Job Abstract

About Us:

Regent Santa Monica Beach—an IHG Hotels & Resorts (IHG) property—lands in Santa Monica in 2024 as the first destination in the Americas. The resort will set a new standard for modern upper luxury.

Located steps from the famed Santa Monica Pier, the resort will celebrate the beauty of unexpected harmony through contrasts, delivering inspired stays through a blend of serenity and a touch of decadence. The resort will feature sumptuous rooms and suites, along with a stunning beachfront pool deck, a destination spa, and a wellness center. Additionally, Regent Santa Monica Beach will welcome guests for unforgettable epicurean experiences, including a restaurant concept created in collaboration with an acclaimed celebrity chef as well as a high-end artisanal marketplace.

Job Summary:

As the Restaurant Chef de Cuisine 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 dining experience.
• Interact with guests as needed, addressing special requests, dietary restrictions, and providing a personalized dining experience.
• Collaborate closely with the Executive Chef, management team, and front-of-house staff to align goals and ensure seamless operations.

Requirements:

• Minimum of 4 years of experience in a fine dining high volume kitchen, with at least 1 year in a leadership role.
• Culinary degree or equivalent culinary training from a reputable institution.
• Experience as a Chef de Cuisine in high-volume upscale fine dining establishments.
• Strong leadership and team management skills with a proven ability to motivate and develop kitchen staff.
• In-depth knowledge of culinary techniques, fine dining standards, and contemporary gastronomy.
• Exceptional organizational skills and the ability to thrive in a fast-paced, high-pressure environment.
• Familiarity with financial aspects of kitchen management, including budgeting and cost control.
• Proficiency in food safety and sanitation standards.
• Creative and innovative mindset with a passion for pushing culinary boundaries.
• Excellent communication skills to interact with colleagues, guests, and management.
• Culinary degree preferred or Knowledge of safety and hygiene protocols.
• Flexibility to work varying shifts, including weekends and holidays.
• Ability to frequently lift up to 40 pounds.
• Spanish language skills are a plus.

What you can expect from us:

The annual pay range for this role is $100,000.00 to $125,000.00. This range is only applicable for jobs to be performed at Regent Santa Monica Beach. This is the lowest to highest pay scale we in good faith believe we would pay for this role at the time of this posting. We may ultimately pay more or less than the posted range, and the range may be modified in the future. A colleague’s pay position within the pay range will be based on several factors including, but limited to, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, and business or organizational needs.

Note: No amount of pay is considered to be wages or compensation until such amount is earned, vested, and determinable. The amount and availability of any bonus, commission, or any other form of compensation that are allocable to a particular employee remains in the Company's sole discretion unless and until paid and may be modified at the Company’s sole discretion, consistent with the law.

Join us and you’ll become part of the global IHG family – and like all families, all our individual colleagues share some winning characteristics. As a team, we work better together – we trust and support each other, we do the right thing, and we welcome different perspectives. You need to show us you care, that you notice the little things that make a difference to guests as well as always looking for ways to improve.

In return, we'll give you a competitive financial and benefits package which may include healthcare support, dental, vision, disability and life insurance support, and a matching 401k plan. Hotel discounts worldwide are available as well as access to a wide variety of discount programs and the chance to work with a great team of people. Most importantly, we'll give you the room to be yourself.

IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans.