Sous Chef

Hot Line Cook

The Berkshire Country Club is committed to providing its members and guests exceptional recreational and social activities by providing the best staff, service, and facilities. Our vision is to provide the highest level of member focused hospitality in the Central Pennsylvania Region by providing the best available service and facilities to our members and their guests.

Job Summary: The Hot Line Cook is responsible for providing members and guests with an exceptional culinary experience. They will prepare meals according to recipes and special requests of the members and guests. They will coordinate meal preparation with service so that the member and guest have a seamless experience.

Essential Responsibilities:

• Arrives promptly to work as scheduled in proper uniform.
• Work in a team-oriented environment and communicate effectively, both verbally and in writing.
• Strong understanding of proper food handling procedures.
• Proficient in all cooking techniques.
• Ability to follow standardized recipes and proficiency in recipe conversion.
• Must be able to communicate effectively with other cooks to ensure the timely delivery of dishes to our members.
• Follows recipes, controls, portions, plate presentations and garnishments specified by the Executive Chef/Sous Chef.
• Prepares all food according to recipe and Club standards.
• Assumes 100% responsibility for quality of the products that are served.
• Must handle, store and rotate all the products properly (FIFO).
• Make sure the station is properly stocked and organized prior to service.
• Accommodate all member special orders and requests.
• Coordinating with the other stations on prioritization and simultaneous service.
• Prepares food consistently and efficiently.
• Preps proper amounts of food as instructed for a la carte and/or banquet events.
• Assist culinary team in putting new deliveries away daily.
• Notifies Executive Chef or Sous Chef of faulty equipment issues.
• Performs all other duties as assigned by management.

Education/Experience:

• High School Diploma or equivalent preferred.
• Culinary graduate preferred.
• Prior experience cooking in a fine dining environment.
• Excellent oral communication and listening skills.
• Ability to take direction, work independently and work as a team.

Licenses and Special Requirements:

• ServSafe Certification.
• Available to work required schedule shifts (weekend, holiday, and evening shifts are preferred).

Physical Requirements:

• Ability to work under pressure, in a noisy environment, and around a large number of people.
• Ability to walk and stand for long periods.
• Ability to bend, kneel, stoop, push a cart, pull a dolly or hand-truck.
• Ability to learn and retain knowledge of menus (preparation techniques, side items, ingredients, allergens, etc.)
• Ability to listen to member requests and respond in a clear and articulate manner.
• Frequently lift and carry up to 20 pounds: occasionally lift and carry up to 35 pounds.
• Continuous repetitive motions throughout shift.
• Ability to reach with hands and arms in any direction; grasp, hold, carry.
• Vision and manual dexterity required to prepare food with kitchen tools and equipment.
• Work in hot, humid, environment.

Pay: $50,000.00 - $60,000.00 per year