Executive Sous Chef, Piping Rock Club – Locust Valley, NY

About the Club: Piping Rock Club is a family-oriented, full-service Country Club located on the North Shore of Long Island, NY. Founded in 1911, the Club is proud to offer their membership the finest in dining and sporting activities, including a nationally ranked C.B. MacDonald designed golf course. The Club also offers trap shooting, a racquets facility with 29 indoor and outdoor tennis courts, squash, croquet, paddle tennis, and a beach club with a pool. Most of the rooms open into a hall that surrounds an internal courtyard.

Piping Rock is one of the most exclusive country clubs on the North Shore. The Main Club offers multiple indoor and outdoor options for Breakfast, Lunch and Dinner. A separate facility on Long Island Sound provides beach, pool, and dining facilities for members. The Beach Club offers a cocktail lounge, a café and dining room, a snack bar, and an ice cream parlor. The Beach Club is open from May through October.

Primary Functions and Duties:

• Hands-on – directly supervising/cooking items requiring skillful preparation.
• Excellent culinary skills and team leadership qualities to meet members’ expectations.
• Uphold all quality control systems to meet and satisfy the standards of Piping Rock Club’s membership
• Lead with presence – monitor performance of assigned staff and ensure that all procedures are completed to department standards.
• Responsible for keeping the Executive Chef informed of all staff members or member-related issues so that the issues may be dealt with immediately.
• Assist in ordering inventory of products, for each department that this position is responsible for.
• Beyond cooking – skilled administratively managing personnel budgets along with accuracy in purchasing and maintaining food inventories and cost control.
• Ensure shift opening and closing procedures are followed, that requisitions are complete, accounted for and processed.

Position Specific: The Piping Rock Club, and talented Executive Chef, Brian M. Walsh, CCM, CEC, is looking for an Executive Sous Chef with depth and passion. He/she will maintain the highest professional food quality and sanitation standards. The Executive Sous Chef 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.

Ideal Candidate Profile: The position requires a strong organized leader who is committed to excellence in all matters. This is an opportunity to learn from the ‘best’ in your path to advance your career. Foodservice is scratch production, blending traditional and progressive offerings.

Additional Information:

• Annual food sales $2MM; Total F&B Sales $2.85MM.
• The Club currently maintains a 45% food cost. Sales are a mix of 80% a la carte and 20% banquet.
• There are 19 culinary employees and 4 stewards supported by a generous labor budget.
• The Club maintains four (4) kitchens, two lines at the Main Clubhouse and two lines at the Beach Club. There are separate kitchens for breakfast/lunch and dinner service.
• The Club has two (2) Sous Chefs, a Pastry Chef and Chef Tournant
• The Club maintains two Clubhouses. 44,887 sq. ft. Main Club, and 14,810 sq. ft. Beach Club. The Club is supported by 840 members whose average age is 56.
• The Club operates 12 months annually and only closes Christmas Day and New Years Day. The busy months April – December.
• The Executive Sous Chef reports to the Executive Chef and works with the General Manager, AGM, Director of Events and Dining Room Managers.

Dining Venues:

• Main Dining Room (Main Club) – Formal with 50 seats, serving Breakfast, Lunch & Dinner – Monday – Sunday (May – September), Wednesday – Sunday (October – April).
• Upstairs Bar (Main Club) – Casual (brunch & lunch), Formal (dinner) with 80 seats, serving Lunch & Dinner – Wednesday – Sunday.
• Terrace (Main Club) – Casual serving Lunch only Monday – Sunday (May – September)
• Winthrop Bar (Main Club) – Casual serving Lunch & Dinner Monday – Sunday lunch only.
  
• Beach Club Dining:
  • Cafe (Beach Club) – Casual Lunch only Wednesday – Sunday.
  • Beach Club Dining Room (Beach Club) – Formal with 200 seats serving Dinner only Wednesday -Sunday.
    
• Private Parties/Member Events – The Club has five (5) Private Rooms with seating from 2 to 170. The largest sit-down Banquet/Event the Club can accommodate 500 guests.

A compensation package that will include a base salary and performance bonus. Benefits include medical insurance, dental insurance, 401K, vacation, and ACF Dues. Relocation allowance is negotiable. Interested individuals should send resumes, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged)aw.