Seasonal Prep Cook — Flexible Hours, Seafood Menu

Blue Dog Hospitality Group; New Jersey; On-site; USD 25,000 - 30,000; Part time

Job summary

Blue Dog Hospitality Group is seeking a Prep Cook for the Deauville Inn in Strathmere, NJ. This part-time role supports the culinary team under the Executive Chef. Starting pay ranges from $18 to $22 per hour, with BOE during the seasonal period.

The candidate will prep and cook menu items, maintain kitchen cleanliness, and ensure compliance with safety standards while collaborating with staff to meet service demands.

Qualifications

• Culinary school training or certification preferred.
• 2+ years experience as prep cook or in a similar kitchen role.
• Knowledge of various cooking techniques and cuisines.
• Basic knowledge of food safety and sanitation standards.
• Availability to work flexible hours including evenings, weekends, and holidays during the seasonal period.

Responsibilities

• Prepare and cook menu items according to standardized recipes and guidelines.
• Maintain cleanliness and organization of kitchen workstations.
• Ensure all food is stored, handled, and cooked in compliance with health and safety regulations.
• Collaborate with kitchen team members to coordinate order timing and delivery.
• Assist with inventory management and restocking ingredients as needed during the shift.
• Adapt quickly to changing menu items or special requests during busy periods.
• Report any equipment malfunctions or safety hazards to management promptly.
• Strong communication with team members.

Skills

Communication skills

Teamwork

Stand for long periods

Education

Culinary school training or certification

Job description

Blue Dog Hospitality Group is seeking a Prep Cook for the Deauville Inn in Strathmere, NJ. This part-time role supports the culinary team under the Executive Chef. Starting pay ranges from $18 to $22 per hour, with BOE during the seasonal period.

The candidate will prep and cook menu items, maintain kitchen cleanliness, and ensure compliance with safety standards while collaborating with staff to meet service demands.