Restaurant Executive Sous Chef - Regent Santa Monica Beach Opening 2024

About Us:

Regent Santa Monica Beach—an IHG Hotels & Resorts (IHG) property—lands in Santa Monica in 2024 as the first destination in the Americas. The resort will set a new standard for modern upper luxury. 

Located steps from the famed Santa Monica Pier, the resort will celebrate the beauty of unexpected harmony through contrasts, delivering inspired stays through a blend of serenity and a touch of decadence. The resort will feature sumptuous rooms and suites, along with a stunning beachfront pool deck, a destination spa, and a wellness center. Additionally, Regent Santa Monica Beach will welcome guests for unforgettable epicurean experiences, including a restaurant concept created in collaboration with an acclaimed celebrity chef as well as a high-end artisanal marketplace.

Job Summary:

As the Restaurant Executive Sous Chef at Regent Santa Monica Beach, you will be responsible for overseeing all culinary operations and ensuring the delivery of exceptional dining experiences. This role requires a seasoned culinary professional with a passion for innovation, strong leadership skills, and the ability to maintain the highest standards of quality, creativity, and efficiency in a fast-paced environment. You will assist in leading all culinary operations, providing insight and guidance to every member of the kitchen staff, and working closely with the executive chef and corporate culinary and operations teams to further the success of the restaurant. You have expertise in cooking techniques, inventory control, labor cost management, an impeccable eye for detail, and a high level of professionalism. 

 A little bit about your day:

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

• Promote the Restaurant Group and Regent’s service philosophy and style through our people attributes. 
• Develop and execute creative and refined menu offerings that align with the restaurant's concept and elevate the fine dining experience. 
• Lead the culinary team in maintaining the highest standards of food preparation, presentation, and taste. 
• Advanced knowledge of kitchen fundamentals (knife skills, butchery, sauces, fabrication, all kitchen stations). 
• Recruit, train, mentor, and inspire kitchen staff to excel in their roles and uphold the resort’s culinary standards. 
• Foster a positive and collaborative work environment that encourages growth and innovation. 
• Exceptional communication and organizational skills.  
• Continually strive to develop colleagues in all areas of food education.  
• Ability to work clean, organized, and lead a team. 
• Oversee the entire food production process, ensuring consistency, precision, and attention to detail in every dish. 
• Conduct regular tastings, inspections, and evaluations to maintain and enhance the quality of the menu offerings. 
• Drive menu innovation by introducing new concepts, seasonal changes, and special offerings that align with guest preferences and industry trends. 
• Collaborate with the culinary team to conceptualize, test, and refine new dishes. 
• Manage kitchen operations during peak service periods, ensuring efficient production, proper plating, and timely delivery of dishes to guests. 
• Coordinate closely with front-of-house staff to ensure seamless communication and guest satisfaction. 
• Control food costs by monitoring inventory levels, analyzing ingredient usage, and implementing efficient portion control practices. 
• Collaborate with the management team to establish pricing strategies that balance quality with profitability. 
• Knowledge of financial reporting and ability to analyze data. 
• Ensure strict adherence to food safety, sanitation, and hygiene regulations. 
• Train and enforce proper food handling practices among kitchen staff to prevent cross-contamination and ensure food safety. 
• Keep up-to-date with culinary trends, techniques, and ingredient sourcing to continuously elevate the restaurant's offerings. 
• Experiment with new cooking methods and presentation styles to enhance the dining experience. 
• Interact with guests as needed, addressing special requests, dietary restrictions, and providing a personalized dining experience. 
• Collaborate closely with the Executive Chef, management team, and front-of-house staff to align goals and ensure seamless operations. 

 Requirements:

• Minimum of 4 years of experience in a fine dining high volume kitchen, with at least 1 year in a leadership role.
• Culinary degree or equivalent culinary training from a reputable institution. 
• Experience as a Chef de Cuisine in high-volume upscale fine dining establishments.
• Strong leadershi