COOK

Bighorn Golf Club, Inc.; California; On-site; USD 29,000 - 34,000; Full time

Job summary

BIGHORN Golf Club, Inc. is seeking a Cook to join our Kitchen team at the Palm Desert location.

The role requires preparing menu items for the line according to par sheets and directions from the Executive Chef, ensuring proper doneness, seasoning, and plating while upholding sanitation and organizational standards. The position is full-time seasonal, on-site in Palm Desert, with the expectation of teamwork, reliability, and adherence to safety practices.

Qualifications

• High School diploma or GED required.
• Minimum 3 years of related cooking experience or training.
• Knowledge of safety and sanitation standards.

Responsibilities

• Prepares meats, seafood, vegetables for line service.
• Follows standard recipes and par sheets for prep and service.
• Maintains tools, utensils, and equipment cleanliness.
• Assists in preparing employee meals and other kitchen areas.
• Operates kitchen equipment safely and maintains sanitation.
• Keeps work station organized and reports maintenance needs.

Skills

Menu standards knowledge

Follow recipes

Sanitation knowledge

Teamwork

Quality prep

Education

High School diploma or GED

Tools

California Food Handler Card

Job description

Job Details

Job Location: BIGHORN Golf Club - PALM DESERT, CA 92260

Salary Range: $21.00 - $25.00 Hourly

Job Title: Cook

Department: Kitchen

Reports to: Greg Proper - Executive Chef and Jeremy Loomis – Chef De Cuisine

FLSA Classification: Non-Exempt, Full-time Seasonal

Supervises: No

Pay Range: $21.00 to $25.00

Created / Updated: September 2026

POSITION OVERVIEW

The Cook is responsible for preparing menu items for the assigned work station according to par sheets or instructions from the Executive Chef, Sous Chef, and Chef de Cuisine. The Cook ensures the proper doneness, seasoning, and presentation of all food items, including daily specials. This position helps maintain consistency, order, and cleanliness on the cooking line while supporting efficient kitchen operations.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Prepares meats, seafood, vegetables, and other items for line service and special functions.
• Follows standard recipes for pre-preparation and preparation of menu items.
• Properly assembles, maintains, and sanitizes tools, utensils, and equipment.
• Assists in preparing employee meals.
• Supports preparation of food in other kitchen areas as directed by supervisors.
• Operates food preparation equipment according to manufacturer instructions.
• Stores unused food products in designated storage areas.
• Uses safe and sanitary food handling practices, including proper personal hygiene.
• Cleans and maintains assigned work station and equipment.
• Disposes of trash and food waste at the end of shift.
• Returns soiled utensils and wares to proper areas.
• Makes recommendations for maintenance, repair, and upkeep of cooking line equipment.
• Attends staff meetings and contributes suggestions for improvement.
• Performs other related tasks as assigned by supervisors.
• Leadership – Maintain a professional, positive attitude, uphold Company values, and represent departmental standards.
• Teamwork – Promote cooperation and teamwork among coworkers to support efficient operations.
• Safety – Comply with all safety rules and attend required safety training.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience

• High School diploma or GED.
• Minimum 3 years of related cooking experience or training.

Required Technical / Other Skills and Abilities

• Knowledge of menu standards, including taste, doneness, presentation, and timing.
• Ability to follow recipes and maintain consistency.
• Knowledge of proper sanitation and role during emergency situations.

Required Licenses/Certifications

• Valid California Food Handler Card.

PHYSICAL DEMANDS OF POSITION

i.e., Position requires standing 1/3 of the time.

i.e., Position requires lifting 1/3 of the time up to 10 pounds.

When completing this form, look at the job from a typical/average workday perspective.

Specific job duties that require the selected physical demands

• Standing and walking for extended periods during food preparation and service.
• Pushing, pulling, and lifting up to 50 pounds.
• Continuous repetitive motions such as chopping, stirring, and plating.
• Working in a hot, humid, and high-volume kitchen environment.