Meet the Family:
- Chef Owners
- Beverage Director
Chef Terrence Gallivan & Chef Seth Siegel Gardner
Since meeting in NYC in 2005 while running Gordon Ramsay’s Maze, it has been Gallivan and Siegel-Gardner’s purpose to create a venue dedicated to the dishes that result from their history and collaboration. With the goal of creating a solidly pleasing and intimate Houston refuge, Gallivan and Siegel-Gardner’s “The Pass and Provisions” will channel the geographical complexity of previous stints at Aquavit, August, C-House, Auerole, The Modern, The Fat Duck, Viajante, Kata Robata, Alto and Fiamma, transforming a global pedigree into an elegant, regional cuisine all their own.
Fred Jones-Beverage Director
Nine years ago, Fred began to tinker with beverage pairings while finishing a degree in theatre at the University of Texas. On the sidelines of high volume restaurant jobs in Austin waiting tables, bussing, organizing schedules and theatrically describing dishes Fred became drawn to the revival of aromatic cocktails. Less than a year later he moved to New York.
In 2009 Jones began working for Terrence Gallivan at West Village jewel, August where he worked closely with the kitchen making the bar a natural extension of the dishes crafted by Gallivan and his staff. Two years later, Fred became service director at Hearth.
A fourth generation Houstonian, Jones jumped at the chance to work with Gallivan and Siegel-Gardner as beverage director of the Pass & Provisions. Coming back full circle, from Austin to New York and now Houston – Jones aims to apply his experience in New York, while trying, experimenting, questioning and in the end, procuring a steady stream of tonics for the southern soul
The Pass
In professional kitchens, “The Pass” represents the space where cooks, chefs and front of the house staff converge to plate, garnish and expedite a menu. Housed within Provisions, The Pass channels the energy and fluidity of this central point in the heart of a restaurant where ideas are executed.
Bringing the essence of the kitchen to each table, chefs will serve, describe and answer diner’s questions, creating an authentic experience for each customer while placing emphasis on the process behind transitioning food to plate. Similar to dining at a chef’s table, diners will be able to connect with the local and global inspiration and experience of each chef and behind every dish, in an upscale, casually elegant atmosphere, complimented by a thoughtful international wine list.
Additionally, a private dining room will be available to service intimate parties and large groups, with menus provided through one-on-one service where diners experience each dish fully, privately and completely.
Provisions
Housed in a historic Italian import warehouse (home to the original Antone’s Po Boy Deli), Provisions is chefs and co-owners Seth Siegel-Gardner and Terrence Gallivan's unique take on a warm and casual neighborhood restaurant and bar. Featuring a 16-seat bar, 54-seat dining room and 40-seat terrace, Provisions offers a seasonal menu with many items cooked in the restaurant's large, wood-burning oven. The food menu is complimented by an accessible wine list and creative cocktail program.
The dining room of Provisions is and both intimate and inviting, anchored by a 20-seat semi-communal table, which hangs from the ceiling and runs through the middle of the space. Basketball flooring from a Dallas Baptist church’s gymnasium has been reclaimed to cover the walls and drawing focus to the Chef’s counter, Berkel Slicer, and subway tiled oven.
Provisions is centrally located at 807 Taft St. just off Allen Parkway, between W. Dallas. Complimentary valet parking is provided as well as self parking in the rear of the building off Rhode Place (access from W. Dallas).
For information please email info@passandprovisions.com
The History
The building at 807 was constructed between 1954-1955. The original Antone’s PoBoy Deli and Import Company was a Houston Landmark for many years. The original owner of the building was La Vita Import Company owned and operated by Tony “Vito” Calderon. Vito operated in the location until the 1960’s when it was renamed Antone’s Import Company. At the time, the import company had operations in the warehouses at the rear of the building and opened the deli in the front retail building.
The Bar
The Bar at The Pass & Provisions is open Mon-Wed. from 11am-12am and Thurs-Sat. 11am-2am.
Private Dining
To host an event in The Pass & Provisions private dining room please contact:
Angela Moore
angela@passandprovisions.com
Events Director
Pass & Provisions
832.377.9466
The Pass & Provisions; two unique dining experiences housed in a historic warehouse in Houston’s fourth ward, is currently seeking motivated, and career minded candidates for all positions both Front and Back of the house.
Now Hiring:
- General Manager
- Line Cooks
- Server
- Host
- Bar Manager
General Manager
The General Manager is responsible for the overall quality and profitability of both restaurants in both the front and back of the house. He/she ensures that all personnel and systems function efficiently so that guest expectations are met, the business achieves budgeted profit levels, and employee morale is maintained. Specific responsibilities include, but are not limited to, training front of house staff, scheduling, guest services, inventory and purchasing, profitability and cost control, touching tables during service, handling customer complaints, general restaurant maintenance and special projects as directed. Additionally, the General Manager is responsible for supervising all managers and front of house staff. He/she should have complete knowledge of service sequence and flow; a knowledge of cuisine, wine and service standards; ability to multi-task; ability to perform under pressure; and superior abilities to supervise others.
Candidates interested in the opportunity to be part of the team within an organization who values service, food, beverage, ambiance and it’s employees.
Interested Candidates should have 5 plus years of service experience with at least 2 years in management, preferably in fine dining restaurants. The Pass and Provisions offers competitive wages and equal opportunity.
Line Cooks
The Line Cook is responsible for working one of the following stations in the kitchen: Pastry, Roast, Wood Oven, Garde Manger. He/she will be in direct contact with the Chefs or Sous Chefs for all instructions on the station such as, but not limited to, menu changes. The Line Cook should be an expert at his/her particular station while having a working knowledge of all stations in the kitchen. He/she should be able to read and follow recipes and standards, train employees, and maintain health department, food quality, and restaurant standards. Some experience preferred.
Server
The Server’s responsibility is to serve guests in an accommodating and professional manner and to ensure total guest satisfaction. The Server is responsible for a specific station and should always be present on the floor making sure that service runs smoothly. The Sever will not only be knowledgeable and passionate about food, wine, and service in general, they will also possess a commanding knowledge of the food, wine, and service.
He/she will be the main personal contact and ambassador to guide guests through their meal. An ability to lead their team will control the pace and flow of all the tables in their station. The Server will answer any questions, take all the orders from a table, and be available when dishes are being delivered to ensure they are correct and enjoyed by our guests. He/she should have the ability to provide highest standard of service; advanced communication and interpersonal skills; exceptional organizational skills; complete knowledge of service methods according to service handbook; detailed knowledge of silverware and glassware; basic accounting knowledge; general knowledge of the company and its policies; complete knowledge of service sequence and flow; ability to use POS system; ability to multi-task; ability to perform under pressure; strong sense of teamwork; and ability to work with others. Candidates will preferably have at least 2 years of serving experience in a upscale or fine dining restaurant.
Hosts
The Host/Hostess is the first and last point of contact with the guest and is responsible for greeting, seating and saying goodbye to guests as well as maintaining the flow of the restaurant during service. He/she will also take and confirm reservations over the phone, retrieve messages and return phone calls in a clear, concise and accurate manner. The host/hostess will report directly to the Floor Manager and General Manager. This ideal candidate will have at least 1 year of experience as a host/hostess and knowledge of Open Table.
Bar Manager
He or She is responsible for the overall quality and profitability of not only the full service bar but also the beverages being served in both restaurants. He/she ensures that all personnel and systems function efficiently so that guest expectations are met, the bar achieves budgeted profit levels, and employee morale is maintained. Specific responsibilities include, but are not limited to, working closely with the beverage director to create a quality driven, cost effectively, interesting and delicious cocktail menu and beer list. Duties also include training both the bar and house staff, scheduling, inventory, maintaining costs, and.
He/she should have complete knowledge of service sequence and flow; a knowledge of cuisine, spirits, and service standards; ability to multi-task; ability to perform under pressure; and superior abilities to supervise others
Bartender will assist professional, efficient and accurate service of all types of beverage including all wines on the list, beers, and cocktails both for the bar and dining rooms. He/she should have basic knowledge of classic cocktails, wine service and craft beers. He/She should be able to provide highest standard of service; advanced communication and interpersonal skills; exceptional organizational skills; complete knowledge of service methods according to service handbook; general knowledge of the company and its policies; complete knowledge of service sequence and flow; ability to use POS system; ability to multi-task; ability to perform under pressure; strong sense of teamwork; and a strong ability to work with others. Candidates will preferably have at least 2 years of bartending experience in a upscale bar or restaurant.
The Pass & Provisions is always seeking qualified candidates, please email resumes to career@passandprovisions.com
Interested candidates should respond with resumes pasted to the body of the email.
