Executive Chef

About us

MML Hospitality (McGuire Moorman Lambert) is a hospitality group founded in Austin, Texas, with restaurants, bakeries, bars and boutique hotels in Texas, Colorado, Louisiana and California. Our brands include Clark's Oyster Bar, Perla's Seafood & Oyster Bar, Elizabeth Street Café, June's All Day, Jeffrey's, Josephine House, Lamberts Downtown Barbecue, Swedish Hill, Neighborhood Sushi, Pecan Square Café, Joann's Fine Foods, Las Montañas, Rosie's Wine Bar, Louis Swiss Bakery and Hotel Saint Vincent. In California, we operate Clark's Oyster Bar in Malibu, Montecito and Menlo Park. Across every brand, we care about thoughtful food, service and design, and about building kitchens where people want to stay and grow. This role may be placed at any of our current or upcoming California locations.

The role

We're looking for an Executive Chef to lead our culinary program and kitchen team. You'll own the menu, food quality, costs and kitchen culture, and work closely with ownership and front-of-house leadership. You'll report to [Owner / General Manager].

What you'll do

• Create and update menus, including seasonal and special-event offerings, with recipes and plating standards
• Lead, hire, train and schedule the kitchen team, including the Sous Chef, line cooks, prep and dish staff
• Keep food quality and consistency high across every service
• Manage food and labor costs, inventory, ordering and vendor relationships within budget
• Maintain full compliance with the California Retail Food Code and local health department standards
• Build a safe, respectful kitchen culture and handle performance coaching
• Work with front-of-house on service flow, menu training and guest feedback
• Track kitchen P&L results and report to ownership

What you bring

• 5 + years of professional kitchen experience, including 2 - 3 years as an Executive Chef, Chef de Cuisine or senior Sous Chef
• Strong background in scratch-kitchen, full-service operations; experience across multiple cuisines or concepts a plus
• Proven food cost and labor management skills
• Food Protection Manager certification (e.g., ServSafe Manager), or ability to obtain within [30/60] days
• Clear communicator and steady leader under pressure
• Ability to work evenings, weekends and holidays as the business requires
• Ability to stand for long periods and lift up to [50] lbs, with or without reasonable accommodation
• Culinary degree a plus, not required

Compensation and benefits

• Salary: 85,000–115,000 USD per year, based on experience
• Medical, dental and vision insurance
• Paid sick leave per California law, plus [PTO / vacation days]
• 401(k) with match
• Dining discounts

How to apply

Send your resume and a short note about your cooking style with a cover letter. Include a sample menu if you have one. 

MML is an equal opportunity employer. We welcome applicants of all backgrounds and do not discriminate based on race, color, religion, sex, gender identity or expression, sexual orientation, national origin, age, disability, medical condition, genetic information, marital status, veteran status or any other protected status. We will consider qualified applicants with arrest and conviction records in accordance with the California Fair Chance Act and applicable local laws. Reasonable accommodations are available upon request.