What are the responsibilities and job description for the Sous Chef position at Shinola Hotel?
Featuring Detroit-inspired design with multiple food and beverage venues from NoHo Hospitality Group, The Shinola Hotel will reflect the best of Shinola's American-built craftsmanship to provide an experience worthy of the city itself.
Ideal candidates possess:
*2 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.
Benefits:
We offer medical, dental, and vision benefits day of hire for full-time employees, 401(k), Paid Time Off, as well as other incredible discounts!
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, Detroit, Baltimore and Nashville including Locanda Verde, The Dutch, Joe’s Pub and The Library at The Public, Lafayette, Bar Primi, Leuca, Westlight, Mister Dips, Rec Pier Chop House, The Cannon Room, San Morello, Evening Bar, The Brakeman, Penny Red'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, Sagamore Pendry Baltimore, 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, and two coveted James Beard Foundation awards. To learn more, visit nhgnyc.com or AndrewCarmellini.com. The pay rate for the position is $75,000.00 - $85,000.00.
Salary : $75,000 - $85,000
