Sous Chef

Who We Are :

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, and 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.

About Clark’s Oyster Bar :

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.

Why You’ll Want to Work for MML :

We’re not just offering a job—we’re building careers. Here’s what you can expect when you join our team :

• 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

What You’ll Do :

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

What You’ll Bring :

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.

Schedule and Hours :

Full Time

Flexibility to work all shifts, including evenings, weekends, and holidays

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 based on job-related factors.