Description : Job Title : Executive Chef Reports to : Restaurant General Manager Employment Status : Full-Time, Exempt-Salary At McGuire Moorman Lambert Hospitality, we strive to craft the most memorable culinary experiences in the world, 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 special projects that align with our vision and values. Essential Functions and Duties : The 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 within the restaurant, and staying up-to-date with industry trends and innovations. Experience in managing high-volume kitchen operations with a focus on quality and efficiency Ability to lead and manage a team of chefs, cooks, and kitchen staff, including training, scheduling, and performance management Strong communication and collaboration skills to work effectively with other departments, such as front-of-house, bar, and events Flexibility and adaptability to handle unexpected situations, including equipment malfunctions and staff shortages Creativity and passion for food and culinary trends, with a willingness to experiment and take risks to create unique and memorable dining experiences Ability to manage inventory and food costs (28% or less), develop vendor relationships, and negotiate contracts to ensure profitability Knowledge of food safety regulations and procedures, as well as experience implementing and enforcing them in a fast-paced environment Expertise in menu planning and development, including the ability to create dishes that are both innovative and cost-effective Work a minimum of 50 hours / per week Perks & Benefits : Competitive Compensation Quarterly Bonus Potential Paid Time Off Insurance - Health, Dental, Vision, Short Term Disability, Long Term Disability, Life, and Pet Retirement - 401K + Match Dining, Hotel, Fitness, and Retail Discounts Wine Education Reimbursement Advancement and Community Service Opportunities Relocation Reimbursement Opportunities Requirements : Job Requirements : Job Requirements : Formal culinary training or equivalent experience Several years of experience in a high-volume kitchen Experience managing a kitchen team Ability to work long hours and handle high-pressure situations Knowledge of food safety regulations and health codes Basic Skills : Strong leadership and communication skills to manage and train kitchen staff Organizational and time management skills to ensure efficient kitchen operations Financial management skills to manage inventory, food costs, and budgeting Flexibility and adaptability to adjust menus and dishes according to dietary restrictions and customer preferences Expertise in food preparation, cooking techniques, and flavor combinations Ability to develop unique and innovative dishes Physical Requirements : Ability to stand for extended periods of time Ability to lift and carry up to 50 pounds Ability to reach, bend, stoop, and climb stairs Manual dexterity in using kitchen equipment and tools Ability to work in a hot, noisy, and fast-paced environment MML Hospitality is an equal opportunity employer and does not discriminate based on race, color, religion, sex, national origin, age, disability, or any other legally protected status. We are committed to creating a diverse and inclusive workplace where everyone is welcome and encouraged to succeed. If an offer is extended for this position you will be required to 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. PM22 PI223631795

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 : We are seeking an Executive Chef that possesses a genuine passion for food and an innate ability to inspire and lead a team. We are seeking a talented culinary professional who thrives in a fast-paced, dynamic environment and is dedicated to delivering exceptional dining experiences to our guests. Why you'll want to work for MML : Competitive Salary + Bonus Potential Beverage Education Reimbursement Paid Time Off MML Property Discounts (Hotel, Restaurant, Retail) Fitness and Health Benefits Medical, Dental, Vision, Disability, Life, and Pet Insurance Retirement Benefits Parental Leave Advancement and Promotion Opportunities Community Service Opportunities Relocation Assistance What you'll do : Collaborate with the Culinary Directors to create and execute the restaurant's culinary vision. Oversee and 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 kitchen and dining areas. Embrace and promote a culture of continuous learning and professional development within the kitchen team. Requirements Culinary education or equivalent experience Extensive experience in professional kitchens, preferably in elevated high-volume establishments Prior culinary management experience required Strong leadership skills with the ability to motivate and inspire a team. Certified in Texas Alcoholic Beverage Commission + Texas Food Management 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 is frequently required to use hands or fingers to handle or feel objects, tools, or controls. The employee is frequently 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 25 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 to loud. 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.

Sammataro is a restaurant inspired by New York brick-oven pizza culture. We focus on high-quality ingredients with strict, time-honored processes around preparation and cooking. We focus on creating food that relates to the hearts of all who have ventured through the streets of NY, searching for the best slice in town. We are looking for an experienced saute / pasta chef to help continue our growth and introduce the next stage of our restaurant. Pizza experience is a plus but not required Must be willing to work late nights, weekends, and occasionally at our trailer on the east side Competitive pay, full-time preferred Employee discounts

Banger's is a sausage house and beer garden located on Rainey Street in Downtown Austin, Texas. We opened our doors in 2012 and currently have 202 beers on tap, (which is the largest tap wall in the state of Texas), a beer cellar for aging beers, a pickling facility, a meat curing facility, and a small-scale meat-processing facility for whole animal butchery and fresh sausage production. We also have a standalone smokehouse that has the distinction of being the first whole hog BBQ establishment in Texas history. The whole facility doubles as a live music and private event center with a standing-room occupancy of 1,800 people. However, the purpose of our business is not restaurants, it s people. Banger s is really about creating a culture that is an ecosystem for human growth and potential. A work environment where the work you do on yourself and the work you do for the organization are intertwined within your daily routines. Yes, we still want to create a world-class operation, but that should be the natural byproduct of the world-class people that make up our company and culture. Working hand in hand with the General Manager, collaborating with the owner, and a core member of Banger s Leadership Team, the Chef is responsible for the development & execution of Banger s Back-of-House (BoH) operational strategy and collaborating on and implementing the BoH vision and menus. The Chef also contributes to the development of the organization's strategic goals. Your focus is on bringing our BoH operational processes and execution to the next level. You're a hands-on doer, a planner, and a delegator. A working chef, who spends the bulk of their time in the kitchen, not in the office. You're still comfortable on both sides of the pass and enjoy jumping on the line if we're short a person or to coach a cook on their technique. You're an experienced, process-driven leader who can manage restaurant operations as we go through rapid growth. More than that, you build systems and processes to scale up execution capabilities. Ensuring the consistent execution of Banger s classic menu items while still innovating to bring new ones to life. This is not a chef-driven concept and there is no place for someone with a big ego. We are a team here, we solicit honest feedback and seek out dissenting opinions from all levels of the organization because we know that s how we get to great. You should love the things we do at Banger s. We love old-school stuff done the old-school way. Simple food that is designed to be served to the masses. Sausage making, pickling, curing, cooking with fire, and smoking meats. We take a lot of pride in serving seemingly simple food, of the highest quality, at a price point everyone can afford. If you are considering this opportunity then you should as well. Location The heart of Rainey Street in Downtown Austin, TX. (79 Rainey St. Austin, TX 78701) Schedule Work-life balance is important to us. Our core value of Grit puts it perfectly : Life is for living. We play as hard as we work & make time for the things we love. We strive for balance but we handle our shit. This industry attracts a lot of workaholics so if that s you, this might not be a good fit. Yes, we work hard, but we should build good teams and systems so work is not all that we do. Your typical work week should be in the 45-55 hour range and it is always our goal to give everyone two consecutive days off if that's what you want. Yes, this is the restaurant industry and things come up, people call out, huge buyouts happen and we imagine when you first get started you'll be working closer to 55 hours than 45 hours. However, the goal is a balanced life for you and your team. Compensation Competitive base salary. This position will also participate in the company-wide profit-sharing plan. Health and Dental benefits are offered. W-2 Employee. This position has a significant opportunity for advancement potential corresponding with company growth. Ownership Assure Food Quality is to Standard Via Weekly Dish Audits Develop Chefs Through Ongoing Practical and Admin Training Use, Improve, and Maintain All Systems in BOH Operations Manage Labor Within Defined Parameters Manage and Maintain the Inventory System Develop, document, employ, maintain, and improve departmental core processes Provide Oversight for All Culinary Accountabilities Maintain Vendor relations Develop New recipes and Builds in Keeping with the R&D Process Put the core values into practice in all aspects of your work Outcomes Banger's kitchen is known industry-wide as an amazing place to work & learn about the culinary arts. The cooks at Banger s often marvel at the culture they get to work in. Never before have they worked somewhere with such a commitment to trust and candor or one that so embodies the idea of wholeness. There is a culture of collaboration, one where dissenting views are sought out with the goal of constant improvement. Cooks at every level feel comfortable sharing their feedback Celebrating the success and victories of others is just what we do Banger s food is excellent. We are industry leaders in the categories of fresh and smoked sausage, BBQ, fire cooking, curing, pickling, fermenting, and any other category we choose to enter Banger s food has a reputation for deliciousness and consistency Banger s is well known as an establishment that prides itself on the preservation of old-school cooking methods and not taking shortcuts The processes and tools the kitchen needs to be successful are consistently reviewed, revisited, and improved to ensure they remain up to date. A high level of effective communication exists throughout the kitchen and from the kitchen to the entire organization. All agreed-upon food costs and kitchen labor costs per the budget are achieved Our staff has never worked anywhere where the relationship between FOH and BOH is so harmonious The team shows up excited to be at work in a full, clean uniform and loves operating amongst a team of Spartans. The kitchen maintains cleanliness scores in the 90s and is an example around the country of what a clean restaurant looks like. Characteristics Characteristic Summary of What s Expected Proactive & self-motivated You're driven and you take action without being asked to do so Analytical / data-driven You love analyzing data & numbers and you use them to make decisions Multi-tasker You can keep a lot of plates spinning at once and you're amazing at prioritizing the most important things Strategic problem solver You're a big-picture thinker and solution-oriented when solving problems Quality-focused You're known for your high standards and you don t call a project done until it s perfect & error-free Growth Mindset You see adversity as an opportunity both in yourself and in others. Your primary goal every day is to become a better version of yourself. Your secondary goal is to help others do the same. High Emotional IQ You have a high emotional IQ with an ability to create an environment where managers and staff feel safe, seen, and heard Finisher You're known for your high standards and follow-through Humble Titles are for clarity not for keeping score. You welcome the feedback of others regardless of title or tenure. You check your ego at the door. You own your mistakes and apologize when you are wrong Responsibility You know what it means to take your 100% responsibility and never shy away from the opportunity. On the flip side, you know the pitfalls of taking on more or less than your 100% responsibility. You have no time for drama. Experience You have held the title of Executive Chef, Kitchen Manager, or its equivalent for at least 5 years in a restaurant with a similar size and scale to Banger's (10 million annual sales) You have professional experience, deep knowledge, and a true passion for the kind of food we serve here and the various techniques we use to prepare and cook it You have experience executing private parties of 500+ You have produced menus from concept to costing to completion You have a deep understanding of hospitality and what lies at the heart of a guest s experience You're experienced at creating logical and straightforward systems that will allow us to replicate what we do day in and day out across all our business lines You have been a member of and an active participant in a high-functioning team and understand the dynamics of how to create one. Benefits Shares in the Company-wide Profit-sharing Plan Company Health Insurance Plan : Medical, Vision, & Dental Unlimited Paid Time Off Leadership Training & Personal Development Laid Back Culture Fun Place to Work Sound good? If so, please reply with your resume and a few words about what you're looking for in a workplace.

The Executive Chef plans, develops and implements : Staffing schedule Menu Items Kitchen Operations Inventory Ordering + P&Ls Must be English speaking