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 THE ROLE - SOUS CHEF The role of Sous Chef is to successfully manage the restaurant operation and the team. The Sous Chef will have a strong focus on maintaining quality and training the brigade, while reaching budgets and retaining team members who need to work to agreed service levels. Key Sous Chef Responsibilities: Provide day to day direction and support to all the various teams reporting to the Head Chef, ensuring that all training and competency records for each team member are completed. Support the kitchen team through all their tenure at The NoMad from coaching new starters through their probation periods, appraisals, job chats and potentially promotions and ensure all necessary training is completed in a timely manner. Oversee the preparation and production of all items needed for the Kitchen. To ensure the food quality is of an exceptional level and constantly review standards of practice to see where improvements can be made. Work closely with the Head Chef and other sous chefs on recipe testing and menu development. Idea Sous Chef candidates should have the following: At least 2 years of experience in a Sous Chef role within the hospitality industry A broad range of kitchen sous chef experience, including meat, fish and butchery and cookery, advanced knife skills and organization, sauce making, and plating dishes. Ability to read and follow recipes and standards as well as develop recipes for new menu items. Strong oral, written, and interpersonal communication skills. 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 £20 Uber ride when finishing after 1am please note whilst we wish we could respond to all applicants, only those Sous Chef candidates shortlisted will be contacted TPBN1_UKCT