Description

Job Title: Sous Chef

Reports to: Executive Chef/CDC/GM

Employment Status: Full-Time, Exempt-Salary

At McGuire Moorman Lambert Hospitality we are on a mission to create the world’s chicest hotels and restaurants. Led by visionary hotelier Liz Lambert, and powerhouse restauranteurs Larry McGuire & Tom Moorman, we believe in a seamless combination of food, service, and design. We create refined hospitality through attention to detail, storytelling, and extraordinary dining and retail experiences.

MML is expanding at a steady pace. We currently manage and own the 75-room Hotel Saint Vincent in New Orleans, and we have two hotel projects in development in Aspen and in Austin that we will also own and manage. In addition to the nearly twenty restaurants, we currently operate or have under development, MML is also the F&B consultant at the Austin Proper Hotel, overseeing three restaurants, banquets, and in-room dining across the property. MML has a unique plan to own and operate each of its properties and the financial backing to only take on special projects in places we want to spend time.

We are looking for a team leader who is energetic, detail-oriented, analytical, rigorous, highly organized, passionate about hospitality, and experienced. This Individual should also create a culture of diversity, inclusivity, collaboration, and teamwork. Advanced interpersonal skills to help navigate complex working relationships and a strategic mindset that allows to plan and develop talent management, training, and safety.

Essential Functions and Duties:

The Sous Chef is responsible for executing the menu and assisting in menu planning with the Executive Chef/preparing meals and aiding in managing/directing the kitchen staff including cooks, waitstaff, and dishwashers. Responsible for collaborating with Chef de Cuisine and FOH management in managing all team members for a cohesive partnership.

What we are looking for:

• Making periodic and regular inspections of units to observe the quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas, equipment, and employee appearance
• Coordinating all training activities for kitchen and service staff. Includes identifying training needs, as well as the implementation of programs to address training needs
• Developing recipes and portion specifications, nutritional needs, product specifications, ease of preparation, and established procedures and budgetary constraints
• Participating in other menu planning activities including the determination of purchasing specifications, product, and recipe testing, and menu development
• Assisting operation managers as requested in areas such as plate presentation, special function menu planning, and the design of new service areas
• Preparing operational reports and analyses setting forth progress, and adverse trends and making appropriate recommendations
• Performing other work-related duties as assigned
• Work a minimum of 50 hours/week

Requirements

Required Skills/Abilities:

• Excellent verbal and written communication skills.
• Excellent interpersonal and customer service skills.
• Excellent organizational skills and attention to detail.
• Working understanding of human resource principles, practices, and procedures.
• Excellent time management skills with a proven ability to meet deadlines.
• Ability to function well in a high-paced and at times stressful environment.
• Proficient with Microsoft Office Suite
• Bachelor's degree in a related field and/or equivalent experience.
• At least two years of related experience is required.

Education and Experience:

• Two years of progressive experience in high-volume food production or catering
• At least one year of previous kitchen experience (cook, lead cook, sous chef) experience in a well-established restaurant
• An equivalent combination of relevant education and/or experience considered
• Ability to work in a high-stress environment

Physical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to use hands or fingers, handle, or feel objects, tools, or controls. The employee is frequently required to stand; walk; sit; reach with hands and arms; climb or balance, and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment 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. It is our intention that all qualified applicants be given equal opportunity and that selection decisions be based on job-related factors.

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