Restaurant Executive Sous Chef - Regent Santa Monica Beach

About Us:

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. 

Poised along a coveted coastline overlooking the Pacific Ocean, the resort celebrates the allure of unexpected harmony through contrasts, delivering inspired stays with a seamless blend of timeless elegance and modern luxury. Regent Santa Monica Beach is home to four dining destinations, each offering unique epicurean discoveries. Orla and Orla Bar by James Beard Award-winning chef Michael Mina brings the peerless charm and boundless flavor of the Mediterranean to Southern California, while the poolside Azure Bar presents elevated poolside dining and creative cocktails. Sweet July Café debuts in collaboration with Ayesha Curry with exclusive menu items and a curated selection of beloved coffee and tea beverages. The beachfront oasis also boasts a 10,000 square feet Guerlain Wellness spa, outdoor pool (Azure Pool), The Regent Boutique, and state-of-the-art Fitness Center. The opening of Regent Santa Monica Beach marks a historic return of the brand to Los Angeles and represents the Americas flagship. For more information visit RegentSantaMonicaBeach.com. 

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 dini