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Job Overview
Employment Type
Full-time
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 leader in the hospitality industry, renowned for crafting some of the world’s most memorable experiences where food, design, service, and storytelling merge seamlessly. Founded and led by industry veterans Larry McGuire, Tom Moorman, and Liz Lambert, MML has earned a reputation for its refined and character-driven approach to hospitality, deeply rooted in creativity, quality, and an authentic sense of place. The company’s portfolio includes iconic and emerging destinations, and it continues to expand its influence with ambitious projects such as the historic Driskill Hotel, Sixth & Blanco, and Clark’s Malibu, among others.Show More
Job Requirements
- Leadership experience in professional kitchens
- Understanding of kitchen operations and health and safety compliance
- Financial acumen related to food and labor cost management
- Team development skills
- Strong communication abilities
- Proficiency in English
- Flexibility to work varied shifts including weekends and holidays
Job Qualifications
- Minimum of two years of experience leading professional kitchens
- Proven ability to manage food and labor costs
- Experience with ordering, scheduling, and inventory management
- Strong leadership skills with a focus on mentoring and communication
- Excellent communication skills across departments
- Proficiency in English
- Fluency in Spanish is a plus
- Willingness to work evenings, weekends, and holidays as needed
Job Duties
- Collaborate with the Executive Chef to create and execute the restaurant’s culinary vision
- Oversee and manage the kitchen's day-to-day operations by maintaining a hands-on presence on the line during service
- 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 kitchen and dining areas
- Embrace and promote a culture of continuous learning and professional development within the kitchen team
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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