Executive Sous Chef: Lead, Inspire & Elevate Kitchen

McGuire-Moorman; Austin (TX); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Competitive Salary

Bonus Potential

Paid Time Off

MML Property Discounts

Beverage Education Reimbursement

Advancement and PromotionOpportunities

Community Service Opportunities

Relocation Assistance

Medical Insurance

Dental Insurance

Vision Insurance

Disability Insurance

Life Insurance

Pet Insurance

Retirement Benefits

Parental Leave

Job summary

McGuire Moorman Lambert Hospitality (MML) is hiring an Executive Sous Chef to lead daily kitchen operations and uphold our standards of quality and cleanliness. You will work closely with the Executive Chef to train, prep, and mentor a high-performing team.

You’ll manage food safety, inventory, and costs, while collaborating with FOH to ensure seamless service. This hands-on leadership role offers growth within a dynamic hospitality group in Texas.

Qualifications

• Minimum of 3 years leading professional kitchens and teams.
• Deep understanding of kitchen operations, scheduling, and inventory.
• Proven ability to manage food and labor costs and P&L awareness.
• Mentorship mindset with strong communication and collaboration.
• Fluency in English; Spanish is a plus.

Responsibilities

• Collaborate with the Executive Chef to define and execute the culinary vision.
• Oversee day-to-day kitchen operations with hands-on leadership during service.
• Maintain high standards of food quality, presentation and taste.
• Train and mentor kitchen staff, fostering a professional work environment.
• Ensure adherence to food safety and sanitation guidelines.
• Manage inventory and control costs to optimize profitability.
• Coordinate with front-of-house to ensure seamless service.

Skills

Leadership

Operational oversight

Financial acumen

Team development

Communication skills

English proficiency

Spanish a plus

Job description

McGuire Moorman Lambert Hospitality (MML) is hiring an Executive Sous Chef to lead daily kitchen operations and uphold our standards of quality and cleanliness. You will work closely with the Executive Chef to train, prep, and mentor a high-performing team.

You’ll manage food safety, inventory, and costs, while collaborating with FOH to ensure seamless service. This hands-on leadership role offers growth within a dynamic hospitality group in Texas.