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Job Overview
Employment Type
Full-time
Work Schedule
Weekend Shifts
Benefits
competitive salary
bonus potential
Paid Time Off
MML property discounts
Beverage reimbursement
Continuing education reimbursement
Advancement opportunities
promotion opportunities
community service opportunities
Medical insurance
Dental Insurance
Vision Insurance
Disability insurance
Life insurance
Pet insurance
Retirement benefits
Parental leave
Job Description
MML Hospitality, short for McGuire Moorman Lambert Hospitality, is a distinguished hospitality company that stands out for creating some of the world’s most chic and immersive hotel and restaurant experiences. Founded by Larry McGuire, Tom Moorman, and renowned hotelier Liz Lambert, MML Hospitality brings together culinary excellence, thoughtful design, and refined service to craft unique environments for guests. With ownership and operation of its properties, including the celebrated Hotel Saint Vincent in New Orleans, MML maintains a long-term ownership philosophy that emphasizes meaningful, quality-driven concepts in locations they love. This approach allows the company to focus deeply on curating memorable... Show More
Job Requirements
- Full-time position
- availability to work evenings, weekends, and holidays
Job Qualifications
- Minimum 2 years of progressive kitchen management experience such as sous chef, executive sous chef, or chef de cuisine
- strong knowledge of seafood-driven cuisine and precise knife skills
- experience in upscale, chef-driven, or boutique dining environments preferred
- proven leadership and team development experience
- strong organizational and communication skills
- ability to manage labor and food cost effectively
- English fluency required, Spanish proficiency preferred
- culinary degree preferred but not required
Job Duties
- Lead and manage all daily back-of-house operations
- maintain exceptional standards for food quality, consistency, and presentation
- oversee prep structure, service execution, and kitchen organization
- train, mentor, and develop kitchen team members
- manage ordering, inventory, and food cost controls
- ensure strict adherence to food safety and sanitation standards
- collaborate with front-of-house leadership to ensure seamless service
- uphold MML's culture of refinement, hospitality, and continuous improvement
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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