Junior Sous Chef

Saint Vincent; New Orleans (LA); Hybrid; USD 26,000 - 37,000; Full time

Benefits offered by this job

Competitive Pay

Beverage Education Reimbursement

Paid Time Off

MML Property Discounts

Health Benefits

Medical, Dental, Vision, Disability, 1

Retirement Benefits

Advancement and Promotion Opportu n it

Community Service Opportunities

Job summary

McGuire Moorman Lambert Hospitality is hiring a Junior Sous Chef for the Hotel Saint Vincent in New Orleans. You will direct daily kitchen activities, support the Executive Chef and Chef de Cuisine, and uphold our standards of food quality and presentation.

This role requires 2–3 years of management experience in kitchens, strong culinary skills, leadership and communication. You will supervise breakfast and lunch service, coach morning teams, manage line checks and inventory, and collaborate

Qualifications

• Minimum 2-3 years of management experience in kitchens.
• Strong knowledge of culinary techniques and diverse cuisines.
• Proven leadership ability with experience motivating and developing teams.
• Strong organizational and communication skills.
• Attention to detail and commitment to quality.
• Ability to work evenings, weekends, and holidays as needed.

Responsibilities

• Direct daily kitchen activities including food preparation, quality, presentation, team output, sanitation, and operational organization.
• Lead San Lorenzo breakfast and lunch service shifts independently while maintaining MML and Hotel Saint Vincent culinary standards.
• Supervise and support the morning culinary and prep teams through daily coaching, delegation, and operational oversight.
• Execute daily operational duties including line checks, inventory management, and designated ordering responsibilities.
• Support recipe execution and new dish development while ensuring consistency and high-quality presentation.
• Maintain compliance with company and government standards related to safety, sanitation, and alcohol awareness.
• Primarily support San Lorenzo operations with secondary support provided to banquets and prep operations as needed.
• Participate in recurring food and beverage leadership meetings and collaborate closely with culinary leadership on operational and culinary decisions.
• Report directly to the Chef de Cuisine and partner closely with the Executive Chef on day-to-day operations.

Skills

Kitchen management

Culinary techniques

Leadership

Organizational skills

Job description

Company Description

At McGuire Moorman Lambert Hospitality, we strive to create the world's most memorable experiences, blending food, service, and design seamlessly under the leadership of Liz Lambert, Larry McGuire, and Tom Moorman. Our refined hospitality is achieved through storytelling, attention to detail, and exceptional dining and retail experiences. MML is continuously expanding, managing, and owning hotels, such as the Hotel Saint Vincent in New Orleans, with new projects in Texas, Colorado, and California currently under development. We also provide F&B consultation for the Austin Proper Hotel, overseeing three restaurants, in-room dining, and banquets throughout the property. MML owns and operates all its properties and only takes on projects that align with our vision and values.

Role Description

As a Junior Sous Chef at the Hotel Saint Vincent, you will play a vital role in directing the daily culinary functions of the San Lorenzo kitchen. Supporting the Executive Chef and Chef de Cuisine leadership, you will ensure rigorous adherence to our standards of food quality, consistency, and organizational excellence. This position involves supervising preparation and service while fostering the professional growth of our team to deliver the refined dining experiences that define McGuire Moorman Lambert Hospitality.

Compensation

The starting compensation for this role is $23.00 per hour, commensurate with experience and qualifications.

What You’ll Do

• Direct daily kitchen activities including food preparation, quality, presentation, team output, sanitation, and operational organization.
• Lead San Lorenzo breakfast and lunch service shifts independently while maintaining MML and Hotel Saint Vincent culinary standards.
• Supervise and support the morning culinary and prep teams through daily coaching, delegation, and operational oversight.
• Execute daily operational duties including line checks, inventory management, and designated ordering responsibilities.
• Support recipe execution and new dish development while ensuring consistency and high-quality presentation.
• Maintain compliance with company and government standards related to safety, sanitation, and alcohol awareness.
• Primarily support San Lorenzo operations with secondary support provided to banquets and prep operations as needed.
• Participate in recurring food and beverage leadership meetings and collaborate closely with culinary leadership on operational and culinary decisions.
• Report directly to the Chef de Cuisine and partner closely with the Executive Chef on day-to-day operations.

Why You’ll Love Working For Us

• Competitive Pay
• Beverage Education Reimbursement
• Paid Time Off
• MML Property Discounts (Hotel, Restaurant, Retail)
• Health Benefits
• Medical, Dental, Vision, Disability, Life, and Pet Insurance
• Retirement Benefits
• Advancement and Promotion Opportunities
• Community Service Opportunities

Qualifications

• Minimum 2-3 years of management experience in kitchens
• Strong knowledge of culinary techniques and diverse cuisines
• Proven leadership ability with experience motivating and developing teams
• Strong organizational and communication skills
• Attention to detail and commitment to quality
• Ability to work evenings, weekends, and holidays as needed

Physical Requirements

The physical demands described here represent those required for an employee to perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions.

While performing the duties of this position, the employee is regularly required to talk, hear, and use hands to handle objects, tools, or equipment. The employee is frequently required to stand, walk, reach, and bend. The employee may occasionally lift and move up to 25 pounds.

The work environment is typically a fast-paced kitchen setting with moderate noise levels.

Equal Opportunity Statement

MML Hospitality is an equal-opportunity employer. We do not discriminate based on race, color, religion, national origin, gender, age, marital status, sexual orientation, disability, veteran status, or any other prohibited basis. We intend all qualified applicants to be given equal opportunity and that selection decisions be based on job-related factors.

By applying for this position, you acknowledge and agree to the background check process as a condition of employment.

MML Hospitality is an equal-opportunity employer. We do not discriminate based on race, color, religion, national origin, gender, age, marital status, sexual orientation, disability, veteran status, or any other prohibited basis. We intend for all qualified applicants to be given equal opportunity and for selection decisions based on job-related factors.