Banquet Sous Chef

James Beard Award-Winning Chef Andrew Carmellini and the New York City-based NoHo Hospitality Group team is in Detroit! Our Detroit team is looking for an Banquet Sous Chef!

Ideal Candidates:

• 3-5 years experience as a Sous Chef or Chef de Partie
• Highly-developed knowledge of various culinary styles and mastery of all line level cooking stations.
• A professional and polished approach to leadership.
• Excellent verbal and written communication skills.
• The ability to comfortably lead a team in a busy atmosphere.
• DOH Food Protection certified.

Benefits:

We offer medical, dental, and vision benefits day of hire for full time employees, as well as a 401(k), Paid Time Off, Employee Dining Discount, BRI Commuter Benefits, and a Referral Reward Program. Since first partnering in 2009, Chef Andrew Carmellini, Josh Pickard, and Luke Ostrom have opened a national portfolio of restaurants and culinary services at preeminent hotels, live music venues, and major metropolitan sports arenas and airports across New York City and Detroit, including Locanda Verde, The Dutch, Joe's Pub and The Library at The Public, Lafayette, Bar Primi, Leuca, Westlight, Little Fino, Mister Dips, San Morello, Evening Bar, The Brakeman, Penny Red's, Gilly's Clubhouse, Saksey's, Carne Mare, Café Carmellini and The Portrait Bar. The team actively runs food and beverage operations in five hotels, including The Greenwich Hotel, The William Vale, Shinola Hotel, and The Fifth Avenue Hotel. Known for delivering quality experiences and pertinent culinary culture, each place is a distinctly owned, handcrafted labor of love. They've received widespread critical acclaim, recognition on countless "Best of" lists, a Michelin star, multiple Michelin hotel keys, two coveted James Beard Foundation awards, and inclusion on The World's 50 Best Restaurants and 50 Best Bars lists. To learn more, visit nhgnyc.com or AndrewCarmellini.com.