Clark's Montecito

About MML Hospitality

At McGuire Moorman Lambert Hospitality, we create memorable experiences through thoughtful food, genuine service, and distinctive design. Led by Larry McGuire, Tom Moorman, and Liz Lambert, MML Hospitality owns and operates a collection of acclaimed restaurants, hotels, and retail concepts across the country.

About Clark’s Oyster Bar

Clark’s Oyster Bar is a neighborhood seafood restaurant known for fresh oysters, exceptional seafood, signature burgers, and warm, energetic hospitality. Our Montecito location brings the spirit of Clark’s to California’s Central Coast, pairing thoughtfully prepared food with a polished yet approachable dining experience.

About the Role

Clark’s Montecito is seeking a talented and passionate Pastry Chef to lead the restaurant’s pastry program. This position is responsible for developing and executing a focused selection of desserts and baked goods that complement Clark’s seafood-driven menu and reflect the restaurant’s commitment to quality, consistency, and seasonality.

The ideal candidate is a creative and organized pastry professional who enjoys working collaboratively, leading by example, and remaining hands-on in daily production. This individual should bring strong technical skills, attention to detail, and the ability to create memorable desserts in a high-volume restaurant environment.

What You’ll Do

• Lead daily pastry production and service for Clark’s Montecito.
• Develop and execute seasonal desserts that complement the restaurant’s menu and identity.
• Maintain consistency in flavor, presentation, portioning, and overall product quality.
• Create and document recipes, preparation methods, plating guides, and production standards.
• Collaborate with the Executive Chef and culinary leadership team on menu development and special offerings.
• Train, mentor, and support pastry and culinary team members.
• Establish efficient prep lists, production schedules, and station organization.
• Manage ordering, inventory, food costs, waste, and product rotation.
• Maintain a clean, organized, and food-safe work environment.
• Ensure compliance with health department regulations and company standards.
• Support special events, holidays, private dining, and restaurant programming as needed.
• Contribute to a positive kitchen culture centered on teamwork, accountability, and continuous learning.

What We’re Looking For

• Previous experience as a Pastry Chef, Pastry Sous Chef, or in a comparable pastry leadership position.
• Strong knowledge of pastry techniques, baking, dessert preparation, and restaurant service.
• Experience working in a high-quality, high-volume restaurant, hotel, or hospitality environment.
• Proven ability to develop recipes and execute desserts consistently at scale.
• Strong organizational, communication, and time-management skills.
• Experience managing inventory, ordering, food costs, and waste.
• A collaborative and hands-on leadership style.
• Ability to remain calm, focused, and detail-oriented in a fast-paced kitchen.
• Comfortable in an environment that prioritizes continuous learning and constructive feedback.
• Flexible availability, including evenings, weekends, and holidays.

Physical Requirements

• Ability to stand and work for extended periods.
• Ability to lift and carry up to 50 pounds.
• Ability to work in a kitchen environment that may include heat, cold, and changing temperatures.
• Ability to safely use commercial kitchen and pastry equipment.

Benefits

MML Hospitality offers competitive compensation and a comprehensive benefits package for eligible employees, including:

• Medical, dental, and vision insurance
• Paid time off
• Employer-paid life insurance and short-term disability coverage
• Employee dining discounts
• Professional development and career-growth opportunities
• A collaborative, creative, and hospitality-driven work environment

MML Hospitality is proud to be an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive workplace for all employees.