NoMad Wynwood is seeking a visionary Executive Chef to lead 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 menu creation, team leadership, and kitchen operations at a high level. The Executive Chef will be tasked with developing seasonal menus, managing food quality, maintaining consistency, and fostering a strong kitchen culture.
Key Responsibilities:
- Lead and manage 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 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 Executive Chef or Executive 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.