THE NOMAD RESTAURANTS

Eager to pursue a career in hospitality? Our restaurants and bars are the heartbeat of NoMad London; a World’s 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 - PASTRY SENIOR SOUS CHEF 

Our ideal candidate is expected to have:

• 8 or more years of experience in pastry, with a significant portion in leadership roles.
• Strong expertise in food cost management, rota organization, and administration programs.
• Proven ability to communicate and collaborate effectively with suppliers.
• Advanced knowledge in chocolate, afternoon tea, Viennoiserie, and bread techniques.
• Experience in making departmental decisions, organizing tastings, and contributing to menu development.
• Knowledgeable in the optimization of flavors and maintaining high-quality standards in pastry production.
• Demonstrated capability to support, mentor, and work closely with Sous Chefs in enhancing their skills.
• Excellent organizational skills to handle rota, holidays, and other administrative tasks for the team.
• Effective problem-solving skills and decision-making ability in the absence of the Pastry Chef.
• Positive leadership style and the ability to foster a collaborative and productive team environment.

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

Please note whilst we wish we could respond to all applicants, only those shortlisted will be contacted.

THE NOMAD RESTAURANTS

Eager to pursue a career in hospitality? Our restaurants and bars are the heartbeat of NoMad London; a World’s 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 - PASTRY SENIOR SOUS CHEF 

Our ideal candidate is expected to have:

• 8 or more years of experience in pastry, with a significant portion in leadership roles.
• Strong expertise in food cost management, rota organization, and administration programs.
• Proven ability to communicate and collaborate effectively with suppliers.
• Advanced knowledge in chocolate, afternoon tea, Viennoiserie, and bread techniques.
• Experience in making departmental decisions, organizing tastings, and contributing to menu development.
• Knowledgeable in the optimization of flavors and maintaining high-quality standards in pastry production.
• Demonstrated capability to support, mentor, and work closely with Sous Chefs in enhancing their skills.
• Excellent organizational skills to handle rota, holidays, and other administrative tasks for the team.
• Effective problem-solving skills and decision-making ability in the absence of the Pastry Chef.
• Positive leadership style and the ability to foster a collaborative and productive team environment.

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

Please note whilst we wish we could respond to all applicants, only those shortlisted will be contacted.