Executive Sous Chef- NoMad Detroit

Hilton•Detroit, MI

20h•Onsite

About The Position

Exceptional Hospitality Starts with You. Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! As an Executive Sous Chef, you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest. NoMad is a globally celebrated hospitality brand recognized for its timeless design, gracious service, and award-winning food and beverage programs. The original NoMad New York earned a Michelin Star and international acclaim for its culinary program. The NoMad Bar was recognized as the #1 Bar in North America and #3 Bar in the World by The World’s 50 Best Bars. More recently, Side Hustle at NoMad London was awarded Best International Hotel Bar in the World at the 2025 Spirited Awards. NoMad Detroit represents the next evolution of this legacy. The Executive Chef will play a defining role in establishing a culinary destination that honors the values of the brand while embracing Detroit’s vibrant culinary community. This is an opportunity to build something meaningful alongside a team committed to craftsmanship, creativity, and exceptional hospitality.

Requirements

A passion for spreading the light and warmth of Hospitality.
Acting with Integrity and always doing the right thing.
Inspiring others through Leadership.
A belief that Teamwork drives the best outcomes.
A sense of Ownership and accountability.
A focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.

Responsibilities

Serve as the Executive Chef's primary operational partner and provide day-to-day leadership of culinary operations across the hotel.
Lead and support Sous Chefs, culinary supervisors, cooks, and other culinary team members in preparing, cooking, and presenting food in accordance with NoMad standards, recipes, productivity expectations, cost controls, and forecasted business needs.
Maintain a strong presence in kitchens and food outlets, particularly during peak service periods, to oversee production flow, quality, presentation, timing, and execution.
Provide clear daily direction to culinary leaders and ensure effective communication, handovers, and follow-through across shifts and outlets.
Ensure appropriate culinary leadership coverage and staffing based on business levels, events, outlet needs, and operational priorities.
Assume leadership of the culinary operation in the absence of the Executive Chef and exercise appropriate authority within established hotel standards and direction.
Ensure regulatory excellence: Uphold compliance with health, safety, sanitation, and alcohol awareness regulations, fostering a culture committed to the highest standards of guest and team member wellbeing.
Assist in overseeing day-to-day culinary operations: Manage the preparation and production of hotel meals, ensuring high standards of food quality, presentation, cost controls, and overall profitability.
Enhance menu offerings: Partner with the Executive Chef and Food and Beverage Director to develop and execute menu selections for special banquets and events, incorporating current food trends and regional flavors.
Delight our guests: Engage with guests and clients to gather feedback, identify trends, and support the Executive Chef in implementing improvements that enhance the dining experience.
Support operational efficiency: Assist in managing and refining kitchen systems, processes, and workflows to maintain seamless operations.
Cultivate a high-performing team: Drive engagement and retention through performance management, professional development, and recognition programs.
Uphold regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member wellbeing.