Executive Chef, MML Hospitality
Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $67,600.00 - $93,100.00
Work Schedule
Flexible
Weekend Shifts
Benefits
competitive salary
bonus potential
Paid Time Off
Property discounts
beverage education reimbursement
Advancement opportunities
community service opportunities
Relocation assistance
Medical insurance
Dental Insurance
Vision Insurance
Disability insurance
Life insurance
Pet insurance
Retirement benefits
Parental leave
Job Description
McGuire Moorman Lambert Hospitality (MML) is a distinguished hospitality company dedicated to creating some of the world's most memorable experiences by seamlessly blending food, design, service, and storytelling. Founded and led by industry visionaries Larry McGuire, Tom Moorman, and Liz Lambert, MML stands out for its refined, character-driven approach to hospitality that is deeply rooted in creativity, quality, and a strong sense of place. As a dynamic company, MML’s portfolio includes iconic destinations and innovative projects, such as the historic Driskill Hotel, Sixth & Blanco, and Clark's Malibu, showcasing diverse cultural influences and high standards of excellence.
At M... Show More
At M... Show More
Job Requirements
- Minimum four years of experience leading professional kitchens
- Proven experience managing kitchen operations including ordering, scheduling, and inventory control
- Strong knowledge of food safety regulations and compliance
- Ability to manage food and labor costs effectively
- Excellent leadership and team management skills
- Strong communication abilities
- Proficiency in English
- Flexibility to work evenings, weekends, and holidays
- Ability to handle physical demands including standing, walking, manual dexterity, lifting up to 50 pounds, and working in various kitchen environmental exposures
Job Qualifications
- A minimum of four years of experience leading professional kitchens with a track record of building strong teams and fostering a culture of excellence and accountability
- Deep understanding of kitchen operations including ordering, scheduling, inventory management, health and safety compliance, and execution during high-volume service
- Proven ability to manage food and labor costs, analyze P&L statements, and make strategic decisions to meet financial goals without compromising quality
- Leadership style rooted in mentorship, communication, and collaboration with the ability to inspire and grow talent from within
- Excellent communication skills across departments and levels to serve as liaison between culinary, FOH, and senior leadership
- Proficiency in English required, fluency in Spanish a plus
- Willingness to work evenings, weekends, and holidays as needed
Job Duties
- Manage high-volume kitchen operations with a focus on quality and efficiency
- Lead and manage a team of chefs, cooks, and kitchen staff, including training, scheduling, and performance management
- Communicate and collaborate to work effectively with other departments, such as front-of-house, bar, and events
- Handle unexpected situations, including equipment malfunctions and staff shortages with flexibility and adaptability
- Manage inventory and food costs, develop vendor relationships, and negotiate contracts to ensure profitability
- Implement and enforce food safety regulations and procedures
- Expertly plan and develop menus, including the ability to create dishes that are both innovative and cost-effective
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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