Lead Luxury F&B Sous Chef — High-Volume Kitchens

IHG; Santa Monica (CA); On-site; USD 55,000 - 61,000; Full time

Benefits offered by this job

Equal opportunity employer

Job summary

Regent Santa Monica Beach, part of IHG Hotels & Resorts, seeks a hands-on Sous Chef to lead the culinary team in a luxury, high-volume environment. You will supervise chefs, stewards, and staff, partnering with front-of-house leaders to ensure impeccable presentation and adherence to Regent standards and HACCP.

Reporting to the Executive Chef, you will manage production, labor, and food cost while guiding menu development and training across all F&B functions.

Qualifications

• Minimum 5 years’ management experience in high-volume luxury F&B operations.
• Experience in the luxury hotel industry or a high-profile urban restaurant preferred.
• College degree preferred; certification from a recognized culinary institution; or an equivalent combination of education and experience.
• Ability to maintain food inventory across multiple locations within budgeted food costs.
• Proficient in hotel management software and Microsoft Office Suite.

Responsibilities

• Oversee chefs, supervisors, and kitchen staff to meet Regent standards.
• Collaborate with front-of-house leaders to ensure seamless service.
• Lead production, kitchen operations, and ensure safety and hygiene.
• Monitor HACCP compliance and recipe standardization.
• Direct catering and banquet operations and training staff.
• Assist with food cost and labor control.
• Cover F&B operations in the Executive Chef's absence.

Skills

Management experience

Luxury F&B operations

Communication

Organizational skills

Budgeting / P&L

Education

College degree preferred

Culinary certification

10+ years experience or training

Tools

Microsoft Office Suite

Hotel management software

Job description

Regent Santa Monica Beach, part of IHG Hotels & Resorts, seeks a hands-on Sous Chef to lead the culinary team in a luxury, high-volume environment. You will supervise chefs, stewards, and staff, partnering with front-of-house leaders to ensure impeccable presentation and adherence to Regent standards and HACCP.

Reporting to the Executive Chef, you will manage production, labor, and food cost while guiding menu development and training across all F&B functions.