COOK

Bighorn-Golf-Club; Palm Desert (CA); On-site; USD 29,000 - 34,000; Full time

Job summary

Bighorn-Golf-Club in Palm Desert, CA is seeking a Cook to prepare menu items for the kitchen station according to par sheets and guidance from the Executive Chef and Chef De Cuisine. You will ensure proper doneness, seasoning, and presentation while maintaining cleanliness on the line and supporting efficient kitchen operations.

The ideal candidate has a High School diploma or GED and at least 3 years of cooking experience, plus a California Food Handler Card.

Qualifications

• High School diploma or GED.
• Minimum 3 years of related cooking experience or training.
• Valid California Food Handler Card.
• 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.

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.

Skills

Menu standards

Recipe following

Sanitation knowledge

Emergency procedures

Education

High School diploma or GED

3+ years cooking experience

Job description

Job Details

Job Location: 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

The physical demands described on the attached “Physical Demands of Position” chart are representative of those required to perform essential job duties. Reasonable accommodations may be made.

CONFIDENTIAL INFORMATION

This position has no access to confidential information

COMPANY FUNDS

This position has no access to company funds

PHYSICAL DEMANDS OF POSITION

Job Title: Cook

Date: 9/4/2026

How many hours are worked per day? 10-15 hrs

Percentage Time Designation:

PHYSICAL ACTIVITY – Rarely <1%, Occasionally 1-33%, Frequently 34-66%, Continuously 67-100%

Stand – Continuously

Walk – Continuously

Sit – Rarely

Use hands to finger, handle or feel – Continuously

Reach with hands and arms over shoulder – Occasionally

Reach with hand and arms over head – Occasionally

Climb or balance – Rarely

Stoop, kneel, crouch, or crawl – Rarely

Talk or hear – Continuously

Taste or smell – Continuously

WEIGHT – Rarely <1%, Occasionally 1-33%, Frequently 34-66%, Continuously 67-100%

Up to 10 pounds – Continuously

Up to 25 pounds – Continuously

Up to 50 pounds – Occasionally

Up to 100 pounds – Rarely

More than 100 pounds – Rarely

Position requires standing 1/3 of the time.

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

List specific job duties that require the physical demands selected above:

• 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.