DISHWASHER-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. Summer Encampment — Monte Rio, CA Monday, July 6 - Friday, July 31•, 2026 (TBD•) 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. 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. 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