Restaurant La’Carte Sous Chef Coronado Club – Houston, TX

A ‘Houston Tradition’. On the fifth floor of the former Bank of the Southwest Building is a Houston treasure and the city’s most exclusive downtown dining club.

Designed by Houston architect Kenneth Franzheim in a classical 19th century style reminiscent of New York’s Harvard Club and Yale Club, and the famed private clubs of London, the Coronado Club opened in January 1957 with a charter membership of 100 drawn from the city’s top energy, real estate, law, and investment banking firms.

The Coronado Club has changed over the past 60 plus years, undergoing several major renovations and expansions. Despite all of these changes, the Coronado Club retains its warmly welcoming and elegant spirit, continuing to exemplify the mission of its founders.

Throughout its illustrious history, the Coronado Club has been a hub for Houston’s social elite, providing an exclusive setting for business meetings, elegant dining, and vibrant social events. Its commitment to excellence and timeless charm continue to make it a sought‑after destination for those who appreciate defines this remarkable institution. As the Coronado Club continues to evolve and thrive, it remains a symbol of Houston’s enduring spirit and dedication to refined living.

The blend of history, architecture, and camaraderie that is inherent within the membership.

Position Specific: Responsible for all food service and production in all kitchen areas. Maintains highest professional food quality and sanitation standards. The Chef de Cuisine is available to work various stations during busy meal hours when needed. Trained to expedite and manage by ‘leadership action’ all employees within kitchen. Tastes food by making rounds before service. Serves as a daily liaison between the Executive Chef and the overall kitchen and stewarding staff throughout all assigned departments.

Houston is famed for its restaurants, yet even in the center of plentiful fine dining options, the Coronado Club stands out. Overseen by Executive Chef Robert Greene, the kitchen at the Coronado Club crafts menus from bespoke ingredients procured from small farms, including free‑range cattle, wild game ranches and family‑owned fishing boats that go out to sea at dawn to bring back the freshest catch each day.

Hand grown, hand picked, sourced from nature’s bounty; meals at the Coronado Club are created to delight and inspire.

• Watch, Listen and Learn – There is no rush to effect change. That will evolve organically with the input and support of the entire team.
• Listen to ‘The Team’ – They are key to your success. Understand their challenges and motivations. Facilitate their growth and nurture their enthusiasm. Share your knowledge and philosophy. It is never “I, Me or Mine”. It is always “We, Us and Our”.
• Get to know ‘The Membership’ – They are truly a special group of family‑centric individuals, eager to become your biggest fans. The food and beverage program is a source of pride for members and staff alike.

The membership is extremely supportive and appreciative to all of our staff, especially key leaders in the kitchen. Once the chef becomes comfortable in their role, they will begin to get face time with membership in building these important relationships. The Coronado Club is first and foremost a refuge of elevated cuisine and unique wine programming. It is a culinary playground of sorts, sourcing some of the finest ingredients across the globe.

From Hawaiian tuna, to Alaskan halibut, rare produce and small ranchers. An amazing opportunity for a passionate chef looking to find a home dedicated to mentoring his/her future.

• The selected individual is passionate; willingness to grow and develop within the organization; strong work‑ethic; sharp communicator; adaptability; multi‑faceted skill sets; and organized.
• Has excellent culinary skills and team leadership qualities to meet members expectations.
• Provide additional contributions to menu development in all outlets; manage cooking disciplines for elevated execution of cuisine. The menus should reflect the member’s desires and produce seasonality.
• Is an…