Line Cook (Seasonal)

Line Cook Opportunity At Fiddler's Elbow

Fiddler's Elbow is an exclusive club situated in Bedminster, New Jersey. We proudly offer three championship golf courses, available for play nearly every day of the year, along with award-winning practice facilities both indoors and outdoors. Our sports and leisure complex boasts impressive state-of-the-art aquatic facilities enjoyed by individuals of all ages, as well as tennis, paddle sports, fitness options, and The Cove, a mini club designed for children. Our elegant manor-style clubhouse features both casual and fine dining options, along with the finest banquet facilities in the area for galas, weddings, and social gatherings. With our rich history, stunning grounds, and exceptional amenities, Fiddler's Elbow is truly an inspiring environment and a fantastic place to begin or advance your career!

We are looking for a Line Cook to join the Fiddler's Family and share their passion for hospitality with our members, guests, and fellow staff members. Fiddler's Elbow hosts a wide range of events from comedy shows and concerts to Fourth of July celebrations and New Year's Eve festivities, our annual FiddleFest Music and Food Festival, Member White-Out Party, golf outings and sporting events. We also host smaller clubs within the Club, such as our beloved Book Club and Cigar Club. Our members host many private events like weddings, social events, and celebrations of life milestones.

The Line Cook's duties will consist of assisting the Sous Chef and Executive Chef with daily tasks. They will aid in the preparation and service of ala carte lunches and dinners; as well as the execution of banquet functions.

Essential Functions:

• Prepare food in accordance to Club recipes
• Assist with preparation of soups, seafood, meats, sauces, etc.
• Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
• Properly stores all food, which must be covered, dated and rotated daily to ensure proper portion control and quality.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Maintain professional appearance and proper cleanliness standards
• Pay close attention to Member names, requests and allergies
• Ensure to pay special attention to allergies and dietary restrictions
• Assist in creation of daily specials and menus
• Transport food items using a golf cart
• Follow proper safety rules & regulations when operating the golf cart
• Advise Executive Chef and Executive Sous Chef in the event of food and/or equipment shortages
• Assist in preparation of food for all staff
• Arrive to work on time
• Perform other duties as assigned by supervisor

Skills:

• Coordination
• Monitoring
• Active Listening
• Time-Management
• Critical Thinking

Work Styles:

• Attention to Detail
• Adaptability
• Stress Tolerance
• Independence
• Persistence
• Cooperation

Required Education/Experience:

• Culinary Arts degree and/or 2 years' related experience preferred

Required Qualifications:

• Must be a citizen of the USA or possess a valid work permit
• Must have a reliable form of transportation
• Possess ability to handle pressure
• Ability to handle multiple tasks at once
• Must be a team player; possess the ability to work well with others
• Must be able to work mornings, evenings, weekends & holidays

Physical Requirements:

• Occasionally lift objects weighing 50+ pounds, frequently lift objects weighing 15-20 pounds
• Utilization of both hands and arms
• Must be able to remain in a standing position for extended periods of time
• Constant walking and moving
• Frequently bend, stoop, climb, squat and lift

Working Conditions:

• Conditions in the kitchen are sometimes hot, cold and humid
• Varies working conditions; indoors and outdoors
• Outdoor weather conditions may include; extreme heat and/or humidity, rain, storms, snow and other conditions

Classification:

• FLSA Non-exempt
• Full Time/Part Time, Seasonal/Non-Seasonal

Benefits:

• Meals Provided
• Staff Development Opportunities
• Employee Outings
• Golf, Tennis/Paddle, Yoga Privileges
• 401(k)
• FSA & DC
• Full Time: Health, Vision, Dental Insurance; PTO; Paid Holidays