Sous Chef, Elizabeth Street Cafe at MGH Hospitality

Austin, Texas, United States -

Full Time

Start Date

Immediate

Expiry Date

20 Jul, 26

Salary

0.0

Posted On

21 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Kitchen Operations, Menu Execution, Food Safety, Sanitation, Inventory Management, Food Cost Control, Staff Training, Mentorship, P&L Management, Team Building, Communication, Scheduling, Quality Control, Professional Development

Industry

Hospitality

Description

Description 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. Elizabeth Street Café, part of the MML family, is a neighborhood Vietnamese café and French bakery known for its sunny dining rooms, shady garden patio, and signature blend of charm and warmth. The menu features homemade croissants, fresh baked banh mí baguettes, steaming bowls of ph?, spicy curries, and daily macaron flavors—alongside Stumptown coffee, Kronenberg on tap, and creative cocktails. What We’re Looking For As a Sous Chef at MML Hospitality, you’ll be at the heart of our daily kitchen operations—ensuring flawless execution of the menu, maintaining the highest standards of quality and cleanliness, and supporting a high-performing, service-focused team. Working closely with the Executive Chef, you’ll lead training, prep, and service, while helping cultivate a kitchen culture built on accountability, creativity, and excellence. This is a hands-on leadership role with room to grow within a dynamic, expanding hospitality group. What MML Hospitality Offers: Competitive Salary Bonus Potential Paid Time Off MML Property Discounts (Hotel, Restaurant, Retail) Beverage Education Reimbursement Advancement and Promotion Opportunities Community Service Opportunities Relocation Assistance Medical, Dental, Vision, Disability, Life, and Pet Insurance Retirement Benefits Parental Leave What you’ll do: Collaborate with the Executive Chef to create and execute the restaurant’s culinary vision Oversee and manage the kitchen's day-to-day operations by maintaining a hands- on presence on the line during service Maintain high standards of food quality, presentation, and taste Train and mentor kitchen staff, fostering a positive and professional work environment Ensure adherence to food safety and sanitation guidelines Manage inventory and control food costs to optimize profitability Collaborate with the front-of-house team to ensure seamless coordination between kitchen and dining areas Embrace and promote a culture of continuous learning and professional development within the kitchen team What You’ll Bring: Leadership: A minimum of two years of experience leading professional kitchens, with a track record of building strong teams and fostering a culture of excellence and accountability. Operational Oversight: Deep understanding of kitchen operations, including ordering, scheduling, inventory management, health and safety compliance, and execution during high-volume service. Financial Acumen: Proven ability to manage food and labor costs, analyze P&L statements, and make strategic decisions to meet financial goals without compromising quality. Team Development: A leadership style rooted in mentorship, communication, and collaboration, with the ability to inspire and grow talent from within. Communication Skills: Excellent communication across departments and levels—able to serve as a liaison between culinary, FOH, and senior leadership. Language Proficiency: Proficiency in English is required; fluency in Spanish is a plus. Flexibility: Willingness to work evenings, weekends, and holidays as needed in a dynamic, hands-on role. Physical Requirements: Essential Functions: Must meet the physical demands to perform critical job functions successfully. Reasonable accommodations are available for individuals with disabilities. Communication: Regularly required to talk or hear. Manual Dexterity: Use hands or fingers to handle or feel objects, tools, or controls. Mobility: Often required to stand, walk, sit, reach with hands and arms, climb or balance, and stoop, kneel, crouch, or crawl. Environmental Exposure: Exposure to extreme heat, steam, and cold in a kitchen environment. Lifting: Occasionally lift and move up to 50 pounds. Vision: Requires close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. Work Environment: Noise level is usually moderate. If an offer is accepted for this position, you must undergo a comprehensive background check. This process may include verification of employment history, education credentials, criminal records, and other relevant information. By applying for this position, you acknowledge and agree to the background check process as a condition of employment. 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. We intend for all qualified applicants to be given equal opportunity and for selection decisions to be based on job-related factors.

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Responsibilities

The Sous Chef will oversee daily kitchen operations, ensuring high standards of food quality and service execution. They will also mentor and train staff while managing inventory and food costs to maintain profitability.