Sous Chef - Regent Santa Monica Beach

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’ 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 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. This is an hourly leadership position that requires a hands‑on approach to supporting daily culinary operations while maintaining the highest standards of excellence and guest experience.

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 hourly pay range for this role is$40.00 to $44.00. This range is only applicable for jobs to be performed atRegent Santa Monica Beach.

IHG is an equal opportunity employer: Minorities / Females / Veterans / Disabled.