Pastry Chef, June's & Neighborhood Sushi

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 the Role: 

The Pastry Chef is responsible for executing menu development, quality control, cost control, inventory, hiring, and training. In addition to the daily production of pastry items, they will be managing/directing the pastry assistant and related parties for the execution of all pastry items at the restaurant.

What MML Hospitality offers: 

• Salary Range: 
• 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:

• Oversee pastry production for the restaurants ensuring quality from procurement, and production to execution daily to ensure successful, delicious, and consistent services.
• Supervisory responsibilities will include recruiting, interviewing, and hiring Pastry Cooks.
• Create a positive work environment and continue to train staff and broaden skillsets.
• Order products needed for production and maintain an inventory with both food cost and product quality in mind.
• Food Cost control in partnership with Executive Chef
• Hourly Labor Cost Control in partnership with Executive Chef
• Preparing operational reports and analyses setting forth progress, adverse trends and making appropriate recommendations
• Other job duties as assigned.

• At least two years of culinary management or equivalent experience
• Extensive experience in professional kitchens, preferably in elevated high-volume establishments
• Strong culinary skills and knowledge of various cooking techniques and cuisines
• Strong leadership skills with the ability to motivate and inspire 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: 

• 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 to be based on job-related factors.