Sous Chef

Join to apply for the Sous Chef role at MML Hospitality

2 days ago Be among the first 25 applicants

Join to apply for the Sous Chef role at MML Hospitality

This range is provided by MML Hospitality. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

$70,000.00/yr - $80,000.00/yr

At McGuire Moorman Lambert Hospitality we are on a mission to create the world’s chicest hotels and restaurants. Led by powerhouse restauranteurs Larry McGuire & Tom Moorman, and visionary hotelier Liz Lambert, we believe in a seamless combination of food, service, and design. We create refined hospitality through attention to detail, storytelling, and extraordinary dining and retail experiences. MML is expanding at a steady pace.

We currently manage and own the 75-room Hotel Saint Vincent in New Orleans, and we have two hotel projects in development in Aspen and in Austin that we will also own and manage. MML has a unique plan to own and operate each of its properties and the financial backing to only take on special projects in places we want to spend time.

Clark’s Oyster Bar, part of MML Hospitality, is opening in Malibu, California. Known for our exceptional oysters, martinis, lobster rolls, champagne, and signature dishes, we’re thrilled to bring the Clark’s experience to this vibrant community. Inspired by the 1950s, our design features oak, terracotta, and leather, creating a warm and welcoming atmosphere. With a little over 100 seats, including a private dining room, we’re proud to be a new neighborhood staple—where locals and visitors alike can enjoy outstanding food, drinks, and service.

• Competitive Salary: $70,000 - $80,000
• 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

• Collaborate with the Executive Chef to create and execute the restaurant’s culinary vision
• Oversee and manage the kitchen's day-to-day operations, 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

• Passion for Hospitality: a genuine enthusiasm for the hospitality industry and a dedication to providing exceptional service.
• Communication
  
  Skills:
  
  strong ability to communicate effectively with team members, guests, and senior management.
• Leadership: demonstrated success in leading and inspiring teams while fostering a positive and productive work environment.
• Operational Effectiveness: oversee and manage the kitchen's day‑to‑day operations, ensuring smooth and efficient workflow.
• Language Proficiency: proficiency in speaking, reading, and writing English is required; fluency in Spanish is preferred.
• Experience:
  
  at least two years of progressive management experience, with a preference for boutique or upscale dining establishments.
• Education:
  
  a Bachelor's degree in Hospitality Management, Culinary Arts, Business Administration, or a related field is preferred.

• Full Time
• Flexibility to work all shifts, including evenings, weekends, and holidays

• 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…