Executive Sous Chef

THE NOMAD RESTAURANTS Eager to pursue a career in hospitality? Our restaurants and bars are the heartbeat of NoMad London; a Worlds 50 Best Hotel. Our main Restaurant offers a seasonal menu, with a central hearth for open fire cooking. Set under a soaring glass ceiling, the space is grand yet intimate. Award-winning cocktail bar and restaurant Side Hustle boasts a lively, casual atmosphere, offering elevated Latin American dishes and world class cocktails, whilst our Library acts as the living room of the hotel offering an all-day menu alongside coffees and cocktails. Our Kitchen is led by Executive Chef Zak Gregoire, our Bar Programme by Liana Oster and our Wine Programme by Alessia Ferrarello, each earning their stripes at renowned institutions across the globe. Hospitality is at the core of what we do and who we are. It's more than just a job, it's a path to a career in or industry. Many of us at NoMad have grown from within these walls and we pride ourselves on providing these opportunities. We welcome you to come and see what we do! The best of New York hospitality with London Charm OVERVIEW OF THE ROLE Reporting to the Executive Chef, the role of Executive Sous Chef is to successfully lead the kitchen team in executing all areas of service while supporting the development and success of the management team. Effective understanding of key financial goals and markers is essential to this role while focusing heavily on daily operation of our various outlets. The candidate will also work alongside the Kitchen team in creating and developing one of the most exciting, vibrant, and welcoming venues in London. WHAT WE OFFER £750 Refer a Friend Scheme 50% Employee discount in F&B outlets Pension Scheme Complimentary family meal and quality coffee/hot drinks whilst on duty Growing team with great training and progression opportunity Paid break and annual leave Good work/life balance Your birthday off (paid) after one year of service Hotel discount Private Health Care Experience Stay - Breakfast included 5 days of paid sick leave for every rolling 12 months Additional holiday for each completed year of service EXPECTATIONS The Executive Sous Chef is expected to: Be professional at all the times. Exhibit qualities of flexibility and leadership as well as be an effective communicator. Represent The NoMad positively to all internal and external stake holders as well as act as an ambassador of our brand when out in our industrys community. Adhere to company policies and procedures at all times, including but not exclusive of; H&S policies, HR policies. Manage own workload efficiently and find balance between responsibilities on the floor during service and office administrative work. Communicate well within the team and other departments across the hotel and collaborate on shared initiatives as they related to standards of guest interaction. Please note whilst we wish we could respond to all applicants, only those shortlisted will be contacted. TPBN1_UKCT