Line Cooks at Saucon Valley Country Club

Bethlehem, Pennsylvania, United States -

Full Time

Start Date

Immediate

Expiry Date

03 Jun, 26

Salary

23.0

Posted On

05 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Cooking, Recipe Adherence, Station Maintenance, Teamwork, Food Safety, Sanitation, Presentation, Consistency, Attention To Detail

Industry

Golf Courses and Country Clubs

Description

Description Whether you’re looking for a summer job or a chance to advance your culinary career, joining Saucon Valley Country Club as a Prep Cook offers the opportunity to grow in a dynamic, supportive environment while contributing to high-profile events, including the celebrated U.S. Junior Amateur Championship this July 2026. Saucon Valley Country Club is a picturesque private club retreat offering a myriad of exceptional recreational and social experiences with three 18-hole championship golf courses. With seven dining venues and nine banquet venues, Saucon Valley Country Club delivers the most diverse culinary experience in and beyond the Lehigh Valley. Position Overview Saucon Valley Country Club is seeking a Line Cook to join our culinary team. This position plays an important role in executing high-quality dishes for our members and guests while maintaining the standards of excellence that define our club. The ideal candidate is passionate about food, works well in a fast-paced kitchen environment, and takes pride in consistency, teamwork, and attention to detail. Job Duties Prepare and cook menu items according to established recipes and club standards Maintain a clean, organized, and well-stocked station during service Work collaboratively with the culinary team to ensure timely and consistent food execution Assist with daily prep and station setup prior to service Follow proper food safety, sanitation, and storage procedures Maintain product quality and presentation standards Support the team with breakdown and cleaning after service Professional Development Saucon Valley Country Club is committed to your professional development and will invest in your enrollment to complete the Certified Sous Chef or Certified Culinarian certification. For over 45 years, the American Culinary Federation (ACF) has been the premier certifying body for cooks and chefs in America. Culinarians achieve certification based on education, experience, and successful completion of written and practical exams. The ACF’s certification program is the only culinary program with stackable credentials and is recognized throughout the industry as the standard for excellence in professional skills and knowledge. Culinary Vision Our culinary team thrives on collaboration, creativity, and innovation. We are dedicated to developing each team member’s skills, fostering sustainable practices, and crafting dishes that reflect passion and excellence. Continuous learning and professional development are central to our culture, helping our team remain inspired and forward-thinking. Requirements Qualifications Previous line cook experience in a restaurant, hotel, or private club preferred Ability to work efficiently in a high-volume, fast-paced environment Strong attention to detail and organizational skills Ability to follow recipes and direction from chefs Team-oriented mindset with a positive attitude Ability to work evenings, weekends, and holidays as required Culinary school training or equivalent experience is a plus What We Offer · Competitive pay based on experience · Comprehensive benefit package · Opportunity to work in a premier private club environment · Supportive culinary team and professional kitchen · Opportunities for growth and development Saucon Valley Country Club believes in a diverse workforce and is proud to be an equal opportunity employer. We strive to create a workplace where all employees feel valued and respected.

Responsibilities

The Line Cook will be responsible for preparing and cooking menu items according to established recipes and club standards while maintaining a clean and organized station during service. This role requires collaboration with the culinary team to ensure timely and consistent execution of high-quality dishes for members and guests.