Sous Chef

Chef ANDREW CARMELLINI and the NoHo Hospitality team are seeking a dedicated, passionate SOUS CHEFS to join us in our partnership with Shinola, running the food and beverage for the forthcoming, world's first Shinola Hotel in Detroit.

The Sous Chef is responsible for the management of all aspects of the kitchen service in accordance with company standards. This
role directs, implements and maintains the culinary and management philosophy, which serves as a guide to respective staff while
taking the necessary steps to achieve stated objectives in sales, cost containment, employee retention, cleanliness and sanitation. The
sous chef will be an exemplary member of the company’s culinary and hospitality philosophy.

Ideal candidates possess:

1. High school graduate or equivalent vocational training certificate, some college.
2. 5 years experience as a Line Level Cook/ Tournant, preferably in a fine dining restaurant group.
3. Highly developed knowledge of various culinary styles.
4. Ability to work all line level cooking stations.
5. Excellent written and verbal communication skills with fluency in English, multilingualism will be considered an asset.
6. Strong leadership skills, highly developed organizational and multi-tasking abilities and sound administrative skills.
7. Ability to input and access information in the property management system/computers.

Benefits:
We offer medical, dental, and vision benefits after 90 days of employment for full time employees, as well as a 401(k), Short Term Disability, Life Insurance, Paid Time Off, Employee Dining Discount, Zip Car Discount, and a Referral Reward Program.

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NoHo Hospitality Group owns and operates some of New York's most well-known and loved restaurants. They include Locanda Verde, The Dutch, Joe's Pub & The Library at the Public, Lafayette Grand Café & Bakery, Bar Primi, Little Park, Evening Bar, Westlight, Mister Dips and Leuca.
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Chef ANDREW CARMELLINI and the NoHo Hospitality team are seeking a dedicated, passionate SOUS CHEFS to join us in our partnership with Shinola, running the food and beverage for the forthcoming, world's first Shinola Hotel in Detroit.

The Sous Chef is responsible for the management of all aspects of the kitchen service in accordance with company standards. This
role directs, implements and maintains the culinary and management philosophy, which serves as a guide to respective staff while
taking the necessary steps to achieve stated objectives in sales, cost containment, employee retention, cleanliness and sanitation. The
sous chef will be an exemplary member of the company’s culinary and hospitality philosophy.

Ideal candidates possess:

1. High school graduate or equivalent vocational training certificate, some college.
2. 5 years experience as a Line Level Cook/ Tournant, preferably in a fine dining restaurant group.
3. Highly developed knowledge of various culinary styles.
4. Ability to work all line level cooking stations.
5. Excellent written and verbal communication skills with fluency in English, multilingualism will be considered an asset.
6. Strong leadership skills, highly developed organizational and multi-tasking abilities and sound administrative skills.
7. Ability to input and access information in the property management system/computers.

Benefits:
We offer medical, dental, and vision benefits after 90 days of employment for full time employees, as well as a 401(k), Short Term Disability, Life Insurance, Paid Time Off, Employee Dining Discount, Zip Car Discount, and a Referral Reward Program.

.........................................
NoHo Hospitality Group owns and operates some of New York's most well-known and loved restaurants. They include Locanda Verde, The Dutch, Joe's Pub & The Library at the Public, Lafayette Grand Café & Bakery, Bar Primi, Little Park, Evening Bar, Westlight, Mister Dips and Leuca.
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