Sous Chef, Swedish Hill

7 days ago

Austin, United States McGuire Moorman Full time

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.


  • At least two years of culinary management or equivalent experience
  • Extensive experience in professional kitchens, preferably in elevated high-volume establishments
  • Strong culinary skills and knowledge of various cooking techniques and cuisines.
  • Strong leadership skills with the ability to motivate and inspire a team.
  • Excellent communication and interpersonal skills to interact with guests, staff, and management.
  • Strong attention to detail and organizational abilities.
  • Flexibility to work evenings, weekends, and holidays as required.

Physical Requirements:

The physical demands described here represent those that an employee must meet to perform the essential functions of this position successfully. Reasonable accommodations may enable individuals with disabilities to perform the operations. While performing the duties of this position, the employee is regularly required to talk or hear. The employee must frequently use hands or fingers to handle or feel objects, tools, or controls. The employee is often required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. Exposure to extreme heat, steam, and cold present in a kitchen environment. The employee must occasionally lift and move up to 50 pounds. Specific vision abilities this position requires 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.


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 all qualified applicants to be given equal opportunity and that selection decisions be based on job-related factors.


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