HOUSTON RACQUET CLUB – EXECUTIVE CHEF by David Meyers Associates
About The Club: Situated on 31 acres in the heart of Memorial Villages, Houston, the Club offers a dynamic sport environment and social experiences for its membership and a club culture supporting a full membership. HRC proudly holds the distinction of “the birthplace” of the Women’s Professional Tennis Tour and inaugural site of the Virginia Slims Tournament! The club has 34 state of the art tennis courts and is consistently recognized as one of the “Top Fifty Tennis Clubs” in America. The Club, beyond an active tennis program and respected place in industry is the entire package and facilities and grounds are beautifully maintained, The Club features a Fitness and Aquatic Center; youth camps and game room, child nursery and other sport & social activities keeping membership full and appealing to over 1,400 families.
The Club also has a fine reputation for Culinary and unquestionably is one of the top five club culinary programs in an excellence food city. The club will hire a provided culinary professional to advance its solid reputation and lead it through their upcoming Grill Kitchen renovation, the busiest of all club outlets.
Primary Responsibilities: The Executive Chef runs the kitchens in sync with Club culture, administers, and develops all employees under his/her supervision consistent with Club philosophy, standards and regional culinary offerings. The Executive Chef evaluates job performance of culinary staff; coaches and counsels to ensure staff is on the right track and rewards and disciplines staff in a fair, consistent and appropriate manner. The Executive Chef will recommend compensation rates for culinary staff. Provides training and professional development opportunities for all culinary staff on an ongoing basis. He/she will coordinate the work of chefs, cooks, and other kitchen employees to ensure that food preparation is consistent with established standards, in an efficient manner, and completed within the constraints of the operating budget.
Key Expectations and Goals:
- The Club is looking for an Executive Chef to take the food operation to the next level. This individual should be classically trained and can produce high-volume country club food consistently, while remaining on the culinary edge. Must be able to “knock your socks off” with his/her food as the Club hosts numerous food societies such as Escoffier Society, Chaine des Rotisseurs, etc.
- Aside from high culinary expectations, the Club needs a positive team player, builder and leader. This individual should establish him/herself as an ambassador of HRC not only with members and staff, but also with vendors, and is also expected to be active within the local professional community, including the ACF and the TCA.
- Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times. This includes daily site visits to all outlets.
- Cooks or directly supervises the cooking of items that require skillful preparation.
- Must be able to be flexible with scheduling & working necessary shifts.
- Attends food and beverage and executive management meetings.
- Interacts enthusiastically with, and is visible to, the membership.
Dining Facilities:
The Clubhouse and surrounding facilities offer three (3) a la carte dining options and various smaller spaces for private events. The Ballroom is capable of accommodating 350+ seated guests. The Grill Room and adjoining decks offer traditional and contemporary club fare appealing to all ages. The Grill is a very busy outlet and is considered the hub of the Club’s dining scene, regularly serving up to 400 covers during evening service. The Courtside Café is another year-round dining venue and ramps up during the busy swim season. It features quicker served offerings including salads, wraps, burgers and shakes as its general menu mix.
Additional Information:
- Total annual food sales of $3M; total F&B Sales $4M. In 2015 the Club subsidized F&B by $350,000. Note: This was not an average year as $100,000 net is normal.
- The desired food cost is 40% (food cost goal 38%) with a sales mix of 55% a la carte and 45% banquet.
- There are 22 culinary employees, supported by a $900,000 labor budget.
- The Club supports three (3) kitchens; Banquet, Grill & Courtside Café. Note: the Grill Kitchen will undergo an $800,000 renovation begining in late August.
- Performs inventories of all food products, china, glass, flatware, and other kitchen utensils and equipment as assigned by the Assistant General Manager (AGM, Chief Financial Officer and COO/General Manager.
- The Executive Chef is supported by three (3) Sous Chefs and is supported by a Purchasing Manager.
- The Executive Chef reports to the COO/General Manager and the AGM, and works directly with the AGM, Director of Catering, Service Director and Banquet Manager
- The previous Chef was with the Club for six (6) years.
Additionally, the culinary team desires to be engaged, driven and supported by a true, positive Team Leader. There are numerous tenured line and management professionals, all with a commitment to making the Club’s dining experience the best it can be.
The Club offers a competitive compensation plan including a competitive base salary and incentives based on experience and skill, ACF Dues and Convention, Dining Allowance, Medical, Dental, & Life Insurance, 401k and other standard perks.
To learn more about the position requirements send your resumes, a well-conceived cover letter, and supporting information (a Digital Portfolio is encouraged), all in strict confidence. Click Here to upload your information.