Executive Sous Chef - Regent Santa Monica

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.

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The Executive 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.

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.
• Participate 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…