Executive Sous Chef, Saucon Valley Country Club, Bethlehem, PA by DZA

Another quality culinary career opportunity exclusively conducted by DZA

Saucon Valley Country Club, Bethlehem, PA, is a storied club which offers world class facilities and a family friendly environment. The club was host to the US Senior Open Golf Tournament in 2022. Its golf courses are world renowned.

Saucon Valley is a “Golf-Centric” facility with its golf courses being world renowned. The Club exudes an extreme pride and sense of obligation to preserve Saucon traditions and high standards of excellence. 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. Saucon Valley Country Club delivers a diverse culinary experience. Exclusive culinary events, including cooking classes, wine tastings, and family friendly activities, are hosted year-round. The team is connected and committed to anticipating members’ needs and striving to exceed their expectations. What sets Saucon Valley Country Club apart is the opportunity to work with our leadership including the Chef and GM/COO who will support, mentor, and invest their time in your development.

Historical Perspective: Established in 1920, 16 business leaders from Bethlehem Steel acquired 205 acres of farmland lying along the Saucon Creek to establish a family- oriented country club. Saucon Valley Country Club has evolved gracefully over the past 100 years. Today, the Club encompasses over 850 acres and is home to 60 holes of golf with three championship courses, a six-hole Short Course and a Practice Facility. The Old, Grace and Weyhill Courses have each been ranked in the Top 100 golf courses in the country. The Racquets and Fitness Departments offer 14 outdoor courts, three indoor courts, platform tennis, squash, and a fully equipped Fitness Center. SVCC also boasts 10 dining venues, four swimming pools, fly-fishing and a 13-bedroom 18th century Guest House for overnight lodging.

Championship Golf in PAPosition Summary: Serve as “second-in-command” of the kitchen: assist the highly regarded Executive Chef, Tim Rios, CEC, AAC, in supervising all food production for all food dining room outlets, banquet events and any other functions at the Club. Experience with off-site catering will be essential and beneficial. Supervise food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained.

Responsible for the effective operation of various kitchens at all levels from food production, service, and work effectively with others including peer managers, subordinates, and superiors. Promote a positive and professional atmosphere that ensures total member satisfaction balanced with fiscal responsibility. Oversee food production and food related tasks for banquet functions and private parties. Accountable for all food costs for banquet functions and supervise production personnel used for banquet events. Work directly with the Executive Chef to help manage the kitchen staff.

Initial Expectations:

Assist the Executive Chef with proper food preparation organization for maximum individual and team productivity and efficiency.
Support the Executive Chef with proper staffing/scheduling needs to achieve maximized efficiency to minimize overall payroll expenses.
Be of support to the Executive Chef with the interviewing, hiring, and firing of culinary team members.
Prepare or directly supervise all kitchen staff responsible for the daily preparation and completed food items i.e. soups, sauces, all menu, and off menu items including “specials” to ensure that methods of cooking, consistency, flavor, garnishing and portion sizes.
Consistently maintain standards of food quality, presentation, flavor of foods, and minimizing overall waste.
Positively assist Executive Chef with other food related activities such as training of kitchen employees, sanitation, and safety.
Check that all is in place before service time and inspect the presentation of food items to ensure that quality standards are met.
Maintain and ensure harmony in the kitchen and relationships with the front of the house.
Assist the Executive Chef with requisitioning, ordering, and issuing of all food and non-food products.
Assume complete charge of kitchen in the absence of the Chef.

Must Experiences and Qualities …

Have strong off-premises catering experience and management.
Be a true assistant to the Chef and able to lead and direct both daily a la carte services and banquet operations, staying close and working beside cooks if needed, teaching, mentoring, and providing a positive influence in the kitchens.
Support the Saucon Vision and all that is possible with culinary. Have an infectious positive attitude!
Possess the ability to grow, expand and diversify programming in partnership with the Chef

Additional Information:

Annual food sales at $2.65M; total F&B Sales $4.19M.
The food cost is 40% with a sales mix of 51% a la carte and 49% banquet. Budgeted food cost 41%
There are 45 F&B employees during peak season and 30 off- season supported by a $954,000 labor budget.
The Club supports seven (7) kitchens throughout the property. Management rates the kitchens a 4 on a scale of 1-5.

The Club offers a very competitive base salary; health & life insurance, 401k and other standard perks. Interested individuals should send resumes, a well- conceived cover letter, and supporting information. (A Personal Portfolio is encouraged) in strict confidence. Click Here to upload your information:

Contact Daniel Hugelier, CMC, Bill Schulz, MCM or Denise Zanchelli directly noting we welcome your reaching out and make a personal connection with TeamDZA by writing either Daniel Hugelier, CMC or Bill Schulz, MCM or Denise Zanchelli