Sous Chef, Neighborhood Sushi Dallas

MML Hospitality•Dallas, TX

3d•Onsite

About The Position

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 Larry McGuire, Tom Moorman and Liz Lambert. Our refined hospitality is achieved through storytelling, attention to detail, and exceptional dining and retail experiences. MML owns and operates all its properties and only takes on projects that align with our vision and values. About Neighborhood Sushi Neighborhood Sushi offers Japanese-inspired cuisine in a casual yet elevated setting, blending Japanese technique, Texas flavors, and Austin hospitality. Designed to feel refined yet approachable, the restaurant highlights pristine nigiri, thoughtful rolls, seasonal small plates, and a welcoming sushi bar experience. This role is part of the founding opening team, with the opportunity to help shape the identity, systems, and culture of the sushi program from day one. We are seeking an experienced and entrepreneurial Sous Chef to join the opening team at Neighborhood Sushi. This leader will be responsible for building, launching, and sustaining the sushi program—setting culinary standards, developing systems, hiring and training the team, and establishing the tone for long-term success. The ideal candidate is a hands-on builder: someone who thrives in pre-opening environments, takes pride in craftsmanship, and is excited to create something lasting while upholding MML’s commitment to hospitality and excellence.

Requirements

At least two years of progressive management experience in the restaurant industry, with a preference for boutique or upscale dining establishments.
Proficiency in speaking, reading, and writing English is required; fluency in Spanish is preferred.
Must meet the physical demands to perform critical job functions successfully. Reasonable accommodations are available for individuals with disabilities.
Regularly required to talk or hear.
Use hands or fingers to handle or feel objects, tools, or controls.
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 in a kitchen environment.
Occasionally lift and move up to 50 pounds.
Requires close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus.
If an offer is accepted for this position, you must undergo a comprehensive background check. This process may include verification of employment history, education credentials, criminal records, and other relevant information. By applying for this position, you acknowledge and agree to the background check process as a condition of employment.

Nice To Haves

A Bachelor's degree in Hospitality Management, Culinary Arts, Business Administration, or a related field is preferred.
Fluency in Spanish is preferred.

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