Sous Chef, Driskill Grill

MML Hospitality•Austin, TX

23h

About The Position

As a 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

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.
Essential Functions: 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.

Nice To Haves

Language Proficiency: Proficiency in English is required; 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