Rolling Rock Club, Ligonier, PA
This premier private club is located in historic Ligonier, Pennsylvania nestled in the foothills of the Allegheny Mountain range, located approximately 50 minutes east of downtown Pittsburgh. Rolling Rock Club was founded on land owned by Judge Thomas Mellon, who left it to his son Richard Beatty Mellon, who turned Rolling Rock into a rural retreat for his friends and family to hunt, fish, and ride on their original 12,000 acres of land. From this beginning, the club steadily developed into an establishment which includes a swimming pool and golf course, as well as Club-raised and stocked trout streams, game birds, duck ponds, hunt dogs and multiple shooting ranges.
POSITION SUMMARY:
Senior Sous Chef is expected to be a leader in the clubhouse, setting a positive example for all other team members in professionalism, proper cooking technique, flavor evaluation, punctuality and proper mise en place. Strict attention to culinary details, sanitation, organization and Club/Kitchen standards is a basic requirement.
This Senior Sous Chef position shall work closely with the Executive Chef and will primarily be responsible for overseeing, assisting and supervising preparation, production, and service of all four (4) a la Carte outlets along with assisting in the production and execution of events with seating from 30 to 360 guests.
The Club will hire a proven self-starter, ideally ACF Certificated as CCC or higher preferred is actively pursuing advanced certification, and mature to take command in the absence of the Executive Chef.
Primary Functions and Duties:
- Works in partnership with Executive Chef advancing standards, menu evolution, innovation and overall sanitation standards.
- Organized with experience in ordering, menu development, cost control, hiring processes as well as leading and developing a team.
- Provides leadership/direction to diverse and seasonal staff, improving communication in all areas of operations.
- Actively trains and develops staff; ensures food consistency, as well as monitors loss controls.
- Assists Executive Chef with budget process by gathering/reporting culinary information.
- Inspects all kitchens throughout the day and assists as necessary where production demands and service needs dictate.
REQUIREMENTS:
- The core goal of the Club is to make its a la carte dining and banquet offerings the best in the area.
- The club will hire an experience leader (beyond a great culinarian) – preferably a Sous Chef or Chef de Cuisine at a reputable club with multiple restaurant outlets. Hotel and/or Resort experience a plus.
- Accountable, responsible, efficient along with flexibility and the grit to help develop a dynamic new culture.
- Systems and solutions orientated, Proven business and financial acumen.
- The ability to lead the team, coach and counsel and develop staff.
- Able to follow the longstanding traditions of the club and working with culinary team, some with longevity; FITTING with a team!
- A la carte experience in refined progressive to casual with Farm-to-table and freshness in style a plus.
- Has a keen eye and highest regard for cleanliness and sanitation. Takes initiative to deep clean and make necessary kitchen repairs as needed.
- Works in harmony with and through team members for the benefit of the membership.
- Is visible to the membership and works to develop relationships.
The Club offers a competitive base salary; a performance bonus based on measurable objectives, health
& life insurance, 401k, ACF dues and Convention, dining allowance and other standard perks. A CEC (Certified Executive Chef) preferred, but not required. Experience working large PGA or USGA golf tournaments a plus. If you Interested individuals should send resumes, a well-conceived cover letter, and supporting informationto [email protected]
