Supports immediate Lead Supervisor through willingness to
generate prepared foods. Cook 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.
2021 Bohemian Grove Midsummer Event dates for employees:
Midsummer Event: July 6 - August 1, 2021
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.
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 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,
- Primary duties vary based on placement within the kitchen
- Plays a supporting role to assistant lead and lead chefs
- Pays close attention to food safety, food sanitation and
- Supports the decisions of upper management without argument or
- Provides quality service to members and guests
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.
- 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
- 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
- Formal training from an accredited culinary institute or ACF
Shift work includes, but is not limited to; working outdoors,
work in challenging scenarios, take direction for multiple
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.
Station Lead, Assistant Lead, Executive Sous Chef, Sous Chef,