Sous Chef

2 years

About MML:

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.

What we are looking for:

Hotel Saint Vincent is seeking a dedicated Sous Chef to support our team and oversee the diverse food and beverage operations, including multiple restaurants, nightlife, events, and in-room dining - all while ensuring exceptional guest experiences and operational excellence.

Why you'll want to work for MML:

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

What you'll do:

• Collaborate with the Executive Chef to create and execute the hotels 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

• 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:

• 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, Dining Discounts

Team Collaboration

Mentoring

Problem Solving

Creativity

Time Management

Customer Service

Adaptability

Stress Management

Conflict Resolution

Decision Making

Quality Control

Training and Development

Cultural Awareness

Work Ethic

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