Houseman (Set-up)

Bent Creek Country Club is the premier, private country club in our area. Our mission is to provide
our members with excellent, competitive sports facilities; family focused social activities, and a fine dining experience.
We provide these in an atmosphere that values personal attention to traditions, heritage, and the etiquette of the
games we play. Bent Creek is an ideal place to work in any position and we are an equal opportunity employer.

Our Restaurant and Banquet Departments currently have the following openings:
  • Bussers (Server Assistants) - Able to follow instructions. Dependable.
  • Food Runners (Expeditors) - Some restaurant experience needed.
  • Servers  (Restaurant and Banquet) - Prior experience preferred.  Professional attitude.
  • Banquet Set-up/Server (part-time) We are in need of a Banquet Set-up person to assist in the Banquet Department with setting up and tearing down for Club and Banquet events. There will also be opportunities for this teammate to function as a Banquet Server. Must be reliable, able to follow directions, prioritize tasks, and work independently. Experience setting up and working events is helpful. A current, valid driver's license is required

Maintenance Assistant (mornings)

 We are currently looking for a team member who has skills in remodeling/maintenance. This teammate will assist our facilities manager in performing various maintenance duties around the Club. Must be reliable, able to follow directions, prioritize tasks, work independently, and work under supervision. Candidate needs to have a minimum of two years remodeling experience including the use of power tools, painting, and some carpentry. A current, valid driver's license is required. Approximately 20 hours per week, mostly week day mornings. 

Houseman (Set-up)

We are in need of a Houseman to perform the setting up and tearing down of Golf, Club, and Banquet events. This involves moving large tables and chairs throughout the shift. Must be able to lift 30 pounds routinely and either stand or walk 98% of the shift. Requires day, evening, and week-end availability. Must be reliable, able to follow directions, prioritize tasks, work independently, and work under supervision. Experience setting up for events is preferred. A current, valid driver's license is required.

Banquet Chef:

Responsible for the day-to-day operation of the banquet kitchen. Creates menus and menu variety for our weekly golf groups and business meetings groups. Supervises and delegates task & duties to all the banquet cooks keeping membership satisfaction at the forefront at all times. Works in conjunction with the Executive Chef on ordering food/supplies, and is instrumental in achieving current food service goals and budgets. Accountable for food and labor costs.


  • Responsible for all banquet menus and food products served at banquet events.
  • Responsible for advance planning to achieve all required deadlines, per BEO events, to be completed a minimum of 15 minutes prior to start time.
  • Communications with the Executive Chef, Catering Director, and kitchen staff on a daily basis and updates them on day-to-day operations regarding event execution and status.
  • Writes weekly schedules adhering to set labor guidelines without sacrificing quality of product or service.
  • Attends and is involved in all BEO meetings.
  • Oversee the taking of daily inventories of stocks, sauces, dressings, etc., to consistently ensure the highest quality preparation and presentation.
  • Establishes and maintains professional standard of conduct and appearance at all times and manages, by example, showing his/her leadership and self-control to always work towards a common goal.
  • Reports any equipment deficiencies to maintenance at once or contacts the Executive Chef, if severe.
  • Training and evaluating cooks on an ongoing basis and takes corrective actions accordingly. Follows progressive discipline procedure and polices.
  • Prepares Performance Evaluations for the banquet cooks and reviews them with the Executive Chef.
  • Manages dating, labeling and covering in all walk-in coolers and freezers.
  • Follows all ServSafe policies and procedures.


  • A Culinary Degree or ACF equivalent is preferred.
  • At least 5 years of prior banquet production experience is required, preferably in fine dining, high end hotels, or private clubs.
  • At least 3 years proven supervisory experience
  • ServSafe certification is required or the ability to obtain ServSafe certification within 60 days of hire.
  • Possess a team member sprit and work closely with others.
  • Have a sense of urgency, the ability to meet deadlines, and the adaptability to be able to fit into a high energy environment.
  • Strive to exceed member expectations.
  • Strong attention to detail, the ability to anticipate needs, and be consistent in delivering superior product
  • Well versed in various cuisines and cooking techniques.

Seasonal Groundskeepers 

:Join our team and learn new skills, enjoy the great outdoors, get in shape, and enjoy an outdoor employee buffet every Friday. We are looking for team members who have a valid driver’s license, and the ability to operate machinery, and use power/hand tools. This is a seasonal position. We work from April- October. Full-time hours are Monday- Friday, 6:00am-2:30pm; Saturday or Sunday 6:00am-10:00am. Hours may vary depending on the weather, special events, or current projects. Overtime is available at time and a half.


Please click here to download the Bent Creek Inquiry Form

Return inquiry form (and resumé if applicable) via mail to:
     Bent Creek Country Club
     Attn:  HR Dept.
     620 Bent Creek Drive
     Lititz, PA  17543
or email to
For caddie information, contact our Caddie Master, Andy Haldy at 717-560-9620.