Sous Chef, Driskill Grill

MML Hospitality; Austin (TX); On-site; USD 45,000 - 60,000; Full time

Benefits offered by this job

Competitive Salary

Bonus Potential

Paid Time Off

MML Property Discounts

Beverage Education Reimbursement

Advancement Opportunities

Community Service Opportunities

Relocation Assistance

Medical, Dental, Vision Insurance

Retirement Benefits

Parental Leave

Job summary

A leading hospitality group in Austin is looking for a skilled Sous Chef to manage daily kitchen operations, maintain food quality, and lead a high-performing team. The ideal candidate has two years of leadership experience and a strong grasp of kitchen operations and financial management. This position offers competitive salary, health insurance, and opportunities for advancement in a dynamic environment.

Qualifications

• Minimum of two years of experience leading professional kitchens.
• Deep understanding of kitchen operations, including ordering and inventory management.
• Proven ability to manage food and labor costs.

Responsibilities

• Collaborate with the Executive Chef to execute the culinary vision.
• Oversee day-to-day kitchen operations.
• Maintain high standards of food quality and presentation.

Skills

Leadership

Operational Oversight

Financial Acumen

Team Development

Communication Skills

Language Proficiency

Flexibility

Job description

About MML

At McGuire Moorman Lambert Hospitality (MML), our mission is to create some of the world’s most memorable hospitality experiences—where food, design, service, and storytelling come together seamlessly. Led by Larry McGuire, Tom Moorman, and Liz Lambert, MML is known for its refined, character-driven approach to hospitality, rooted in creativity, quality, and a deep sense of place.

As we continue to grow, we're entering an exciting new chapter. We've welcomed James Beard Award-winning chef April Bloomfield to our culinary leadership team and are bringing new energy to iconic and emerging destinations alike—with projects like the historic Driskill Hotel, Sixth & Blanco, Clark’s Malibu, and more on the horizon.

At MML, we’re not just building restaurants or hotels—we’re crafting spaces that leave a lasting impression.

We’re currently hiring for roles across Texas, California, Colorado, and Louisiana.

About the Role

As a Sous Chef at MML Hospitality, you’ll play a key role in daily kitchen operations—ensuring consistent execution of our menu, upholding the highest standards of quality and cleanliness, and supporting a high-performing, service-driven team. You'll collaborate closely with the Executive Chef on training, prep, and service while helping foster a kitchen culture rooted in accountability, creativity, and excellence. This is a hands‑on leadership role with opportunities for growth within a dynamic and expanding hospitality group.

What MML Hospitality offers

• 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

What you’ll do

• 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

What You’ll Bring

• Leadership: 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.
• Operational Oversight: Deep understanding of kitchen operations, including ordering, scheduling, inventory management, health and safety compliance, and execution during high‑volume service.
• Financial Acumen: Proven ability to manage food and labor costs, analyze P&L statements, and make strategic decisions to meet financial goals without compromising quality.
• Team Development: A leadership style rooted in mentorship, communication, and collaboration, with the ability to inspire and grow talent from within.
• Communication Skills: Excellent communication across departments and levels—able to serve as a liaison between culinary, FOH, and senior leadership.
• Language Proficiency: Proficiency in English is required; fluency in Spanish is a plus.
• Flexibility: Willingness to work evenings, weekends, and holidays as needed in a dynamic, hands‑on role.

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.

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 to be based on job‑related factors.