunity employer: Minorities / Females / Veterans / Disabled.