Events Junior Sous Chef

THE NOMAD WAY

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 our industry. Many of us at NoMad have grown from within these walls and we pride ourselves on providing these opportunities. We thrive to achieve our vision to be a thriving hotel combining the best of New York hospitality with London charm. Our values connect us; our behaviours guide us; and our non-negotiables drive us.

Welcome to NoMad London

OVERVIEW OF ROLE

The
Junior Sous Chef role is an opportunity for an experienced chef who is ready to
step up and gain hands-on experience running a small kitchen under the guidance
of the Executive Chef. The role is responsible for delivering savoury and sweet
food across all event dining spaces to the standards set by the hotel and
management team, while developing strong knowledge of all food produced within
the department. The Junior Sous Chef will support the smooth running of the kitchen,
organise the team, ensure shift patterns are followed and make sure each
station’s preparation lists are completed on time.

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
• Hilton discount
• Wagestream
• 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 finishing after 1am
  

MAIN DUTIES &
RESPONSIBILITIES
The main responsibilities of the Events Junior Sous Chef are summarised below; the list is not exhaustive:

• Take ownership of the culinary delivery of
  assigned weddings, celebrations, corporate events, conferences, meetings,
  banquets, private dining, cocktail receptions, VIP events, hotel functions and
  seasonal or special guest experiences, from planning and preparation through
  service, handover and post-event checks.
• Review event sheets, menus, guest numbers, dietary
  requirements and special requests in advance, communicating requirements
  clearly and planning production, staffing and kitchen allocation to meet the
  agreed schedule.
• Lead and coordinate the kitchen brigade during
  event service, delegating responsibilities clearly and ensuring smooth delivery
  with the Events, F&B and wider kitchen teams.
• Ensure food is prepared, cooked and presented
  consistently at the correct temperature, quality and timing, taking immediate
  action where standards are not met.
• Manage allergies, dietary requirements and guest
  requests with the highest level of care and attention.
• Contribute to menu development, tastings, trials
  and seasonal event offerings.
• Keep the Executive Chef informed of upcoming
  events, staffing, challenges and operational requirements.
• Control food usage, portions, stock rotation,
  ordering and waste to maintain quality and manage costs.
• Maintain a clean, organised and professional
  kitchen that complies with HACCP, food safety, hygiene, health and safety, and
  hotel standards; resolve operational issues promptly and support other culinary
  operations when required.