Sous Chef - Clark's Aspen

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.

Clark’s Aspen is the second location of MML Hospitality’s popular neighborhood oyster bar, set in the historic and beloved former Little Annie’s location. The team has worked to uphold much of the charm of the previous tenant, including fully restoring its mahogany bar. The restaurant also features a bustling open kitchen and an alpine version of Clark’s dockside aesthetic.

About the role

We’re looking for a passionate and driven Sous Chef to join our culinary team. In this role, you’ll assist with daily kitchen operations, ensure consistent execution of our menu, and support a high-performing team.

Responsibilities

• Collaborate with the Executive Chef to create and execute the restaurant’s culinary vision
• Oversee and manage the kitchen's day-to-day operations by maintaining a hands-on presence on the line during service
• 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

• At least two years of progressive management experience in the Colorado restaurant industry, with a preference for boutique or upscale dining establishments
• Proficiency in speaking, reading, and writing English is required; fluency in Spanish is preferred
• Bachelor's degree in Hospitality Management, Culinary Arts, Business Administration, or a related field is preferred

Skills

• 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
• Operational Effectiveness: Oversee and manage the kitchen's day-to-day operations, ensuring smooth and efficient workflow

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

Pay

Salary Range: $70,000.00 - $80,000.00

Benefits

• 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

Schedule

• Full Time
• Flexibility to work all shifts, including evenings, weekends, and holidays