Restaurant a La’Carte Sous Chef at the Coronado Club – Houston, TX

A ‘Houston Tradition’. On the fifth floor of the former Bank of the Southwest Building is a Houston treasure and the city’s most exclusive downtown dining club.

Designed by Houston architect Kenneth Franzheim in a classical 19th century style reminiscent of New York’s Harvard Club and Yale Club, and the famed private clubs of London, the Coronado Club opened in January 1957 with a charter membership of 100 drawn from the city’s top energy, real estate, law, and investment banking firms.

The Coronado Club has changed over the past 60 plus years, undergoing several major renovations and expansions. Despite all of these changes, the Coronado Club retains its warmly welcoming and elegant spirit, continuing to exemplify the mission of its founders.

Throughout its illustrious history, the Coronado Club has been a hub for Houston’s social elite, providing an exclusive setting for business meetings, elegant dining, and vibrant social events. Its commitment to excellence and timeless charm continue to make it a sought-after destination for those who appreciate defines this remarkable institution. As the Coronado Club continues to evolve and thrive, it remains a symbol of Houston’s enduring spirit and dedication to refined living. The blend of history, architecture, and camaraderie that is inherent within the membership.

Position Specific: Responsible for all food service and production in all kitchen areas. Maintains highest professional food quality and sanitation standards. The Chef de Cuisine is available to work various stations during busy meal hours when needed. Trained to expedite and manage by ‘leadership action’ all employees within kitchen. Tastes food by making rounds before service. Serves as a daily liaison between the Executive Chef and the overall kitchen and stewarding staff throughout all assigned departments.

Houston is famed for its restaurants, yet even in the center of plentiful fine dining options, the Coronado Club stands out. Overseen by Executive Chef Robert Greene, the kitchen at the Coronado Club crafts menus from bespoke ingredients procured from small farms, including free-range cattle, wild game ranches and family-owned fishing boats that go out to sea at dawn to bring back the freshest catch each day. Hand grown, hand picked, sourced from nature’s bounty; meals at the Coronado Club are created to delight and inspire.

Best Advice for the New Sous Chef:

1. Watch, Listen and Learn – There is no rush to effect change. That will evolve organically with the input and support of the entire team.
2. Listen to ‘The Team’ – They are key to your success. Understand their challenges and motivations. Facilitate their growth and nurture their enthusiasm. Share your knowledge and philosophy. It is never “I, Me or Mine”. It is always “We, Us and Our”.
3. Get to know ‘The Membership’ – They are truly a special group of family-centric individuals, eager to become your biggest fans. The food and beverage program is a source of pride for members and staff alike.

The Chef’s Own Words: The membership is extremely supportive and appreciative to all of our staff, especially key leaders in the kitchen. Once the chef becomes comfortable in their role, they will begin to get face time with membership in building these important relationships. The Coronado Club is first and foremost a refuge of elevated cuisine and unique wine programming. It is a culinary playground of sorts, sourcing some of the finest ingredients across the globe. From Hawaiian tuna, to Alaskan halibut, rare produce and small ranchers. An amazing opportunity for a passionate chef looking to find a home dedicated to mentoring his/her future.

Primary Functions and Duties:

• The selected individual is passionate; willingness to grow and develop within the organization; strong work-ethic; sharp communicator; adaptability; multi-faceted skill sets; and organized.
• Has excellent culinary skills and team leadership qualities to meet members expectations.
• Provide additional contributions to menu development in all outlets; manage cooking disciplines for elevated execution of cuisine. The menus should reflect the member’s desires and produce seasonality.
• Is an approachable leader – building an effective and efficient culinary team that bond together.
• Responsible for keeping the Executive Chef informed of all staff member or member related issues so that the issues may be dealt with immediately.
• The Executive Chef handles the budget process but, may reach out to other sous chef’s for their contributions on their budgetary needs.
• Perform a monthly comprehensive inventory and submit the information each month.
• Ensures shift opening & closing procedures are followed, that requisitions are complete, accounted for and processed.

Additional Information:

• Annual food sales are $2.3M; Total F&B Sales $3.5M.
• The Club currently maintains a 34% food cost with a sales mix of 43% A La Carte and 57% banquet. Budgeted Food Cost – 36%
• The size of the Culinary Team includes 13 culinarians and 4 stewards. There are three (3) Sous Chef’s, Restaurant/a la carte Sous Chef, Events Sous Chef, Executive Sous Chef, a Pastry Chef and Banquet Chef. The Chef does the purchasing.
• The Club supports one (1) kitchen. Management rates condition as a 4 out of 5. The membership has recently invested in a top to bottom replacement of equipment including a new Rational Combi oven, Jade Island Suite, wood-burning grill, hood system & expo/chef’s table.
• The Club has one 23,913 sq. ft. Clubhouse with 740 members whose average age is 59.
• The Club operates twelve months annually and closes major holidays/most weekends.
• The Executive Sous Chef reports to the Executive Chef and works closely with other key management staff.

Dining Venues:

• Coronado Room – Formal with 60 seats, serving Breakfast, lunch and dinner Monday through Friday.
• Living Room – Formal with 75 seats, serving dinner only Monday through Friday.
• Houston Room – Formal with 100 seats, serving Breakfast, lunch and dinner Monday through Friday.
• Wine Cellar – Formal with 50 seats, serving Breakfast, lunch and dinner Monday through Friday.
• Board Room – Formal with 16 seats, serving Breakfast, lunch and dinner Monday through Friday.
• Austin Room – Formal with 10 seats, serving Breakfast, lunch and dinner Monday through Friday.
  
• Private Parties/Member Events – There are ten (10) Private Rooms seating from 10 to 240. The largest sit down event the club can accommodate is 300.

A compensation package that will include a base salary and performance bonus. Benefits include medical insurance, dental insurance, 401K, vacation, and ACF Dues. Relocation allowance is negotiable. Interested individuals should send resumes, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged)aw.