Sous Chef, Easy Tiger

Description

Who We Are:
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 Easy Tiger

Easy Tiger, part of MML Hospitality, is one of Austin’s most recognized bakery and hospitality brands, celebrated for its artisanal breads, pastries, and friendly service. Our team takes pride in delivering fresh, high-quality products daily to our wholesale and retail partners across the city and in creating warm, approachable experiences in our beer gardens and cafés.

What We’re Looking For

As a Sous Chef at Easy Tiger, you’ll be an essential part of our culinary leadership team—helping guide daily kitchen operations, upholding the Easy Tiger commitment to craftsmanship and hospitality, and supporting a high-performing, service-focused team. Working closely with the Executive Chef and Bakery Team, you’ll lead training, prep, and service, while fostering a kitchen culture built on teamwork, accountability, and creativity.

This is a hands-on leadership role within a fast-paced, dynamic environment, ideal for someone passionate about scratch cooking, artisanal baking, and Austin’s vibrant food community.

What MML Hospitality Offers: 

• Competitive Salary
• Bonus Potential
• Paid Time Off
• MML Property Discounts (Hotel, Restaurant, Retail)
• Beverage Education Reimbursement
• Advancement and Promotion Opportunities
• Community Service Opportunities
• Relocation Assistance
• Medical, Dental, Vision, Disability, Life, and Pet Insurance
• Retirement Benefits
• Parental Leave

What you’ll do:

• Collaborate with the Executive Chef Easy Tiger 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

Requirements

What You’ll Bring:

• 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.

Physical Requirements: 

• Essential Functions: Must meet the physical demands to perform critical job functions successfully. Reasonable accommodations are available for individuals with disabilities.
• Communication: Regularly required to talk or hear.
• Manual Dexterity: Use hands or fingers to handle or feel objects, tools, or controls.
• Mobility: Often required to stand, walk, sit, reach with hands and arms, climb or balance, and stoop, kneel, crouch, or crawl.
• Environmental Exposure: Exposure to extreme heat, steam, and cold in a kitchen environment.
• Lifting: Occasionally lift and move up to 50 pounds.
• Vision: Requires close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus.
• Work Environment: Noise level is usually moderate.

Background Check: 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. 

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 to be based on job-related factors.