Junior Sous Chef Hotel Saint Vincent | McGuire Moorman Lambert HospitalityCompany Description
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 Liz Lambert, Larry McGuire, and Tom Moorman. Our refined hospitality is achieved through storytelling, attention to detail, and exceptional dining and retail experiences. MML is continuously expanding, managing, and owning hotels, such as the Hotel Saint Vincent in New Orleans, with new projects in Texas, Colorado, and California currently under development. We also provide F&B consultation for the Austin Proper Hotel, overseeing three restaurants, in-room dining, and banquets throughout the property. MML owns and operates all its properties and only takes on projects that align with our vision and values.
Role Description
As a Junior Sous Chef at the Hotel Saint Vincent, you will play a vital role in directing the daily culinary functions of the San Lorenzo kitchen. Supporting the Executive Chef and Chef de Cuisine leadership, you will ensure rigorous adherence to our standards of food quality, consistency, and organizational excellence. This position involves supervising preparation and service while fostering the professional growth of our team to deliver the refined dining experiences that define McGuire Moorman Lambert Hospitality.
Compensation
The starting compensation for this role is $23.00 per hour, commensurate with experience and qualifications.
What You’ll Do
MML Hospitality is an equal-opportunity employer. We do not discriminate based on race, color, religion, national origin, gender, age, marital status, sexual orientation, disability, veteran status, or any other prohibited basis. We intend all qualified applicants to be given equal opportunity and that selection decisions be based on job-related factors.
By applying for this position, you acknowledge and agree to the background check process as a condition of employment. MML Hospitality is an equal-opportunity employer. We do not discriminate based on race, color, religion, national origin, gender, age, marital status, sexual orientation, disability, veteran status, or any other prohibited basis. We intend for all qualified applicants to be given equal opportunity and for selection decisions based on job-related factors.
What We’re Looking For:
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Minimum 2-3 years of management experience in kitchens
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Strong knowledge of culinary techniques and diverse cuisines
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Proven leadership ability with experience motivating and developing teams
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Strong organizational and communication skills
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Attention to detail and commitment to quality
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Ability to work evenings, weekends, and holidays as needed
Physical Requirements:
The physical demands described here represent those required for an employee to perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions.
While performing the duties of this position, the employee is regularly required to talk, hear, and use hands to handle objects, tools, or equipment. The employee is frequently required to stand, walk, reach, and bend. The employee may occasionally lift and move up to 25 pounds.
The work environment is typically a fast-paced kitchen setting with moderate noise levels.
