Executive Chef, The Driskill Hotel at MML Hospitality

Austin, Texas, United States -

Full Time

Start Date

Immediate

Expiry Date

26 Jun, 26

Salary

0.0

Posted On

28 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Vision, Food Quality, Service Excellence, Financial Performance, Team Leadership, Mentoring, Food Safety, Sanitation Compliance, Purchasing, Inventory Management, Cost Controls, Guest Experience, Innovation, Budget Management, Interpersonal Communication

Industry

Hospitality

Description

Description About MML: At McGuire Moorman Lambert Hospitality (MML), we are devoted to creating some of the world’s most memorable hospitality experiences, where exceptional cuisine, inspired design, impeccable service, and authentic storytelling come together in harmony. Founded by Larry McGuire, Tom Moorman, and Liz Lambert, MML is recognized for its refined, character-driven approach to restaurants and hotels, each concept deeply rooted in creativity, quality, and a true sense of place. With a growing portfolio of celebrated properties across Austin, Aspen, Malibu, New York, and beyond, MML continues to expand into new markets and iconic destinations. About the position: MML Hospitality is seeking a dynamic and passionate Executive Chef to lead our teams at the Driskill Hotel. This individual will be responsible for the culinary vision, overall food quality and service, financial performance, and the leadership and development of the back-of-house team for the Hotel. Why You’ll Want to Work at MML: Competitive salary Medical, dental, and vision insurance 401(k) plan Maternity/Paternity leave Employee dining and retail discounts across all MML Hospitality properties Paid time off and flexible scheduling Opportunity to be part of one of Austin’s most iconic hotels and a rapidly growing hospitality group What You’ll Do: Create and execute the restaurant’s culinary identity. Oversee daily kitchen operations, ensuring efficiency and excellence. Uphold the highest standards of food quality, presentation, and consistency. Recruit, train, and mentor kitchen staff, fostering a professional and collaborative culture. Ensure full compliance with food safety and sanitation regulations. Manage purchasing, inventory, and food cost controls to maximize profitability. Partner with front-of-house leadership to deliver seamless guest experiences. Promote continuous learning, innovation, and professional development within the culinary team. What You’ll Bring: Passion for Hospitality: Genuine enthusiasm for delivering extraordinary guest experiences. Leadership: Proven success leading and inspiring culinary teams in high-end or boutique dining. Communication: Strong interpersonal and cross-departmental communication skills. Financial Acumen: Ability to manage budgets, food and labor costs, and financial performance. Experience: Minimum of three years of progressive culinary leadership, preferably in upscale or fine dining restaurants. Education: Bachelor’s degree in Hospitality Management, Culinary Arts, or a related field preferred. Language Skills: Proficiency in English required; fluency in Spanish preferred. Schedule & Hours: Full-time, with flexibility to work evenings, weekends, and holidays. Physical Requirements: Ability to stand, walk, and work in a fast-paced kitchen environment for extended periods. Regularly required to talk, hear, reach, and handle tools and equipment. Must occasionally lift and move up to 50 pounds. Exposure to heat, cold, and steam in a kitchen environment. Reasonable accommodations available for individuals with disabilities. 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.

Responsibilities

The Executive Chef will be responsible for establishing the restaurant's culinary identity and overseeing all daily kitchen operations to ensure efficiency and excellence. This includes recruiting, training, and mentoring kitchen staff while managing purchasing, inventory, and food cost controls to maximize profitability.