DISHWASHER-GROVE EVENTS

Calling all Sonoma County residents!!

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 3 thru June 9th, 2024

Spring Picnic:

Saturday, June 22, 2024

Summer Encampment:

Monday July, 8th thru July 28, 2024

Job purpose

Primarily Responsible for Operating and maintain cleaning equipment and tools. Also responsible for washing dishes, China ware, flatware, cutlery, crockery, kitchen vessels, sweeping and mopping floors, cleaning and detailing equipment's etc. Maintains the kitchen, dish washing and back area in an inspection-ready condition.

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.

• A typical schedule will be 8 hours – the shifts are as follows:
  • First Shift (6 ppl) 4:00 a.m. – 11 a.m.
  • Second Shift (14 ppl) 7:30 a.m. – 2:30 p.m.
  • Third Shift (8 ppl) 2:00 p.m. – 9:00 p.m.
  • Fourth Shift (20 ppl) 5:00 p.m. – 12:00 a.m.

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

Ensure the kitchen is clean, well maintained and organized at all times

Ensure floors are dry and clean at all times

Operate pot-washing machinery and maintain a hygienic working environment in accordance with hygiene regulations and company standards

Collects and removes trash from all areas of the operation following established procedures

Dispose of waste and adheres to recycling guidelines

Ensure waste bin area is kept clean and tidy

Carry out general cleaning as directed to include sweeping, mopping up, washing up, emptying of rubbish bins and boxes ensuring placement in the correct containers

Cleans and sanitizes pots, pans, utensils, and other minor equipment routinely used in the kitchen following established procedures

Cleans and maintains floors and walls in kitchen and dish washing area by following standard procedures

Cleans and sanitizes dishes and related service ware following established procedures

Cleans large equipment as assigned, following established procedures

Consistently adheres to MDS (Material Data Sheet) information related to the proper and safe use of chemicals in the workplace

Knowledge and proficiency to operate industrial dish washers

Ensure all equipment is clean and in good working order

Check all chemical levels and inventory

Wash, wipe, sort, stack dishes, and load/unload dishwasher

Wash, wipe, sort, stack and store all cleaned items in an organized and safe manner

If any breakages or chipped items found then remove them from circulation and update the breakage and inventory register

Clean, sanitize and close workstations

Uses and maintains all equipment's according to manufacturer and department guidelines

Report any maintenance or hazard issues to the chief steward / stewarding manager

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 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.

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

*Equal Opportunity Employer

All minors under 18 years of age employed in the state of California must have a signed permit to work at a Grove event.

*California workers must receive the following breaks:

• An uninterrupted 30-minute unpaid meal break when working more than five (5+) hours in a day.
• An additional 30-minute unpaid meal break when working more than 12 hours in a day.
• A paid 10-minute rest period for every four hours worked.

*Background Checks:

Employment at the Bohemian Club requires the successful completion of a criminal background check before one can work and gain access at the Bohemian Grove for Grove events.

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.

Reports to:

Lead Steward/Dishwasher, Sous Chefs, Executive Sous Chef