Sous Chef, Swedish Hill
: Job Details :

At McGuire Moorman Lambert Hospitality, we strive to create the world's most memorable experiences, blending food, service, and design seamlessly under the leadership of Liz Lambert, Larry McGuire, and Tom Moorman. Our refined hospitality is achieved through storytelling, attention to detail, and exceptional dining and retail experiences. MML is continuously expanding, managing, and owning hotels, such as the Hotel Saint Vincent in New Orleans, with new projects in Texas, Colorado, and California currently under development. We also provide F&B consultation for the Austin Proper Hotel, overseeing three restaurants, in-room dining, and banquets throughout the property. MML owns and operates all its properties and only takes on projects that align with our vision and values.

What we are looking for:

Swedish Hill is seeking a dedicated Sous Chef to support our team and oversee the diverse food and beverage operations - all while ensuring exceptional guest experiences and operational excellence. Is this you? Apply today!

Why you'll want to work for MML:

• Competitive Salary + Bonus Potential
• Beverage Education Reimbursement
• Paid Time Off
• MML Property Discounts (Hotel, Restaurant, Retail)
• Health Benefits
• Medical, Dental, Vision, Disability, Life, and Pet Insurance
• Retirement Benefits
• Parental Leave
• Advancement and Promotion Opportunities
• Relocation Assistance

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.

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