Fine-Dining Sous Chef: Banquets & Menu Innovation

The Berkshire Country Club; Reading (Berks County); On-site; USD 55,000 - 75,000; Full time

Job summary

The Berkshire Country Club in Reading, PA is seeking a full-time Sous Chef to support the Executive Chef in daily kitchen operations, food preparation, cooking, and plating. You will ensure consistent quality across menus for à la carte dining, banquets, and special events.

You will supervise kitchen staff, coordinate stations, manage inventory, assist with ordering and cost control, and contribute to menu development while upholding health and safety regulations.

Qualifications

• Demonstrated culinary skills in high-volume or fine dining environments.
• Experience leading kitchen staff and coordinating multiple stations.
• Strong knowledge of food safety, sanitation, and local health regulations.
• Ability to manage inventory, assist with ordering, and support cost control.
• Proven experience planning and executing banquets, events, and à la carte service.
• Excellent communication to coordinate with culinary, FOH, and management teams.
• Capacity to work under peak service pressure with composure.
• Formal culinary training or degree/certificates preferred; country clubs/hotels experience is beneficial.
• Willingness to work flexible hours including evenings, weekends, and holidays.

Responsibilities

• Prepare, cook, and plate dishes ensuring quality across menus and events.
• Support Executive Chef with daily kitchen operations and service flow.
• Supervise kitchen staff, coordinate stations, and monitor sanitation.
• Assist with menu development and cost control; contribute ideas for specials.
• Oversee inventory and assist with ordering to maintain quality and budget.

Skills

Culinary skills

Team leadership

Food safety

Inventory management

Banquet events

Communication skills

Work under pressure

Menu development

Cost control

Education

Culinary training

Job description

The Berkshire Country Club in Reading, PA is seeking a full-time Sous Chef to support the Executive Chef in daily kitchen operations, food preparation, cooking, and plating. You will ensure consistent quality across menus for à la carte dining, banquets, and special events.

You will supervise kitchen staff, coordinate stations, manage inventory, assist with ordering and cost control, and contribute to menu development while upholding health and safety regulations.