Sous Chef, 1886 Cafe and The Victorian

MML Hospitality; Austin (TX); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Competitive salary

Bonus Potential

Paid Time Off

Relocation Assistance

Medical, Dental, Vision, Disability, &

Job summary

McGuire Moorman Lambert Hospitality is seeking a Sous Chef for 1886 Café & Bakery and The Victorian to lead daily culinary operations and mentor the kitchen team in Austin. You will oversee line execution, ensure consistent plating, and drive high-service standards across two iconic venues.

The role requires 2+ years in restaurant management, strong English communication, and a background in hospitality leadership. Competitive salary, relocation support, and comprehensive benefits are offered.

Qualifications

• Two years of progressive management experience in the restaurant industry.
• Bachelor's degree in Hospitality Management, Culinary Arts, Business Administration, or related field preferred.
• Proficiency in English; Spanish preferred.
• Strong line leadership, execution, and team development.
• Experience managing high-volume concepts and private events.
• Knowledge of health department guidelines and sanitation.

Responsibilities

• Lead and supervise service on the line, ensuring precise execution, consistent plating, and efficient ticket times for both concepts.
• Plan and execute special events, private dining functions, and banquets across both venues.
• Manage daily food ordering, stock levels, vendor relations, and ingredient receiving to control costs.
• Maintain health, food safety, and sanitation guidelines throughout kitchen and storage areas.
• Enforce FIFO labeling and dating to minimize waste and ensure freshness.
• Mentor, train, and coach line cooks and prep cooks to foster a high-performance team.
• Communicate effectively with team, guests, and senior management.
• Oversee day-to-day kitchen operations and workflow optimization.

Skills

Line leadership

Event execution

Inventory management

Hygiene & sanitation

FIFO & stock rotation

Mentorship & coaching

Communication skills

Leadership

Operational efficiency

English proficiency

Spanish preferred

2+ years restaurant management

Education

Bachelor's degree in Hospitality Management

Job description

Description

Who We Are:

At McGuire Moorman Lambert Hospitality, we create memorable experiences through thoughtful food, service, and design. Led by Larry McGuire, Tom Moorman, and Liz Lambert, MML is known for refined hospitality rooted in storytelling, attention to detail, and a commitment to excellence. We proudly own and operate all our properties, selecting only projects that reflect our vision and values.

We’re honored to welcome The Driskill Hotel into the MML family—revitalizing Austin’s most iconic hotel while honoring its storied past. Within The Driskill, we operate three unique concepts:

Position Overview:

The Sous Chef for 1886 Café & Bakery and The Victorian plays a key leadership role in driving culinary excellence across both high-volume concepts. Working closely with the Executive Chef and kitchen team, the Sous Chef oversees daily culinary operations, line management, food quality, and team development while upholding MML Hospitality standards.

• 1886 Café & Bakery, a charming nod to European coffee houses, offers French-inspired pastries and Texan favorites in a grand Victorian setting.
• The Victorian, a reimagined Western pub, features a two-level barroom, mezzanine lounge, live music, and bold, elevated fare.

What MML Offers:

• Competitive salary -
• Bonus Potential
• Paid Time Off
• Beverage Education Reimbursement
• Advancement and Promotion Opportunities
• Community Service Opportunities
• Relocation Assistance
• Medical, Dental, Vision, Disability, Life, and Pet Insurance
• Retirement Benefits
• Parental Leave

What You’ll Bring:

• Line Leadership & Execution: Lead and supervise service on the line, ensuring precise execution, consistent plating, and efficient ticket times for 1886 Café & Bakery and The Victorian.
• Event Execution: Plan and execute special events, private dining functions, and banquets across both venues, ensuring flawless food preparation and presentation.
• Ordering & Inventory Management: Manage daily food ordering, stock levels, vendor relations, and ingredient receiving to maintain cost controls and fresh inventory.
• Hygiene & Sanitation Standards: Maintain strict health department, food safety, and sanitation guidelines throughout all kitchen and storage areas.
• Stock Rotation & FIFO: Enforce strict First-In, First-Out (FIFO) procedures and proper labeling/dating protocols to minimize waste and ensure maximum freshness.
• Team Mentorship & Coaching: Mentor, train, and coach line cooks and prep cooks, fostering a collaborative, positive, and high-performance culinary environment.
• Passion for Hospitality: A genuine enthusiasm for the hospitality industry and a dedication to providing exceptional service.
• Communication Skills: Strong ability to communicate effectively with team members, guests, and senior management.
• Leadership: Demonstrated success in leading and inspiring teams while fostering a positive and productive work environment.
• Operational Effectiveness: Oversee and manage the kitchen's day-to-day operations, ensuring smooth and efficient workflow.
• Language Proficiency: Proficiency in speaking, reading, and writing English is required; fluency in Spanish is preferred.
• Experience: At least two years of progressive management experience in the restaurant industry, with a preference for boutique or upscale dining establishments.
• Education: A Bachelor's degree in Hospitality Management, Culinary Arts, Business Administration, or a related field is preferred.

Schedule and Hours:

• Full Time
• Flexibility to work all shifts, including evenings, weekends, and holidays

Physical Requirements:

• Essential Functions: Must meet the physical demands to perform critical job functions successfully. Reasonable accommodations are available for individuals with disabilities.
• Communication: Regularly required to talk or hear.
• Manual Dexterity: Use hands or fingers to handle or feel objects, tools, or controls.
• Mobility: Often required to stand, walk, sit, reach with hands and arms, climb or balance, and stoop, kneel, crouch, or crawl.
• Environmental Exposure: Exposure to extreme heat, steam, and cold in a kitchen environment.
• Lifting: Occasionally lift and move up to 50 pounds.
• Vision: Requires close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus.
• Work Environment: Noise level is usually moderate.

If an offer is accepted for this position, you must undergo a comprehensive background check. This process may include verification of employment history, education credentials, criminal records, and other relevant information. 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.