Executive Sous Chef - Regent Santa Monica Beach

InterContinental Hotels Group • Santa Monica, CA

129d • $110,000 - $125,000

About The Position

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.

Requirements

• Minimum of 5 years' management experience in high-volume luxury food and beverage operations, including catering and banquet services.
• Experience within the luxury hotel industry or high-profile restaurant within an urban market, preferred.
• Strong and deductive communication, documentation and organizational skills.
• A college degree is preferred, along with certification from a recognized culinary institution and a minimum of 10 years of relevant experience and/or training; or an equivalent combination of education and experience.
• Ability to maintain levels of food inventory across multiple locations while staying within the budgeted food cost parameters.
• Proficient in hotel management software and Microsoft Office Suite.
• Understanding yearly budget, with ability to read Profit and Loss and other financial statements.
• Skilled in writing menus, production lists, F&B proposals, and requisitions.
• Able to stand and walk throughout shift.
• Ability to carry or lift items weighing up to 50 pounds.
• Open to relocation across the U.S. to support career development and operational needs.
• Able to work varied shifts including holidays and weekends.

Responsibilities

• Supervise and direct the teams in all F&B multi-unit locations, controlling 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 set 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, adhere to the planned tastings, and adjust scheduled dates of special menus and new menu rollouts as needed.
• Maintain continuous awareness of catering & conference service banquet event orders, oversee action station, buffet, and plated events, conduct updates, and independently make changes with the team during service to improve guest satisfaction.
• Experience with purchasing, receiving, and inventory control.
• Support training from a property-wide standpoint and implement standard operating procedures (SOP's).
• Perform strong administrative skills to include labor tracking, food cost tracking, payroll, and scheduling.
• Counsel, coach, and document, with the ability to enforce resort, food safety, and workplace safety policies.
• Assume responsibility for all F&B areas in absence of Executive Chef.

Benefits

• Salary pay range of $110,000.00 to $125,000.00.
• Eligible for bonus pay.
• Comprehensive package of benefits including paid time-off, wellness and sick time, medical/dental/vision insurance, 401k plan, complimentary parking, employee cafeteria meals.
• Hotel discounts worldwide.
• Access to a wide variety of discount programs.

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Industry: Accommodation
• Education Level: Bachelor's degree