BC Jobs
  • 01-Feb-2020 to 15-Jul-2020 (PST)
  • 80110 - Grove Events Cooks
  • Monte Rio, CA, USA
  • $18.00/$19.00
  • Hourly
  • Seasonal - Full Time

Job purpose


Supports immediate Lead Supervisor through willingness to generate prepared foods. Is responsible for the outcomes of food production which occurs in the station appointed. Insures the purchasing, receiving, preparation, cooking and serving of all items responsible for is executed in a seamless manner. Positions guide the work of students or other assistants and may prepare food for special diets, allergies or intolerances.



2020 Bohemian Grove Event dates for employees:

Summer Encampment: July 6 - July 26, 2020

Employee is expected to work when scheduled. Meal breaks and rest breaks are mandatory and are dictated by California state law. An employee is expected to take breaks and split shifts as noted on the schedule. Early morning shifts beginning at 5:00 a.m. are common. Many employees will work split shifts and be required to work late nights, commonly ending at 11:00 p.m.


Certifications Required


California issued food handles card

               Allergy awareness certification: preferred but not required

               First aid certification: preferred but not required




Company issued pants (usually houndstooth gray kitchen pants), company-issued chef coat which must be buttoned to the top with preferred undergarment being a plain white t-shirt, and company-issued hat, non-slip black shoes


Duties and responsibilities


Under general supervision at Jinks or Encampment assistant leads perform all responsibilities of the lead cook as needed and/or directed. Assistant lead positions may be asked to keep production records and record temperature logs to ensure proper heating and cooling of PHF's.

  • Performs a full range of quantity food production, including entrees, vegetables, soups, salads, fruits, sauces, gravies, desserts, etc.
  • Primary duties vary based on placement within the kitchen organizational chart
  • Plays a supporting role to lead chefs
  • Pays close attention to food safety, food sanitation, and hygiene
  • Supports the decisions of upper management without argument or dispute
  • Provides quality service to members and guests








The qualifications required for these positions are to be determined at the time of recruitment. Such determinations will be made based on an analysis of the work activities to be performed and by identifying the education, training, work experience which would provide reasonable assurance that the knowledge and skills required upon appointment have been acquired. Individuals in this position progress to lead level when successfully trained and have demonstrated competence in quantity food production.


Qualifications include:

  • Minimum of 2 years high volume food service experience
  • Should possess the basic knowledge to operate common kitchen equipment including but not limited to mixers, convection/combi therm ovens, steamers, robot coup, electric slicer, and fryer
  • Must contain healthy knowledge of food products, classical and modern preparations
  • Should be proficient in basic knife skills, meat, vegetable, and sauce fabrication
  • One of the most important traits of this position is the ability to answer the questions of co-workers, in regards to how food is prepared and stored
  • It is imperative that this person has the ability to execute the workload of almost any position in the kitchen.  A well-cross-trained individual can cover any areas that need assistance
  • Formal training from an accredited culinary institute or ACF certified apprenticeship



Working conditions


Shift work includes, but is not limited to; working outdoors, work in challenging scenarios, take direction for multiple supervisors.


Physical requirements


The employee is required to stand for extended periods of time. Tolerate hot and cold conditions.  Lift heavy objects - up to 50 lbs. on a regular basis. Must be able to kneel down, bend over and stand up many times during a shift. It is required to do repetitive tasks with few breaks.


Direct reports


Station Lead, Executive Sous Chef, Sous Chef, Executive Chef 

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