Executive Chef

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 Oyster Bar:

Clark s Oyster Bar, part of MML Hospitality, is open in Malibu, California. Known for our exceptional oysters, martinis, lobster rolls, champagne, and signature dishes, we re thrilled to bring the Clark s experience to this vibrant community. Inspired by the 1950s, our design features oak, terracotta, and leather, creating a warm and welcoming atmosphere. With around 100 seats, including a private dining room, we re proud to be a new neighborhood staple where locals and visitors alike can enjoy outstanding food, drinks, and service.

What Clark s Oyster Bar Offers:

• Salary Range: $115,000 - $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.
  
• FinancialAcumen: Solid understanding of financial statements, budgeting, and cost control.
  
• LanguageProficiency: 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.
  

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.
  
• ManualDexterity: 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.
  
• EnvironmentalExposure: 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.
  
• WorkEnvironment: 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.