The Club: Founded in 1949, The Briar Club has evolved with the city of Houston from a casual, suburban club to a dynamic indoor/outdoor family club serving an urban member base that actively participates in its many top-rate leisure offerings. The campus is a 5.5-acre oasis within the city of Houston. The Briar Club is located inside Loop 610 between the River Oaks and West University neighborhoods, and between downtown Houston and the Galleria Area. This active, bustling family-centered club is in the midst of a very exciting $34 million rebuild of the club slated to be fully completed by spring 2016. Not exactly a city club and not exactly an athletic club – more of a country club within the city center. The Briar Club is a true hybrid with the finest facilities and amenities for the whole family. The club currently boasts more than 1,300 families, with more growth expected when the “new” club is completed.
The clubhouse is open year round, six days a week for food and beverage, seven days for all other activities, and hosts a full calendar of member social events, holiday parties, and special interest events.
Renovation (Currently in progress): The 30+ Million Dollar Improvement Program will include: new Main Clubhouse with Expanded Kitchen, Dining Areas and Banquet Facilities. new Parking Structure (500+ cars) new Outdoor Areas for Members to gather and socialize. new Multi-Recreational Family Pool with Expanded Deck Area. new Separate Adult-Centric Junior-Olympic Size Lap Pool. new Separate Interactive Children’s Pool Area with Kids Club, Loft & Teen Center. Three additional Tennis Courts (resulting in 10 courts total) a Senior Fitness Studio with expanded Men’s Locker Room facilities located within the Fitness Building. The comprehensive Master Plan Project will rejuvenate the Clubs entire campus to last another great 60 years and beyond! The Clubhouse is projected to open during the month of December.
The Position: The Briar Club is looking for a Chef that will not only help to set up and coordinate the opening of their new kitchen facilities and dining outlets but be its “Culinary Leader” for the future. He/she will work towards developing a solid culinary team that is creative and takes pride in what is produced. The Club will require a Chef that will instill standards into the kitchen operation that includes a strong commitment to training programs, coaching and mentoring. Houston is a progressive food city with vast restaurant competition that the members are regularly exposed to; a new Chef will need to be able to keep up with that level of competition.
The Club is forward thinking, yet appreciates a traditional Club culture – the Chef should be flexible and be able to present menus from the simplest foods to being very creative. “Chicken Fingers to fine dining!”
Job Requirements:
- ACF Certification and/or culinary degree is preferred.
- An engaging personality – one that both staff and membership can relate to and rally around.
- Club and/or high-end Resort/Hotel experience.
- A foundation of excellent culinary and leadership skills.
- The ability to handle multiple priorities and delegate assignments to the appropriate individuals based on their skills, roles, and interests.
- Excellent written and verbal skills for effective communication, the ability to facilitate small group presentations and the skills to be an effective listener. Communication is the Key!
- Competent in organizational skills and time management.
- The ability to demonstrate good judgment, problem solving and decision-making skills. The chef is responsible for leading the product knowledge training for all positions.
Key Expectations and Goals:
- The ability to organize a new kitchen from scratch and develop systems to ensure a smooth food service operation.
- Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times. This includes site visits to all outlets.
- Cooks or directly supervises the cooking of items that require skillful preparation.
- Establishes controls to minimize food and supply waste and theft.
- Develops recipes and techniques for food preparation and presentation which help to assure a consistently high quality and to minimize food costs; exercises portion control over all items served and assists in establishing menu selling prices.
- Attends food and beverage and management meetings.
- Interacts enthusiastically with, and is visible to, the membership.
- Prudent budgeting and planning; Monitoring actual financial results and the ability to take corrective action as necessary to help ensure that financial goals are met.
- Have strong managment skills and be able to manage using inspirational leadership.
- This is a working position requiring a hands-on approach towards mentoring staff, fortifying their skills/efficiencies, then further elevating variety and presentations.
- Additionally, it is expected that the chef have a professional demeanor matching today’s culinary standards.
The Club’s (new/total) dining outlets are as follows:
- Briar Bistro: 80 seats
- Lounge & Bar: 48 seats in Lounge Dining, 30 seats in Lounge Bar
- Wine Room (extension of Lounge Dining): 16 seats
- Barracuda Café (poolside casual dining outlet, also serving all poolside seating): seating for 50, plus 400 total seats around the resort style pool
- The End Zone (co-ed fitness lounge): 24 seats
- Breezes Sports Bar (outside pool bar): 40
- Banquets seating up to 400.
It is expected that the Chef be present during all busy meal periods and to direct daily production assuring quality, freshness and creativity.
Additional Information:
- Total annual food sales at $2.3 ML currently projested at $5 ML plus in year 2017.
- The desired Food cost is 32 to 36% with a sales mix of 70% a la carte and 30% banquet.
- Total full-time kitchen employees is 35 supported by a $815,000 labor budget. (The Club anticipates increasing the number of f&b personnel when new facilities are complete.)
- The Club is open 12 months of the year seven (7) days per week. (Food service 6 days per week.)
- The new Clubhouse is approximately 50,000 square feet serving Banquets up to 400 guests.
- The Executive Chef supervises the Executive Sous Chef, banquet, and all other kitchen and snack bar staff, either directly or indirectly. No Purchasing Manager.
- Works as part of management staff with Clubhouse Manager, Director of Catering, Tennis Director, Aquatics Director, Fitness Director, Membership Director and CFO.
- Must be a team player who leads by example.
Summary:. The successful candidate must be compatible with the nature of the Club. He or she must demonstrate values, conduct, and integrity consistent with the caring philosophy in place. This individual should value the formation of lasting professional relationships and become an active member of the Management team.
The Club offers a competitive compensation plan including a base salary, holiday bonus, continuing education, 401k, and other standard perks and benefits for this executive position. Interested individuals should send resumes, a well-conceived cover letter, and supporting information (A Personal Portfolio is encouraged) in strict confidence. Click Here to upload your information