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

The Mina Group; Santa Monica (CA); Sur place; USD 55 000 - 61 000; Plein temps

Résumé du poste

Regent Santa Monica Beach, part of IHG Hotels & Resorts, seeks a hands-on Sous Chef to lead culinary teams in a ultra-luxury, high-volume operation. Reporting to the Executive Chef, you will supervise chefs, manage production, uphold HACCP and quality standards, and partner with front-of-house to ensure flawless service across outlets.

Open to relocation across the U.S., expect compensation hourly from $40 to $44, with opportunities to mentor staff, control food and labor costs, and contribute

Qualifications

• Minimum of 5 years’ management experience in high-volume luxury food and beverage operations.
• Experience within the luxury hotel industry or high-profile restaurant preferred.
• College degree preferred, plus certification from a recognized culinary institution and 10+ years of experience/training.

Responsabilités

• Supervise and direct F&B teams across operations, ensuring safe, high-quality food production.
• Mentor menu planning, control food and labor costs, and ensure safety and sanitation compliance.
• Oversee day-to-day production across kitchens, plan and direct food for outlets and service staff.
• Conduct quality checks, manage storage, inventories, and set par levels as needed.
• Monitor consumption, orders, and equipment; ensure SOPs are implemented and followed.
• Lead in training, administrative tasks (labor tracking, payroll, scheduling), and policy enforcement.

Connaissances

Leadership

Communication

Organizational skills

Budgeting

Formation

College degree preferred

Culinary certification

Outils

Hotel management software

Microsoft Office Suite

Description du poste

Regent Santa Monica Beach, part of IHG Hotels & Resorts, seeks a hands-on Sous Chef to lead culinary teams in a ultra-luxury, high-volume operation. Reporting to the Executive Chef, you will supervise chefs, manage production, uphold HACCP and quality standards, and partner with front-of-house to ensure flawless service across outlets.

Open to relocation across the U.S., expect compensation hourly from $40 to $44, with opportunities to mentor staff, control food and labor costs, and contribute