The Bailliage des Etats-Unis (National Organization) is divided into ten regions. Each region has a Bailli Provincial (Regional Bailli). The Bailli Provincial is assisted by other Regional Officers, including two Chambellan Provinciaux, one Echanson Provincial, one Chargé de Presse Provincial and one Conseiller Culinaire Provincial.
The San Antonio Bailli is in charge of all activities of the bailliage and works with a Board of Directors (appointed by the Bailli). The Bailli is responsible for control of all business affairs of the bailliage, presides at all meetings and signs and executes all documents required of the bailliage. Represents the bailliage as a member of the National Council, reports, cooperates and communicates with the pertinent Bailli Provincial, Chambellan Provinciaux and other Regional Officers, as appointed. Must also maintain effective and accurate records of the affairs of the bailliage and see that all reports are issued on a timely basis
Vice Chancelier Argentier (Treasurer)
The Vice Chancelier Argentier is, in effect the Vice President and Treasurer of the bailliage who acts in the place and stead of the Bailli in the case of illness or absence. The Argentier is the administrator who handles the bailliage treasury and is responsible for the bailliage books and accounts.
The Vice Echanson is in charge of activities, functions and administration relating to Société Mondiale du Vin. He assists in selection of wines for all bailliage functions and is responsible for the bailliage wine cellar.
Vice Chargé de Missions
This officer, at the request of the Bailli, undertakes special tasks such as membership and functions. The Vice Chargé de Missions is involved in the development of bailliage policies and procedures. This officer is frequently in charge of the Membership Committee.
Vice Conseiller Culinaire
SW Region Honoraire
The Vice Conseiller Culinaire must be a food or service professional or other professional dealing with the procurement and service of food. This officer's primary function is the realization of the dinner, its ambiance, decor, decorations, and menu consultation with the Bailli, the Vice Conseiller Gastronomique, the Vice Echanson and the Menu Committee. The Vice Conseiller Culinaire coordinates the activities of the other professional members of the bailliage.
Vice Charge de Media Sociaux
Social Media,Photos, Facebook, Media, Website
The Social Media Officer is in charge of matters dealing with Face Book, Media, Bailli Special Assignments, Photos, and the web site (He is the Web Master). The Webmaster keeps the "Chaine San Antonio Web Site" current in regards to What is the Chaine About, Membership, Up-coming/recent activities, Member Establishments.
Vice Chargee de Press
The Chargé de Presse is responsible for press releases regarding Regional Bailliage activities. This officer cooperates and communicates with the Chargé de Presse National and the Bailli Provincial SW and provides reports of the regional Bailliage activities, along with photographs, for inclusion in the National Bailliages publication, Gastronome. This officer is also in charge of the Chaine San Antonio Website.
Vice Conseiller Gastronomique
Is a non- professional member in charge of the Regional & bailliage menu selection and wines for Regional & bailliage functions. She consults with the Bailli Provincial, the Conseiller Culinaire, Echanson the Vice Conseiller Culinaire, Vice Echanson and the Menu Committees, if any. This officer must be very knowledgeable about both food and wine. In essence, this officer functions as Chairman of the Dinner Committee.
Members may be elevated to "Officier after a minimum of 5 years service, and for notreworthy contributions to the
Bailliage by the Baillie.