Sous Chef -NoMad Detroit

Hilton•Detroit, MI

About The Position

The Sous Chef supports the Executive Sous Chef and Executive Chef in the daily leadership and execution of culinary operations at NoMad Detroit. The role is an active, hands-on kitchen leadership position focused on consistent food quality, organized operations, strong service execution, 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, maintains kitchen standards, assists with training and development, and helps ensure appropriate staffing, cleanliness, food safety, and operational readiness. The position requires a strong presence during service, effective communication across culinary and Food & Beverage teams, and the ability to balance hands-on leadership with administrative responsibilities. The role also supports menu development and implementation, scheduling and staffing coordination, food-safety compliance, cost-conscious operations, waste reduction, and collaboration with other hotel departments. Food safety certification is required or must be obtained within the timeframe established by NoMad Detroit.

Requirements

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, including the ability to manage multiple priorities during preparation and service.
Strong communication skills and ability to collaborate 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.
Food safety certification is required or must be obtained within the timeframe established by NoMad Detroit.
Minimum three years of progressively responsible culinary experience in a professional kitchen environment is preferred.

Nice To Haves

Culinary degree or formal culinary training; equivalent relevant culinary and hospitality experience may be considered.
Previous supervisory or culinary leadership experience.
Hotel, restaurant, or high-volume food and beverage experience.
Luxury hospitality or fine-dining experience.
Experience supporting multiple outlets, banquet operations, or a complex culinary operation.
Additional culinary or sanitation certifications.

Responsibilities

Support the Executive Sous Chef and Executive Chef in daily kitchen operations and service execution across assigned outlets and culinary areas.
Provide hands-on direction and support to culinary team members during preparation and service.
Ensure food preparation, presentation, and service meet NoMad standards, recipes, quality expectations, and service requirements.
Monitor kitchen readiness, station setup, production levels, mise en place, and service flow.
Conduct walkthroughs of kitchens, coolers, storage, and work areas to maintain organization, cleanliness, sanitation, and operational readiness.
Support effective shift handovers and communicate relevant operational information to the culinary team.
Respond professionally to service challenges and escalate significant concerns when appropriate.
Direct, coach, and support culinary team members; assist with onboarding and training and help ensure training is completed on time.
Coach team members on culinary technique, execution, organization, cleanliness, professionalism, and NoMad service standards.
Provide timely performance feedback and partner with culinary leadership on performance discussions, development, and recognition.
Contribute to a positive, respectful, encouraging, accountable, engaged, and motivated kitchen environment.
Ensure team member uniforms, grooming, hygiene, and personal appearance meet company and food-safety standards.
Partner with culinary leadership to uphold standards across assigned 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 act when standards are not met.
Assist with scheduling and staffing coordination to provide appropriate coverage for business levels and operational needs.
Participate in culinary handovers, pre-shift and departmental meetings, and Food & Beverage meetings as requested.
Communicate relevant information clearly and promptly to team members and leadership.
Assist with management updates, operational reports, checklists, and other administrative requirements.
Support special projects, planning, and follow-up as assigned.
Collaborate with Food & Beverage, Stewarding, Purchasing, People & Development, Engineering, Security, and other hotel departments.
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.
Identify and promptly address food-safety, sanitation, equipment, or workplace-safety concerns, and ensure team members follow company policies and safety requirements.
Support 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 minimize waste while maintaining service readiness.
Communicate product, staffing, equipment, or operational concerns that may affect cost, quality, or service.
Participate in 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 hospitality community.
Perform other duties assigned by the Executive Chef or Executive Sous Chef based on changing business needs.