Sushi Sous Chef, Neighborhood Sushi Dallas

MML Hospitality•Dallas, TX

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. The Role We are seeking an experienced and entrepreneurial Sous Sushi 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. Why you'll want to work for MML: Competitive Salary + Bonus Potential Beverage Education Reimbursement Paid Time Off MML Property Discounts (Hotel, Restaurant, Retail) Health Benefits Medical, Dental, Vision, Disability, Life, and Pet Insurance Retirement Benefits Parental Leave Advancement and Promotion Opportunities Relocation Assistance What you'll do: 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 What you’ll bring: Passion for Hospitality: A genuine enthusiasm for the hospitality industry and a dedication to providing exceptional service. Communication Skills: Strong ability to communicate effectively with team members, guests, and senior management. Leadership: Demonstrated success in leading and inspiring teams while fostering a positive and productive work environment. Operational Effectiveness: Oversee and manage the kitchen's day-to-day operations, ensuring smooth and efficient workflow. Language Proficiency: Proficiency in speaking, reading, and writing English is required; fluency in Spanish is preferred. Experience: At least two years of progressive management experience in the restaurant industry, with a preference for boutique or upscale dining establishments. Education: A Bachelor's degree in Hospitality Management, Culinary Arts, Business Administration, or a related field is preferred.

Requirements

Passion for Hospitality: A genuine enthusiasm for the hospitality industry and a dedication to providing exceptional service.
Communication Skills: Strong ability to communicate effectively with team members, guests, and senior management.
Leadership: Demonstrated success in leading and inspiring teams while fostering a positive and productive work environment.
Operational Effectiveness: Oversee and manage the kitchen's day-to-day operations, ensuring smooth and efficient workflow.
Language Proficiency: Proficiency in speaking, reading, and writing English is required; fluency in Spanish is preferred.
Experience: At least two years of progressive management experience in the restaurant industry, with a preference for boutique or upscale dining establishments.

Nice To Haves

Education: A Bachelor's degree in Hospitality Management, Culinary Arts, Business Administration, or a related field 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