Restaurant Lead Cook - Regent Santa Monica Beach

About us:

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. For more information visit RegentSantaMonicaBeach.com. 

Job Summary:

As Restaurant Lead Cook at Regent Santa Monica Beach, you will play a key role in overseeing the daily operations of the line, ensuring efficiency, quality, and compliance with safety and sanitation standards. As well as keeping up with ticket times and prep items. 

A little bit about your day:

Reporting to the Restaurant Executive Chef, every day is different, but you will mostly:

• 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 online 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. 

What we need from you:

• 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. 

What you can expect from us: 

The hourly pay range for this role is $29.44 to $36.80. 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 / Veterans / Disabled.