Executive Chef, Clark's Montecito

Description

About us:

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 Oyster Bar:

Clark’s Montecito, our first California location, is a stylish all-day restaurant celebrating coastal American classics spanning from New England to California and offering lunch and dinner daily. In addition to its flagship menu of oysters and raw bar, a signature burger, daily catch specials, lobster rolls, chowder and refreshing crudo, this new location features seasonal bounty from the Pacific Ocean. We are currently seeking an Executive Chef to lead the kitchen in Montecito. This is a unique opportunity to join a growing hospitality group and bring your vision, leadership, and culinary expertise to one of California’s most exciting dining destinations.

If you're passionate about seafood, hospitality, and creating exceptional dining experiences—we’d love to hear from you.

What Clark’s Oyster Bar Offers:

• Salary Range: $100,000 - $120,000
• 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.
• Financial Acumen: Solid understanding of financial statements, budgeting, and cost control.
• Language Proficiency: Proficiency in speaking, reading, and writing English is required; fluency in Spanish is preferred.
• Experience: At least three years of progressive management experience in the California 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:

• Create and execute the restaurant's culinary vision.
• 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

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.