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Job Overview
Employment Type
Full-time
Work Schedule
Weekend Shifts
Benefits
competitive salary
bonus potential
Paid Time Off
Property discounts
beverage education reimbursement
advancement and promotion 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 renowned for crafting some of the world’s most memorable experiences where the fusion of food, design, service, and storytelling creates a distinct and immersive environment. Founded and led by industry pioneers Larry McGuire, Tom Moorman, and Liz Lambert, MML has established its reputation through a refined, character-driven approach to hospitality that emphasizes creativity, exceptional quality, and a profound sense of place. Their portfolio spans iconic hotels, restaurants, and retail spaces, with a growing presence across Texas, California, Colorado, and Louisiana. With projects such as the historic Driskill Hotel, Sixth &... Show More
Job Requirements
- education level not explicitly specified
- minimum four years of leadership experience in professional kitchen settings
- strong understanding of kitchen operations including ordering, scheduling, inventory, and health compliance
- proven financial management skills including food and labor cost oversight
- ability to develop and inspire teams
- excellent interdepartmental communication skills
- proficiency in English
- willingness to work evenings, weekends, and holidays
- must meet physical demands including standing, walking, dexterity, lifting up to 50 pounds
- ability to work in a high-heat and high-pressure kitchen environment
- must pass comprehensive background check
- commitment to equal opportunity and nondiscrimination
Job Qualifications
- minimum of four years of experience leading professional kitchens
- proven ability to manage food and labor costs
- experience analyzing profit and loss statements
- leadership style rooted in mentorship, communication, and collaboration
- excellent communication skills across departments and levels
- proficiency in English
- fluency in Spanish is a plus
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 Criteria
Experience
Expert Level (7+ years)
Job Location
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