About us

MML Hospitality (McGuire Moorman Lambert) is a hospitality group founded in Austin, Texas, with restaurants, bakeries, bars and boutique hotels in Texas, Colorado, Louisiana and California. Our brands include Clark's Oyster Bar, Perla's Seafood & Oyster Bar, Elizabeth Street Café, June's All Day, Jeffrey's, Josephine House, Lamberts Downtown Barbecue, Swedish Hill, Neighborhood Sushi, Pecan Square Café, Joann's Fine Foods, Las Montañas, Rosie's Wine Bar, Louis Swiss Bakery and Hotel Saint Vincent. In California, we operate Clark's Oyster Bar in Montecito and Menlo Park. Across every brand, we care about thoughtful food, service and design, and about building kitchens where people want to stay and grow. This role may be placed at any of our current or upcoming California locations.

The role

We're hiring a Sous Chef to be second in command in our kitchen. You'll run service, lead the line and step in for the Executive Chef when they're away. This is a kitchen leadership role and a strong path toward Chef de Cuisine or Executive Chef. You'll report to the Executive Chef.

What you'll do

• Run daily kitchen operations and lead the line during service
• Supervise, train and coach line cooks, prep cooks and dishwashers
• Execute menu items to recipe and plating standards, and help develop specials and new dishes
• Manage prep lists, station setup and opening and closing procedures
• Handle ordering, receiving, inventory and waste tracking with the Executive Chef
• Keep the kitchen compliant with the California Retail Food Code, including temperature logs, labeling and sanitation
• Help build staff schedules and keep labor on target
• Lead the kitchen in the Executive Chef's absence

What you bring

• [3+] years of professional kitchen experience, including [1+] year in a lead line cook, junior sous or sous chef role
• Strong cooking fundamentals and knife skills
• Ability to stay calm, organized and clear during busy services
• Experience training or supervising kitchen staff
• California Food Handler Card required within 30 days of hire; Food Protection Manager certification (e.g., ServSafe Manager) preferred
• Ability to work evenings, weekends and holidays
• Ability to stand for long periods and lift up to [50] lbs, with or without reasonable accommodation

Compensation and benefits

• Salary: 72,000–85,000 USD per year, based on experience
• Paid Time Off
• MML Property Discounts (Hotel, Restaurant, Retail)
• Medical, Dental, Vision, Disability, Life, and Pet Insurance
• Retirement Benefits
• Parental Leave
• Advancement and Promotion Opportunities
• Community Service Opportunities

How to apply

Submit your resume. Tell us a bit about the kitchens you've worked in and what you want to learn next. 

MML is an equal opportunity employer. We welcome applicants of all backgrounds and do not discriminate based on race, color, religion, sex, gender identity or expression, sexual orientation, national origin, age, disability, medical condition, genetic information, marital status, veteran status or any other protected status. We will consider qualified applicants with arrest and conviction records in accordance with the California Fair Chance Act and applicable local laws. Reasonable accommodations are available upon request.