Chef D'Cuisine -NoMad Detroit

Waldorf Astoria Kuwait•Detroit, MI

About The Position

The Chef D'Cuisine is a culinary leadership position at NoMad Detroit, responsible for food production and quality, kitchen team leadership, menus, purchasing, inventory, and banquet planning. The role ensures that food is prepared to consistent quality and NoMad culinary standards, and that food products are received, stored, labeled, dated, and rotated in compliance with Michigan Health Department regulations. The Chef D'Cuisine hires, trains, supervises, and evaluates kitchen staff; assigns culinary duties; maintains menu specifications, recipes, production forecasts, and related materials; and oversees schedules, kitchen cleaning, and inventory. The position reports to the Executive Chef and has Sous Chefs, Cooks, and Stewards reporting directly to it. Other duties may include special orders, buffet presentations, VIP parties, and specialty menus. This role requires a flexible schedule, including early mornings, evenings, weekends, and holidays according to business needs. It involves extended periods of standing and walking and frequent movement through active, fast-paced kitchen and food-service areas, including hot and cold environments.

Requirements

High school diploma or equivalent.
Some formal technical training related to the position.
At least five years of experience in a related field.
At least two years of direct supervisory experience.
Health Department Food Supervisor certificate.
Thorough knowledge of hot and cold food preparation.
Working knowledge of accepted sanitation standards and Michigan Health codes.
Supervisory and management skills.
Extensive skill using slicers, mixers, grinders, food processors, and similar equipment.
Basic math skills for recipes, measurements, requisition amounts, and portion sizes.
Ability to read, write, and understand English to complete requisitions, read recipes, and communicate with employees and managers.
Willingness to work a flexible schedule, including early mornings, evenings, weekends, and holidays, based on business and operational needs.

Nice To Haves

At least five years of experience in the hospitality field is preferred.

Responsibilities

Inspect and select fresh, high-quality fruits, vegetables, meats, fish, and other food products for menu preparation.
Review and approve requisitions for supplies and food items needed at workstations.
Participate in producing food items for kitchen operations, ensuring consistent quality and adherence to NoMad culinary standards.
Read recipes and use math skills to prepare food items.
Hire, train, supervise, and evaluate kitchen staff on menu preparation, equipment use, and safety measures; provide guidance and discipline as needed.
Monitor receiving, storage, and rotation of food products in compliance with Health Department regulations, including proper coverage, labeling, dating, and containers.
Assign detailed duties to culinary team members under the Chef de Cuisine's supervision to support efficient kitchen and service operations.
Write, maintain, and update menu specifications, recipes, pictures, and production forecasts, and ensure consistent execution of culinary standards.
Perform other duties as required, including special orders, buffet presentations, VIP parties, and specialty menus for promotions.
Supervise daily cleaning and inventorying of walk-in and reach-in boxes.
Write managers' schedules and oversee hourly staff schedules.
Oversee banquet planning and production.
Model NoMad's culture, professionalism, culinary standards, service philosophy, and commitment to guest and team member experience.