McGuire Moorman Jobs (6)

Description :

At McGuire Moorman Lambert Hospitality, we strive to create the world's most memorable experiences, blending food, service, and design seamlessly under the leadership of Liz Lambert, Larry McGuire, and Tom Moorman.

Our refined hospitality is achieved through storytelling, attention to detail, and exceptional dining and retail experiences.

MML is continuously expanding, managing, and owning hotels, such as the Hotel Saint Vincent in New Orleans, with new projects in Texas, Colorado, and California currently under development.

We also provide F&B consultation for the Austin Proper Hotel, overseeing three restaurants, in-room dining, and banquets throughout the property.

MML owns and operates all its properties and only takes on projects that align with our vision and values.

What we are looking for :

Hotel Saint Vincent is looking for an experienced Banquet Chef who can effectively coordinate, supervise, and deliver exceptional event culinary experiences.

Do you enjoy working in a dynamic environment and providing superior dining experiences? Apply today!

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
• Community Service Opportunities
• Relocation Assistance

Requirements : What you'll do :

What you'll do :

• Monitor and develop the performance of team members, providing supervision, professional development, scheduling, counseling, evaluations, task assignment, and recognition and rewards.
• Assist in creating and planning menus, considering factors such as seasonality, dietary restrictions, and guest preferences.
• Analyze Banquet Event Orders to effectively plan and coordinate client functions' food and beverage aspects in collaboration with Catering and / or Meetings and Conventions / Events teams.
• Manage and actively participate in daily culinary operations for banquets, including meal preparation, food quality, and presentation, safety and sanitation compliance, team productivity and performance, policy implementation, cost control, and overall profitability.
• Coordinate, plan, and supervise the production and presentation of food served at all events, ensuring outstanding guest service and financial profitability.
• Inspect and select high-quality food and beverage products like fruits, vegetables, meats, fish, and spices.
• Monitor and enforce compliance with health, safety, sanitation, and alcohol awareness standards at the federal, state, local, and company levels.

Requirements

• Minimum three years of management experience in hotel kitchens.
• 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 skills.
• Flexibility to work evenings, weekends, and holidays as required.

Physical Requirements :

The physical demands described here represent those that an employee must meet to perform the essential functions of this position successfully.

Reasonable accommodations may enable individuals with disabilities to perform the operations. While performing the duties of this position, the employee is regularly required to talk or hear.

The employee must frequently use hands or fingers to handle or feel objects, tools, or controls. The employee is often required to stand;

walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and move up to 25 pounds.

Specific vision abilities this position requires include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus.

The noise level in the work environment is usually moderate.

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 all qualified applicants to be given equal opportunity and that selection decisions be based on job-related factors.

PM22

PI223648470

Description :

At McGuire Moorman Lambert Hospitality, we strive to create the world's most memorable experiences, blending food, service, and design seamlessly under the leadership of Liz Lambert, Larry McGuire, and Tom Moorman.

Our refined hospitality is achieved through storytelling, attention to detail, and exceptional dining and retail experiences.

MML is continuously expanding, managing, and owning hotels, such as the Hotel Saint Vincent in New Orleans, with new projects in Texas, Colorado, and California currently under development.

We also provide F&B consultation for the Austin Proper Hotel, overseeing three restaurants, in-room dining, and banquets throughout the property.

MML owns and operates all its properties and only takes on projects that align with our vision and values.

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.

Is this you? Apply today!

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

Requirements : What you'll do :

What you'll do :

• Collaborate with the Executive Chef to create and execute the hotel'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.

Requirements :

• 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 :

The physical demands described here represent those that an employee must meet to perform the essential functions of this position successfully.

Reasonable accommodations may enable individuals with disabilities to perform the operations. While performing the duties of this position, the employee is regularly required to talk or hear.

The employee must frequently use hands or fingers to handle or feel objects, tools, or controls. The employee is often required to stand;

walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. Exposure to extreme heat, steam, and cold present in a kitchen environment.

The employee must occasionally lift and move up to 50 pounds. Specific vision abilities this position requires include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus.

The noise level in the work environment is usually moderate.

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 all qualified applicants to be given equal opportunity and that selection decisions be based on job-related factors.

PM22

PI223643145

Description :

Job Title : Executive Chef

Reports to : Restaurant General Manager

Employment Status : Full-Time, Exempt-Salary

At McGuire Moorman Lambert Hospitality, we strive to craft the most memorable culinary experiences in the world, blending food, service, and design seamlessly under the leadership of Liz Lambert, Larry McGuire, and Tom Moorman.

Our refined hospitality is achieved through storytelling, attention to detail, and exceptional dining and retail experiences.

MML is continuously expanding, managing, and owning hotels, such as the Hotel Saint Vincent in New Orleans, with new projects in Texas, Colorado, and California currently under development.

We also provide F&B consultation for the Austin Proper Hotel, overseeing three restaurants, in-room dining, and banquets throughout the property.

MML owns and operates all its properties and only takes on special projects that align with our vision and values.

Essential Functions and Duties :

The Executive Chef oversees kitchen operations, developing menus and recipes, managing food inventory and costs, training and supervising kitchen staff, ensuring food safety and quality standards are met, collaborating with other departments within the restaurant, and staying up-to-date with industry trends and innovations.

• Experience in managing high-volume kitchen operations with a focus on quality and efficiency
• Ability to lead and manage a team of chefs, cooks, and kitchen staff, including training, scheduling, and performance management
• Strong communication and collaboration skills to work effectively with other departments, such as front-of-house, bar, and events
• Flexibility and adaptability to handle unexpected situations, including equipment malfunctions and staff shortages
• Creativity and passion for food and culinary trends, with a willingness to experiment and take risks to create unique and memorable dining experiences
• Ability to manage inventory and food costs (28% or less), develop vendor relationships, and negotiate contracts to ensure profitability
• Knowledge of food safety regulations and procedures, as well as experience implementing and enforcing them in a fast-paced environment
• Expertise in menu planning and development, including the ability to create dishes that are both innovative and cost-effective
• Work a minimum of 50 hours / per week

Perks & Benefits :

• Competitive Compensation
• Quarterly Bonus Potential
• Paid Time Off
• Insurance - Health, Dental, Vision, Short Term Disability, Long Term Disability, Life, and Pet
• Retirement - 401K + Match
• Dining, Hotel, Fitness, and Retail Discounts
• Wine Education Reimbursement
• Advancement and Community Service Opportunities
• Relocation Reimbursement Opportunities

Requirements : Job Requirements :

Job Requirements :

• Formal culinary training or equivalent experience
• Several years of experience in a high-volume kitchen
• Experience managing a kitchen team
• Ability to work long hours and handle high-pressure situations
• Knowledge of food safety regulations and health codes

Basic Skills :

• Strong leadership and communication skills to manage and train kitchen staff
• Organizational and time management skills to ensure efficient kitchen operations
• Financial management skills to manage inventory, food costs, and budgeting
• Flexibility and adaptability to adjust menus and dishes according to dietary restrictions and customer preferences
• Expertise in food preparation, cooking techniques, and flavor combinations
• Ability to develop unique and innovative dishes

Physical Requirements :

• Ability to stand for extended periods of time
• Ability to lift and carry up to 50 pounds
• Ability to reach, bend, stoop, and climb stairs
• Manual dexterity in using kitchen equipment and tools
• Ability to work in a hot, noisy, and fast-paced environment

MML Hospitality is an equal opportunity employer and does not discriminate based on race, color, religion, sex, national origin, age, disability, or any other legally protected status.

We are committed to creating a diverse and inclusive workplace where everyone is welcome and encouraged to succeed.

If an offer is extended for this position you will be required to undergo a comprehensive background check. This process may include verification of employment history, education credentials, criminal records, and other relevant information offered employment for this role will undergo a comprehensive background check.

By applying for this position, you acknowledge and agree to the background check process as a condition of employment.

PM22

PI223631795

Description :

At MML Hospitality we are on a mission to create nationally and internationally recognized and celebrated hotels and restaurants.

We believe in a seamless combination of food, service, and design, led by powerhouse restauranteurs Larry McGuire & Tom Moorman and visionary hotelier Liz Lambert.

We create refined hospitality through attention to detail, storytelling, and extraordinary dining and retail experiences.

We are looking for a Social Media Manager to support the Creative and Marketing departments. This individual will learn the nuances of each brand in the MML Hospitality portfolio and use this knowledge with the skills to collaborate on engaging concepts such as promotional communication media for MML's various social media platforms.

This Individual should also create a culture of diversity, inclusivity, collaboration, and teamwork.

Essential Functions and Duties :

• Assist the VP of Editorial & Brand in the design, production, and writing of media that communicates the MML brands and messages.
• Oversee MML's interactions via social media by implementing content strategies on various social platforms.
• Develop & maintain tone and brand for each individual property
• Coordinate / assist in the production of photoshoots for all properties
• Organize and schedule photo shoots in collaboration with an in-house photographer.
• Capture content on iPhone for reels, live stories, etc.
• Develop and curate engaging content for social media platforms.
• Copywriting & editing
• Maintain and organize high volume social presence
• Co-supervision of the Social Media Coordinator
• Responsible for weekly social media updates for MML properties.
• Identify insights and social media trends of campaigns through data analytics.
• Adhere to and help manage project deadlines, including team correspondence and coordination.
• Collaboration with the Marketing and Restaurant Operation teams for social media needs
• Other duties as assigned

Requirements :

• B.A. / B.S or equivalent in communications, social media, or marketing
• At least 3 years of experience in social media
• Experience utilizing media / social media monitoring platforms such as Instagram, Facebook, etc.
• Proven track record of successfully writing and editing for a variety of platforms and contributing to integrated marketing campaigns.
• Excellent writing & editing skills
• Knowledge of social media planning platforms (Planoly, etc.)
• Skills in Canva (for story creation)
• Love food, restaurants, and hospitality
• Flexibility with changing timelines
• Ability to work nights and weekends outside of normal business hours
• Transition easily between multiple brands and aesthetics
• Organized with attention to detail
• Ability to work independently as well as collaboratively on assignments
• Excellent time management and planning skills
• Hospitality experience a plus

The physical demands described here are representative of those that must be met by an employee to perform the essential functions of this position successfully.

Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to talk or hear.

The employee frequently is required to use hands or fingers, handle, or feel objects, tools, or controls. The employee is frequently required to stand;

walk; sit; reach with hands and arms; climb or balance, and stoop, kneel, crouch, or crawl.

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.

It is our intention that all qualified applicants be given equal opportunity and that selection decisions be based on job-related factors.

If an offer is extended for this position you will be required to undergo a comprehensive background check. This process may include verification of employment history, education credentials, criminal records, and other relevant information offered employment for this role will undergo a comprehensive background check.

By applying for this position, you acknowledge and agree to the background check process as a condition of employment.

PM22

PI223615873

Description :

Job Title : Pastry Chef

Reports to : Executive Chef

Employment Status : Full-Time, Exempt-Salary

We are looking for a team leader who is energetic, detail-oriented, analytical, rigorous, highly organized, passionate about hospitality, and experienced.

This Individual should also create a culture of diversity, inclusivity, collaboration, and teamwork. Advanced interpersonal skills to help navigate complex working relationships and a strategic mindset that allows to plan and develop talent management, training, and safety.

Essential Functions and Duties :

The Pastry Chef is responsible for planning / preparing pastry items and managing / directing the Pastry Sous and related parties for the execution of all pastry items at the restaurant.

What we are looking for :

• Oversee pastry production for the restaurant ensuring quality from procurement, and production to execution daily to ensure successful, delicious, consistent, and profitable services.
• Supervisory responsibilities will include recruiting, interviewing, and hiring Pastry Cooks.
• Create a positive work environment and continue to train staff and broaden skillsets.
• Order products needed for production and maintained inventory with both food cost and product quality in mind.
• Food Cost control in partnership with Executive Chef
• Hourly Labor Cost Control in partnership with Executive Chef
• Preparing operational reports and analyses setting forth progress, adverse trends and making appropriate recommendations
• Other job duties as assigned.

Requirements :

Required Skills / Abilities :

• Excellent verbal and written communication skills.
• Excellent interpersonal and customer service skills.
• Excellent organizational skills and attention to detail.
• Working understanding of human resource principles, practices, and procedures.
• Excellent time management skills with a proven ability to meet deadlines.
• Ability to function well in a high-paced and at times stressful environment.
• Proficient with Google Suite

Education and Experience :

• At least 2 years of pastry chef experience is required.
• An equivalent combination of relevant education and / or experience is considered.
• Ability to work in a high-stress environment.

Physical Requirements : The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position.

Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to talk or hear.

The employee frequently is required to use hands or fingers, handle, or feel objects, tools, or controls. The employee is frequently required to stand;

walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and / or move up to 25 pounds.

Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus.

The noise level in the work environment is usually moderate.

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.

It is our intention that all qualified applicants be given equal opportunity and that selection decisions be based on job-related factors.

If an offer is extended for this position you will be required to undergo a comprehensive background check. This process may include verification of employment history, education credentials, criminal records, and other relevant information offered employment for this role will undergo a comprehensive background check.

By applying for this position, you acknowledge and agree to the background check process as a condition of employment.

PM22

PI223622732

Description :

Job Title : Sous Chef

Reports to : Executive Chef / GM

Employment Status : Full-Time, Exempt-Salary

We are looking for a team leader who is energetic, detail-oriented, analytical, rigorous, highly organized, passionate about hospitality, and experienced.

This Individual should also create a culture of diversity, inclusivity, collaboration, and teamwork. Advanced interpersonal skills to help navigate complex working relationships and a strategic mindset that allows to plan and develop talent management, training, and safety.

Essential Functions and Duties :

The Sous Chef is responsible for executing the menu and assisting in menu planning with the Executive Chef, preparing meals, and aiding in managing / directing the kitchen staff including line cooks and dishwashers.

Responsible for collaborating with the Executive Chef and FOH Management in managing all team members for a cohesive partnership.

What we are looking for :

• Making periodic and regular inspections of units to observe the quality of food preparation and service, food appearance, and cleanliness and sanitation of production and service areas, equipment, and employee appearance.
• Coordinating all training activities for kitchen and service staff. Includes identifying training needs, as well as the implementation of programs to address training needs.
• Developing recipes and portion specifications, nutritional needs, product specifications, ease of preparation, and established procedures and budgetary constraints
• Participating in other menu planning activities including the determination of purchasing specifications, product and recipe testing, and menu development.
• Assisting operation managers as requested in areas such as plate presentation, special function menu planning, and the design of new service areas.
• Preparing operational reports and analyses setting forth progress, adverse trends and making appropriate recommendations
• Performing other work-related duties as assigned.

Requirements :

Required Skills / Abilities :

Excellent verbal and written communication skills.

Excellent interpersonal and customer service skills.

Excellent organizational skills and attention to detail.

Working understanding of human resource principles, practices, and procedures.

Excellent time management skills with a proven ability to meet deadlines.

Ability to function well in a high-paced and at times stressful environment.

Proficient with Microsoft Office Suite

At least two years of related experience is required.

Education and Experience :

• Two years of progressive experience in high-volume food production or catering
• At least one-year previous kitchen experience (cook, lead cook, sous chef) in a well-established restaurant
• An equivalent combination of relevant education and / or experience is considered.
• Ability to work in high-stress environments.

Physical Requirements :

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position.

Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to talk or hear.

The employee frequently is required to use hands or fingers, handle, or feel objects, tools, or controls. The employee is frequently required to stand;

walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and / or move up to 25 pounds.

Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus.

The noise level in the work environment is usually moderate.

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.

It is our intention that all qualified applicants be given equal opportunity and that selection decisions be based on job-related factors.

If an offer is extended for this position you will be required to undergo a comprehensive background check. This process may include verification of employment history, education credentials, criminal records, and other relevant information offered employment for this role will undergo a comprehensive background check.

By applying for this position, you acknowledge and agree to the background check process as a condition of employment.

PM22

PI223625247