Luxury Sous Chef — Multi-Unit F&B Leader

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

Job summary

Regent Santa Monica Beach, part of IHG Hotels & Resorts, seeks a hands-on Sous Chef to lead culinary teams in a luxury, high-volume setting. You will supervise chefs, supervisors, and stewards, work with the Executive Chef to maintain Regent standards, and ensure safety, hygiene, and guest experiences.

Reporting to the Executive Chef, you will coordinate with front-of-house leaders, manage production, control labor and food costs, and mentor staff. Willingness to relocate nationwide is requested.

Qualifications

• Minimum of 5 years’ management experience in high-volume luxury F&B.
• Experience within the luxury hotel industry or high-profile restaurant in urban markets.
• College degree preferred with culinary certification and extensive experience.

Responsibilities

• Supervise and direct F&B teams across all kitchen stations.
• Coordinate with front-of-house leadership to ensure seamless dish presentation.
• Maintain HACCP, safety, hygiene, and quality standards across production.
• Monitor production, labor, and food cost with strong cost controls.
• Oversee menu planning, recipe standardization, and kitchen mise en place.
• Coach, train, and implement SOPs across the culinary team.

Skills

Management experience

Food & beverage leadership

Staff mentoring

Financial acumen

Education

College degree preferred

Culinary certification

Job description

Regent Santa Monica Beach, part of IHG Hotels & Resorts, seeks a hands-on Sous Chef to lead culinary teams in a luxury, high-volume setting. You will supervise chefs, supervisors, and stewards, work with the Executive Chef to maintain Regent standards, and ensure safety, hygiene, and guest experiences.

Reporting to the Executive Chef, you will coordinate with front-of-house leaders, manage production, control labor and food costs, and mentor staff. Willingness to relocate nationwide is requested.