Restaurant Chef de Cuisine - Regent Santa Monica Beach Opening 2024

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 ...