Chef de Cuisine

Description

We are seeking a passionate and talented Chef de Cuisine to lead one of our Club’s key culinary outlets. Reporting to the Executive Chef, this role is ideal for a hands-on, creative leader who thrives in a collaborative, fast-paced, and high-standard environment. The Chef de Cuisine will be responsible for menu development, team leadership, kitchen operations, and delivering exceptional culinary experiences to our members and guests.

Key Responsibilities:

• Oversee daily culinary operations in a designated kitchen outlet
   
• Lead and develop a high-performing culinary team through mentorship and training
   
• Collaborate on seasonal menu development and daily specials that reflect creativity and quality
   
• Ensure high standards of food preparation, presentation, sanitation, and safety
   
• Manage food and labor costs to meet budgeted goals
   
• Maintain inventory and coordinate with purchasing to ensure proper product levels
   
• Foster a positive and professional kitchen culture in alignment with Club values
   

About Us:

Saucon Valley Country Club is a beautiful and unique club retreat spanning 860 acres, offering exceptional recreation and social experiences with an emphasis on golf. We offer our membership 60 holes of golf with three championship courses, a six-hole Short Course, eight indoor and outdoor dining venues, four swimming pools, an outstanding racquets and fitness facility and an18th century Guest House and two new Cottages for overnight lodging. Through eight major USGA events, Saucon Valley Country Club has attained an enduring national stature. The Old, Grace and Weyhill Courses have each been ranked in the Top 100 golf courses in the country. The extreme pride and sense of obligation to preserve Saucon traditions and high standards of excellence still pervade the membership today. Saucon Valley Country Club offers a timeless retreat from the everyday hustle and bustle where the entire family can enjoy new experiences and create memories. 

What We Offer:

• Competitive salary and comprehensive benefits
   
• Opportunities for professional development and advancement
   
• A supportive team environment rooted in respect and excellence 

Requirements

 Qualifications:

• 5+ years of culinary experience, including 2+ years in a leadership role  
• Formal culinary training or degree from an accredited program preferred  
• Strong leadership, communication, and organizational skills  
• Proven experience in high-volume, high-quality dining environments (club, hotel, or fine dining)  
• Ability to multitask, prioritize, and stay calm under pressure  
• Passion for hospitality, innovation, and continuous learning