Sauté / Inside Expo Cook 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

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Sauté Station Execution, Inside Expo Coordination, Ticket Flow Management, Plating, Garnishing, Communication, Organization, Attention To Detail, Food Safety Standards, Station Setup, Station Breakdown, Food Storage, Food Rotation

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 Sauté / Inside Expo 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. About Us Nestled in the scenic Lehigh Valley, Saucon Valley Country Club is a premier private club retreat featuring three 18-hole championship golf courses, seven dining venues, and nine banquet venues. Our diverse culinary offerings set the standard for fine and casual dining experiences in the region. Position Overview Saucon Valley Country Club is seeking a Sauté / Inside Expo Cook to join our culinary team. This position plays a key role in both executing high-quality dishes on the sauté station and coordinating the flow of service from the kitchen to ensure plates are accurate, consistent, and delivered in a timely manner. This role is ideal for a cook who thrives in a fast-paced service environment, has strong attention to detail, and enjoys being part of a team dedicated to delivering exceptional dining experiences for our members and guests. Key Responsibilities Execute menu items on the sauté station with precision, consistency, and proper timing Act as the inside expo during service, coordinating ticket flow and communicating with kitchen stations to ensure efficient execution Plate and garnish dishes according to club standards before they leave the kitchen Work closely with culinary leadership and front-of-house teams to maintain smooth and organized service Maintain cleanliness, organization, and food safety standards at all times Assist with daily prep, station setup, and breakdown after service Ensure proper labeling, storage, and rotation of food products Professional Development At Saucon Valley Country Club, we are committed to your growth. We support team members pursuing Certified Sous Chef or Certified Culinarian certifications through the American Culinary Federation (ACF). These certifications are recognized nationally as the industry standard for professional culinary 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 Requirements Qualifications Previous experience working sauté or line cook positions in a high-volume or upscale kitchen preferred Ability to manage multiple tickets and maintain composure during busy service periods Strong communication and organizational skills Attention to detail and commitment to high culinary standards 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 is an equal opportunity employer. We value diversity and strive to create a workplace where all employees feel respected and included.

Responsibilities

This position involves executing menu items precisely on the sauté station and acting as the inside expo to coordinate ticket flow, ensuring accurate and timely plate delivery according to club standards. Responsibilities also include maintaining cleanliness, assisting with daily prep, and ensuring proper food handling and rotation.