Job Overview
Employment Type
Full-time
Compensation
Salary
Range $49,600.00 - $66,900.00
Work Schedule
Weekend Shifts
Benefits
competitive salary
bonus potential
Paid Time Off
Property discounts
beverage education reimbursement
advancement and promotion 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 leader in the hospitality industry, dedicated to crafting unforgettable experiences where food, design, service, and storytelling are masterfully intertwined. Guided by founders Larry McGuire, Tom Moorman, and Liz Lambert, MML is celebrated for its refined, character-driven approach that emphasizes creativity, quality, and a profound sense of place. The company is recognized for transforming hotels and restaurants into iconic spaces that leave lasting impressions on guests and communities. With an expanding portfolio that includes such landmark projects as the historic Driskill Hotel, Sixth & Blanco, Clark's Malibu, and more, MML continues to grow its influence across Texas, California, Colorado, and Louisiana. This growth is further propelled by adding renowned culinary talent like James Beard Award-winning chef April Bloomfield, highlighting MML’s commitment to excellence and innovation in culinary arts.
The role of Sous Chef at MML Hospitality is a pivotal leadership position within a dynamic and evolving hospitality group. This hands-on role requires the individual to oversee daily kitchen operations, ensuring that menu execution is consistent, and that the highest standards of food quality, cleanliness, and service are maintained. As a Sous Chef, you will work closely with the Executive Chef to support kitchen prep, training, and service, fostering a culture of accountability, creativity, and culinary excellence. The position offers significant opportunities for professional growth and advancement within a company renowned for its dedication to nurturing talent and creating unique guest experiences. MML’s commitment to community, innovation, and sustainability is reflected in every aspect of the work environment, making it an enriching place to build a hospitality career. The employment type and salary are competitive within the industry, complemented by attractive benefits and bonus potential, reflecting the company's investment in its team members.
The role of Sous Chef at MML Hospitality is a pivotal leadership position within a dynamic and evolving hospitality group. This hands-on role requires the individual to oversee daily kitchen operations, ensuring that menu execution is consistent, and that the highest standards of food quality, cleanliness, and service are maintained. As a Sous Chef, you will work closely with the Executive Chef to support kitchen prep, training, and service, fostering a culture of accountability, creativity, and culinary excellence. The position offers significant opportunities for professional growth and advancement within a company renowned for its dedication to nurturing talent and creating unique guest experiences. MML’s commitment to community, innovation, and sustainability is reflected in every aspect of the work environment, making it an enriching place to build a hospitality career. The employment type and salary are competitive within the industry, complemented by attractive benefits and bonus potential, reflecting the company's investment in its team members.
Job Requirements
- Minimum of two years managing kitchen operations
- Proven leadership in a high-volume hospitality setting
- Solid understanding of kitchen ordering, scheduling, and inventory management
- Strong financial acumen related to food and labor cost control
- Excellent verbal and written communication skills
- Physical ability to meet job demands including lifting up to 50 pounds
- Flexibility to work various shifts including evenings, weekends, and holidays
- Commitment to maintaining food safety and sanitation standards
- Background check acceptance
Job Qualifications
- A minimum of two years of experience leading professional kitchens
- Proven ability to manage food and labor costs and analyze financial statements
- Strong leadership skills with ability to build and maintain high-performing teams
- Excellent communication and interpersonal skills
- Proficiency in English, fluency in Spanish is a plus
- Understanding of health and safety compliance in a kitchen environment
- Ability to work evenings, weekends, and holidays as required
- Culinary degree or equivalent professional training preferred
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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