Executive Sous Chef, MML Hospitality

MML Hospitality•Austin, TX

10h•Onsite

About The Position

As a Executive Sous Chef at MML Hospitality, you’ll play a key role in daily kitchen operations—ensuring consistent execution of our menu, upholding the highest standards of quality and cleanliness, and supporting a high-performing, service-driven team. You'll collaborate closely with the Executive Chef on training, prep, and service while helping foster a kitchen culture rooted in accountability, creativity, and excellence. This is a hands-on leadership role with opportunities for growth within a dynamic and expanding hospitality group.

Requirements

A minimum of 3 years of experience leading professional kitchens, with a track record of building strong teams and fostering a culture of excellence and accountability.
Deep understanding of kitchen operations, including ordering, scheduling, inventory management, health and safety compliance, and execution during high-volume service.
Proven ability to manage food and labor costs, analyze P&L statements, and make strategic decisions to meet financial goals without compromising quality.
A leadership style rooted in mentorship, communication, and collaboration, with the ability to inspire and grow talent from within.
Excellent communication across departments and levels—able to serve as a liaison between culinary, FOH, and senior leadership.
Proficiency in English is required
Willingness to work evenings, weekends, and holidays as needed in a dynamic, hands-on role.

Nice To Haves

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