Sous Chef, 1886 Cafe and The Victorian

MML Hospitality•Austin, TX

just now•$60,000 - $65,000•Onsite

About The Position

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.

Requirements

A genuine enthusiasm for the hospitality industry and a dedication to providing exceptional service.
Strong ability to communicate effectively with team members, guests, and senior management.
Demonstrated success in leading and inspiring teams while fostering a positive and productive work environment.
Proficiency in speaking, reading, and writing English is required.
At least two years of progressive management experience in the restaurant industry, with a preference for boutique or upscale dining establishments.

Nice To Haves

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

Responsibilities

Lead and supervise service on the line, ensuring precise execution, consistent plating, and efficient ticket times for 1886 Café & Bakery and The Victorian.
Plan and execute special events, private dining functions, and banquets across both venues, ensuring flawless food preparation and presentation.
Manage daily food ordering, stock levels, vendor relations, and ingredient receiving to maintain cost controls and fresh inventory.
Maintain strict health department, food safety, and sanitation guidelines throughout all kitchen and storage areas.
Enforce strict First-In, First-Out (FIFO) procedures and proper labeling/dating protocols to minimize waste and ensure maximum freshness.
Mentor, train, and coach line cooks and prep cooks, fostering a collaborative, positive, and high-performance culinary environment.
Oversee and manage the kitchen's day-to-day operations, ensuring smooth and efficient workflow.