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Job Overview
Employment Type
Full-time
Work Schedule
Day Shifts
Job Description
Saucon Valley Country Club is a distinguished private club nestled in a picturesque setting that offers an unparalleled retreat for its members. Known for its three 18-hole championship golf courses, the club is a hub of both recreational and social activities, providing exceptional experiences that cater to a wide range of interests. Beyond its impressive golf facilities, Saucon Valley Country Club boasts seven unique dining venues and nine banquet areas, positioning it as a leader in culinary diversity within the Lehigh Valley region and beyond. The club’s commitment to excellence extends across its culinary team, who skillfully deliver dining experiences... Show More
Job Requirements
- High school diploma or equivalent required
- Formal culinary training preferred
- Professional kitchen experience required
- Country club experience preferred
Job Qualifications
- 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
- Formal culinary training preferred
- Professional kitchen experience required
- Country club experience preferred
Job Duties
- 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
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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