Sous Chef

About MML Hospitality

At McGuire Moorman Lambert Hospitality, we create memorable experiences by thoughtfully blending food, service, and design. Led by Larry McGuire, Tom Moorman, and Liz Lambert, MML Hospitality owns and operates a collection of acclaimed restaurants, hotels, and retail concepts across the country.

About Clark’s Oyster Bar

Clark’s Oyster Bar is a neighborhood seafood restaurant known for fresh oysters, exceptional seafood, signature burgers, and warm, energetic hospitality. Clark’s Menlo Park brings the spirit of the original Austin restaurant to Northern California, offering thoughtfully prepared food in a polished yet approachable setting.

About the Role

Clark’s Menlo Park is seeking an experienced and passionate Sous Chef to support the Executive Chef in leading daily kitchen operations. This position plays an important role in maintaining food quality, developing the culinary team, managing costs, and ensuring an organized and efficient service.

The ideal candidate is a hands-on leader with strong culinary fundamentals, experience working with seafood, and the ability to remain calm and organized in a high-volume kitchen. This individual should enjoy mentoring others, maintaining high standards, and contributing to a positive and accountable kitchen culture.

What You’ll Do

• Support the Executive Chef in overseeing daily kitchen operations.
• Lead and motivate the culinary team during preparation and service.
• Maintain consistency in food quality, presentation, portioning, and execution.
• Ensure recipes, preparation methods, and plating standards are followed.
• Assist with scheduling, training, coaching, and performance management.
• Participate in interviewing, hiring, and onboarding culinary team members.
• Support ordering, inventory management, food-cost controls, and waste reduction.
• Maintain appropriate staffing and production levels based on business needs.
• Ensure proper receiving, storage, labeling, and rotation of products.
• Work closely with the Executive Chef on menu development and seasonal offerings.
• Maintain a clean, organized, and food-safe kitchen.
• Ensure compliance with health department regulations and company standards.
• Support private events, holidays, and special restaurant programming.
• Contribute to a workplace culture centered on teamwork, accountability, and continuous learning.

What We’re Looking For

• At least three years of progressive culinary experience, including experience in a leadership role.
• Previous experience as a Sous Chef, Junior Sous Chef, Kitchen Manager, or comparable culinary leader.
• Experience working in a high-quality, high-volume restaurant environment.
• Strong knowledge of seafood preparation, including fish fabrication and shellfish handling.
• Knowledge of kitchen operations, inventory, ordering, food costs, and labor management.
• Strong organizational, communication, and time-management skills.
• A hands-on leadership style and willingness to work alongside the team.
• Ability to coach employees and provide clear, constructive feedback.
• Ability to remain calm, organized, and solutions-focused during busy service periods.
• Working knowledge of food safety and sanitation requirements.
• Flexible availability, including evenings, weekends, and holidays.

Physical Requirements

• Ability to stand and work for extended periods.
• Ability to lift and carry up to 50 pounds.
• Ability to safely operate commercial kitchen equipment.
• Ability to work in an environment that includes heat, cold, and changing temperatures.

Why You’ll Want to Work for MML

• Competitive salary and bonus potential
• Medical, dental, and vision insurance
• Paid time off
• Disability and life insurance
• Retirement benefits
• Parental leave
• MML property discounts
• Beverage education reimbursement
• Advancement and professional-development opportunities
• Community-service opportunities
• Relocation assistance, when applicable

MML Hospitality is proud to be an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive workplace for all employees.