Sous Chef at Saucon Valley Country Club

Bethlehem, Pennsylvania, United States -

Full Time

Start Date

Immediate

Expiry Date

08 Jun, 26

Salary

0.0

Posted On

10 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Team Leadership, Menu Development, Staff Development, Culinary Standards, Inventory Management, Food Cost Control, Health and Safety Compliance, Staff Scheduling, Problem Solving, Decision Making, Communication, Time Management, Organization, Mentoring, Training

Industry

Golf Courses and Country Clubs

Description

Description Saucon Valley Country Club is seeking a Sous Chef to lead and develop our culinary team within the Grille Room, our higher-end casual dining restaurant. While not a formal fine dining venue, the Grille Room offers an elevated dining experience featuring thoughtfully composed dishes in a relaxed and welcoming atmosphere. The restaurant operates five (5) days per week during the off-season and six (6) days per week during the summer season. The menu changes every 6–8 weeks, and the Sous Chef will play an active role in developing seasonal offerings and daily specials. This role is ideal for a motivated culinary professional who enjoys leading a team, developing staff, and contributing creatively to a dynamic restaurant environment. ABOUT SAUCON VALLEY COUNTRY CLUB Saucon Valley Country Club is a picturesque private club retreat offering a wide array of exceptional recreational and social experiences, including three 18-hole championship golf courses. With seven dining venues and nine banquet venues, Saucon Valley Country Club provides one of the most diverse culinary programs in and beyond the Lehigh Valley. Our culinary team delivers experiences ranging from casual dining to high-end events while maintaining the highest standards of hospitality. Our team is committed to anticipating members’ needs and consistently exceeding their expectations while fostering a collaborative and supportive work environment. RESPONSIBILITIES: Direct food preparation and collaborate with the Executive Chef and Executive Sous Chef to maintain the club’s culinary standards. Lead the daily culinary operations of the Grille Room, ensuring consistency, quality, and efficiency during service. Work in tandem with other restaurant chefs to oversee culinary operations for the Grille Room, Men’s Locker Lounge, Saucon Lounge, West Terrace, and other satellite and outdoor dining venues. Assist in the development and execution of seasonal menus and daily specials, contributing creative ideas that reflect member preferences and current culinary trends. Supervise, mentor, and develop kitchen staff while fostering a positive and professional team environment. Train and onboard new culinary team members while reinforcing proper cooking techniques, kitchen procedures, and food safety standards. Assist with ordering, inventory management, and product utilization to maintain quality and control food costs. Ensure all food is prepared and presented to the highest standards of taste, consistency, and presentation. Maintain a clean, organized kitchen while ensuring compliance with all health and safety regulations. Coordinate staff scheduling and support labor management within the restaurant. Monitor kitchen equipment and communicate maintenance needs when necessary. Proactively resolve issues during service and maintain strong leadership in a fast-paced kitchen environment. 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 & Skills Strong knowledge of cooking methods, ingredients, and kitchen procedures Leadership and team development skills Creativity and attention to detail Familiarity with industry best practices Strong problem-solving and decision-making abilities Excellent verbal and written communication skills Exceptional service mindset Strong time management and organizational skills Ability to perform well under pressure and adapt to changing situations Education & Experience High school diploma or equivalent required Formal culinary training preferred Professional kitchen experience required Country club experience preferred 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 Sous Chef will direct food preparation, lead daily culinary operations for the Grille Room, and collaborate with the Executive Chef to maintain culinary standards across various club dining venues. This role includes assisting in menu development, supervising and mentoring kitchen staff, and managing inventory and ordering.