BC Jobs
  • 24-Feb-2017 to 15-Jun-2018 (PST)
  • 80110 - Grove Events Cooks
  • Monte Rio, CA, USA
  • $20.00
  • Hourly
  • Seasonal - Full Time

Job purpose


Directly responsible for the execution, preparation and general inspection of the Garde Manger department. Insures that Garde Manger department is equipped and fully stocked for estimated projections. Oversees the production of boxed meals, cold breakfast items and cold dinner items. 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 the garde manger lead works in harmony with co-workers in food production within a specialized area. The garde manger lead 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 which includes a comprehensive knowledge of the areas responsible for
  • Prepares all salads, cold courses, chilled breakfast items and cold special requests
  • Plays a supporting role to Sous Chefs and Executive Chef
  • 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
  • Works directly with purchaser to insure purchase orders are placed in a timely manner and product is available for daily production
  • Extended duties include but are not limited to assisting other production areas in need, expediting p.m. dinner service and set up of p.m. dinner stations












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 are expected to demonstrate 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



Kitchen Manager, Sous Chefs, Executive Sous Chef, Executive Chef

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