Executive Chef, MML Hospitality

MML Hospitality•Austin, TX

9d•Onsite

About The Position

About MML: At McGuire Moorman Lambert Hospitality (MML), our mission is to create some of the world’s most memorable hospitality experiences—where 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 alike—with projects like the historic Driskill Hotel, Sixth & Blanco, Clark’s Malibu, and more on the horizon. At MML, we’re not just building restaurants or hotels—we’re crafting spaces that leave a lasting impression. We’re currently hiring for roles across Texas, California, Colorado, and Louisiana. About the Role: Executive Chefs at MML Hospitality oversee kitchen operations, execute menus and recipes, manage food inventory and costs, train and supervise kitchen staff, ensure food safety and quality standards are met, collaborate with other departments within the restaurant, and stay up-to-date with industry trends and innovations.

Requirements

A minimum of four years of experience leading professional kitchens, with a track record of building strong teams and fostering a culture of excellence and accountability.
Deep understanding of kitchen operations, including ordering, scheduling, inventory management, health and safety compliance, and execution during high-volume service.
Proven ability to manage food and labor costs, analyze P&L statements, and make strategic decisions to meet financial goals without compromising quality.
A leadership style rooted in mentorship, communication, and collaboration, with the ability to inspire and grow talent from within.
Excellent communication across departments and levels—able to serve as a liaison between culinary, FOH, and senior leadership.
Proficiency in English is required; fluency in Spanish is a plus.
Willingness to work evenings, weekends, and holidays as needed in a dynamic, hands-on role.
Must meet the physical demands to perform critical job functions successfully. Reasonable accommodations are available for individuals with disabilities.
Regularly required to talk or hear.
Use hands or fingers to handle or feel objects, tools, or controls.
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 in a kitchen environment.
Occasionally lift and move up to 50 pounds.
Requires close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus.

Nice To Haves

Fluency in Spanish

Responsibilities

Manage high-volume kitchen operations with a focus on quality and efficiency
Lead and manage a team of chefs, cooks, and kitchen staff, including training, scheduling, and performance management
Communicate and collaborate to work effectively with other departments, such as front-of-house, bar, and events
Handle unexpected situations, including equipment malfunctions and staff shortages with flexibility and adaptability
Manage inventory and food costs, develop vendor relationships, and negotiate contracts to ensure profitability
Implement and enforce food safety regulations and procedures
Expertly plan and develops menus, including the ability to create dishes that are both innovative and cost-effective