Executive Sous Chef

Santa Monica, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $110,000.00 - $125,000.00

Work Schedule

Flexible

Weekend Shifts

Benefits

Paid Time Off

Wellness time

Sick Time

Medical insurance

Dental Insurance

Vision Insurance

401k plan

complimentary parking

Employee cafeteria meals

Bonus Pay

Job Description

Regent Santa Monica Beach is a prestigious luxury resort located along the stunning coastline of the Pacific Ocean in Santa Monica, California. As part of the IHG Hotels & Resorts luxury and lifestyle portfolio, Regent Santa Monica Beach embodies an exceptional standard of hospitality, combining timeless elegance with modern luxury. The resort features 167 opulent guest rooms and suites, each generously sized at 720 square feet and designed with lavish amenities such as spa-like bathrooms equipped with soaking tubs, walk-in rain showers, double vanities, and exclusive Perricone MD products. This resort is a sanctuary for guests seeking indulgence and comfort, presenting a unique blend of sophisticated design and hospitality that captures the harmonious contrasts of the coastal setting.

The resort boasts four diverse dining venues that highlight distinct culinary experiences. Orla and Orla Bar, led by James Beard Award-winning chef Michael Mina, bring the vibrant flavors of the Mediterranean to Southern California. The Azure Bar offers elevated poolside dining and innovative cocktails, while Sweet July Café, in collaboration with Ayesha Curry, presents a curated selection of coffee and tea alongside exclusive menu items. Beyond dining, the resort offers a 10,000 square feet Guerlain Wellness spa, an outdoor Azure Pool, The Regent Boutique, and a state-of-the-art fitness center, serving guests with a comprehensive luxury experience. This location is significant as the Americas flagship property for the Regent brand, marking its notable return to Los Angeles.

The Executive Sous Chef role at Regent Santa Monica Beach is a pivotal leadership position responsible for managing and overseeing all culinary operations across multiple food and beverage outlets within the resort. This includes direct supervision of chefs, supervisors, stewards, and culinary colleagues to ensure that high-quality dishes are prepared consistently according to Regent's exacting standards and menu specifications. Accountability also extends to maintaining strict hygiene, safety, and quality protocols while supporting seamless coordination between kitchen teams and front-of-house staff such as restaurant managers and banquet captains to guarantee an exceptional guest dining experience.

Reporting directly to the Executive Chef, the Executive Sous Chef plays a key role in planning, directing, and monitoring the day-to-day production and operations of all kitchens. The role requires overseeing food preparation techniques such as cutting, marinating, seasoning, and sous vide applications, while also ensuring that all food storage areas meet cleanliness and organization standards. This position involves continuous monitoring of inventory control, food cost management, labor scheduling, and ensuring compliance with health regulations like HACCP standards.

Furthermore, the Executive Sous Chef supports the innovation of new menu items and food product development, actively participates in tasting sessions, and adjusts operations to optimize guest satisfaction during event banquets and catering services. The role demands strong administrative abilities including labor and food cost tracking, payroll management, and effective communication skills to mentor kitchen teams and enforce resort policies. As a senior culinary leader, the Executive Sous Chef must be adaptable, ready to assume full responsibility for all food and beverage operations in the absence of the Executive Chef, and committed to upholding the ultra-luxury branding and guest experience that Regent Santa Monica Beach promises.

This position offers a competitive salary range of $110,000 to $125,000 annually, is eligible for bonus pay, and is complemented by comprehensive benefits such as medical, dental, vision insurance, 401k plan, paid time off, and access to employee discounts and wellness programs. Ideal candidates will embrace the opportunity to join one of the most prestigious luxury hotel brands and contribute to crafting unforgettable culinary experiences within a dynamic and iconic beachfront resort setting.

Job Requirements

Minimum 5 years management experience in high-volume luxury food and beverage operations
experience in luxury hotel industry or high-profile urban restaurant preferred
strong communication, documentation, and organizational skills
college degree preferred
certification from recognized culinary institution preferred
minimum 10 years relevant experience and/or training
ability to maintain food inventory across multiple locations within budget
proficient in hotel management software and Microsoft Office Suite
understanding of yearly budget and financial statements
skilled in menu writing, production lists, proposals, requisitions
able to stand and walk throughout shift
able to lift items up to 50 pounds
open to relocation across U.S.
able to work varied shifts including holidays and weekends

Job Qualifications

College degree preferred
certification from recognized culinary institution preferred
minimum 10 years relevant experience and/or training
minimum 5 years management experience in high-volume luxury food and beverage operations
experience in luxury hotel industry or high-profile urban restaurant preferred
proficient in hotel management software and Microsoft Office Suite
strong communication, documentation and organizational skills
skilled in menu writing, production lists, food and beverage proposals, and requisitions
understanding of yearly budget, financial statements including Profit and Loss
ability to manage food inventory within budget parameters
experienced in counseling, coaching, and enforcing safety policies

Job Duties

Supervise and direct culinary teams in all food and beverage locations
control food production activities including cleaning, cutting, marinating, seasoning, sous vide applications
mentor team on menu planning, food cost, labor cost control, and safety sanitation
oversee day-to-day kitchen operations including planning, preparing, and directing food to outlets and service staff
conduct quality checks of received goods and supervise food storage and inventory
monitor material consumption, food orders, and required equipment daily
ensure compliance with HACCP regulations and recipe specifications
participate in food product development and menu item tastings
manage catering and banquet event orders, oversee action stations, buffets, plated events, and implement service changes
support training and implement standard operating procedures
maintain labor, food cost tracking, payroll, scheduling
perform counseling, coaching, documentation, and enforce safety policies
assume responsibility for all food and beverage areas in absence of Executive Chef
perform other related duties as assigned