Executive Chef

4 years

Who We Are:
At McGuire Moorman Lambert Hospitality (MML), our mission is to create some of the worlds most memorable hospitality experienceswhere food, design, service, and storytelling come together seamlessly. Led by Larry McGuire, Tom Moorman, and Liz Lambert, MML is known for its refined, character-driven approach to hospitality, rooted in creativity, quality, and a deep sense of place.

As we continue to grow, we're entering an exciting new chapter. We've welcomed James Beard Award-winning chef April Bloomfield to our culinary leadership team and are bringing new energy to iconic and emerging destinations alikewith projects like the historic Driskill Hotel, Sixth & Blanco, Clarks Malibu, and more on the horizon.

At MML, were not just building restaurants or hotelswere crafting spaces that leave a lasting impression.

Were currently hiring for roles across Texas, California, Colorado, and Louisiana.

• Clarks Oyster Bar Iconic coastal fare, the freshest oysters, and perfect martinis.
• Neighborhood Sushi A neighborhood favorite known for its laid-back atmosphere and craveable dishes
• Swedish Hill Your new go-to for morning coffee, fresh pastries, and all-day bakery classics.

Were seeking Executive Chefs who are ready to grow, lead, and foster a healthy work environment at MML Hospitality. In this role, youll oversee all kitchen operations, execute menus and recipes, manage food inventory and costs, train and mentor kitchen staff, and ensure food safety and quality standards are consistently met. Youll also collaborate with other departments within the restaurant and stay ahead of industry trends and innovations.

What MML Hospitality Offers:

• Competitive Salary
• Bonus Potential
• Paid Time Off
• MML Property Discounts (Hotel, Restaurant, Retail)
• Beverage Education Reimbursement
• Advancement and Promotion Opportunities
• Community Service Opportunities
• Relocation Assistance
• Medical, Dental, Vision, Disability, Life, and Pet Insurance
• Retirement Benefits
• Parental Leave

• Manage high-volume kitchen operations with a focus on quality and efficiency
• Lead and manage a team of chefs, cooks, and kitchen staff, including training, scheduling, and performance management
• Communicate and collaborate to work effectively with other departments, such as front-of-house, bar, and events
• Handle unexpected situations, including equipment malfunctions and staff shortages with flexibility and adaptability
• Manage inventory and food costs, develop vendor relationships, and negotiate contracts to ensure profitability
• Implement and enforce food safety regulations and procedures
• Expertly plan and develops menus, including the ability to create dishes that are both innovative and cost-effective

What Youll Bring:

• Leadership : A minimum of four years of experience leading professional kitchens, with a track record of building strong teams and fostering a culture of excellence and accountability.
• Operational Oversight : Deep understanding of kitchen operations, including ordering, scheduling, inventory management, health and safety compliance, and execution during high-volume service.
• Financial Acumen : Proven ability to manage food and labor costs, analyze P&L statements, and make strategic decisions to meet financial goals without compromising quality.
• Team Development : A leadership style rooted in mentorship, communication, and collaboration, with the ability to inspire and grow talent from within.
• Communication Skills : Excellent communication across departments and levelsable to serve as a liaison between culinary, FOH, and senior leadership.
• Language Proficiency : Proficiency in English is required; fluency in Spanish is a plus.
• Flexibility : Willingness to work evenings, weekends, and holidays as needed in a dynamic, hands-on role.

Physical Requirements:

• Essential Functions: Must meet the physical demands to perform critical job functions successfully. Reasonable accommodations are available for individuals with disabilities.
• Communication : Regularly required to talk or hear.
• Manual Dexterity : Use hands or fingers to handle or feel objects, tools, or controls.
• Mobility : Often required to stand, walk, sit, reach with hands and arms, climb or balance, and stoop, kneel, crouch, or crawl.
• Environmental Exposure : Exposure to extreme heat, steam, and cold in a kitchen environment.
• Lifting : Occasionally lift and move up to 50 pounds.
• Vision : Requires close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus.
• Work Environment : Noise level is usually moderate.

If an offer is accepted for this position, you must undergo a comprehensive background check. This process may include verification of employment history, education credentials, criminal records, and other relevant information.

By applying for this position, you acknowledge and agree to the background check process as a condition of employment. MML Hospitality is an equal-opportunity employer. We do not discriminate based on race, color, religion, national origin, gender, age, marital status, sexual orientation, disability, veteran status, or any other prohibited basis. We intend for all qualified applicants to be given equal opportunity and for selection decisions to be based on job-related factors.

Compensation: Salary (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Potential Bonuses

Ability to Work Under Pressure

Strong Problem Solving Skills

Attention to Detail

Creativity in Menu Development

Ability to Mentor and Train Staff

Strong interpersonal skills

Adaptability to Changing Environments

Ability to Negotiate Effectively

Understanding of Culinary Trends

Commitment to Quality and Safety Standards

Ability to Inspire and Motivate a Team

Strong Organizational Skills

Ability to Analyze Financial Data

Capacity to Manage Multiple Tasks Simultaneously

Commitment to Continuous Improvement

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