Sous Chef

Sous Chef – NoMad Wynwood

NoMad Wynwood is seeking an Sous Chef to assist all culinary operations at our flagship Miami location. This role is responsible for overseeing the daily execution of food service, ensuring a consistently exceptional dining experience aligned with the NoMad brand’s globally recognized standards.

The ideal candidate is highly skilled in diverse culinary styles, with a focus on refined American cuisine and elevated bistro fare. This role requires deep experience in team leadership, and kitchen operations at a high level. The Sous Chef will be tasked with assisting in developing seasonal menus, managing food quality, maintaining consistency, and fostering a strong kitchen culture, inventory management.

Key Responsibilities:

• Assist Executive Chef  in leading all culinary operations across restaurant.
• Design and implement creative, seasonal menus that reflect both the local landscape and NoMad’s culinary identity.
• Oversee kitchen staffing, training, and performance management to maintain excellence in execution and service.
• Ensure all food meets the highest standards for quality, presentation, and timeliness.
• Collaborate with management on budgeting, cost control, and strategic planning.
• Maintain strict adherence to health and safety regulations.

About NoMad:
NoMad is a globally celebrated hospitality brand known for its blend of luxury, artistry, and culinary innovation. The original NoMad New York earned a Michelin Star and national acclaim for its food and beverage programs. The NoMad Bar was ranked #1 Bar in North America and #3 in the World by The World’s 50 Best Bars. Most recently, Side Hustle at NoMad London was awarded Best International Hotel Bar in the World at the 2025 Spirited Awards.

The Executive Sous Chef at NoMad Wynwood will uphold and evolve this standard of excellence while contributing to a dynamic and forward-thinking culinary culture in the heart of Miami.

Qualifications:

• Proven experience as Sous Chef in a high-end restaurant or hotel environment.
• Expertise in menu development and kitchen management.
• Strong leadership and communication skills.
• Excellent understanding of food cost controls, purchasing, and inventory.
• Culinary degree or equivalent professional training preferred.