Chef Placed

Chef de Cuisine, The Argyle Club, San Antonio, TX

Chef de Cuisine, The Argyle Club, San Antonio, TX

About The Club: Originally built in 1854 as the headquarters of a horse ranch which extended from down-town San Antonio to the town of Boerne, it was an outpost of Texas hospitality. Lavish entertainment was the rule, and visiting celebrities, including Robert E. Lee, traditionally stayed at The Argyle. During the War Between the States, The Argyle served a grimmer purpose as an arsenal.

Through a succession of owners, it epitomized the pleasant ways and good living of the storied South. It was purchased in 1884 by two Scotsmen, who added the third floor and opened a hotel, which they named Argyle because the rolling hills of the section reminded them of their native hills of Scotland. It was a happy event that The Argyle came into the capable hands of the fabulous Miss Alice O’Grady around the turn of the century. The Argyle was legendary throughout the world for its fine table and illustrious guests.

About Club Culinary: The Argyle Club’s kitchens our lead by world acclaimed Executive Chef, Serge Devesa, Executive Chef, Maîtres Cuisiniers De France, Member of the Académie Culinaire de France. This is the food destination club of San Antonio as a result.

Position Summary: The Sous Chef is expected to be a leader, one who works closely with all culinary and food service personnel assuring food standards are maintained in the Club’s new Parliament Room and Living Room outlets. She/he will set a positive example and tone for all other team members of professionalism, proper cooking technique, flavor evaluation, punctuality, and proper mise en place. Strict attention to culinary details, sanitation, organization, staffing levels and enforcing Club/Kitchen standards are core yet basic requirements.

The Sous Chef shall work closely with the Executive Sous Chef and Executive Chef and be responsible for overseeing, assisting and supervising preparation, production, and service of all a la carte services. The Sous Chef shall also foster and promote the company’s culture, mission and philosophy. In the absence of the Executive Sous Chef will assume additional duties and responsibilities as required. It is important to act as a team leader, motivating for both FOH and BOH teams, thus strong interpersonal skills, a clear communicator, and being part of something bigger that self are essential qualities.

Primary Functions, Duties and Expectations:

  • Works in partnership with Executive Chef and Executive Sous Chef advancing standards, menu evolution, and overall standards.
  • Actively involved in day to day production demonstrating a hands-on approach to staff.
  • With presence, is accessible to culinary team members, inspecting standards and mentoring team members to grow to full potential.
  • Maintains highest quality standards at all times in service operation
  • Demonstrates a working knowledge of all stations and ability to assist at any time
  • Expedites service flow on outlet service lines, assisting or filling in when needed
  • Coaches, Trains and Mentors line personnel.
  • Attends and complements daily line-ups discussing Menus, Features, Ingredients and Production Details.
  • Demonstrates and cultivates professional attitude and demeanor toward all club members; Demonstrates personal responsibility for all member requests and/or special needs.

Vision: The vision is to increase member satisfaction and level of service in a la carte dining, improving the overall member experience while at the club. The Chef is looking to enhance consistency in execution, plate presentations and delivery, and will not compromise for mediocrity. The Executive Chef and GM will treat the Chef de Cuisine as a Partner in the overall operation success.

Summary: Ideal candidate is a passionate, career professional, is grounded, down to earth and relates well to everyone. Has experiences in culturally diverse kitchens. With a Hands-on work ethic – this is a work positions with management responsibility. Strong sense of character and ethics. Solid culinary skills that can be enhanced by working in a program like ours that emphasizes the caliber and quality of the member experience at all times.

The Club offers a compensation package including an attractive base salary, performance bonus, ACF dues and convention, dining allowance, health & life insurance and 401k and other standard perks. A relocation allowance up to $6,000 is also be afforded.

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