Club History: The Lakeside Country Club property dates back to November, 1861 when the State of Texas deeded 2,214 acres to Christiana Williams for the sum of $2,000. In 1890 the present club site and property was sold to the Charles A. Schneider family, who then sold it to J. E. Lester. In 1931 Clifford Mooers purchased a 100 acre tract from the Schneiders. The original mansion, built in 1934, cost $164,000 to construct (a great fortune in those depression days). In its original state, the mansion, which now forms the central section of our Clubhouse, had three stories with eight large rooms, all facing the lake Mr. Mooers built, now known as Pine Lake.
The charter of Lakeside Country Club was signed in November, 1951. In early 1952, the club purchased additional acreage for construction of the original locker room wing, tennis courts, skeet and trap ranges, swimming pool, bath house, and additions to the existing stables.
The Position: Lakeside Country Club is in search of a Banquet Chef to direct daily event production – “executed with a la carte finesse”. Lakeside Country Club is one of Houston’s prominent country clubs. The 1000 plus member families enjoy their newly renovated 68,000 square foot Clubhouse and various sport amenities. Club foodservices are diverse and progressive including a very bustling event services producing $3.2 million in annual food sales; $2 million are banquet sales with a budgeted 26% cost of goods. The club combined food and beverage revenues are $6.8 million and strongly supported by membership.
In terms of size of venues the Banquet operation serves the Ballroom at 350 max sit-down, Pinelake Room at 100, Crystal Room at 75, Gallery Room at 50, Colonial Room at 25 and all outdoor events related to golf, pool and club events
The Executive Chef, Craig Meyer, CEC is the highly respected. He is also regarded in industry, a mentor of many, a fierce competitor and medalist and Past President of the Houston and St. Louis ACF Chapters. His leadership coupled with Club’s continued of Culinary Excellence makes LCC once of the premiere club programs and employers in Texas.
Candidates for the Banquet Chef position should possess exemplary leadership qualities. Paramount to advance technical skills and modern methods will be one’s ability to build a cohesive culinary team culture by on-going staff training and professional development. The Chef must be well-versed in buffet setup and execution with a focus on dynamic and creative action stations as well as innovative plate presentations for large functions. The ability to execute multiple events at the same time across a large campus is critical. Organization and sanitation are necessary strengths, and a culinary degree is preferred.
The Banquet Chef will manage his/her own kitchen; office, personnel and equipment. He/she will lead a team of 8 to 10 professionals currently, including stewards, dishwashers and cooks. The Club’s culinary management team consists of a highly-motivated Executive Chef, Executive Restaurant Chef, Sous Chefs, Outlet chefs, and seasoned foodservice front-of-the-Club supervisors. The food and beverage team strives to provide the finest possible culinary offerings in an elegant yet relaxed setting with a propensity toward exemplary service.
Accountabilities and Attitude:
- Assisting Exec. Chef with development of all banquet menus and recipe standardization
- Costing of all recipes in existing in-house software systems
- Daily banquet production and execution with the assistance of banquet cooks
- Meat and seafood ordering assuring highest standards and production accuracy
- Menu training of wait staff complete with standardized menu items, recipes and training regiments
- Strong a la carte skills preferred in order to effectively work as a cohesive dynamic team
- Training and mentoring of banquet team
- Spearhead weekly food and beverage meetings with applicable kitchen personnel, Events Coordinator and key front of the house managers
- Primary voice and face of banquet department
- Polished communication, leadership skills and relationship sense necessary to offer direction to the banquet team including its Catering Director, Banquet Managers and FOH team.
- Creative research and development of new ideas for banquets
- Production – minded presence key to success for this working banquet chef
- Must have schedule flexibility and willingness to work both AM/PM shifts
- Strong command of the English language to include speaking, reading and writing
Salary and Benefits: As with the Club’s stable history of hiring exceptional management personnel, the Club is looking for a long-term match. The compensation package includes a respectful base salary plus excellent benefits including a comprehensive medical insurance program according to club policy; 401k program with employer matching contribution; vacation; and professional development.
Inquiries: Interested individuals should send resumes, a well-conceived cover letter and supporting information including menu examples, pictures, personal website, etc., in strict confidence by Clicking Here to upload your information.