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PM Cook

Aaf2980d 0190 4698 8500 00e105726af5 19000101 000001 · Wichita, KS, US, Wichita, KS · Active · ADP Workforce Now Recruiting

Job facts

FieldValue
CompanyAaf2980d 0190 4698 8500 00e105726af5 19000101 000001
TitlePM Cook
Normalized title-
Department / team-
LocationWichita, KS, United States
Work model-
Employment type-
Salary-
Statusactive
ATS providerADP Workforce Now Recruiting
Posted / first seen2021-08-10 / 2026-05-31
Changed / last seen2026-06-19 / 2026-06-19

Related slices

PageWhat it containsOpen
Company jobsActive postings from Aaf2980d 0190 4698 8500 00e105726af5 19000101 000001.Open
Company breakdownsRole, location, ATS, and work model facets for this company.Open
ATS provider jobsActive postings observed through ADP Workforce Now Recruiting.Open
Provider filtered searchThe same provider as a filtered job collection.Open
City jobsActive postings in Wichita.Open
Lifecycle eventsOpen, update, close, and reopen events for this posting.Open
Original postingCanonical source or apply URL captured from the ATS.Open

Linked records

CompanyAaf2980d 0190 4698 8500 00e105726af5 19000101 000001
Source9b11c77d-eff0-4950-ad59-00bdc309c668
ATS providerADP Workforce Now Recruiting

Description

PM Cook DEPARTMENT: Cook 1 REPORTS TO: Executive Chef STATUS: Non-Exempt POSITION SUMMARY: Prepares various foods as directed for breakfast, lunch or dinner at assigned kitchen station including set-up and breakdown of station in accordance with Company standards and safety and sanitation policies. RESPONSIBILITIES: Sets up, clears and breaks down work station. Follows written and oral instructions regarding menus and standardized recipes. Prepares selected food as directed in accordance with portion sizes and quality standards. Prepares a wide variety of menu items such as roasting, broiling, baking, frying, steaming and stewing meat, fish and poultry. Utilizes a variety of kitchen equipment including small and large pieces. Follows safety procedures regarding the operation of equipment to avoid personal injury and damage to the equipment. Cleans working and storage areas, tools, equipment and floors as needed. Disassembles and assembles component parts and accessories for cleaning kitchen equipment. Identifies hazards and assesses risks associated with foods. Reports any hazards, risks, or maintenance problems to Manager as they occur. Supervises Kitchen staff to ensure guest satisfaction. Maintains and develops teamwork and open lines of communication with coworkers and supervisors. Treats Manager and coworkers with professional respect. Controls waste and maintain food cost. Maintains all sanitation requirements including product rotation, temperature maintenance, and storage procedures, cooling requirements, and handling techniques. Maintains all policies and procedures as trained for food preparation. Continually and properly train and re-train in all areas of food preparation, safety, and sanitation. Responds professionally to all questions and requests. Provides customers with the highest level of care and excellent service. Additional tasks and responsibilities may be assigned at the discretion of the Manager. Tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time. KNOWLEDGE, SKILLS AND ABILITIES: Ability to read, write and make mathematical calculations. Ability to work from and maintain production records and follows recipes. Ability to weigh and measure ingredients. Ability to maintain food quality no matter what the business and staffing level. Ability to adapt to change, new situations, changes in staffing and procedures. Ability to absorb a large amount of information in a short period of time. Good, safe knife and equipment skills. Work well without supervision, motivates others, shows initiative and desires to get things done. May be required to work nights, weekends, and/or overtime. EXPERIENCE: Previous experience in a fast-paced Kitchen preferred. PHYSICAL ABILITIES Must be able to stand on hard surfaces up to eight (8) hours. Position also involves bending, stooping and walking. Must be able to lift and pull boxes, pans, trays up to fifty (50) pounds. Operates in a working environment that is subjected to varying levels of heat and noise, the severity of which depends upon customer volume. At times subjected to hazards such as wet floors and dangers associated with the use of heavy duty cutlery and cooking equipment. REQUIRED PERSONAL PROTECTIVE EQUIPMENT: Closed toe, non-canvas and non-skid soled shoes. I HAVE THE ABILITY TO PERFORM THE FUNCTIONS OF THIS JOB WITH OR WITHOUT AN ASSISTIVE DEVICE OR REASONABLE ACCOMMODATION. ____________________________________ Associate Signature Date

Full job record

Job ID0be26251467a906e2fbb34bb796fad48a84ef91b
Org IDabba85f4-0a20-4969-812b-50297a46e1b3
Source ID9b11c77d-eff0-4950-ad59-00bdc309c668
Board ID9b11c77d-eff0-4950-ad59-00bdc309c668
Provideradp_workforcenow
Provider Job Key410283
TitlePM Cook
Normalized Title—
Statusactive
Activeyes
Location TextWichita, KS, US, Wichita, KS
Department—
Team—
Employment Type—
Workplace Type—
Remote Policy—
CountryUnited States
RegionKS
CityWichita
Salary Raw—
Salary Min—
Salary Max—
Salary Currency—
Salary Period—
Source URLhttps://workforcenow.adp.com/mascsr/default/mdf/recruitment/recruitment.html?cid=aaf2980d-0190-4698-8500-00e105726af5&ccId=19000101_000001&lang=en_US&type=JS&jobId=410283&jwId=9200129165513_1
Apply URLhttps://workforcenow.adp.com/mascsr/default/mdf/recruitment/recruitment.html?cid=aaf2980d-0190-4698-8500-00e105726af5&ccId=19000101_000001&lang=en_US&type=JS&jobId=410283&jwId=9200129165513_1
First Seen At2026-05-31 18:45:51Z
Last Seen At2026-06-19 12:14:53Z
Last Checked At2026-06-19 12:14:53Z
Last Changed At2026-06-19 12:14:53Z
Inactive At—
Source Posted At2021-08-10 16:20:00Z
Source Updated At—
Raw Payload Uris3://job-postings-prod-raw-590183727216/raw/provider=adp_workforcenow/board=aaf2980d-0190-4698-8500-00e105726af5|19000101_000001/date=2026-06-19/2026-06-19T12-14-51-553Z-c5d4e74738e340e09130825ddaed9f41bb9e800eed08e6b02ed88466715b4a37.json
Event Fields
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  "last_changed_at": "2026-06-19T12:14:53.651Z",
  "active_status": "active"
}
Parsed Structured
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  "salary_period": null,
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}
Extensions
{}
Native Structured
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    "requisitionDescription": "<div><div><div><div>\n    <link href=\"https://cdn.jsdelivr.net/npm/[email protected]/css/froala_editor.pkgd.min.css\" rel=\"stylesheet\" type=\"text/css\" />\n    <link href=\"https://cdn.jsdelivr.net/npm/[email protected]/css/froala_style.min.css\" rel=\"stylesheet\" type=\"text/css\" />\n\n    <div class=\"fr-view\">\n      <div><p style='margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;text-align:center;'><strong><span style=\"font-size:19px;line-height:115%;\">PM Cook&nbsp;</span></strong></p><p style='margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;text-align:center;'><strong>&nbsp;</strong></p><p style='margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'><strong>DEPARTMENT:&nbsp;&nbsp;</strong>Cook 1<br><strong>REPORTS TO:&nbsp;</strong>Executive Chef<br><strong>STATUS:</strong> Non-Exempt</p><p style='margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;text-align:justify;'>&nbsp;</p><p style='margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;text-align:justify;'><strong>POSITION SUMMARY:</strong></p><p style='margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;text-align:justify;'>Prepares various foods as directed for breakfast, lunch or dinner at assigned kitchen station including set-up and breakdown of station in accordance with Company standards and safety and sanitation policies.</p><p style='margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;text-align:justify;'>&nbsp;</p><p style='margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;text-align:justify;'><strong>RESPONSIBILITIES:</strong></p><ul style=\"list-style-type: disc;margin-left:undefined;\"><li><span style='font-family:\"Calibri\",sans-serif;font-size:11.0pt;'>Sets up, clears and breaks down work station.</span></li><li><span style='font-family:\"Calibri\",sans-serif;font-size:11.0pt;'>Follows written and oral instructions regarding menus and standardized recipes. Prepares selected food as directed in accordance with portion sizes and quality standards.</span></li><li><span style='font-family:\"Calibri\",sans-serif;font-size:11.0pt;'>Prepares a wide variety of menu items such as roasting, broiling, baking, frying, steaming and stewing meat, fish and poultry.</span></li><li><span style='font-family:\"Calibri\",sans-serif;font-size:11.0pt;'>Utilizes a variety of kitchen equipment including small and large pieces. Follows safety procedures regarding the operation of equipment to avoid personal injury and damage to the equipment.</span></li><li><span style='font-family:\"Calibri\",sans-serif;font-size:11.0pt;'>Cleans working and storage areas, tools, equipment and floors as needed.</span></li><li><span style='font-family:\"Calibri\",sans-serif;font-size:11.0pt;'>Disassembles and assembles component parts and accessories for cleaning kitchen equipment.</span></li><li><span style='font-family:\"Calibri\",sans-serif;font-size:11.0pt;'>Identifies hazards and assesses risks associated with foods. Reports any hazards, risks, or maintenance problems to Manager as they occur.</span></li></ul><ul style=\"list-style-type: disc;margin-left:-0.25in;\"><li><span style=\"font-family:Arial;\">Supervises Kitchen staff to ensure guest satisfaction. Maintains and develops teamwork and open lines of communication with coworkers and supervisors. Treats Manager and coworkers with professional respect.</span></li><li><span style=\"font-family:Arial;\">Controls waste and maintain food cost.</span></li><li><span style=\"font-family:Arial;\">Maintains all sanitation requirements including product rotation, temperature maintenance, and storage procedures, cooling requirements, and handling techniques.</span></li><li><span style=\"font-family:Arial;\">Maintains all policies and procedures as trained for food preparation. Continually and properly train and re-train in all areas of food preparation, safety, and sanitation.</span></li><li><span style=\"font-family:Arial;\">Responds professionally to all questions and requests. Provides customers with the highest level of care and excellent service.</span></li><li><span style='font-family:\"Calibri\",sans-serif;font-size:11.0pt;'>Additional tasks and responsibilities may be assigned at the discretion of the Manager. &nbsp;Tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time.&nbsp;</span></li></ul><p style='margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'>&nbsp;</p><p style='margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'><strong>KNOWLEDGE, SKILLS AND ABILITIES:</strong>&nbsp;</p><ul style=\"list-style-type: disc;margin-left:-0.25in;\"><li><span style=\"font-family:Arial;color:black;\">Ability to read, write and make mathematical calculations. &nbsp;</span></li><li><span style=\"font-family:Arial;\">Ability to work from and maintain production records and follows recipes.&nbsp;</span></li><li>Ability to weigh and measure ingredients.</li><li><span style=\"font-family:Arial;\">Ability to maintain food quality no matter what the business and staffing level.</span></li><li><span style=\"font-family:Arial;\">Ability to adapt to change, new situations, changes in staffing and procedures.</span></li><li><span style=\"font-family:Arial;\">Ability to absorb a large amount of information in a short period of time.</span></li><li><span style=\"font-family:Arial;\">Good, safe knife and equipment skills.</span></li><li><span style=\"font-family:Arial;\">Work well without supervision, motivates others, shows initiative and desires to get things done.</span></li><li><span style=\"font-family:Arial;\">May be required to work nights, weekends, and/or overtime.</span></li></ul><p style='margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:.25in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'>&nbsp;</p><p style='margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'><strong>EXPERIENCE:</strong></p><div style='margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'><ul style=\"margin-bottom:0in;list-style-type: disc;margin-left:-0.25in;\"><li style='margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style=\"font-family:Arial;\">Previous experience in a fast-paced Kitchen preferred.</span></li></ul></div><p style='margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'>&nbsp;</p><p style='margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'><strong>PHYSICAL ABILITIES</strong></p><ul style=\"list-style-type: disc;margin-left:-0.25in;\"><li>Must be able to stand on hard surfaces up to eight (8) hours. &nbsp;</li><li>Position also involves bending, stooping and walking.</li><li>Must be able to lift and pull boxes, pans, trays up to fifty (50) pounds.</li><li>Operates in a working environment that is subjected to varying levels of heat and noise, the severity of which depends upon customer volume. At times subjected to hazards such as wet floors and dangers associated with the use of heavy duty cutlery and cooking equipment.</li></ul><p style='margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'>&nbsp;</p><p style='margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;text-align:justify;'><strong>REQUIRED PERSONAL PROTECTIVE EQUIPMENT:</strong></p><div style='margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'><ul style=\"margin-bottom:0in;list-style-type: disc;margin-left:-0.25in;\"><li style='margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style=\"font-family:Arial;\">Closed toe, non-canvas and non-skid soled shoes.</span></li></ul></div><p style='margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'>&nbsp;</p><p style='margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'>I HAVE THE ABILITY TO PERFORM THE FUNCTIONS OF THIS JOB WITH OR WITHOUT AN ASSISTIVE DEVICE OR REASONABLE ACCOMMODATION.</p><p style='margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'>&nbsp;</p><p style='margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'>____________________________________<u>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;</u>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<u>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp;&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;</u></p><p style='margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'>Associate Signature &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Date</p></div>\n    </div>\n  </div></div></div></div>\n",
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  },
  "detail_errors": []
}
Get this page with API

Rendered from the bluedoor Job Postings API. Reproduce it:

GET https://api.bluedoor.sh/job-postings/v1/jobs/0be26251467a906e2fbb34bb796fad48a84ef91b?include=descriptionJSON
GET https://api.bluedoor.sh/job-postings/v1/orgs/abba85f4-0a20-4969-812b-50297a46e1b3JSON
GET https://api.bluedoor.sh/job-postings/v1/sources/9b11c77d-eff0-4950-ad59-00bdc309c668JSON
GET https://api.bluedoor.sh/job-postings/v1/jobs/0be26251467a906e2fbb34bb796fad48a84ef91b/eventsJSON

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