Job Description

Why join our team:

An outstanding opportunity exists to join the high performing team of dedicated ladies and gentlemen who operate one of the country's finest private clubs. Rolling Rock Club has a national reputation for outstanding hospitality, picturesque surroundings and a unique range of sporting amenities from golf, swimming and tennis to boasted stocked trout streams, duck ponds, game birds and shooting ranges.

Founded in 1917, Rolling Rock’s premier private club is located in historic Ligonier, Pennsylvania approximately 50 minutes from downtown Pittsburgh. The Club is nestled between the Chestnut Ridge and Laurel Mountain Valley ranges at the far west end of the Appalachian Mountains. Organized as an English gentlemen’s sports club, land conservatory and wildlife sanctuary the surrounding landscape is truly one of the most beautiful and serene parcels in the Eastern region of the United States.

Team Member Benefits:

Team Member Appreciation:

• Heath & Wellness initiatives
• Staff housing (subject to availability)
• Hot team member meals daily
• Golf pro shop discount
• Golf privileges on most Mondays
• Employee appreciation events
• Annual team member family events
• Complimentary uniforms and uniform reimbursement

Work/Life Balance:

• Paid time off begins accruing your first day
• Paid vacation, holidays, and personal days
• Flexible schedules

Medical & Insurance:

• Medical, dental and vision insurance
• Life insurance

Planning for the future:

• Competitive wages
• 401(k) retirement plan
• Employee education allowance
• Team member referral bonuses

 
Rolling Rock Club

JOB DESCRIPTION

Position Title: Chef de Partie   Location: Ligonier, PA

Department: Kitchen FLSA Status : Non-Exempt

Reports to: Chef de Cuisine Effective Date:

SUMMARY

The Savory Line Cook position is responsible for daily prep and execution of service on their assigned station. A savory line cook is expected to work under the guidance of the Chef de Cuisine, following all the procedures and tasks. This position requires an overall understanding of timelines, product needs, flavor combinations, and the expectations for each dish as directed during prep and service. A savory line cook is expected to have fundamental knife and product identification skills. This position also can work quickly and efficiently with other team members in a focused and organized manner. This position is an entry level position in the culinary brigade and individuals should have a strong desire to learn and grow within the kitchen environment.

ESSENTIAL FUNCTIONS

1. Daily mise-en-place production and execution of cookery/plating of dishes from assigned station for service.
2. General cleaning and sanitation duties as directed by culinary management.
3. Knowledge and understanding of the Banquets departments to work as scheduled.
4. Properly set up scheduled station for service on time.
5. Managing food products on their station and learning the ordering process at the end of their shift.
6. Responsible for any project delegated by station leads or supervisors as needed for service.
7. Ensuring that all food safety and sanitation guidelines are followed, and that the kitchen is clean and organized at all times.
8. Daily analysis of station and product to ensure all standards and quality issues are met.
9. Accurately follow and execute recipes for assigned station.
10. Proper and thorough break down, or hand over, of station at the end of shift.
11. Maintains regular, consistent and reliable attendance.
12. Respects the Club’s customs and traditions and works to preserve Rolling Rock Club as a ‘Quiet Country English Manor.’
13. Other related assignments as necessary.

QUALIFICATIONS

Required

1. Following guidance and direction from senior management effectively, efficiently, and appropriately.
2. General fundamental skills in all basic cooking techniques and execution of knife cuts
3. A sense of flavor development and evaluation of prep is necessary for this position.
4. Strong desire to grow and develop one’s craft and skills within the kitchen environment.

Desirable

1. Associate’s degree in culinary arts.
2. Minimum of 1-2 years professional experience cooking.

SKILLS

1. Ability to work quickly and cleanly throughout a shift and meet all deadlines before and during service.
2. Strong communication skills and practices.
3. Provide consistent service in all areas of food production.
4. Develop specific goals and plans to prioritize, systematize, and accomplish your work.
5. Ability to problem solve and react quickly to any issues which arise during a shift.

PHYSICAL DEMANDS

1. Ability to lift 50 lbs.
2. Ability to stand for long periods of time (8-10 hours consistently).
3. Independent mobility through clubhouse.
4. Hearing and talking sufficient to communicate with others.
5. Specific vision ability sufficient to read and work in a culinary environment.
6. Requires exposure to hot pans, sharp knives, open flames, and temperatures ranging from hot to cold.
7. Availability and understanding that the position often requires hours in excess of a standard workweek (40-50 hours).

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