Future Opening:

Benefits

• Medical, Dental, Vision
• Paid Time Off Policy
• Family Meal
• 401(k) with a Match
• Training and Development
• International Transfer Opportunities
• Company Paid Life Insurance
• Short Term Disability
• Long Term Disability
• Complimentary Room Night (after 6 months of service) and much more...

Who We Are…

The Ned NoMad is a members’ club and hotel that will open in the heart of New York in summer 2022. It will be the first international ‘Ned’ site to open following the launch of The Ned London in 2017.

The Property…

• Located in The Johnston Building and formerly the NoMad Hotel in Manhattan, the property was built in 1903 as a store and office building.
• The original architectural features will be honored, with interiors designed by the Soho House Design team.
• The Ned NoMad will offer a mix of members-only and public spaces, including 167 bedrooms and suites.
• Ned’s Club will give members access to a rooftop bar and terrace restaurant as well as a first-floor bar, grill and lounge with live entertainment from The Atrium Stage, seven nights a week.
• New to the property will be Cecconi’s, a modern day classic Italian restaurant.

The Role…

We are looking for a Sous Chef to support and report directly to the Executive Chef. This is a fast-moving business, so we are looking for the right individual to be autonomous and be able to pick up multiple tasks and projects at once.

Our culture is pacey but supportive, so you must be able to work in synergy with your peers and the different departments around you. Being an active communicator who showcases in-depth knowledge of various cuisines, stations online, cooking styles, ingredients, equipment, and processes is a must to ensure the experience we provide is unique, memorable and tasty.

Main Duties…

• Lead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special request, dietary restrictions, and following allergy procedure.
• Maintain Health and Safety standards set by local and regional government.
• Establish professional relationships with the team and provide educational opportunities to teach and develop skills and on other areas of the business.
• Mentor and support staff by running or managing training demos, trips and on the job staff development to ensure safe work habits and proper process as well as procedure if encountered with a dangerous or unsafe situation.
• Promote consistent process through kitchen operations to ensure the highest quality of food is served.
• Manage staff schedules, payroll, kitchen set up / break down, production, prep is completed, and staff wear proper uniform as well as disciplinary procedures are followed when applicable.
• Champion of teamwork and synergy between the front and back of house staff.

Requirements

• A minimum of 3+ years of experience in a fast paced and professional environment
• Previous experience working as a Sous, Lead Line Cook or Executive Sous with a food forward and high-volume restaurant
• Proven success of “champion of the culture,” facilitating excellent communication and engagement
• Team focused with an understanding of the bigger picture and how you can contribute
• Able to effectively manage different stakeholders and be persuasive