“The Argyle is devoted exclusively to the support of the life-saving efforts of the Texas Biomedical Research Institute.
It serves as a bond between the independent research institution and those who give time and money to support it”
Argyle Club History: Originally built in 1854 as the headquarters of a horse ranch which extended from down-town San Antonio to the town of Boerne, some 30 miles distant, 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.
Today, after restoration in 1956, The Argyle stands as a symbol, both of its rich past and of progress toward a better tomorrow for mankind. It is performing a unique and important new function, serving as a bond between a fine research institution and those who give time and money to support it. Formed among persons deeply interested in The Texas Biomedical Research Institute, it is a meeting place for the men and women of science and the men and women who have dedicated personal resources for the advancement of this Institution.
The Position: The position requires a personable, well-organized leader who is committed to being the best in their field. A practitioner dedicated to seeking out the best of what competing restaurants and clubs are serving and bringing it back to the members with the thinking towards consistently evolving culinary offerings. Someone who keeps current with culinary trends but is respectful of club culinary traditions. This individual should posses innate mentor qualities that touch and inspire the Culinary Team.
It will be important that the new professional align him or herself with, and embrace, the Club’s culture, forging partner relationships with the membership, management and line personnel, all built on honesty, respect and dedication. The Executive Chef will always be looking for improvement while continuing to maintain the high standards of excellence already instilled into the kitchen operation. The ideal candidate will possess a true passion for professional cooking and have a proven stable track record of culinary excellence at recognized properties. It is the foremost expectation that the Executive Chef set the tone by work closely with all culianry staff and particulary mentor sous chefs preparing them for future Executive Chef positions.
The Executive Chef is responsible for the creation of and adherence to operating budgets which includes sales, food labor and overhead costs. He or she is in charge of hiring, training and other personnel related matters of the culinary staff needed to execute the culinary operation successfully on a year-round basis.
- A degree in culinary arts is preferred including a minimum of five years’ experience as an Executive Chef or Senior Sous position with a club/resort/hospitality high-end property. Certified Executive Chef (CEC designation) preferred.
- An engaging, extroverted personality – one that both staff and membership can relate to and rally around.
- Hands-on, leader in their own field, being able to mentor, coach and direct employees. Employees need to feel empowered under his/her leadership.
- The ability to lead, motivate and mentor aspiring individuals throughout the organization.
- Excellent written and verbal skills for effective communication.
- Competent in organizational, time management skills. The ability to demonstrate good judgment, problem solving, and decision-making skills.
- Vast experience in international culinary markets and cuisine; including Southern influences and cooking styles.
- Proficient in the use of technology.
- Sanitation Certified and knowledgeable of HACCP and ROP methods and reporting requirements and Allergen training.
- Knowledge of wine and beverage pairing with food.
- Must be able to work in a team environment and relate well to other department heads and membership.
- With this appointment the Club wishes to correct the basics, consistency, hot food served hot and cold food served cold.
Key Expectations and Goals:
- The Club is looking for an assertive Chef, one that offers ideas and suggestions and follows-through to competion.
- The goal is to constantly evolve, set new trends while creating value and making The Argyle a very unique and much desired private club.
- Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times.
- Cooks or directly supervises the cooking of items that require skillful preparation. Always looks for something new and exciting for the membership.
- The Executive Chef evaluates job performance of culinary staff; coaches and counsels to insure staff is on track. Rewards and disciplines staff in a fair and appropriate manner.
- Develops recipes and techniques for food preparation and presentation which help to assure a consistently high quality product.
- Works to minimize food costs exercising portion control over all items served. Assists in establishing menu selling prices.
- Attends food and beverage and executive management meetings.
- Interacts enthusiastically with, and is visible to, the membership.
Vision: The vision to increase member satisfaction and level of service; improve the overall member experience while at the club. The GM is looking for consistency in execution and will not compromise for mediocrity. The GM will treat the Chef as a Partner in the operation.
- Lunch Covers 30-40 daily with average check @ $26.00 served from 11:30 am to 2:30 pm.
- Dinner Covers 75-85 daily with average check @ $67 served from 6:00 pm to 11:00 pm.
- Ala Carte closes every Tuesday and Saturday lunch.
The Club offers (4) Four Bedrooms Suites and provides complimentary continental breakfast 7-days per week.
Member & Club Events – Six days per week on property as booked. The often sets up a tent to augment its capacity to accommodate large events. The Argyle is very popular as a Wedding venue.
- Total annual food sales at $2MM; total F&B Sales $3.3MM.
- The Food cost is 39% with a sales mix of 45% a la carte and 55% banquet.
- There are 25 total kitchen employees, supported by a $887,000 labor budget.
- The Club supports two (2) year-round kitchens: one main kitchen and one satelite service kitchen.
- The Executive Chef is supported by two (2) Sous Chef’s, Pastry Chef and Purchasing Manager.
- He/she receives direction and works closely with the General Manager.
- Must be a team player who leads by example.
- The Club has 1,500 members whose average age is 60 plus.
- The Executive Chef will work closely with the other department heads on a regular basis including Catering, the Controller and Human Resource Manager.
The Club offers a competitive compensation plan including a competitive base salary and performance bonus, ACF dues and Convention, dining allowance, dental, health & life insurance, 401k and other standard perks. In addition, the Club is willing to help with relocation. 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.