Sous Chef, Cafe Victorian

At McGuire Moorman Lambert Hospitality, we create memorable experiences through thoughtful food, service, and design. Led by Larry McGuire, Tom Moorman, and Liz Lambert, MML is known for refined hospitality rooted in storytelling, attention to detail, and a commitment to excellence. We proudly own and operate all our properties, selecting only projects that reflect our vision and values.

We’re honored to welcome The Driskill Hotel into the MML family—revitalizing Austin’s most iconic hotel while honoring its storied past. Within The Driskill, we operate three unique concepts:

The Sous Chef for 1886 Café & Bakery and The Victorian plays a key leadership role in driving culinary excellence across both high-volume concepts. Working closely with the Executive Chef and kitchen team, the Sous Chef oversees daily culinary operations, line management, food quality, and team development while upholding MML Hospitality standards.

• 1886 Café & Bakery
  , a charming nod to European coffee houses, offers French-inspired pastries and Texan favorites in a grand Victorian setting.
• The Victorian
  , a reimagined Western pub, features a two-level barroom, mezzanine lounge, live music, and bold, elevated fare.

• Competitive salary -
• Bonus Potential
• Paid Time Off
• Beverage Education Reimbursement
• Advancement and Promotion Opportunities
• Community Service Opportunities
• Relocation Assistance
• Medical, Dental, Vision, Disability, Life, and Pet Insurance
• Retirement Benefits
• Parental Leave

• Line Leadership & Execution: Lead and supervise service on the line, ensuring precise execution, consistent plating, and efficient ticket times for 1886 Café & Bakery and The Victorian.
• Event Execution: Plan and execute special events, private dining functions, and banquets across both venues, ensuring flawless food preparation and presentation.
• Ordering & Inventory Management: Manage daily food ordering, stock levels, vendor relations, and ingredient receiving to maintain cost controls and fresh inventory.
• Hygiene & Sanitation Standards: Maintain strict health department, food safety, and sanitation guidelines throughout all kitchen and storage areas.
• Stock Rotation & FIFO: Enforce strict First-In, First-Out (FIFO) procedures and proper labeling/dating protocols to minimize waste and ensure maximum freshness.
• Team Mentorship &
  
  Coaching:
  
  Mentor, train, and coach line cooks and prep cooks, fostering a collaborative, positive, and high-performance culinary environment.
• Passion for Hospitality: A genuine enthusiasm for the hospitality industry and a dedication to providing exceptional service.
• Communication
  
  Skills:
  
  Strong ability to communicate effectively with team members, guests, and senior management.
• Leadership: Demonstrated success in leading and inspiring teams while fostering a positive and productive work environment.
• Operational Effectiveness: Oversee and manage the kitchen's day-to-day operations, ensuring smooth and efficient workflow.
• Language Proficiency: Proficiency in speaking, reading, and writing English is required; fluency in Spanish is preferred.
• Experience: At least two years of progressive management experience in the restaurant industry, with a preference for boutique or upscale dining establishments.
• Education: A Bachelor's degree in Hospitality Management, Culinary Arts, Business Administration, or a related field is preferred.

• Full Time
• Flexibility to work all shifts, including evenings, weekends, and holidays

• 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…