Sous Chef, Clark's Aspen

McGuire-Moorman; Aspen (CO); On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

Salary range

Bonus potential

Paid time off

Property discounts

Education reimbursement

Advancement opportunities

Community service

Relocation assistance

Insurance package

Retirement benefits

Parental leave

Job summary

Clark’s Aspen, the second location of McGuire Moorman Lambert Hospitality (MML), is seeking a passionate Sous Chef to lead daily kitchen operations and uphold the restaurant's seafood-driven menu. You will collaborate with the Executive Chef, train staff, and ensure top quality, safety, and profitability in a high-end setting.

Ideal candidates bring two years of management experience in Colorado's restaurant scene, a hospitality-focused bachelor’s degree, and strong English communication skills

Qualifications

• Two years of progressive management experience in Colorado restaurants.
• Bachelor's degree in Hospitality Management, Culinary Arts, Business Administration, or related field preferred.
• English language proficiency required; 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 with hands-on line presence 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 for seamless kitchen-dining coordination.
• Promote continuous learning and professional development within the kitchen.

Skills

Passion for Hospitality

Communication Skills

Leadership

Operational Effectiveness

Language Proficiency

Colorado Experience

Team Development

Education

Bachelor's degree in Hospitality Management or related field

Job description

Description

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.

About Clark’s Aspen:

Clark’s Aspen is the 2nd location of MML Hospitality’s popular neighborhood oyster bar set in the historic & beloved former Little Annie’s location. The Clark’s team has worked to uphold much of the charm of the previous tenant including fully restoring its mahogany bar. The restaurant also features a bustling open kitchen and alpine version of Clark’s dockside aesthetic.

We’re looking for a passionate and driven Sous Chef to join our culinary team. In this role, you’ll assist with daily kitchen operations, ensure consistent execution of our menu, and support a high-performing team. Join our team and help us continue to provide our customers with the best seafood experience in Austin.

What Clark’s Aspen Offers:

• Salary Range: $70,000.00 - $80,000.00
• 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 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 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

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 Colorado 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.

Schedule and Hours:

• 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.