Job Overview
Employment Type
Full-time
Benefits
competitive salary
bonus potential
Paid Time Off
MML property discounts (Hotel, Restaurant, Retail)
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 Hospitality) is a distinguished hospitality group led by visionary restaurateurs Larry McGuire and Tom Moorman, alongside innovative hotelier Liz Lambert. This unique hospitality group is dedicated to creating the world’s chicest hotels and restaurants by seamlessly combining food, service, and design to offer extraordinary dining and retail experiences. With a reputation built on attention to detail and storytelling, MML Hospitality manages and owns a variety of prominent properties including the 75-room Hotel Saint Vincent located in New Orleans, as well as developing exciting new projects in Aspen and Austin. These projects reflect the company’s commitment... Show More
Job Requirements
- Full time employment
- Flexibility to work all shifts, including evenings, weekends, and holidays
- Must meet physical demands to perform critical job functions with reasonable accommodations available
- Regularly required to talk or hear
- Use hands or fingers to handle or feel objects, tools, or controls
- Often required to stand, walk, sit, reach with hands and arms, climb or balance, and stoop, kneel, crouch, or crawl
- Exposure to extreme heat, steam, and cold in a kitchen environment
- Occasionally lift and move up to 50 pounds
- Requires close vision, distance vision, color vision, peripheral vision, and ability to adjust focus
- Noise level usually moderate
- Must successfully undergo comprehensive background check
Job Qualifications
- Bachelor's degree in Hospitality Management, Culinary Arts, Business Administration, or a related field preferred
- At least three years of progressive management experience in the restaurant industry, preferably in California boutique or upscale dining establishments
- Proficient in English speaking, reading, and writing
- Fluency in Spanish preferred
- Demonstrated leadership and team-building skills
- Strong communication abilities with diverse teams and senior management
- Solid understanding of financial statements, budgeting, and cost control
Job Duties
- Create and execute the restaurant's culinary vision
- Manage the kitchen's day-to-day operations, ensuring smooth and efficient workflow
- Maintain high standards of food quality, presentation, and taste
- Train and mentor kitchen staff, fostering a positive and professional work environment
- Ensure adherence to food safety and sanitation guidelines
- Manage inventory and control food costs to optimize profitability
- Collaborate with the front-of-house team to ensure seamless coordination between the kitchen and dining areas
- Embrace and promote a culture of continuous learning and professional development within the kitchen team
Job Location
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