Executive Sous Chef, Clark's Houston

MML Hospitality; Houston (TX); On-site; USD 60,000 - 70,000; Full time

Job summary

MML Hospitality is seeking a passionate Executive Sous Chef for their new Clark's Houston location. This role involves overseeing kitchen operations, ensuring high food quality, and leading a dedicated team. Ideal candidates will have management experience in upscale dining and a strong commitment to hospitality.

Benefits

Paid Time Off

MML Property Discounts

Beverage Education Reimbursement

Advancement and Promotion Opportunities

Community Service Opportunities

Relocation Assistance

Medical, Dental, Vision, Disability, Life, and Pet Insurance

Retirement Benefits

Parental Leave

Qualifications

• At least two years of progressive management experience in the restaurant industry.
• Proficiency in speaking, reading, and writing English; fluency in Spanish preferred.

Responsibilities

• Collaborate with the Executive Chef to create and execute the restaurant's culinary vision.
• Oversee and manage the kitchen's day-to-day operations.
• Train and mentor kitchen staff.

Skills

Communication Skills

Leadership

Operational Effectiveness

Education

Bachelor's degree in Hospitality Management

Job description

4 days ago Be among the first 25 applicants

About MML Hospitality:

At McGuire Moorman Lambert Hospitality we are on a mission to create the world's chicest hotels and restaurants. Led by powerhouse restauranteurs Larry McGuire & Tom Moorman, and visionary hotelier Liz Lambert, and we believe in a seamless combination of food, service, and design. We create refined hospitality through attention to detail, storytelling, and extraordinary dining and retail experiences. MML is expanding at a steady pace. We currently manage and own the 75 room Hotel Saint Vincent in New Orleans, and we have two hotel projects in development in Aspen and in Austin that we will also own and manage. MML has a unique plan to own and operate each of its properties and the financial backing to only take on special projects in places we want to spend time.

Job Type

Full-time

Description

About MML Hospitality:

At McGuire Moorman Lambert Hospitality we are on a mission to create the world's chicest hotels and restaurants. Led by powerhouse restauranteurs Larry McGuire & Tom Moorman, and visionary hotelier Liz Lambert, and we believe in a seamless combination of food, service, and design. We create refined hospitality through attention to detail, storytelling, and extraordinary dining and retail experiences. MML is expanding at a steady pace. We currently manage and own the 75 room Hotel Saint Vincent in New Orleans, and we have two hotel projects in development in Aspen and in Austin that we will also own and manage. MML has a unique plan to own and operate each of its properties and the financial backing to only take on special projects in places we want to spend time.

About Clark's Houston

Opened in Fall 2023, Clark's Houston is the third and largest location of our acclaimed seafood and oyster bar, located in the dynamic Montrose neighborhood near The Menil Collection. Set in a repurposed auto shop, the restaurant offers a refined yet welcoming experience with a menu featuring freshly shucked oysters, lobster rolls, seasonal crudo, and a celebrated burger. Our bar program highlights classic martinis, signature cocktails, and a curated Champagne and wine list.

The space is designed with coastal elegance-bright and open, featuring teak furnishings, a centerpiece fish tank, and a marble oyster bar. With both indoor and covered patio seating, plus a semi-private dining room, Clark's Houston is a destination for exceptional dining and hospitality.

What Clark's Oyster Bar Offers

• Salary Range: $60,000 - $70,000
• Bonus Potential
• Paid Time Off
• MML Property Discounts (Hotel, Restaurant, Retail)
• Beverage Education Reimbursement
• Advancement and Promotion Opportunities
• Community Service Opportunities
• Relocation Assistance
• Medical, Dental, Vision, Disability, Life, and Pet Insurance
• Retirement Benefits
• Parental Leave
  
  

What You'll Bring

• Passion for Hospitality: A genuine enthusiasm for the hospitality industry and a dedication to providing exceptional service.
• Communication Skills: Strong ability to communicate effectively with team members, guests, and senior management.
• Leadership: Demonstrated success in leading and inspiring teams while fostering a positive and productive work environment.
• Operational Effectiveness: Oversee and manage the kitchen's day-to-day operations, ensuring smooth and efficient workflow.
• Language Proficiency: Proficiency in speaking, reading, and writing English is required; fluency in Spanish is preferred.
• Experience: At least two years of progressive management experience in the restaurant industry, with a preference for boutique or upscale dining establishments.
• Education: A Bachelor's degree in Hospitality Management, Culinary Arts, Business Administration, or a related field is preferred.
  
  

What You'll Do

• Collaborate with the Executive Chef to create and execute the restaurant's culinary vision.
• Oversee and manage the kitchen's day-to-day operations, ensuring smooth and efficient workflow.
• 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 the kitchen and dining areas.
• Embrace and promote a culture of continuous learning and professional development within the kitchen team.
  
  

Requirements

• Full Time
• Flexibility to work all shifts, including evenings, weekends, and holidays
  
  

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 based on job-related factors.

Salary Description

$60,000.00 - $70,000.00

Required

Preferred

Job Industries

• Food & Restaurant

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitality

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