Banquet Chef

About the role

Regent Santa Monica Beach, part of IHG Hotels & Resorts’ luxury and lifestyle portfolio, offers 167 opulent guest rooms and suites averaging 720 square feet with spa‑like bathrooms, Perricone MD amenities, and distinctive Regent hallmarks. The hotel’s food and beverage program features Orla and Orla Bar (James Beard Award‑winning chef Michael Mina), Azure Bar poolside dining, and Sweet July Café with Ayesha Curry, establishing the property as a premier culinary destination in Los Angeles.

The Banquet Chef oversees daily operations of the main kitchen, including employee dining, banquets, butcher, and garde manger, leading the banquet culinary team to ensure efficient production, consistency, and excellence while upholding quality, safety, and sanitation standards and fostering a collaborative work environment.

Responsibilities

• Supervise and manage the Banquet Kitchen team, ensuring efficient and effective operations.
• Train, develop, and coach colleagues while enforcing company policies and standards.
• Lead and assist in food preparation for banquets and events, maintaining consistency and quality.
• Ensure all food preparation and storage areas remain clean and sanitary in compliance with state and local health regulations.
• Prepare and distribute weekly kitchen work schedules in a timely and organized manner.
• Respond to guest inquiries promptly while delivering exceptional customer service.
• Assist the Executive Chef with overall kitchen operations and food preparation.
• Collaborate with the Executive Chef to determine food presentation standards and design decorative displays.
• Estimate daily production needs on a weekly basis and communicate requirements to kitchen staff daily.
• Prepare and cook a variety of dishes for regular service, special guests, and functions.
• Contribute to the development of new food products and menu items, participate in tastings, and adjust rollout schedules for special or seasonal menus as needed.
• Maintain proper purchasing, receiving, and food storage procedures in compliance with established standards.
• Provide counseling, coaching, and documentation as needed, while enforcing resort, food safety, and workplace safety policies.
• Perform other duties as assigned to support kitchen and resort operations.
• Strong administrative skills to include labor tracking, food cost tracking, payroll, and scheduling.

Requirements

• Minimum three years of supervisory experience in high‑volume luxury food and beverage operations, including catering and banquet services.
• Culinary certification, degree, or related training, preferred.
• Ability to handle multiple tasks and work well in an environment with time constraints.
• Ability to work well with people, in a team environment, and to communicate effectively both written and oral.
• Able to stand and walk throughout shift.
• Ability to carry or lift items weighing up to 50 pounds.
• Proficient in hotel management software and Microsoft Office Suite.
• Skilled in writing menus, production lists, F&B proposals, and requisitions.
• Open to relocation across the U.S. to support career development and operational needs.

Benefits

• 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.

Pay

The salary pay range for this role is $90,000.00 to $110,000.00 (yearly). This position is eligible for bonus pay.

Schedule

Able to work varied shifts including holidays and weekends.