COOK: GROVE EVENTS

The Bohemian Grove is situated on 2,700 acres of towering redwood forest in the lower Russian River Valley in Sonoma County. For more than 150 years Club members and their guests have ventured to the Grove to enjoy and partake in the arts, music, literature and drama as well as nature walks and fine dining.

Come spend the summer working in this unique and beautiful environment. We offer flexible schedules and excellent hourly wages for a summer only commitment.

Spring Jinks:

Monday, June 9 thru June 15th, 2025

Spring Picnic:

Saturday, June 28, 2025

Summer Encampment:

Monday July, 7th thru August 1 2025 

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 our Cook(s) 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/combo 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.

To enter the property you must be fully vaccinated with your last dose plus two weeks before entry.

Reports to:

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

Successfully complete a background investigation and adhere to the Bohemian Club Drug Policy.