Austin, Texas McGuire Moorman
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:

The Catering 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, and staying up-to-date with industry trends and innovations.

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

What you'll do:

• 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.
• Build, 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
• 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

• At least four years of culinary management or equivalent experience
• At least 2 year of off site catering experience preferred
• Financial management skills to manage inventory, food costs, and budgeting
• Extensive experience in professional kitchens, preferably in elevated high-volume establishments
• Organizational and time management skills to ensure efficient kitchen operations
• Expert level culinary skills and knowledge of various cooking techniques and cuisines.
• Strong leadership skills with the ability to motivate, inspire and train 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.

Background Check:

If an offer is extended 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 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.

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.

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