What are the responsibilities and job description for the Sous Chef position at The Berkshire Country Club?
Company Description The Berkshire Country Club offers a distinctive, high-end hospitality environment focused on delivering an exceptional member experience. Known for its breathtaking campus and stunning clubhouse, the club provides a refined setting for dining, recreation, and social events. Team members join a culture that values excellence, attention to detail, and personalized service. Working at The Berkshire Country Club means contributing to an unforgettable lifestyle experience for members and guests. The club prides itself on maintaining elevated standards in both its culinary offerings and overall guest experience.
Role Description The Sous Chef is a full-time, on-site role based at The Berkshire Country Club in Reading, PA. This hands on role supports the Executive Chef in daily kitchen operations, including food preparation, cooking, plating, and ensuring consistent quality across all menus and events. The Sous Chef helps plan and execute service for à la carte dining, banquets, and special functions, while maintaining high standards of presentation, taste, and sanitation. Responsibilities include supervising kitchen staff, coordinating stations, managing inventory, and assisting with ordering and cost control. The Sous Chef also contributes to menu development, trains team members on techniques and recipes, and ensures compliance with health and safety regulations.
Qualifications to include but not limited to
Role Description The Sous Chef is a full-time, on-site role based at The Berkshire Country Club in Reading, PA. This hands on role supports the Executive Chef in daily kitchen operations, including food preparation, cooking, plating, and ensuring consistent quality across all menus and events. The Sous Chef helps plan and execute service for à la carte dining, banquets, and special functions, while maintaining high standards of presentation, taste, and sanitation. Responsibilities include supervising kitchen staff, coordinating stations, managing inventory, and assisting with ordering and cost control. The Sous Chef also contributes to menu development, trains team members on techniques and recipes, and ensures compliance with health and safety regulations.
Qualifications to include but not limited to
- Demonstrated culinary skills, including advanced cooking techniques, food preparation, and plating in a high-volume or fine dining environment.
- Experience in kitchen leadership, including supervising staff, coordinating workstations, and supporting a collaborative, respectful team culture.
- Strong knowledge of food safety, sanitation standards, and compliance with local health regulations.
- Ability to manage inventory, assist with ordering, and support cost control while maintaining quality.
- Proficiency in organizing and executing banquets, events, and à la carte service with consistent timing and quality.
- Excellent communication skills, with the ability to give clear directions and work effectively with culinary, front-of-house, and management teams.
- Proven ability to work under pressure, prioritize tasks, and maintain composure during peak service periods.
- Formal culinary training or a degree/certificate from a culinary school is preferred; relevant experience in country clubs, hotels, or upscale restaurants is highly beneficial.
- Willingness to work flexible hours, including evenings, weekends, and holidays, as required by club operations.