Sous Chef -NoMad Detroit

The Sous Chef supports the Executive Sous Chef and Executive Chef in the daily leadership and execution of culinary operations at NoMad Detroit. This position plays an active, hands-on role in the kitchen, helping ensure consistent food quality, thoughtful execution, strong organization, and exceptional guest experiences across the hotel's food and beverage outlets.

The Sous Chef provides day-to-day direction to culinary team members, supports service execution, maintains kitchen standards, assists with training and development, and helps ensure appropriate staffing, cleanliness, food safety, and operational readiness.

This role requires a leader who is highly present during service, communicates effectively across the culinary and Food & Beverage teams, and balances hands-on kitchen leadership with the administrative responsibilities necessary to support a disciplined and successful operation.

Culinary Operations & Service Execution

• Support the Executive Sous Chef and Executive Chef in the day-to-day operation of the kitchen and execution of service across assigned outlets and culinary areas.

• Maintain a strong presence in the kitchen during preparation and service, providing hands-on direction and support to culinary team members.

• Ensure food is prepared, presented, and served consistently in accordance with NoMad standards, recipes, quality expectations, and service requirements.

• Monitor kitchen readiness, station setup, production levels, mise en place, and service flow to support efficient and seamless execution.

• Conduct regular kitchen, cooler, storage, and work-area walkthroughs to ensure organization, cleanliness, sanitation, and operational readiness.

• Support effective shift handovers and ensure relevant operational information is clearly communicated to the culinary team.

• Respond quickly and professionally to operational challenges during service and escalate significant concerns when appropriate.

• Culinary Team Leadership & Development

  • Provide day-to-day direction, coaching, and support to culinary team members within assigned areas.

  • Support new team members throughout onboarding, training, and introductory periods and help ensure required training is completed timely.

  • Coach team members on culinary technique, execution, organization, cleanliness, professionalism, and NoMad service standards.

  • Provide timely feedback regarding performance and partner with culinary leadership on performance discussions, development opportunities, and recognition.

  • Help create a positive, respectful, encouraging, and accountable kitchen environment.

  • Recognize strong individual and team performance and contribute to an engaged and motivated culinary team.

• • Ensure team member uniforms, grooming, hygiene, and personal appearance meet company and food-safety standards.

  • Food Quality, Standards & Menu Execution

  • • Partner with the Executive Chef and Executive Sous Chef to uphold culinary standards throughout all assigned food and beverage outlets and kitchen areas.

  • • Support menu development, recipe testing, tastings, seasonal changes, and implementation of new menu items as directed.

  • • Ensure recipes, portioning, preparation methods, plating standards, and product specifications are followed consistently.

  • • Monitor product quality and freshness and take appropriate action when standards are not met.

  • • Support a culture of continuous improvement while protecting the quality, creativity, and identity of the NoMad culinary experience.

    • Scheduling, Communication & Administrative Support

    • • Assist culinary leadership with scheduling and staffing coordination to support appropriate coverage based on business levels and operational needs.

    • • Participate in daily culinary handovers, pre-shift meetings, departmental meetings, and Food & Beverage meetings as requested.

    • • Communicate relevant information clearly and timely to culinary team members and leadership.

    • • Assist with daily management updates, operational reports, checklists, and other administrative requirements.

    • • Support culinary leadership with special projects, planning, and follow-up as assigned.

    • • Collaborate effectively with Food & Beverage, Stewarding, Purchasing, People & Development, Engineering, Security, and other hotel departments.

      Food Safety, Sanitation & Compliance

      • Ensure food handling, storage, labeling, sanitation, and kitchen practices comply with applicable health and safety requirements and hotel standards.

      • Support completion of required food-safety, health, safety, and company training for culinary team members.

      • Maintain clean, organized, and sanitary kitchens, coolers, storage areas, and workspaces.

      • Identify and promptly address food-safety, sanitation, equipment, or workplace-safety concerns.

      • Ensure culinary team members follow company policies, procedures, and applicable safety requirements.

      Financial & Operational Stewardship

      • Support the Executive Chef and Executive Sous Chef in maintaining departmental budgets and operating objectives.

      • Assist with responsible product usage, portion control, waste reduction, inventory practices, and labor awareness.

      • Monitor production and preparation levels to help minimize waste while maintaining appropriate service readiness.

      • Communicate product, staffing, equipment, or operational concerns that may affect cost, quality, or service.

      • SUPPORTIVE FUNCTIONS

      • • Participate in ongoing culinary education, tastings, training, and development initiatives.

      • • Support pre-opening, opening, and ongoing culinary operational needs.

      • • Assist other culinary areas when business needs require

      • • Represent NoMad positively with team members, guests, vendors, partners, and the broader hospitality community.

      • • Perform other duties and responsibilities as assigned by the Executive Chef or Executive Sous Chef based on changing business needs.

        • WORK ENVIRONMENT

        • Hospitality operations function seven days a week, twenty-four hours a day. The Sous Chef must be willing to work a flexible schedule, including early mornings, evenings, weekends, and holidays, based on business and operational needs.

        • This is an active culinary leadership position requiring extended periods of standing and walking, frequent movement throughout kitchen and food-service areas, and the ability to work in hot, cold, and fast-paced kitchen environments. The Sous Chef is expected to model NoMad's culture, professionalism, culinary standards, service philosophy, and commitment to an exceptional guest and team member experience.

SPECIFIC JOB KNOWLEDGE, SKILLS & ABILITIES

• Strong working knowledge of professional kitchen operations, culinary techniques, food preparation, sanitation, and service execution.

• Ability to lead and motivate culinary team members in a fast-paced, high-volume hospitality environment.

• Strong organizational and time-management skills with the ability to manage multiple priorities during preparation and service.

• Strong communication skills and the ability to work collaboratively across culinary, Food & Beverage, and hotel departments.

• Ability to maintain composure, sound judgment, and attention to detail during high-pressure service periods.

• Working knowledge of food cost, labor awareness, portion control, waste reduction, and basic kitchen financial principles.

• Ability to coach, train, and develop culinary team members while maintaining clear performance expectations.

• Commitment to cleanliness, food safety, professionalism, and exceptional guest experiences.