Chef de Cuisine

At McGuire Moorman Lambert Hospitality, we are on a mission to create the world’s chicest hotels and restaurants. Led by powerhouse restaurateurs Larry McGuire and Tom Moorman, alongside visionary hotelier Liz Lambert, we believe in a seamless combination of food, service, and design. Our approach is rooted in refined hospitality, 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 have two additional hotel projects in development in Aspen and Austin, which we will also own and manage. With strong financial backing and a unique philosophy centered on owning and operating our properties, we take on only the most special projects in places we love.

Clark’s Oyster Bar, part of MML Hospitality, is opening in Malibu, California. Known for exceptional oysters, martinis, lobster rolls, champagne, and signature dishes, Clark’s brings a timeless seafood experience to the community. Inspired by 1950s coastal design, the restaurant features oak, terracotta, and leather accents, offering warmth and relaxed sophistication. With just over 100 seats—including a private dining room—Clark’s aims to become a beloved neighborhood staple where locals and visitors enjoy outstanding food, drinks, and service.

• Salary Range: $85,000 – $95,000

• 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

• Passion for Hospitality: A genuine enthusiasm for culinary excellence and guest experience.

• Leadership: Demonstrated success in leading kitchen teams, developing cooks, and maintaining a positive, high-performing culture.

• Communication Skills: Clear, timely communication with team members, leadership, purveyors, and front-of-house partners.

• Operational Effectiveness: Ability to oversee all back-of-house operations, ensuring smooth, efficient, and disciplined execution.

• Culinary Expertise: Strong command of seafood preparation, classic techniques, and upscale or boutique dining environments.

• Experience: At least two years of progressive kitchen management experience, preferably as a Sous Chef, Executive Sous Chef, or Chef de Cuisine.

• Education: A degree in Culinary Arts, Hospitality Management, Business Administration, or related field is preferred.

• Language Proficiency: Fluency in English required; Spanish proficiency preferred.

• Lead the kitchen and collaborate closely with the Executive Chef to execute Clark’s culinary vision.

• Oversee daily back-of-house operations, ensuring efficient workflow and consistent performance.

• Maintain exceptional standards for food quality, flavor, consistency, and presentation.

• Train, mentor, and evaluate kitchen staff, fostering a disciplined, positive, and professional environment.

• Ensure strict adherence to food safety, sanitation practices, and health department guidelines.

• Oversee ordering, inventory, and cost management to support operational and financial success.

• Partner with the front-of-house leadership team to ensure seamless coordination and exceptional guest experiences.

• Uphold and promote MML’s culture of continuous learning, refinement, and hospitality excellence.

• Full-time role

• Flexibility to work evenings, weekends, and holidays

• Must be able to perform essential job functions with or without reasonable accommodations.

• Regularly required to talk, hear, stand, walk, reach, and handle kitchen tools or equipment.

• Must be able to climb, balance, stoop, kneel, crouch, and crawl as necessary.

• Exposure to heat, steam, cold, and other kitchen conditions.

• Ability to lift and move up to 50 lbs.

• Requires vision abilities including close, distance, color, peripheral, and depth perception, and ability to adjust focus.

• Work environment noise level is typically moderate.

If an offer is accepted, candidates must undergo a comprehensive background check, which may include employment history, education verification, criminal record review, and other relevant screenings. By applying, you acknowledge and agree to this requirement.

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 protected category. All qualified applicants will receive equal consideration, with selections based solely on job-related factors.