Director of Culinary Operations with Saucon Valley Country Club - Bethlehem, PA

In 1920, sixteen business leaders from Bethlehem Steel acquired 205 acres of farmland along the Saucon Creek to establish a family-oriented country club. Over the past century, Saucon Valley Country Club (SVCC) has evolved gracefully, guided by a genuine concern for the recreational aspirations of its members and a commitment to excellence in golf, racquets sports and swimming.

Today, the Club encompasses more than 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 among the Top 100 golf courses in the country. The Racquets and Fitness Departments offer outdoor and indoor courts, platform tennis, squash and a fully equipped Fitness Center. The Club also boasts 10 dining venues, four swimming pools, fly fishing and a 29-room overnight lodging complex.

Through eight major United States Golf Association events, along with future championships including the 2026 U.S. Junior Amateur, 2032 and 2042 U.S Senior Opens, 2038 U.S. Women’s Amateur and 2051 U.S. Amateur, SVCC has attained enduring national stature. The pride and sense of obligation to preserve Saucon traditions and high standards of excellence still pervade the membership today.

Position Specific:

Saucon Valley CC is seeking a Director of Culinary Operations (DOC) who will oversee a complex culinary operation consisting of multiple dining venues, banquet and event operations, seasonal outlets, member programming, and large‑scale hospitality experiences. The position provides leadership for a diverse culinary team while ensuring exceptional quality, consistency, and member satisfaction across all food and beverage experiences.

The Director of Culinary Operations will:

• Lead multiple kitchens and culinary teams
• Oversee diverse dining concepts and banquet operations
• Create a culture where member feedback is welcomed, valued, and translated into action.
• Participate in strategic planning and facility development
• Help define future food and beverage experiences
• Create a best‑in‑class culinary workplace focused on employee engagement, retention, professional development, internship opportunities, and succession planning.
• Contribute to the Club’s long‑term vision and success

Candidate Qualifications

• Leadership-Oriented – A proven leader who builds high‑performing teams through mentorship, accountability, and a commitment to professional development. Creates a culture of excellence that attracts, develops, and retains top culinary talent.
• Strategic – Capable of balancing hands‑on operational leadership with long‑term planning. Demonstrates sound business judgment and the ability to align culinary initiatives with the Club’s strategic objectives.
• Member‑Centric – Passionate about delivering exceptional member experiences and building meaningful relationships with the membership. Values member feedback as a key driver of continuous improvement and understands that culinary success is measured by both food quality and member satisfaction.
• Collaborative – Works effectively with Club leadership, committees, consultants, and department heads to achieve shared goals. Communicates openly, builds trust, and fosters a spirit of partnership across the organization.
• Innovative – Brings creativity, energy, and forward‑thinking ideas while respecting the traditions, culture, and standards that make Saucon Valley Country Club unique.

Initial Focus

• Visibility – Build relationships and establish a visible presence across the Club.
• Financials – Understand and evaluate the financial aspects of the operation. Should have knowledge of budget analysis, kitchen accounting, and labor controls.
• Menus – Focus on menu development and planning. Understand member dining preferences and develop the culinary program to meet and/or exceed their needs.
• Purchasing – Work with the Purchasing Manager to evaluate all products and costs to ensure the Club is getting the best value and quality.
• Staff Recruitment/Development – The Chef recruits and makes hiring selection decisions; evaluates job performance of kitchen staff; coaches, rewards, and disciplines staff in a fair and legal manner.

Additional Information

• Annual food sales at $4.3M; total F&B Sales $6.6M.
• The Food cost is 42% with a sales mix of 55% a la carte and 45% banquet. Budgeted food cost 43%
• There are 60 F&B employees during peak season and 50 off‑season, supported by a 2.7M labor budget.
• The Club supports (7) kitchens throughout the property. Mgmt. rates at 3/5.
• The (DOC) is supported by an Executive Chef, Senior Sous Chef, A la Carte Sous Chef & Field House Sous Chef, Banquet Chef, and Purchasing Manager.
• Three Clubhouses: Main 23,814 sq. ft., Field House 8,654 sq. ft, and Weyhill 2,442 sq. ft., 1241 members whose average age is 62.
• The Club operates full‑time twelve (12) months annually with limited service (5) weeks Feb./March.
• The (DOC) reports to the General Manager/COO and works directly with the Assistant General Manager, Director of Restaurants, Director of Events, Director of Banquets, Controller, and Director of Human Resources.

Dining

• Grille Room – Formal with 74 seats. Lunch & Dinner six days per week
• Men’s Locker Room – Casual with 34 seats. Lunch & Dinner six days per week.
• Saucon Lounge – Casual with 54 seats. Appetizers six days per week
• West Terrace – Formal Outdoor dining with 70 seats. Dinner five days per week. May /Sept.
• Lime Kiln – Casual Outdoor dining with 56 seats. Lunch & dinner six days per week. May /Oct.
• The Field House – Family Casual with 175 seats. Lunch & dinner six days May/ Oct., five days Oct./ May
• Weyhill Clubhouse – Casual with 40 seats. Lunch six days per week. April /Nov.

Private Member & Club Events

There are (8) indoor private rooms and (4) Terraces. Serving banquets up to 700 guests.

The Club offers a competitive salary, performance bonus, and comprehensive benefits package including medical, dental, vision, life, short- and long-term disability insurance, a 401(k) plan, ACF dues and conference. Relocation assistance is available.