Kitchen Lead - Regent Santa Monica Beach

IHG•Santa Monica, CA

20h•$30 - $38•Onsite

About The Position

Regent Santa Monica Beach, part of IHG Hotels & Resorts’ prestigious luxury and lifestyle portfolio, introduces a new era of coastal indulgence in Los Angeles. This flagship beachfront resort features 167 expansive guest rooms and suites—among the largest in Santa Monica—starting at a generous 720 square feet and designed for elevated comfort. Each room offers spa-inspired bathrooms with soaking tubs, walk-in rain showers, double vanities, and Perricone MD amenities, alongside thoughtful Regent hallmarks that create a refined residential feel. Set along a coveted stretch of Pacific coastline, the hotel blends timeless elegance with contemporary design, delivering a truly immersive luxury experience. As the Americas flagship for Regent, the property also features a 10,000-square-foot Guerlain Wellness spa, an oceanfront pool experience, a state-of-the-art fitness center, and curated retail at The Regent Boutique. At the heart of Regent Santa Monica Beach’s food and beverage program is Orla and Orla Bar, created by James Beard Award-winning chef and restaurateur Michael Mina. Showcasing vibrant Mediterranean and Middle Eastern–inspired cuisine, Orla brings bold flavors, fresh seafood, and elevated hospitality to the Southern California dining scene, drawing inspiration from Mina’s Egyptian heritage and the spirit of coastal markets. Orla Bar complements the restaurant with a refined social atmosphere, featuring expertly crafted cocktails and light bites in an elegant setting at the center of the hotel. Additional dining experiences include Azure Bar, offering sophisticated poolside dining and oceanfront cocktails, and Sweet July Café, developed in collaboration with Ayesha Curry, serving thoughtfully curated coffee, tea, and casual fare. Together, these concepts establish Regent Santa Monica Beach as one of Los Angeles’ premier culinary destinations.

Requirements

Minimum 2 years of kitchen preparation and cooking in a fine dining restaurant.
Culinary degree or equivalent from a reputable culinary institution.
High school diploma or equivalent education.
Carrying or lifting items weighing up to 50 pounds.
Knowledge of culinary techniques, food safety, and sanitation standards.
Strong leadership and interpersonal skills.
Excellent organizational and multitasking abilities.
Ability to work in a fast-paced environment.
Knowledge of inventory management and ordering processes.
Flexible schedule, able to work evenings, weekends, and holidays.
Willingness to assist in other areas when necessary and reasonably requested.
Flexibility to work evenings, weekends, and holidays as needed in a hotel environment.

Responsibilities

Overseeing the daily operations of the line, ensuring efficiency, quality, and compliance with safety and sanitation standards.
Keeping up with ticket times and prep items.
Promote Regent’s service philosophy and style through our people attributes.
Maintain impeccable personal grooming standards to uphold the professional and property style of the resort.
Execute complex recipes and techniques developed by Chef Michael Mina with precision and attention to detail.
Consistently produce dishes to the highest standards, ensuring flavor profiles and presentations meet the restaurant’s expectations.
Assumes 100% responsibility for the quality and integrity of products served.
Collaborate with all staff to ensure timely completion of mise-en-place production in compliance with restaurant standards.
Responsible for production work to benefit the restaurant: Butchering, Charcuterie, Braises, Stocks and Marinades.
Consolidates product and maintains order, rotation and cleanliness of the walk-in cooler.
Assists cooks with the set up and break down of stations so that shift changes happen in a timely manner.
Participates in ordering, menu development and recipe development.
Documents new kitchen recipes in standard corporate format.
Maintain a hygienic and safe working environment at all times.
Reports to work punctually and assist in the event of an emergency outlined within restaurant standards.
Attend all scheduled meetings and participate with opinions or ideas pertaining to the agenda.
Ensure that equipment is maintained as outlined in the restaurant’s safety and preventive maintenance programs.
Assist with the AM opening duties of production Cooks so that service is set up on time.
Produce and regularly check quality of powders, herb oils and vegetable stocks.
Document any variations on recipes or techniques.
Ensure that all food is consistently prepared according to restaurant’s standards.
Update Chef de Cuisine, Sous Chefs and Line Cooks on the day’s progress.
Check quality of mis-en-place from the previous service.
Discern quality of produce and ingredients used.
Document any new items as well as variations on recipes and techniques.
Document the precise preparation of any new items.
Ensure that all food is consistently prepared according to restaurant’s standards.
Ensure that all necessary items are in the restaurant or ordered for that day’s delivery.
Motivate and help production Cooks finish jobs ahead of schedule.
Produce mis-en-place according to specific recipe and prep list guidelines.
Provide all stations with the required herbs and oils for service.
Assist in other stations when necessary.
Have necessary China on line before service.
Butcher and process fish and seafood according to Executive Chef’s specific guidelines.
Inventory and ice all fish and seafood items.
Cryovac all necessary items.
Communicate with the Chef de Cuisine, Sous Chefs and Line Cooks on the day’s events and plan for the next day.
Prepare list for order of all necessary proteins and ingredients for the Executive Chef, Executive Sous Chef and Sous Chef.
Other duties may be assigned.