BC Jobs
  • 24-Feb-2017 to 15-Jul-2018 (PST)
  • 80110 - Grove Events Cooks
  • Monte Rio, CA, USA
  • $18.00
  • Hourly
  • Seasonal - Full Time

Job purpose

Oversees the set up and orchestration of service. Collects and submits actual counts based on products ordered, prepared and sold. Works directly with sous chefs, and station leads to assist and provide insight on common culinary practices. Positions guide the work of students or other assistants, and may prepare food for special diets, allergies or intolerances. Insures the purchasing, receiving, preparation, cooking and serving of all items responsible for is executed in a seamless manner.



EVENT DATES:  JUNE 4 - 10, 2018 & JULY 9 - 29, 2018

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



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 Kitchen Manager maintains a clean orderly environment.

  • Performs a full range of quantity food production, including entrees, vegetables, soups, salads, fruits, sauces, gravies, desserts etc.
  • 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
  • Spends time at the city club prior to the grove summer events, working closely with the Executive Chef, getting familiar with the expectations and standards of performance relevant to his position
  • HR, labor, staffing & scheduling issues. Monitors hours, breaks and overtime
  • Reports on stewarding concerns and sanitation issues
  • Production: R&D - demos, pictures, recipes & yields
  • Works with the Executive Sous Chef to establish the labor forecasts for both events and understands P&L statements
  • Participates actively in the recruiting and the scheduling of the grove kitchen staff.
  • Coordinates the distribution of the culinary teams kitchen specification workbook and insures all recipes, photos and information are accurate
  • Oversees and coordinates Jinks "meals on wheels" with designated intern and the catering lead person
  • Communicates with Chef on relevant transfers of food or equipment between the club and the grove.
  • Coordinates the Jinks & Encampment closing inventories.






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:

  • 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 is required





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



Executive Sous Chef, Sous Chef, Executive Chef  

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