Hotel Executive Sous Chef

MINA Group; Santa Monica (CA); On-site; USD 100,000 - 125,000; Full time

Benefits offered by this job

Bonus pay

Job summary

Regent Santa Monica Beach is seeking an Executive Sous Chef to lead and coordinate culinary teams, ensuring ultra‑luxury, high‑volume cuisine in alignment with Regent standards. You will collaborate with Executive Chef and front‑of‑house leaders to deliver exceptional guest experiences. Reporting to the Executive Chef, you’ll mentor staff, control food and labor costs, supervise production, and ensure HACCP compliance.

Open to relocation across the U.S. to support operations and career growth.

Qualifications

• Minimum of 5 years’ management experience in high-volume luxury F&B operations.
• Experience within luxury hotel industry or high-profile urban restaurant preferred.
• Strong and deductive communication, documentation and organizational skills.
• A college degree is preferred, with certification from a recognized culinary institution and a minimum of 10 years of relevant experience and/or training.

Responsibilities

• Oversee and coordinate all culinary staff and operations in line with Regent standards.
• Partner with front‑of‑house leaders to ensure seamless dish presentation and service.
• Monitor production, labor, safety, hygiene, and quality requirements.
• Develop and update menus, and supervise recipe logbooks and training records.
• Manage food cost, labor cost, and inventory across F&B locations.
• Enforce HACCP and ensure compliance with safety regulations.
• Lead training initiatives and SOP implementation across the property.

Skills

Leadership

Communication

Budgeting

Menu planning

Staff coaching

F&B operations

Education

Culinary degree

Culinary certification

Tools

Opera PMS

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 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.

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, with the ability to control food production activities, proper 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 of food to our outlets and service staff.

• Conduct 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.

• Monitor material consumption and food orders and equipment required on a daily basis to satisfy the production plans of the F&B department.

• Ensure that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to federal/state regulations.

• Monitor and ensure compliance with recipe specifications including upkeep of all menu item abstracts and overseeing continual updating of training and recipe logbooks.

• Participates 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.

• Continuous 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.

• Experience with purchasing, receiving, and inventory control.

• Supports training from a property‑wide standpoint and implement standard operating procedures (SOP’s).

• Strong administrative skills to include labor tracking, food cost tracking, payroll, and scheduling.

• Skilled in counseling, coaching, and documentation, with the ability to enforce resort, food safety, and workplace safety policies.

• Performs other related duties as assigned or requested.

• Assumes responsibility for all F&B areas in absence of 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 within an urban market, preferred.

• Strong and deductive 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 the budgeted food cost parameters.

• Proficient in hotel management software and Microsoft Office Suite.

• Understanding yearly budget, with ability to read Profit and Loss and other financial statements.

• Skilled in writing menus, production lists, F&B proposals, and requisitions.

• Able to stand and walk throughout shift.

• Ability 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 $100,000.00 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.

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.

Who we are

Guests have made grand entrances through the doors of Regent Hotels & Resorts for nearly half a century. Born in 1970, our collection of modern hotels and resorts are home to stays both serene and sensational. The type of experiences that elevate above the noise and charm for even the most seasoned of travellers. An invitation to life’s most scenic moments. 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 dynamic as they provide meaningful moments to deliver the greatest of the guest experiences.

Important information

• The salary range listed is the lowest to highest pay scale we, in good faith, believe we would pay for this role at the time of this posting. We may ultimately pay more or less than the posted range, and the range may be modified in the future. An employee’s pay position within the pay range will be based on several factors, including relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue‑based metrics, and business or organizational needs.

• No amount of pay is considered to be wages or compensation until it is earned, vested, and determinable. The amount and availability of any bonus, commission, or other form of compensation allocable to a particular employee remain in the Company’s sole discretion unless and until paid and may be modified at the Company’s sole discretion, consistent with the law.

• EEO Is The Law - click here for more information about Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled/Sexual Orientation/Gender Identity.

• If you require reasonable accommodation during the application process, please click here.

• IHG does not accept applications, inquiries, or unsolicited CVs/resumes from staffing or recruiting agencies. Please click here for our agency policy.

• If you are a resident of or applying to a job opening in the State of Washington, please click here to read about applicable benefits.

• For roles or applicants in San Francisco only: Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records.

Hiring Salary:

USD 100,000.00 - 125,000.00 YEARLY