COOK

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 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 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. #J-18808-Ljbffr