Kitchen Lead - Regent Santa Monica Beach

Regent Santa Monica Beach, part of IHG Hotels & Resorts’ prestigious luxury and lifestyle portfolio, introduces a new era of coastal indulgence in Los Angeles. This flagship beachfront resort features 167 expansive guest rooms and suites—among the largest in Santa Monica—starting at a generous 720 square feet and designed for elevated comfort. Each room offers spa-inspired bathrooms with soaking tubs, walk-in rain showers, double vanities, and Perricone MD amenities, alongside thoughtful Regent hallmarks that create a refined residential feel. Set along a coveted stretch of Pacific coastline, the hotel blends timeless elegance with contemporary design, delivering a truly immersive luxury experience. As the Americas flagship for Regent, the property also features a 10,000-square-foot Guerlain Wellness spa, an oceanfront pool experience, a state-of-the-art fitness center, and curated retail at The Regent Boutique. 

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:

As Kitchen Lead at Regent Santa Monica Beach, you will play a key role in overseeing the daily operations of the line, ensuring efficiency, quality, and compliance with safety and sanitation standards. As well as keeping up with ticket times and prep items.

A little bit about your day:

Reporting to the Restaurant Executive Chef, every day is different, but you will mostly:

• Promote Regent’s service philosophy and style through our people attributes. 
• Maintain impeccable personal grooming standards to uphold the professional and property style of the resort.
• Execute complex recipes and techniques developed by Chef Michael Mina with precision and attention to detail. 
• Consistently produce dishes to the highest standards, ensuring flavor profiles and presentations meet the restaurant’s expectations
• Assumes 100% responsibility for the quality and integrity of products served. 
• Collaborate with all staff to ensure timely completion of mise-en-place production in compliance with restaurant standards.  
• Responsible for production work to benefit the restaurant: Butchering, Charcuterie, Braises, Stocks and Marinades.  
• Consolidates product and maintains order, rotation and cleanliness of the walk-in cooler. 
• Assists cooks with the set up and break down of stations so that shift changes happen in a timely manner.  
• Participates in ordering, menu development and recipe development.  
• Documents new kitchen recipes in standard corporate format.  
• Maintain a hygienic and safe working environment at all times. 
• Reports to work punctually and assist in the event of an emergency outlined within restaurant standards. 
• Attend all scheduled meetings and participate with opinions or ideas pertaining to the agenda. 
• Ensure that equipment is maintained as outlined in the restaurant’s safety and preventive maintenance programs. 
• Assist with the AM opening duties of production Cooks so that service is set up on time. 
• Produce and regularly check quality of powders, herb oils and vegetable stocks. 
• Document any variations on recipes or techniques. 
• Ensure that all food is consistently prepared according to restaurant’s standards. 
• Update Chef de Cuisine, Sous Chefs and Line Cooks on the day’s