Opening Team - Sous Chef

Straight from its iconic corner on South Congress in Austin, June’s All Day is bringing its lively, chic neighborhood cafe & wine bar concept to Dallas! Under the umbrella of MML Hospitality, June’s delivers an effortless, high-energy dining experience from morning espresso and brunch staples to late-night bistro classics like steak frites, raw bar items, and house-made pastas.

We are assembling an elite Opening Team to launch June’s in Dallas, and we need a disciplined, high-energy Sous Chef to help build our kitchen culture and execute our high-volume all-day menu from day one.

As a Sous Chef on our opening team, you are the operational anchor on the line. Working side-by-side with the Executive Chef and MML culinary leadership, you will train a brand-new kitchen staff, oversee daily line execution, manage prep cycles, and ensure relentless plate consistency across all dayparts.

Key Responsibilities:

• Opening Team Launch: Assist with initial kitchen setup, station organization, recipe rollouts, and BOH onboarding prior to doors opening.

• Line Leadership & Expo: Lead from the front by expediting or running the pass during peak rushes, making sure every plate leaves the kitchen meeting strict quality and presentation standards.

• All-Day Execution: Oversee the smooth operational shift between morning/brunch prep cycles and high-volume evening bistro service.

• Inventory & Cost Control: Assist with daily food ordering, vendor receiving, prep par management, food waste tracking, and inventory counts to hit targeted prime costs.

• Kitchen Standards & Sanitation: Maintain a safe, immaculately clean, and organized kitchen environment compliant with all Dallas City Health Department regulations.

• Team Development: Mentor, train, and motivate line cooks and prep cooks, creating a respectful, professional, and growth-oriented kitchen environment.

You are a organized, line-tested culinary leader who thrives in the fast-paced energy of a scratch kitchen and loves the challenge of an opening.

• Experienced: 2 years of experience as a Sous Chef, Junior Sous, or Senior Lead Line Cook in a high-volume, upscale scratch kitchen. New restaurant opening experience is a major plus.

• All-Day Versatility: Comfortable managing diverse station rhythms—from precision egg work and fast-paced brunch services to high-temp evening grilling and line prep.

• High Standards: Passionate about quality ingredients, classic technique, clean station maintenance, and sharp knife work.

• Composed Leader: Clear, effective verbal communication under pressure on a busy pass with an eye for maintaining kitchen morale.

• Flexible Schedule: Willingness to work varied shifts including early mornings, late nights, weekends, and holidays during the launch phase.

• Competitive base salary with clear room for growth within MML Hospitality

• Comprehensive medical, dental, and vision insurance options

• Paid Time Off (PTO) and paid sick leave

• Generous dining discounts across all MML Hospitality concepts

• The career prestige and hands-on experience of leading a major Dallas opening

Ready to lead the line for one of the most anticipated openings in Dallas? Please submit your resume along with a brief note telling us about your favorite dish to execute on a busy line.