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Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $16.25 - $33.50
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
inclusive work environment
Job Description
McGuire Moorman Lambert Hospitality (MML Hospitality) is a distinguished hospitality company dedicated to creating some of the world’s most memorable experiences in the restaurant and hotel industry. Founded by Larry McGuire, Tom Moorman, and Liz Lambert, the company is recognized for its character-driven, refined approach that harmonizes exceptional cuisine, inspired design, impeccable service, and authentic storytelling. With an expanding portfolio of celebrated properties across key destinations such as Austin, Aspen, Malibu, and New York, MML Hospitality has established a reputation for delivering high-quality, innovative, and localized hospitality experiences that resonate deeply with guests. This company values creativity, quality, and a... Show More
Job Requirements
- Education or equivalent experience in culinary or pastry arts
- Previous pastry production experience in a restaurant or hotel environment
- Ability to manage kitchen operations in the absence of the Executive Pastry Chef
- Strong organizational and communication skills
- Ability to work flexible hours including weekends and holidays
- Physical ability to stand, walk, lift up to 50 pounds and perform repetitive tasks
- Must pass a comprehensive background check including employment history, education credentials and criminal records
Job Qualifications
- At least 3 years previous experience in a well established restaurant, 1-2 years in a supervisory role is preferred
- Strong technical foundation in classic and modern pastry techniques
- Experience with high-volume production
- Ability to lead a team, delegate tasks and maintain standards
- Knowledge of food safety and sanitation practices
- Ability to work in high-stress environment
Job Duties
- Making periodic and regular line, fridge and freezer inspections to observe quality of food preparation, food appearance, as well as maintaining cleanliness and sanitation of production and service areas, equipment and employee appearance
- Coordinating all training activities for kitchen and service staff including identifying training needs and implementing programs to improve pastry cook's skills and efficiency
- Developing recipes and portion specifications, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints
- Participating in menu planning activities including purchasing specifications, product and recipe testing and menu development
- Assisting operation managers with plate presentation, special function menu planning and the design of new service areas
- Preparing operational reports and analyses setting forth progress, adverse trends and making appropriate recommendations
- Performing other work-related duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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