Sous Chef, Clark's Austin

McGuire Moorman Lambert Hospitality (MML Hospitality) is a distinguished company focused on creating the world’s most chic and refined hotels and restaurants. Founded by renowned restauranteurs Larry McGuire and Tom Moorman, alongside visionary hotelier Liz Lambert, the company is renowned for its seamless blend of food, service, and design that crafts extraordinary hospitality experiences. MML Hospitality takes pride in its meticulous attention to detail, storytelling, and delivering exceptional dining and retail experiences that resonate deeply with its guests. Operating a collection of unique properties, including the 75-room Hotel Saint Vincent in New Orleans, MML continues to expand by developing new hotel projects in cities like Aspen and Austin. What sets MML apart is its commitment to owning and managing each of its properties personally, supported by strong financial backing that allows the company to pursue selective projects in locations where team members genuinely want to spend time. These factors contribute to a dynamic and sustainable hospitality group dedicated to quality and innovation.

Clark’s Oyster Bar, a part of MML Hospitality, is a celebrated dining destination well-known for its exceptional oysters, martinis, lobster rolls, and signature champagne dishes. The restaurant, inspired by 1950s design aesthetics, features warm and inviting interiors crafted from oak, terracotta, and leather. It offers a welcoming atmosphere that complements the refined culinary offerings, making it a vibrant and cherished part of the community.

The role of Kitchen Manager at Clark’s Oyster Bar represents a unique opportunity for hospitality professionals who are passionate about culinary excellence and leadership within a boutique upscale dining environment. This full-time position involves close collaboration with the Executive Chef to shape and execute the restaurant’s culinary vision while overseeing day-to-day kitchen operations. The role demands maintaining the highest standards of food quality, presentation, and taste, alongside a hands-on presence on the line during service. The Kitchen Manager is also responsible for training and mentoring kitchen staff, fostering a professional and positive work culture that encourages continuous learning and development.

Additionally, the Kitchen Manager must ensure full compliance with food safety and sanitation standards and effectively manage inventory and food costs to maximize profitability. Collaboration with the front-of-house team is essential for a seamless dining experience that lives up to MML’s exceptional standards. Given the company’s growth trajectory and commitment to quality, this position offers significant career advancement and training possibilities, enriched by a culture of community service and employee engagement.