Sous Chef, MML Hospitality

Austin, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Part-time

Temporary

Hourly

Internship

Consulting

Compensation

Type:

Salary

Rate:

Range $61,515.07 - $70,700.21

Benefits

competitive salary

bonus potential

Paid Time Off

MML property discounts (Hotel, Restaurant, Retail)

beverage education reimbursement

advancement and promotion opportunities

community service opportunities

Relocation assistance

medical, dental, vision, disability, life, and pet insurance

Retirement benefits

Parental leave

Job Description

McGuire Moorman Lambert Hospitality (MML) is a distinguished hospitality group renowned for its commitment to crafting some of the world's most memorable hospitality experiences. The company seamlessly blends food, design, service, and storytelling to deliver refined and character-driven hospitality that resonates with a deep sense of place and creativity. Under the leadership of Larry McGuire, Tom Moorman, and Liz Lambert, MML stands out for its quality-oriented approach that ensures every project is not just a business endeavor but a cultural landmark. With a portfolio that includes iconic destinations and emerging properties, such as the historic Driskill Hotel, Sixth & Blanco,... Show More

Job Requirements

Minimum of two years of experience leading professional kitchens
Proven leadership skills with a track record of building strong teams
Deep understanding of kitchen operations including ordering, scheduling, and inventory management
Knowledge of health and safety compliance standards
Ability to manage food and labor costs effectively
Strong communication skills
Proficiency in English
Willingness to work flexible hours including evenings, weekends, and holidays
Ability to meet physical demands of the role including standing, walking, and lifting up to 50 pounds
Must pass a comprehensive background check

Job Qualifications

A minimum of two years of experience leading professional kitchens, with a 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
Proven ability to manage food and labor costs, analyze P&L statements, and make strategic decisions to meet financial goals without compromising quality
A leadership style rooted in mentorship, communication, and collaboration, with the ability to inspire and grow talent from within
Excellent communication skills across departments and levels, able to serve as a liaison between culinary, FOH, and senior leadership
Proficiency in English is required
fluency in Spanish is a plus
Willingness to work evenings, weekends, and holidays as needed in a dynamic, hands-on role

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 Location

We didn't receive the exact location for this job posting,

please contact the employer.

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