Luxury Hotel Sous Chef – Multi-Unit F&B Leadership

MINA Group

Santa Monica (CA)

On-site

USD 55,000 - 61,000

Full time

14 days+

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Job summary

Regent Santa Monica Beach is seeking an experienced Sous Chef to lead culinary teams, coordinate F&B operations, and ensure the highest standards of safety and quality across all service levels. You will collaborate with the Executive Chef and front-of-house leadership to deliver ultra-luxury, high-volume cuisine in a dynamic hotel setting.

The role requires hands-on leadership, strong menu development skills, and a focus on labor and food cost control.

Qualifications

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.

Responsibilities

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.