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HomeCompanies1c7fb0ee A452 42a0 Bb0d 786747fc0bb0 19000101 000001Cook

Cook

1c7fb0ee A452 42a0 Bb0d 786747fc0bb0 19000101 000001 · Dublin, OH, US, Dublin, OH · Active · $19–$22 / hour · ADP Workforce Now Recruiting

Job facts

FieldValue
Company1c7fb0ee A452 42a0 Bb0d 786747fc0bb0 19000101 000001
TitleCook
Normalized title-
Department / team-
LocationDublin, OH, United States
Work model-
Employment typeFull Time
Salary$19–$22 / hour
Statusactive
ATS providerADP Workforce Now Recruiting
Posted / first seen2026-05-28 / 2026-05-31
Changed / last seen2026-06-06 / 2026-06-06

Related slices

PageWhat it containsOpen
Company jobsActive postings from 1c7fb0ee A452 42a0 Bb0d 786747fc0bb0 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 Dublin.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

Company1c7fb0ee A452 42a0 Bb0d 786747fc0bb0 19000101 000001
Source2f52ae11-3ee7-4957-9bf4-5d2bf6816446
ATS providerADP Workforce Now Recruiting

Description

JOB SUMMARY Responsible for maintaining, setting up, food production and quality control of all meat, fish, fowl and other food items prepared on the front-line station. ESSENTIAL JOB FUNCTIONS This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week. Prepares daily preparation lists for production. Reads and employs math skills to follow recipes. Prepares all broiled and sautéed food items according to standard recipes and as specified on guest check, to ensure consistency of product; requires transportation of heavy food products. Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items. Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product. Keeps all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations. Maintain all logs, cooling, heating, and temperature. Adheres to all company policies and procedures. Follows safety and security procedures and rules. Knows department fire prevention and emergency procedures. Utilizes protective equipment. Reports unsafe conditions to management. Reports accidents, injuries, near-misses, property damage or loss to management. Provides for a safe work environment by following all safety and security procedures and rules. All team members must maintain a neat, clean and well groomed appearance. (Specific standards outlined in team member handbook). Perform any related duties as requested by management. Assists other Kitchen Personnel when need. MUST BE ABLE TO WORK BOTH SHIFTS AM AND PM KNOWLEDGE, SKILLS & ABILITIES Hold a current Food Handler Card. 3 years cooking experience preferred. Broiler cooking preferred. Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette. Good working knowledge of the fundamentals of broiler cooking. Good working knowledge of the fundamentals of sauté cooking. Good working knowledge of accepted standards of sanitation. Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc. Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. Basic knowledge of the English language sufficient to understand inquiries from team members and communicate simple instructions. Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel. Ability to operate beverage equipment, e.g., coffee maker. PHYSICAL DEMANDS Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 100 lbs. Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc Ability to perform duties within extreme temperature ranges. Ability to perform duties in confined spaces. Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling.

Full job record

Job ID0d35b22c65aa3b588e2fcea3ea149401af307f5e
Org IDd7b8c6d6-f052-45de-afe5-39d6f5068d6f
Source ID2f52ae11-3ee7-4957-9bf4-5d2bf6816446
Board ID2f52ae11-3ee7-4957-9bf4-5d2bf6816446
Provideradp_workforcenow
Provider Job Key573152
TitleCook
Normalized Title
Statusactive
Activeyes
Location TextDublin, OH, US, Dublin, OH
Department
Team
Employment Typefull_time
Workplace Type
Remote Policy
CountryUnited States
RegionOH
CityDublin
Salary Raw19 To 22 (USD) Hourly
Salary Min19
Salary Max22
Salary CurrencyUSD
Salary Periodhour
Source URLhttps://workforcenow.adp.com/mascsr/default/mdf/recruitment/recruitment.html?cid=1c7fb0ee-a452-42a0-bb0d-786747fc0bb0&ccId=19000101_000001&lang=en_US&type=JS&jobId=573152&jwId=9201818708850_1
Apply URLhttps://workforcenow.adp.com/mascsr/default/mdf/recruitment/recruitment.html?cid=1c7fb0ee-a452-42a0-bb0d-786747fc0bb0&ccId=19000101_000001&lang=en_US&type=JS&jobId=573152&jwId=9201818708850_1
First Seen At2026-05-31 18:26:14Z
Last Seen At2026-06-06 12:30:26Z
Last Checked At2026-06-06 12:30:26Z
Last Changed At2026-06-06 12:30:26Z
Inactive At
Source Posted At2026-05-28 06:24:00Z
Source Updated At
Raw Payload Uris3://job-postings-prod-raw-590183727216/raw/provider=adp_workforcenow/board=1c7fb0ee-a452-42a0-bb0d-786747fc0bb0|19000101_000001/date=2026-06-06/2026-06-06T12-30-16-261Z-ceed85934f68c0c69bd5c5c70966e955a4b280925757030cb491080903761718.json
Event Fields
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  "last_changed_at": "2026-06-06T12:30:26.847Z",
  "active_status": "active"
}
Parsed Structured
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}
Extensions
{}
Native Structured
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    "requisitionDescription": "<div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><link href=\"https://static.workforcenow.adp.com/mas/mdf-components/25.10.27/styles/froala_editor.pkgd.min.css\" rel=\"stylesheet\" type=\"text/css\"><div><div><div><div><link href=\"https://static.workforcenow.adp.com/mas/mdf-components/25.2.10/styles/froala_editor.pkgd.min.css\" rel=\"stylesheet\" type=\"text/css\">&nbsp;<link href=\"https://static.workforcenow.adp.com/mas/mdf-components/25.2.10/styles/froala_style.min.css\" rel=\"stylesheet\" type=\"text/css\"><div class=\"fr-view\"><div><div><div><div><div><div><div><link href=\"https://static.workforcenow.adp.com/mas/mdf-components/24.37.25/styles/froala_editor.pkgd.min.css\" rel=\"stylesheet\" type=\"text/css\"><div><div><div><div><div><div><link href=\"https://static.workforcenow.adp.com/mas/mdf-components/24.32.25/styles/froala_editor.pkgd.min.css\" rel=\"stylesheet\" type=\"text/css\"><div class=\"fr-view\"><div><link href=\"https://static.workforcenow.adp.com/mas/mdf-components/24.32.25/styles/froala_editor.pkgd.min.css\" rel=\"stylesheet\" type=\"text/css\"><div class=\"fr-view\"><div><div><div><div><div><div><div><div><div><div><link href=\"https://static.workforcenow.adp.com/mas/mdf-components/23.32.33/styles/froala_editor.pkgd.min.css\" rel=\"stylesheet\" type=\"text/css\">&nbsp;<link href=\"https://static.workforcenow.adp.com/mas/mdf-components/23.32.33/styles/froala_style.min.css\" rel=\"stylesheet\" type=\"text/css\"><div class=\"fr-view\"><div id=\"isPasted\"><div style='box-sizing: border-box; color: rgb(97, 80, 77); font-family: Roboto, \"Helvetica Neue\", Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: rgb(255, 255, 255); text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;'><p style=\"box-sizing: border-box; margin-top: 0px; margin-bottom: 1rem;\"><strong style=\"box-sizing: border-box; font-weight: bolder;\"><u style=\"box-sizing: border-box;\">JOB SUMMARY</u></strong></p></div><p style='box-sizing: border-box; margin-top: 0px; margin-bottom: 1rem; color: rgb(97, 80, 77); font-family: Roboto, \"Helvetica Neue\", Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: rgb(255, 255, 255); text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;'>Responsible for maintaining, setting up, food production and quality control of all meat, fish, fowl and other food items prepared on the front-line station.</p><div style='box-sizing: border-box; color: rgb(97, 80, 77); font-family: Roboto, \"Helvetica Neue\", Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: rgb(255, 255, 255); text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;'><p style=\"box-sizing: border-box; margin-top: 0px; margin-bottom: 1rem;\"><strong style=\"box-sizing: border-box; font-weight: bolder;\"><u style=\"box-sizing: border-box;\">ESSENTIAL JOB FUNCTIONS</u></strong></p></div><p style='box-sizing: border-box; margin-top: 0px; margin-bottom: 1rem; color: rgb(97, 80, 77); font-family: Roboto, \"Helvetica Neue\", Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: rgb(255, 255, 255); text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;'><em style=\"box-sizing: border-box;\">This description is a summary of primary responsibilities and qualifications. &nbsp;The job description is not intended to include all duties or qualifications that may be required now or in the future. &nbsp;The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.</em></p><ul style='box-sizing: border-box; margin-top: 0px; margin-bottom: 1rem; color: rgb(97, 80, 77); font-family: Roboto, \"Helvetica Neue\", Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: rgb(255, 255, 255); text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;'><li style=\"box-sizing: border-box;\">Prepares daily preparation lists for production.</li><li style=\"box-sizing: border-box;\">Reads and employs math skills to follow recipes.</li><li style=\"box-sizing: border-box;\">Prepares all broiled and saut&eacute;ed food items according to standard recipes and as specified on guest check, to ensure consistency of product; requires transportation of heavy food products.</li><li style=\"box-sizing: border-box;\">Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items.</li><li style=\"box-sizing: border-box;\">Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product.</li><li style=\"box-sizing: border-box;\">Keeps all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.</li><li style=\"box-sizing: border-box;\">Maintain all logs, cooling, heating, and temperature.</li><li style=\"box-sizing: border-box;\">Adheres to all company policies and procedures.</li><li style=\"box-sizing: border-box;\">Follows safety and security procedures and rules.</li><li style=\"box-sizing: border-box;\">Knows department fire prevention and emergency procedures.</li><li style=\"box-sizing: border-box;\">Utilizes protective equipment.</li><li style=\"box-sizing: border-box;\">Reports unsafe conditions to management.</li><li style=\"box-sizing: border-box;\">Reports accidents, injuries, near-misses, property damage or loss to management.</li><li style=\"box-sizing: border-box;\">Provides for a safe work environment by following all safety and security procedures and rules.</li><li style=\"box-sizing: border-box;\">All team members must maintain a neat, clean and well groomed appearance. (Specific standards outlined in team member handbook).</li><li style=\"box-sizing: border-box;\">Perform any related duties as requested by management.</li><li style=\"box-sizing: border-box;\">Assists other Kitchen Personnel when need.</li><li style=\"box-sizing: border-box;\">MUST BE ABLE TO WORK BOTH SHIFTS AM AND PM</li></ul><div style='box-sizing: border-box; color: rgb(97, 80, 77); font-family: Roboto, \"Helvetica Neue\", Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: rgb(255, 255, 255); text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;'><p style=\"box-sizing: border-box; margin-top: 0px; margin-bottom: 1rem;\"><strong style=\"box-sizing: border-box; font-weight: bolder;\"><u style=\"box-sizing: border-box;\">KNOWLEDGE, SKILLS &amp; ABILITIES</u></strong></p></div><ul style='box-sizing: border-box; margin-top: 0px; margin-bottom: 1rem; color: rgb(97, 80, 77); font-family: Roboto, \"Helvetica Neue\", Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: rgb(255, 255, 255); text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;'><li style=\"box-sizing: border-box;\">Hold a current Food Handler Card.</li><li style=\"box-sizing: border-box;\">3 years cooking experience preferred. &nbsp;Broiler cooking preferred.</li><li style=\"box-sizing: border-box;\">Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.</li><li style=\"box-sizing: border-box;\">Good working knowledge of the fundamentals of broiler cooking.</li><li style=\"box-sizing: border-box;\">Good working knowledge of the fundamentals of saut&eacute; cooking.</li><li style=\"box-sizing: border-box;\">Good working knowledge of accepted standards of sanitation.</li><li style=\"box-sizing: border-box;\">Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.</li><li style=\"box-sizing: border-box;\">Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.</li><li style=\"box-sizing: border-box;\">Basic knowledge of the English language sufficient to understand inquiries from team members and communicate simple instructions.</li><li style=\"box-sizing: border-box;\">Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.</li><li style=\"box-sizing: border-box;\">Ability to operate beverage equipment, e.g., coffee maker.</li></ul><div style='box-sizing: border-box; color: rgb(97, 80, 77); font-family: Roboto, \"Helvetica Neue\", Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: rgb(255, 255, 255); text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;'><p style=\"box-sizing: border-box; margin-top: 0px; margin-bottom: 1rem;\"><strong style=\"box-sizing: border-box; font-weight: bolder;\"><u style=\"box-sizing: border-box;\">PHYSICAL DEMANDS</u></strong></p></div><ul style='box-sizing: border-box; margin-top: 0px; margin-bottom: 1rem; color: rgb(97, 80, 77); font-family: Roboto, \"Helvetica Neue\", Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: rgb(255, 255, 255); text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;'><li style=\"box-sizing: border-box;\">Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 100 lbs.</li><li style=\"box-sizing: border-box;\">Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc</li><li style=\"box-sizing: border-box;\">Ability to perform duties within extreme temperature ranges.</li><li style=\"box-sizing: border-box;\">Ability to perform duties in confined spaces.</li><li style=\"box-sizing: border-box;\">Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling. &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp;</li></ul></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div>\n",
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