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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
Job Description
MML Hospitality, known formally as McGuire Moorman Lambert Hospitality, is a celebrated leader in the hospitality industry, renowned for creating some of the world's most memorable experiences. Founded by Larry McGuire, Tom Moorman, and Liz Lambert, MML combines exceptional cuisine, inspired design, impeccable service, and authentic storytelling to curate refined and character-driven restaurants and hotels. Their establishments are unique, blending creativity, quality, and a true sense of place. With a rapidly expanding presence across renowned locations such as Austin, Aspen, Malibu, and New York, MML Hospitality continues to make its mark by opening new properties in iconic destinations, delivering high... Show More
Job Requirements
- 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
- maintain standards
- knowledge of food safety and sanitation practices
- ability to work in high-stress environment
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, includes identifying training needs, as well as the implementation of programs to address training needs and 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 other menu planning activities to include the determination of purchasing specifications, product and recipe testing, and menu development
- assisting operation managers as requested in areas such as 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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