Sous Chef

CORONADO CLUB, HOUSTON, TX

Restaurant Sous Chef

About the Club: 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.

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.

Ideal candidate will have prior private club experience or experience in a luxury resort or very top-rated restaurant