BC Jobs
  • 24-Feb-2017 to 15-Jul-2017 (PST)
  • 80110 - Grove Events Cooks
  • Monte Rio, CA, USA
  • $15.00+
  • Hourly
  • Seasonal - Full Time

Job purpose

 

Supports immediate Lead Supervisor through willingness to generate prepared foods. Cook I positions perform quantity cooking, sound cooking fundamentals and perform related work as required. Positions at this level receive training in cooking techniques, food safety, sanitation, allergy awareness, and nutrition. Cooks may prepare food for special diets and may guide the work of students or other assistants. Cook I positions are able to perform tasks with frequent supervision.

 

Schedule

 

Employee is expected to work when scheduled. Meal breaks and rest breaks are mandatory and are dictated by California state law. Employee is expected to take breaks and split shifts as noted on 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

 

Uniform

 

Company issued pants (usually hounds tooth 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 Cook I works in harmony with co-workers in food production within a specialized area, such as salads, or fruits and vegetables, etc., and must be designated as a substitute cook, functioning regularly as such in a rotation with other cooks, or on a regular and recurring basis as a substitute for cook positions. This requirement of functioning regularly as a rotation or substitute cook differentiates the position from Cook II positions. Cook I position may be asked to keep production records and record temperatures logs to insure 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 assistant lead and 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

 

 

 

 

 

Qualifications

 

The qualifications required for this positions is 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 assistant 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 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. Is required to do repetitive tasks with few breaks.

 

Direct reports

 

 

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

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