Sous Chef, Perla's Oyster Bar

Austin, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Benefits

bonus potential

Paid Time Off

MML 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

MML Hospitality, formerly known as McGuire Moorman Hospitality, is a renowned hospitality company founded by Austin, Texas-based chefs Larry McGuire and Tom Moorman in 2009. In 2021, the company expanded its vision and scope with the addition of hotelier and partner Liz Lambert, leading to a rebranding as MML Hospitality. Known for managing and creating some of Austin's most successful restaurants, MML Hospitality is now entering an exciting new phase of development and creativity that goes beyond restaurant operations to include hotel projects as well as diverse hospitality, retail, and design ventures across the United States. This evolution marks MML Hospitality as a forward-thinking, dynamic leader in the hospitality industry recognized for its innovative approach and exceptional quality.

Perla's, one of the crown jewels in the MML Hospitality portfolio, is an iconic oyster bar and seafood joint situated on South Congress Avenue in Austin, Texas. Esteemed for its fresh fish and oysters sourced daily from both coasts, with an emphasis on Gulf of Mexico offerings, Perla's delivers simple, clean seafood preparations that highlight the natural flavors of its ingredients. The establishment complements its culinary profile with a thoughtfully curated bar featuring coastal cocktails and an extensive wine list that includes sparkling, rosé, and white wines, enhancing the overall dining experience on offer. This combination of high-quality seafood with well-matched beverages makes Perla’s a standout destination for both locals and visitors alike.

We are currently seeking a passionate and driven Sous Chef to join Perla's culinary team. This full-time position involves assisting with daily kitchen operations and ensuring the consistent execution of Perla's acclaimed menu. The Sous Chef plays a vital role in supporting a high-performing kitchen team, fostering a collaborative and professional environment, and maintaining the restaurant's reputation for excellence. This role requires a hands-on approach during service hours, attention to detail in food quality and presentation, and strong leadership skills to train and mentor kitchen staff effectively.

At Perla's, the opportunity to grow professionally is significant, as the company prizes advancement, promotion opportunities, and a culture of continuous learning. The Sous Chef will work closely with the Executive Chef to bring the culinary vision to life, manage inventory and food costs prudently, and coordinate with the front-of-house team to ensure seamless service. Outstanding communication and leadership abilities are essential, alongside a genuine passion for hospitality and a commitment to upholding food safety and sanitation standards. Multilingual skills, especially proficiency in Spanish, are considered a plus given the diverse clientele and teamwork environment.

MML Hospitality offers competitive compensation including bonus potential and comprehensive benefits such as medical, dental, vision, disability, life, and pet insurance; retirement plans; parental leave; and more. Additional perks include paid time off, property discounts across hotel, restaurant, and retail venues under the MML umbrella, beverage education reimbursement, community service opportunities, and relocation assistance. MML Hospitality is committed to creating an inclusive, equal-opportunity workplace free from discrimination. Prospective employees must be prepared to undergo a thorough background check process as part of the application and hiring procedures.

Job Requirements

Full time employment
Flexibility to work all shifts, including evenings, weekends, and holidays
Must meet the physical demands to perform critical job functions successfully
Regularly required to talk or hear
Use hands or fingers to handle or feel objects, tools, or controls
Often required to stand, walk, sit, reach with hands and arms, climb or balance, and stoop, kneel, crouch, or crawl
Exposure to extreme heat, steam, and cold in a kitchen environment
Occasionally lift and move up to 50 pounds
Requires close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus
Noise level is usually moderate
Completion of a comprehensive background check as condition of employment

Job Qualifications

At least two years of progressive management experience, with a preference for boutique or upscale dining establishments
A Bachelor's degree in Hospitality Management, Culinary Arts, Business Administration, or a related field is preferred
Demonstrated success in leading and inspiring teams while fostering a positive and productive work environment
Proficiency in speaking, reading, and writing English is required
Fluency in Spanish is preferred
Strong ability to communicate effectively with team members, guests, and senior management
A genuine enthusiasm for the hospitality industry and a dedication to providing exceptional service

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