Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $49,600.00 - $66,900.00
Work Schedule
Weekend Shifts
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 (MML) is a distinguished hospitality group renowned for creating some of the world’s most memorable and immersive hospitality experiences. Founded and led by industry visionaries Larry McGuire, Tom Moorman, and Liz Lambert, MML has built a reputation for its refined, character-driven approach to hospitality—where food, design, service, and storytelling combine harmoniously to deliver unparalleled guest experiences. With a strong emphasis on creativity, quality, and an authentic sense of place, MML continues to shape iconic and emerging destinations across the hospitality industry. Their portfolio highlights a variety of unique projects including the historic Driskill Hotel, Sixth &... Show More
Job Requirements
- Leadership experience in professional kitchens
- Knowledge of kitchen operations including ordering and scheduling
- Ability to manage inventory and control food costs
- Knowledge of health and safety compliance
- Experience executing during high-volume service
- Proven financial acumen including analyzing profit and loss statements
- Strong mentorship and team development skills
- Excellent communication abilities
- Proficiency in English
- Willingness to work flexible hours including evenings, weekends, and holidays
Job Qualifications
- Minimum of two years of experience leading professional kitchens with a track record of building strong teams and fostering a culture of excellence and accountability
- Deep understanding of kitchen operations including ordering, scheduling, inventory management, health and safety compliance, and execution during high-volume service
- Proven ability to manage food and labor costs, analyze profit and loss statements, and make strategic decisions to meet financial goals without compromising quality
- Leadership style rooted in mentorship, communication, and collaboration with the ability to inspire and grow talent from within
- Excellent communication skills across departments and levels, able to serve as a liaison between culinary, front-of-house, and senior leadership
- Proficiency in English required, fluency in Spanish is a plus
- Willingness to work evenings, weekends, and holidays as needed in a dynamic, hands-on role
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
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