Chef Placed

Executive Chef, Piping Rock Club, Locust Valley, NY by DZA

Piping Rock Club Executive Chef Opportunity by DZA

Executive Chef, Piping Rock Club, Locust Valley, NY by DZA

Another quality culinary career opportunity as Executive Chef with the Piping Rock Club, exclusively conducted by DZA.

Piping Rock Club is a family-oriented, full-service Country Club located on the North Shore of Long Island, NY.  Founded in 1911, PRC 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 renown 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.

In The GM’s Own Words. The Executive Chef will be coming to the Club at a time of transition. The Club recently hired a new GM and AGM. A new leadership team is ready to pick up the baton and bring the Club forward while maintaining its core traditions and values. The Executive Chef will have a culinary team that is adjusting from multiple transitions. The Chef will have the opportunity to take the program and make it their own working in partnership with the GM, AGM, and F&B Committee. Working with the F&B Committee and accepting member feedback is critical. The first year will focus on rebuilding trust with the membership offering a quality food program.

Position Specific: Piping Rock Club needs an Executive Chef who understands the value of forging professional relationships with club members, management, and staff. The Executive Chef is responsible for the consistent preparation of innovative and creative cuisine using the highest quality products. He/she will have administrative skills and be able to control costs and meet budget expectations. Outstanding member satisfaction is the goal.

The Executive Chef will be a partner to the General Manager and Assistant General Manager in getting the food and beverage program ‘back-on-track’ and regain the trust of the membership with the menu offerings and food quality. Management’s desire is for the membership to use the Club because it is the “Top Dining Venue” in the local area, not just because they feel obligated to support the Club.

Initial Priorities:

  1. Team Building/Training – Hire, train, motivate and develop a high performing team. Serve as coach and mentor and lead by example in all ways. Build trust with the culinary team and ensure that the proper leadership is present in the kitchen.
  2. Gain the Trust of F&B Committee and Membership – Revitalize the members’ dining experience. The Club is looking to elevate its food operation and is looking for a visionary leader with the personal and professional skill sets to lead this traditional yet forward-thinking culinary operation.
  3. A La Carte Menus – The new Executive Chef is expected to evaluate and improve the menu variety. The membership is looking for menu offerings that they are familiar with and of the highest quality.
  4. Strong Partner for GM and AGM -The Chef will set the example for professionalism when working and communicating. Be responsive and willing to work in a partnership to move the Club forward.

Job Requirements:

  • The Executive Chef will focus on building trust with the culinary team and bring fresh ideas to the table that begin to allow the membership to have trust in the food. offerings at the Club.
  • The membership is looking for menu offerings that they are familiar with, a more classic menu of the highest quality.
  • Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional resolute to management.
  • He/she should advocate sound financial/business decision making, demonstrate honesty, integrity and leads by example.
  • The Executive Chef attends committee meetings to provide menu updates/ cover counts and general updates on the culinary program.
  • The membership enjoys interacting with the Chef when appropriate. The Chef is expected to be involved in booking private parties and club events. Walking the floor is important.
  • The Executive Chef is responsible for creating the budget for the culinary department which includes the budget for labor, food cost and revenue expectations for each outlet.


Additional Information:

  • Annual food sales $2MM; Total F&B Sales $2.85MM.
  • The Club currently maintains a 33% food cost, budgeted food cost 40%. Sales are a mix of 80% a la carte and 20% banquet. (The Club subsidized F&B $1,250,000 the previous fiscal year).
  • There are 19 culinary employees and 4 stewards supported by a $1,550,000 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. Management rates their condition a 5 out of 5.
  • The Club has three (2) Sous Chefs, a Pastry Chef and Purchasing Manager.
  • The Club maintains two Clubhouses. 44,887 sq. ft. Main Club, 14,810 sq. ft. Beach Club. The Club is supported by 826 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 Chef reports to the Assistant General Manager and works with the General Manager, Director of Events and Dining Room Manager.
  • The current Chef has been with the club for two plus years.

A La Carte Dining & Event 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.

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.

PRC Maintains 30 Overnight Guest Rooms

A compensation package that will include an above average base salary and performance bonus. Excellent benefits including medical & dental insurance, 401K, vacation, ACF dues & conference and dining allowance. A (CEC) or equivalent preferred. Interested individuals should send resumes, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged) in strict confidence.   Click Here to upload your information:

Interested?  Work with a proven team of professionals as only Denise Zanchelli and Team DZA can provide proven culinary professionals to help advance your career.

Contact Daniel Hugelier​, CMC, Bill Schulz, MCM​ or Denise Zanchelli directly noting we welcome your reaching out and make a personal connection with TeamDZA by writing either Daniel Hugelier, CMC  or Bill Schulz, MCM​  or Denise Zanchelli

Contact Daniel Hugelier​, CMC, Bill Schulz, MCM​ or Denise Zanchelli directly noting we welcome your reaching out and make a personal connection with TeamDZA by writing either Daniel Hugelier, CMC  or Bill Schulz, MCM​  or Denise Zanchelli

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