Our Staff

Nathan Smith, General Manager

Nathan has been in the Food & Beverage business for over 15 years. He has been with The Bucks Club since 2012. He began as Executive Chef and later took over as Food &  Beverage Manager, before becoming General Manager in 2019.

Chris Grossbach, PGA Head Golf Professional

Chris has been in the golf business for over 25 years, and is a certified Class A Member in Golf Operations (the top 4% of PGA Members).  He has worked at several courses across the country including Deer Run CC in Winter Springs, Florida, Dyker Beach Golf Club in Brooklyn, Pine Hill/Trump National Philadelphia in Pine Hill, NJ, The Golf Club at Redmond Ridge in Redmond, Washington, and most recently at TPC Jasna Polana in Princeton, NJ.  Chris is also a teaching professional in golf instruction for all skill levels from beginning to advanced. He lives in Perkasie with his wife Joanne, and two sons, Jacob, 4 and Connor, 2. His hobbies outside of Golf include  fishing, cars, and cooking.

Joe Agnew, Superintendent

Joe has been in the Golf industry for almost 30 years. Joe is a graduate of the Rutgers, professional Golf Turf Management Program. He started as a Pro Shop Assistant at Torresdale Frankford Country Club, before becoming a part time crewman. He then moved on to becoming Assistant Superintendent at Burlington Country Club before coming to the Bucks Club as Superintendent

Michael Klenk, Sales & Banquet Manager

Michael has accumulated over sixteen years of experience in the banquet staff and service industry, working his way up through multiple roles. He has been with the Bucks Club since 2014. Previously the Assistant Banquet Manager, Michael now serves as our head Sales & Banquet Manager.


Employment Opportunities

Banquet Chef

  • Experience in high-volume catering a must
  • Must be available to work nights, weekends & some holidays
  • Excellent communication skills
  • Excellent knife skills, able to follow recipes and direction well
  • This position calls for a seasoned chef who is willing and able to plan for, and execute all in-house catering events
  • Direct report to Head Chef, works with Sous chef and maintains a professional demeanor at all times
  • Creative input from individual in this role is desired
  • ServSafe Preferred
  • Reliable Transportation and Consistency / Timeliness a must

Line Cook

  • Follow Recipes, working with the Head and Sous Chefs to deliver a consistent, high quality product to our customers
  • Experience preferred, but willing to train the right candidate
  • Kitchen communication skills & cooking technique experience (Pay will be based upon experience)
  • Must be available to lift 40+ pounds, and work on your feet for extended periods of time
  • Open to instruction and critique in a respectful environment to promote growth and development in the kitchen
  • Must have reliable transportation and be timely

Dishwasher / Utility/Prep Cook

  • Able to follow direction clearly
  • Reliable Transportation
  • Must have Night and Weekend availability
  • Some experience as a prep cook preferred, but not necessary
  • Able to lift and organize heavy/large orders to keep the kitchen in good order
  • Wash dishes, dry, and replace as needed

If interested in any of these positions, email resume to or apply in person at the Club and ask for Pat