Sous Chef: Lead, Mentor & Craft Culinary Excellence

McGuire-Moorman; 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, 


Life Insurance

Pet Insurance

Retirement Benefits

Parental Leave

Job summary

McGuire Moorman Lambert Hospitality (MML) is seeking a hands-on Sous Chef to lead daily kitchen operations and uphold top-quality standards. You will train staff, manage inventory and costs, and partner with the Executive Chef to execute culinary visions across dynamic outlets.

English fluency is required, with Spanish a plus, and the role supports growth within a growing hospitality group. You will play a key role in a culture of accountability, creativity, and excellence, working evenings,

Qualifications

• Minimum two years leading professional kitchens.
• Deep understanding of kitchen operations including ordering, scheduling, and inventory.
• Proven ability to manage food and labor costs and analyze financials.
• A leadership style focused on mentorship, teamwork, and accountability.
• Excellent cross-department communication; English fluency required; Spanish a plus.

Responsibilities

• Collaborate with the Executive Chef to create 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 to build strong talent.
• 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.
• Foster a culture of continuous learning and professional development.

Skills

Leadership

Operational Oversight

Financial Acumen

Team Development

Communication

English Proficiency

Flexibility

Job description

McGuire Moorman Lambert Hospitality (MML) is seeking a hands-on Sous Chef to lead daily kitchen operations and uphold top-quality standards. You will train staff, manage inventory and costs, and partner with the Executive Chef to execute culinary visions across dynamic outlets.

English fluency is required, with Spanish a plus, and the role supports growth within a growing hospitality group. You will play a key role in a culture of accountability, creativity, and excellence, working evenings,