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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $67,600.00 - $93,100.00
Work Schedule
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 committed to creating some of the world’s most memorable hospitality experiences by seamlessly combining food, design, service, and storytelling. Founded and led by Larry McGuire, Tom Moorman, and Liz Lambert, MML is recognized for its refined and character-driven approach to hospitality, which is deeply rooted in creativity, quality, and a strong sense of place. The company is transforming the hospitality industry by elevating both iconic and emerging destinations such as the historic Driskill Hotel, Sixth & Blanco, and Clark’s Malibu among others. With a team that includes James Beard Award-winning... Show More
Job Requirements
- A minimum of four years of experience leading professional kitchens
- Deep understanding of kitchen operations including ordering, scheduling, inventory management, health and safety compliance
- Proven ability to manage food and labor costs and analyze P&L statements
- Leadership style with mentorship, communication, and collaboration
- Excellent communication skills
- Proficiency in English
- Willingness to work evenings, weekends, and holidays
- Must meet physical demands of the role, including lifting up to 50 pounds and exposure to extreme kitchen environments
- Background check required
Job Qualifications
- Minimum of four years of experience leading professional kitchens
- Proven ability to manage food and labor costs and analyze P&L statements
- Strong leadership skills rooted in mentorship, communication, and collaboration
- Excellent communication skills across departments and levels
- Proficiency in English, fluency in Spanish is a plus
- Ability to develop vendor relationships and negotiate contracts
- Experience in menu planning and food safety compliance
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 develops 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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