Seasonal Line Cook at Private Club - Banquets & Dining

Fiddler's Elbow; Bedminster Township (NJ); On-site; USD 29,000 - 34,000; Part time

Benefits offered by this job

Meals Provided

401(k)

FSA & DC

Job summary

Fiddler's Elbow is seeking a Line Cook for the seasonal period from April 2027 through November 2027 at our Bedminster, NJ club. The role supports the Sous Chef and Executive Chef in daily kitchen tasks, prepares ala carte and banquet meals, and ensures safe handling and presentation of dishes for events and members.

The ideal candidate has culinary training or comparable experience, strong teamwork, and the ability to work mornings, evenings, weekends, and holidays across events and kitchens.

Qualifications

• Must be a citizen of the USA or possess a valid work permit.
• Must have a reliable form of transportation.
• Able to work mornings, evenings, weekends & holidays.
• Must be a team player; possess the ability to work well with others.
• Culinary Arts degree or 2 years’ related experience preferred.

Responsibilities

• Assist the Sous Chef and Executive Chef with daily tasks.
• Prepare and service alacarte lunches and dinners; assist in banquet functions.
• Prepare soups, seafood, meats, sauces; ensure proper storage and temperatures.
• Maintain cleanliness and attention to allergies and dietary restrictions.
• Assist in creation of daily specials and menus.
• Transport food items using a golf cart and follow safety rules.

Skills

Coordination

Monitoring

Time-Management

Critical Thinking

Education

Culinary Arts degree

2 years related experience

Job description

Fiddler's Elbow is seeking a Line Cook for the seasonal period from April 2027 through November 2027 at our Bedminster, NJ club. The role supports the Sous Chef and Executive Chef in daily kitchen tasks, prepares ala carte and banquet meals, and ensures safe handling and presentation of dishes for events and members.

The ideal candidate has culinary training or comparable experience, strong teamwork, and the ability to work mornings, evenings, weekends, and holidays across events and kitchens.