Andrew Carmellini seeks PASTRY SOUS CHEF for The Shinola Hotel!

James Beard Award-Winning Chef Andrew Carmellini and the New York City-based NoHo Hospitality Group team is in Detroit!

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:

Have prior experience in baking and pastry.

Have knowledge of cooking procedures, safety and sanitation.

Are able to lift 25 lbs or more.

Prepare and execute key components of pastry.

Ensure quality and accuracy of products and dishes.

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, Baltimore, Detroit 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, The Dutch Nashville and Carne Mare Nashville. The team actively runs food and beverage operations in four hotels, including The Greenwich Hotel, The William Vale, Sagamore Pendry Baltimore and the Shinola 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.