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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Professional development opportunities
Retirement Plan
Meal Allowances
Job Description
MML Hospitality, formally known as McGuire Moorman Lambert Hospitality, is a distinguished hospitality company renowned for crafting some of the most unforgettable hospitality experiences around the globe. Founded by esteemed industry professionals Larry McGuire, Tom Moorman, and Liz Lambert, MML Hospitality takes pride in its refined and character-driven approach to managing restaurants and hotels. The company emphasizes creativity, quality, and a true sense of place, ensuring that each property under its portfolio offers an authentic experience that resonates with guests. With celebrated properties spread across notable locations such as Austin, Aspen, Malibu, New York, and other iconic destinations, MML Hospitality... Show More
Job Requirements
- high school diploma or equivalent
- previous experience working as a pastry cook or chef
- physical ability to stand, walk, reach, climb, and lift up to 50 pounds
- willingness to work flexible hours including nights, weekends, and holidays
- ability to communicate effectively with team members and management
- completion of background check
- ability to maintain cleanliness and sanitation standards
- knowledge of kitchen safety protocols
Job Qualifications
- at least 3 years previous experience in a well established restaurant
- 1-2 years in a supervisory role 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 skills and efficiency
- developing recipes and portion specifications, nutritional needs, product specifications, ease of preparation, and budgetary constraints
- participating in menu planning activities including purchasing specifications, product and recipe testing, and menu development
- assisting operation managers in plate presentation, special function menu planning, and new service area design
- preparing operational reports and analyses with progress assessment, adverse trends, and recommendations
- performing other work-related duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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