Chef de Cuisine, Neighborhood Sushi Dallas at MGH Hospitality

Dallas, Texas, United States -

Full Time

Start Date

Immediate

Expiry Date

17 Jul, 26

Salary

0.0

Posted On

18 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Management, Seafood Preparation, Knife Skills, Team Leadership, Menu Development, Inventory Management, Food Cost Control, Food Safety, Sanitation Standards, Staff Training, Service Execution, Operational Excellence, Culinary Vision, Quality Control

Industry

Hospitality

Description

Description About MML Hospitality McGuire Moorman Lambert Hospitality (MML) is dedicated to creating some of the world’s chicest hotels and restaurants. Founded by Larry McGuire and Tom Moorman alongside hotelier Liz Lambert, MML blends culinary excellence, thoughtful design, and refined service to create immersive hospitality experiences. MML owns and operates its properties, including Hotel Saint Vincent in New Orleans, with additional projects in development in Aspen and Austin. Our long-term ownership philosophy allows us to focus on meaningful, quality-driven concepts in places we love. About Neighborhood Sushi Neighborhood Sushi is a Japanese-inspired restaurant that blends traditional technique with Texas influence and warm hospitality. The menu honors classic sushi bar traditions — pristine nigiri, sashimi, seasonal crudos, light soups, and composed small plates — alongside inventive preparations featuring local ingredients. Designed with clean Japanese aesthetics and elevated detail, Neighborhood Sushi is built to be a true neighborhood destination where craftsmanship, hospitality, and thoughtful design come together seamlessly. Position Summary Neighborhood Sushi is seeking an experienced Chef de Cuisine to lead the kitchen and steward the restaurant’s culinary vision. This is a hands-on leadership role focused on precision, consistency, operational excellence, and team development. Responsibilities Lead and manage all daily back-of-house operations Maintain exceptional standards for food quality, consistency, and presentation Oversee prep structure, service execution, and kitchen organization Train, mentor, and develop kitchen team members Manage ordering, inventory, and food cost controls Ensure strict adherence to food safety and sanitation standards Collaborate with front-of-house leadership to ensure seamless service Uphold MML’s culture of refinement, hospitality, and continuous improvement Qualifications Minimum 2 years of progressive kitchen management experience (Sous Chef, Executive Sous Chef, or Chef de Cuisine) Strong knowledge of seafood-driven cuisine and precise knife skills Experience in upscale, chef-driven, or boutique dining environments preferred Proven leadership and team development experience Strong organizational and communication skills Ability to manage labor and food cost effectively English fluency required; Spanish proficiency preferred Culinary degree preferred but not required Compensation & Benefits Competitive Salary Bonus Potential Paid Time Off MML Property Discounts (Hotel, Restaurant, Retail) Beverage & Continuing Education Reimbursement Advancement and Promotion Opportunities Community Service Opportunities Medical, Dental, Vision, Disability, Life, and Pet Insurance Retirement Benefits Parental Leave Requirements Full-time position Availability to work evenings, weekends, and holidays Physical Requirements Ability to stand and move for extended periods Ability to lift and carry up to 50 lbs Comfortable working in environments with heat, steam, and cold exposure Ability to bend, kneel, crouch, and reach as needed Additional Information If an offer is accepted, employment is contingent upon completion of a comprehensive background check, which may include verification of employment history, education, and other relevant information. 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 protected status. All employment decisions are based on job-related qualifications and business needs.

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Responsibilities

The Chef de Cuisine will lead and manage all daily back-of-house operations while maintaining exceptional standards for food quality and presentation. They are responsible for training the kitchen team, managing inventory and food costs, and ensuring seamless service in collaboration with front-of-house leadership.