Pastry Sous Chef, The Driskill Hotel at MML Hospitality

Austin, Texas, United States -

Full Time

Start Date

Immediate

Expiry Date

15 Jun, 26

Salary

0.0

Posted On

17 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Pastry Techniques, Production Management, Staff Training, Quality Control, Menu Development, Recipe Development, Portion Control, Food Safety, Sanitation, Team Leadership, Delegation, Operational Reporting, High-Volume Production, Kitchen Organization, Plate Presentation

Industry

Hospitality

Description

Description About MML Hospitality At McGuire Moorman Lambert Hospitality (MML), we are devoted to creating some of the world’s most memorable hospitality experiences, where exceptional cuisine, inspired design, impeccable service, and authentic storytelling come together in harmony. Founded by Larry McGuire, Tom Moorman, and Liz Lambert, MML is recognized for its refined, character-driven approach to restaurants and hotels, each concept deeply rooted in creativity, quality, and a true sense of place. With a growing portfolio of celebrated properties across Austin, Aspen, Malibu, New York, and beyond, MML continues to expand into new markets and iconic destinations. Position Summary The Pastry Sous Chef supports the Executive Pastry Chef in the daily operations of the pastry department, ensuring consistent execution, high product quality, and efficient production across all outlets. This role works directly with the Executive Pastry Chef to manage production, train staff, maintain standards, and deliver exceptional desserts, breads, and pastries across the hotel, including in1886 Cafe, The Victorian and The Grill. They will assume the roles and responsibilities of the executive pastry chef (including ordering, writing prep lists, communicating with hotel team, etc) when he/she is not present in the kitchen. The Pastry Sous Chef will collaborate with the executive pastry chef on menu development, personnel training, and maintaining a clean and organized kitchen. What You'll Do The essential functions include, but are not limited to the following: Making periodic and regular line, fridge and freezer inspections to observe quality of food preparation, food appearance, as well as maintaining 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 and improve pastry cook’s skills and efficiency Developing recipes and portion specifications, nutritional needs, product specifications, ease of preparation, and established procedures and budgetary constraints Participating in other menu planning activities to include 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, adverse trends and making appropriate recommendations Performing other work-related duties as assigned Qualifications At least 3 years previous experience in a well established restaurant, 1-2 years in a supervisory role is preferred Strong technical foundation in classic and modern pastry techniques Experience with high-volume production Ability to lead a team, delegate tasks, and maintain standards Knowledge of food safety and sanitation practices Ability to work in 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 finger, 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 50 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. If an offer is extended, employment will be contingent upon completion of a comprehensive background check, including verification of employment history, education credentials, and criminal records. MML Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Selection decisions are based solely on job-related qualifications and business needs.

Responsibilities

The Pastry Sous Chef supports the Executive Pastry Chef in daily pastry department operations, ensuring consistent execution, high product quality, and efficient production across all hotel outlets, including assuming executive responsibilities when the chef is absent. This role involves coordinating training, developing recipes, maintaining standards, and collaborating on menu development and kitchen cleanliness.