Pastry Chef, MML Hospitality

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.

We’re currently hiring for roles across Texas, California, Colorado, and Louisiana.

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: 

• Competitive Salary 
• 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.

What You’ll Bring: 

• Leadership: A minimum of two years of experience leading professional kitchens, with a track record of building strong teams and fostering a culture of excellence and accountability.
• Operational Oversight: Deep understanding of kitchen operations, including ordering, scheduling, inventory management, health and safety compliance, and execution during high-volume service.
• Financial Acumen: Proven ability to manage food and labor costs, analyze P&L statements, and make strategic decisions to meet financial goals without compromising quality.
• Team Development: A leadership style rooted in mentorship, communication, and collaboration, with the ability to inspire and grow talent from within.
• Communication Skills: Excellent communication across departments and levels—able to serve as a liaison between culinary, FOH, and senior leadership.
• Language Proficiency: Proficiency in English is required; fluency in Spanish is a plus.
• Flexibility: Willingness to work evenings, weekends, and holidays as needed in a dynamic, hands-on role.

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.

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