Job Overview
Employment Type
Full-time
Work Schedule
Weekend Shifts
Benefits
competitive salary
bonus potential
Paid Time Off
Property discounts
beverage education reimbursement
Advancement opportunities
community service opportunities
Relocation assistance
Medical insurance
Dental Insurance
Vision Insurance
Disability insurance
Life insurance
Pet insurance
Retirement benefits
Parental leave
Job Description
McGuire Moorman Lambert Hospitality (MML) is a renowned hospitality group dedicated to creating some of the world's most memorable and impactful hospitality experiences. With a leadership team comprised of industry leaders Larry McGuire, Tom Moorman, and Liz Lambert, MML takes pride in its refined and character-driven approach to hospitality. This approach seamlessly integrates the best of food, design, service, and storytelling to craft unique spaces that resonate deeply with their location and audience. Known for projects such as the historic Driskill Hotel, Sixth & Blanco, and Clark's Malibu, MML is actively growing with new ventures across multiple states including Texas, California, Colorado, and Louisiana. The company recently welcomed James Beard Award-winning chef April Bloomfield to their culinary leadership team, emphasizing their commitment to culinary excellence and innovation.
As a Sous Chef at MML Hospitality, you will hold a pivotal role in the day-to-day operations of the kitchen. This hands-on leadership position requires a dedication to maintaining the highest standards of food quality, safety, and presentation while supporting a cohesive and high-performing team. You will collaborate closely with the Executive Chef to implement the restaurant's culinary vision, participate actively in training and development efforts, manage inventory and food costs, and maintain health and safety compliance. The role demands a passionate leader who can inspire creativity, accountability, and a continuous culture of learning. It is also a significant opportunity for growth within a dynamic and expanding hospitality group that offers competitive compensation, bonuses, paid time off, property discounts, and comprehensive benefits. MML fosters a positive work environment where team development, professional communication, and community engagement are highly valued. Working with MML means being part of a sophisticated hospitality brand that respects tradition while innovating on every level to deliver outstanding guest experiences.
As a Sous Chef at MML Hospitality, you will hold a pivotal role in the day-to-day operations of the kitchen. This hands-on leadership position requires a dedication to maintaining the highest standards of food quality, safety, and presentation while supporting a cohesive and high-performing team. You will collaborate closely with the Executive Chef to implement the restaurant's culinary vision, participate actively in training and development efforts, manage inventory and food costs, and maintain health and safety compliance. The role demands a passionate leader who can inspire creativity, accountability, and a continuous culture of learning. It is also a significant opportunity for growth within a dynamic and expanding hospitality group that offers competitive compensation, bonuses, paid time off, property discounts, and comprehensive benefits. MML fosters a positive work environment where team development, professional communication, and community engagement are highly valued. Working with MML means being part of a sophisticated hospitality brand that respects tradition while innovating on every level to deliver outstanding guest experiences.
Job Requirements
- Must have a minimum of two years of experience leading professional kitchens
- Deep understanding of kitchen operations including ordering, scheduling, inventory management, health and safety compliance
- Ability to manage food and labor costs, analyze P&L statements and make strategic financial decisions
- Strong leadership and team development skills
- Excellent communication skills across departments and levels
- Proficiency in English
- Willingness to work evenings, weekends, and holidays
- Must meet physical demands required to perform job functions including standing, walking, lifting up to 50 pounds, and exposure to kitchen environment conditions
- Must undergo a comprehensive background check as a condition of employment
Job Qualifications
- Minimum of two years of experience leading professional kitchens
- Proven leadership skills with track record of building strong teams and fostering a culture of excellence and accountability
- Deep understanding of kitchen operations including ordering, scheduling, inventory management, health and safety compliance, and execution during high-volume service
- Ability to manage food and labor costs and analyze P&L statements
- Strong mentorship, communication, and collaboration skills
- Proficiency in English
- Fluency in Spanish is a plus
- Willingness to work evenings, weekends, and holidays
Job Duties
- Collaborate with the Executive Chef to create and execute the restaurant's culinary vision
- Oversee and manage the kitchen's day-to-day operations by maintaining a hands-on presence on the line during service
- Maintain high standards of food quality, presentation, and taste
- Train and mentor kitchen staff, fostering a positive and professional work environment
- Ensure adherence to food safety and sanitation guidelines
- Manage inventory and control food costs to optimize profitability
- Collaborate with the front-of-house team to ensure seamless coordination between kitchen and dining areas
- Embrace and promote a culture of continuous learning and professional development within the kitchen team
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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