Job Description

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.

Job Summary:

As Cook I 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. This is a temporary position, supporting the culinary team as business needs arise.

A little bit about your day:

Reporting to the Executive Sous Chef, every day is different, but you’ll 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.
• Prepare and service all food items for a la carte and or buffet menus according to hotel recipes and standards.
• Work closely with the Sous Chef to prioritize, delegate and assign duties to lower-level cooks to ensure a consistently high level of service and quality of food for guests.
• Work closely with stewarding to endure a clean and safe work environment in line with local health codes.
• Consistently demonstrate positive behavior and performance.
• Ensures food cost is managed by controlling food waste through proper rotation, storage and preparation of all food.
• Possess a complete understanding of the menu, recipes and presentations, and must be aware of all food allergens in each dish.
• Assists in performing line checks to ensure superior food quality is met at all times.
• Trains other cooks in all aspects of restaurant operations.
• Must master all line stations and have the availability to cover wherever needed.
• Keep a close eye on inventory levels in all areas of the kitchen, and communicate with the Chef when items begin to run low.
• Support the Chef in leading the team towards success.

Requirements:

• Minimum 3 years of experience in a high-volume restaurant or hotel is preferred.
• 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.

What you can expect from us:

The hourly pay rate for this role is $37.05. This range is only applicable for jobs to be performed at Regent Santa Monica Beach.

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