Sous Chef, Las Monta-as
Company: McGuire Moorman
Posted on: January 20, 2023
Job Title: Sous Chef
Reports to: Executive Chef/CDC/GM
Employment Status: Full-Time, Exempt-Salary
At McGuire Moorman Lambert Hospitality we are on a mission to
create the world's chicest hotels. Led by visionary hotelier Liz
Lambert, and powerhouse restauranteurs Larry McGuire & Tom Moorman,
we believe in a seamless combination of food, service, and design.
We create refined hospitality through attention to detail,
storytelling, and extraordinary dining and retail experiences.
MML is expanding at a steady pace. We currently manage and own the
75-room Hotel Saint Vincent in New Orleans, and we have two hotel
projects in development in Aspen and in Austin that we will also
own and manage. In addition to the nearly twenty restaurants, we
currently operate or have under development, MML is also the
F&B consultant at the Austin Proper Hotel, overseeing three
and in-room dining across the property. MML has a unique plan to
own and operate each of its properties and the financial backing to
only take on special projects in places we want to spend time.
We are looking for a team leader who is energetic, detail-oriented,
analytical, rigorous, highly organized, passionate about
hospitality, and experienced. This Individual should also create a
culture of diversity, inclusivity, collaboration, and teamwork.
Advanced interpersonal skills to help navigate complex working
relationships and a strategic mindset that allows to plan and
develop talent management, training, and safety.
Essential Functions and Duties:
The Sous Chef is responsible for executing the menu and assisting
in menu planning with the Chef de Cuisine/preparing meals and
aiding in managing/directing the kitchen staff including cooks,
waitstaff, and dishwashers. Responsible for collaborating with Chef
de Cuisine and FOH management in managing all team members for a
What we are looking for:
Making periodic and regular inspections of units to observe the
quality of food preparation and service, food appearance, and
cleanliness and sanitation of production and service areas,
equipment, and employee appearance
Coordinating all training activities for kitchen and service staff.
Includes identifying training needs, as well as the implementation
of programs to address training needs
Developing recipes and portion specifications, nutritional needs,
product specifications, ease of preparation, and established
procedures and budgetary constraints
Participating in other menu planning activities including the
determination of purchasing specifications, product, and recipe
testing, and menu development
Assisting operation managers as requested in areas such as plate
presentation, special function menu planning, and the design of new
Preparing operational reports and analyses setting forth progress,
adverse trends and making appropriate recommendations
Performing other work-related duties as assigned
Work a minimum of 50 hours/week
Required Skills and Abilities:
Excellent verbal and written communication skills.
Excellent interpersonal and customer service skills.
Excellent organizational skills and attention to detail.
Working understanding of human resource principles, practices, and
Excellent time management skills with a proven ability to meet
Ability to function well in a high-paced and at times stressful
Proficient with Microsoft Office Suite
At least two years of related experience is required.
Education and Experience:
Two years of progressive experience in high-volume food production
At least one-year previous kitchen experience (cook, lead cook,
sous chef) experience in a well-established restaurant
An equivalent combination of relevant education and/or experience
Ability to work in a high-stress environment
Physical Requirements: The physical demands described here are
representative of those that must be met by an employee to
successfully perform the essential functions of this position.
Reasonable accommodations may be made to enable individuals with
disabilities to perform the functions. While performing the duties
of this position, the employee is regularly required to talk or
hear. The employee frequently is required to use hands or fingers,
handle, or feel objects, tools, or controls. The employee is
frequently required to stand; walk; sit; reach with hands and arms;
climb or balance, and stoop, kneel, crouch, or crawl. The employee
must occasionally lift and/or move up to 25 pounds. Specific vision
abilities required by this position include close vision, distance
vision, color vision, peripheral vision, and the ability to adjust
focus. The noise level in the work environment is usually
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. It is our intention
that all qualified applicants be given equal opportunity and that
selection decisions be based on job-related factors.
Keywords: McGuire Moorman, Aspen , Sous Chef, Las Monta-as, Hospitality & Tourism , Aspen, Colorado
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