Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $65,000.00 - $70,000.00
Work Schedule
Flexible
Benefits
competitive salary
bonus potential
Paid Time Off
MML 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 is a distinguished hospitality company dedicated to crafting the world’s most chic and refined hotels and restaurants. Founded and led by industry titans Larry McGuire and Tom Moorman, alongside visionary hotelier Liz Lambert, MML Hospitality combines exceptional food, impeccable service, and elegant design to create memorable experiences for guests. The company prides itself on its attention to detail, storytelling, and delivering extraordinary dining and retail encounters that resonate with a discerning clientele. With a current portfolio that includes owning and managing the 75-room Hotel Saint Vincent in New Orleans, MML Hospitality is steadily expanding its footprint... Show More
Job Requirements
- Full time
- Flexibility to work all shifts, including evenings, weekends, and holidays
- Must meet the physical demands to perform critical job functions successfully
- Regularly required to talk or hear
- Use hands or fingers to handle or feel objects, tools, or controls
- Often required to stand, walk, sit, reach with hands and arms, climb or balance, and stoop, kneel, crouch, or crawl
- Exposure to extreme heat, steam, and cold in a kitchen environment
- Occasionally lift and move up to 50 pounds
- Requires close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus
- Noise level is usually moderate
- Must undergo a comprehensive background check as a condition of employment
Job Qualifications
- Passion for hospitality
- Strong communication skills
- Demonstrated leadership success
- Operational effectiveness in kitchen management
- Proficiency in English
- Fluency in Spanish preferred
- Minimum two years of progressive management experience
- Bachelor's degree in Hospitality Management, Culinary Arts, Business Administration, or related field preferred
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 Qualifications
Experience
Mid Level (3-7 years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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