Sous Chef, June's All Day - Dallas

Description

Straight from its iconic corner on South Congress in Austin, June’s All Day is bringing its lively, chic neighborhood cafe & wine bar concept to Dallas! Under the umbrella of MML Hospitality, June’s delivers an effortless, high-energy dining experience from morning espresso and brunch staples to late-night bistro classics like steak frites, raw bar items, and house-made pastas.

We are assembling an elite Opening Team to launch June’s in Dallas, and we need a disciplined, high-energy Sous Chef to help build our kitchen culture and execute our high-volume all-day menu from day one.

As a Sous Chef on our opening team, you are the operational anchor on the line. Working side-by-side with the Executive Chef and MML culinary leadership, you will train a brand-new kitchen staff, oversee daily line execution, manage prep cycles, and ensure relentless plate consistency across all dayparts.

• →Opening Team Launch: Assist with initial kitchen setup, station organization, recipe rollouts, and BOH onboarding prior to doors opening.
   
• →Line Leadership & Expo: Lead from the front by expediting or running the pass during peak rushes, making sure every plate leaves the kitchen meeting strict quality and presentation standards.
   
• →All-Day Execution: Oversee the smooth operational shift between morning/brunch prep cycles and high-volume evening bistro service.
   
• →Inventory & Cost Control: Assist with daily food ordering, vendor receiving, prep par management, food waste tracking, and inventory counts to hit targeted prime costs.
   
• →Kitchen Standards & Sanitation: Maintain a safe, immaculately clean, and organized kitchen environment compliant with all Dallas City Health Department regulations.
   
• →Team Development: Mentor, train, and motivate line cooks and prep cooks, creating a respectful, professional, and growth-oriented kitchen environment.
   

You are a organized, line-tested culinary leader who thrives in the fast-paced energy of a scratch kitchen and loves the challenge of an opening.

• Experienced: 2+ years of experience as a Sous Chef, Junior Sous, or Senior Lead Line Cook in a high-volume, upscale scratch kitchen. New restaurant opening experience is a major plus.
   
• All-Day Versatility: Comfortable managing diverse station rhythms—from precision egg work and fast-paced brunch services to high-temp evening grilling and line prep.
   
• High Standards: Passionate about quality ingredients, classic technique, clean station maintenance, and sharp knife work.
   
• Composed Leader: Clear, effective verbal communication under pressure on a busy pass with an eye for maintaining kitchen morale.
   
• Flexible Schedule: Willingness to work varied shifts including early mornings, late nights, weekends, and holidays during the launch phase.
   

What We Offer 

• Competitive base salary with clear room for growth within MML Hospitality
   
• Comprehensive medical, dental, and vision insurance options
   
• Paid Time Off (PTO) and paid sick leave
   
• Generous dining discounts across all MML Hospitality concepts
   
• The career prestige and hands-on experience of leading a major Dallas opening
   

Ready to lead the line for one of the most anticipated openings in Dallas? Please submit your resume along with a brief note telling us about your favorite dish to execute on a busy line.