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• At least four years of culinary management or equivalent experience
• At least 2 year of off site catering experience preferred
• Financial management skills to manage inventory, food costs, and budgeting
• Extensive experience in professional kitchens, preferably in elevated high-volume establishments
• Organizational and time management skills to ensure efficient kitchen operations
• Expert level culinary skills and knowledge of various cooking techniques and cuisines.
• Strong leadership skills with the ability to motivate, inspire and train a team
• Excellent communication and interpersonal skills to interact with guests, staff, and management
• Strong attention to detail and organizational abilities
• Flexibility to work evenings, weekends, and holidays as required

Physical Requirements:

The physical demands described here represent those that an employee must meet to perform the essential functions of this position successfully. Reasonable accommodations may enable individuals with disabilities to perform the operations. While performing the duties of this position, the employee is regularly required to talk or hear. The employee must frequently use hands or fingers to handle or feel objects, tools, or controls. The employee is 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 present in a kitchen environment. The employee must occasionally lift and move up to 50 pounds. Specific vision abilities this position requires include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate.

Background Check:

If an offer is extended 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 offered employment for this role will undergo a comprehensive background check. 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 all qualified applicants to be given equal opportunity and that selection decisions be based on job-related factors.

• At least two years of culinary management or equivalent experience
• Extensive experience in professional kitchens, preferably in elevated high-volume establishments
• Strong culinary skills and knowledge of various cooking techniques and cuisines.
• Strong leadership skills with the ability to motivate and inspire a team.
• Excellent communication and interpersonal skills to interact with guests, staff, and management.
• Strong attention to detail and organizational abilities.
• Flexibility to work evenings, weekends, and holidays as required.

Physical Requirements:

The physical demands described here represent those that an employee must meet to perform the essential functions of this position successfully. Reasonable accommodations may enable individuals with disabilities to perform the operations. While performing the duties of this position, the employee is regularly required to talk or hear. The employee must frequently use hands or fingers to handle or feel objects, tools, or controls. The employee is 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 present in a kitchen environment. The employee must occasionally lift and move up to 50 pounds. Specific vision abilities this position requires include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate.

Background Check:

If an offer is extended 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 offered employment for this role will undergo a comprehensive background check. 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 all qualified applicants to be given equal opportunity and that selection decisions be based on job-related factors.

REQUIRED EDUCATION/EXPERIENCE/SKILLS:

• A minimum of 2 years of baking/culinary experience
• ServSafe or Idaho Food Handlers certification
• Creativity and innovation with baked good recipes, presentation and pastry trends
• Knowledge of special baked goods including baking gluten free, sugarless and other special alternatives
• Knowledge of basic kitchen functions, temperature control and baking
• Skilled in using a knife and understand knife techniques and safety
• Possess a very high attention to detail
• Must be able to add, subtract, multiply and divide
• Ability to perform multiple functions in a fast-paced environment
• Ability to work in a high-stress, high-volume work environment
• Ability to prioritize tasks and be flexible with changes in work loads
• Ability to read, understand, and carry out simple and detailed written or verbal instructions
• Assesses multiple demands and priorities and identifies necessary resources to handle critical work demands
• Provides timely and thorough customer service to internal and external customers
• Communicates regularly within department and cross functional teams
• Interacts professionally and effectively with others
• Professionally deal with own emotions, reactions, and motivations and maintain a courteous demeanor at all times
• Present a neat, clean and professional, appearance by following established grooming and uniform standards
• Responsible to be dependable and a self-starter
• Regular and reliable work attendance at scheduled time on-site
• Works as a team player, sharing knowledge and skills

PHYSICAL REQUIREMENTS:

• Ability to perform heavy manual labor for extended periods, safely operate equipment and exposure to food grade chemicals, move quickly from one room to another, and withstand hot steamy room for long periods of time
• Ability to taste, see and smell foods being prepared
• Good peripheral vision and dexterous with both hands
• Frequently will: stand and walk for long periods of time; bend, stoop, kneel, and twist; reach and use of ladders, stools, and stairs; lift, push and pull up to 50 pounds
• May be exposed to moderate noise levels

Must be willing to work outside of normal business hours, long hours, weekends, evenings, and holidays

• Previous experience in a supervisory or managerial role within the restaurant industry.
• In-depth food and beverage operations knowledge, including service techniques and product knowledge.
• Proficient in managing inventory, cost control, and analyzing sales data.
• Familiarity with health and safety regulations in the restaurant industry.
• Certified in Texas Alcoholic Beverage Commission + Texas Food Management
• Strong leadership skills with the ability to motivate and inspire a team.
• Excellent communication and interpersonal skills to interact with guests, staff, and management.
• Strong attention to detail and organizational abilities.
• Flexibility to work evenings, weekends, and holidays as required.

Physical Requirements:The physical demands described here represent those that an employee must meet to perform the essential functions of this position successfully. Reasonable accommodations may enable individuals with disabilities to perform the operations. While performing the duties of this position, the employee is regularly required to talk or hear. The employee must frequently use hands or fingers to handle or feel objects, tools, or controls. The employee is often required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and move up to 25 pounds. Specific vision abilities this position requires include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate.

Background Check:If an offer is extended 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 offered employment for this role will undergo a comprehensive background check. 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 all qualified applicants to be given equal opportunity and that selection decisions be based on job-related factors.

PM22

Management expected behaviors:

• Model Management Culture Manual while continually striving to infuse their meaning, relevance and impact into all aspects of your role as a leader.
• Represent yourself and our organization professionally through effective communication, follow through and collaboration with all business partners; internal and external. Demonstrate loyalty and pride in our restaurant as well our employees and products.
• Demonstrate ownership of job responsibilities through focus, determination, and attention to detail with the goal of elevating the guest experience in every interaction.
• ct with integrity and honesty in upholding the values of our group.
• Work as a member of a highly functioning team. Maintain a professional and respectful dialogue with everyone to collaboratively identify positive solutions to problems or issues.
• Demonstrate trust in your actions, having the confidence in knowing that we are all looking out for each other's best interest.
• Understand and communicate to those under your direction the philosophy of management and owners.
• Take ownership of your performance and strive to elevate the performance of your team. Be a force of inspiration to encourage growth and innovation.
• Provide leadership to create a culture and work environment based upon respect; identify opportunities for staff to learn, grow and develop their abilities.
• Establish a benefit for our guests, each other, the restaurant and the overall industry into the future.

Required skills and abilities:

• Excellent verbal and written communication skills.
• Excellent interpersonal and customer service skills.
• Excellent organizational skills and attention to detail.
• Working understanding of human resource principles, practices, and procedures.
• Excellent time management skills with a proven ability to meet deadlines.
• Ability to function well in a high-paced and at times stressful environment.
• Proficient with Microsoft Office Suite

Education and Experience:

• Four years of progressive experience in high-volume food production or catering
• At least 3 years of previous high-level experience in a well-established restaurant
• Equivalent combination of relevant education and/or experience considered
• Ability to work in a high-stress environment

Physical Requirements:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to use hands or fingers, handle, or feel objects, tools, or controls. The employee is frequently required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate.

If an offer is extended for this position you will be required to undergo a comprehensive background check. This process may include verification of employment history, education credentials, criminal records, and other relevant information offered employment for this role will undergo a comprehensive background check. 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. It is our intention that all qualified applicants be given equal opportunity and that selection decisions be based on job-related factors.

• Current New Mexico Food Handler Certification required.
• Ability to work on your feet in humid kitchen environment for eight hours or more.
• Must be able to lift/push/reach for/carry 30+ pounds frequently.
• Excellent verbal communication and ability to multitask.
• 6 months to 1 year or equivalent combination of education and experience; high volume and/or fine dining cook experience preferred.
• High school diploma or equivalent experience/training.

The Hotel Concept:

The 20-story Clyde Hotel will offer business and leisure travelers a place of connection, comfort and engagement in the heart of downtown. The interior design will reflect a Pueblo Deco design motif with a touch of Western grittiness and eastern elegance. The atrium lobby will be reinvigorated to become an exciting and central gathering space, that envelopes guests in history and progress through vintage elements set in a modern art deco backdrop. Guest rooms will maintain the design aesthetic of a reimagined New Mexico future with a comfortable and relaxing approach. Clyde and Carrie Tingley's presence will be felt through refined touches. Guests can relish in the special personality and character of the space, drawing masculine elements of dark woods, rich leathers, bold patterns, copper hardware and dimmed lighting. Classic craft cocktails and quality wines set the tone, from business meetings to casual drinks. Juxtaposed with the understated sophistication of 1922 is Carrie's, the ground-floor restaurant named after Carrie Wooster Tingley, wife of Clyde Tingley. Light and airy, just like Carrie herself, the restaurant honors the charm and liveliness of the philanthropic socialite with a prominent floral motif throughout the space. The menu will reflect popular, classic dishes from past and present.

• Dependability – a food service employer is only as successful as the cooks and kitchen staff it employs; the kitchen staff is expected to be reliable, on time for work, and consistent with the work they do
• Physical stamina – the kitchen staff work on their feet for the duration of their shifts, around scheduled breaks, in kitchens that may be uncomfortably warm; often they hand wash dishes in hot water, climb up and down ladders and stairs, and carry up to 50 pounds for short distances
• Customer service – working in all areas of the kitchen and often the food delivery space, including bars, seating areas, buffet tables, and dining rooms, the kitchen staff inevitably interact with customers, willingly listening to and assisting customers with their requests, even when they fall outside the kitchen staff's normal duties
• Facility with kitchen equipment – the kitchen staff work with sharp and potentially dangerous equipment on a daily basis—whether the deli slicer, pizza oven, or high-temperature dishwasher, they work safely and effectively with all kitchen equipment
• Team player – the kitchen staff takes direction from the kitchen supervisors and facility managers and is willing to assist other team members to get their jobs done

• Previous experience in fine dining or upscale restaurant/lounge preferred.
• Excellent customer service and communication skills.
• Knowledge of fine dining etiquette and service techniques.
• Ability to multitask and work under pressure.
• Attention to detail and a strong sense of professionalism.
• Familiarity with POS systems and basic computer skills.
• SafeServ certification is a plus, not required. Will provide upon hiring.
• Willingness to work Monday – Friday, 6:00AM – 6:00PM, with possible evenings, weekends, and holidays.