Executive Sous Chef, June's All Day

MML Hospitality•Austin, TX

4d•Onsite

About The Position

At McGuire Moorman Lambert Hospitality (MML), our mission is to create some of the world’s most memorable hospitality experiences—where food, design, service, and storytelling come together seamlessly. Led by Larry McGuire, Tom Moorman, and Liz Lambert, MML is known for its refined, character-driven approach to hospitality, rooted in creativity, quality, and a deep sense of place. As we continue to grow, we're entering an exciting new chapter. We've welcomed James Beard Award-winning chef April Bloomfield to our culinary leadership team and are bringing new energy to iconic and emerging destinations alike—with projects like the historic Driskill Hotel, Sixth & Blanco, Clark’s Malibu, and more on the horizon. At MML, we’re not just building restaurants or hotels—we’re crafting spaces that leave a lasting impression. As a Executive Sous Chef at June’s All Day, 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.

Requirements

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.

Nice To Haves

Language Proficiency: fluency in Spanish is a plus.

Responsibilities

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