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Cook - Marseilles

Wsfssh · Active · JazzHR / ApplyToJob

Job facts

FieldValue
CompanyWsfssh
TitleCook - Marseilles
Normalized title-
Department / team-
Location-
Work model-
Employment type-
Salary-
Statusactive
ATS providerJazzHR / ApplyToJob
Posted / first seen— / 2026-05-30
Changed / last seen2026-05-30 / 2026-06-06

Related slices

PageWhat it containsOpen
Company jobsActive postings from Wsfssh.Open
Company breakdownsRole, location, ATS, and work model facets for this company.Open
ATS provider jobsActive postings observed through JazzHR / ApplyToJob.Open
Provider filtered searchThe same provider as a filtered job collection.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

CompanyWsfssh
Sourceb5007280-c9b5-470a-b7ca-4b190737c00e
ATS providerJazzHR / ApplyToJob

Description

Job Description: Cook Under the supervision of the building manager and the Food Service Director, direct and oversee the preparation, serving, and clean-up of all food services each program day. EQUIPMENT AND SANITATION Comply with all applicable state and city regulations regarding food storage, food preparation, and maintenance of kitchen, kitchen equipment, food storage room and dining room Maintain up-to-date certificate of food handling from the City of New York Maintain sanitary, organized conditions in all food preparation, food serving, and food storage areas MEAL PLANNING Work with the dietitian/consultant to plan nutritious and appetizing meals and prepare menus in advance according to applicable regulations and individual special diets Follow posted menu whenever possible. Write any necessary changes on posted menus. Maintain an up-to-date file of kitchen tested recipes which correlate to the planned menus for lunch program Meet with supervisors on a regular basis to discuss food service ORDERING Assess current food inventory and order food from approved vendors and suppliers to procure food forecasted for meals from posted menu. Utilize petty cash to purchase local herbs, vegetables, fruits, etc. that come in too large of quantity from food vendor or are less expensive to purchase locally. Maintain monthly food budget given by dietitian for the food for the meal program. Follow proper receiving practices for refrigerated, frozen, and shelf stable food items. Maintain sufficient inventory of food, utensils and supplies to assure adequate stock exists for preparation of each meal based on the posted menu. FOOD PREPARATION Prepare meals and arrange appetizing and complete presentation of standard meal portions Prepare and serve lunch for 25+ residents Tuesday-Wednesday -Thursday from 9am-2pm. Additional hours may be needed for food deliveries and special events. QUALIFICATIONS EXPECTED: Minimum of 1 year experience in a kitchen(s) serving 25+ persons or more. Up to date food handler's certification from the City of New York . Experience with supervision and food ordering preferred. At least 18 years of age. Emotionally, mentally, and physically able to perform job responsibilities. Must be able to lift 25lbs

Full job record

Job ID140cd390fd09fc2ff40c98ef52ba537483777b86
Org IDc4c7d8a2-0b15-4f36-8024-33f00cc4d31b
Source IDb5007280-c9b5-470a-b7ca-4b190737c00e
Board IDb5007280-c9b5-470a-b7ca-4b190737c00e
Providerjazzhr
Provider Job KeyHYYRRTB8uz
TitleCook - Marseilles
Normalized Title—
Statusactive
Activeyes
Location Text—
Department—
Team—
Employment Type—
Workplace Type—
Remote Policy—
Country—
Region—
City—
Salary Raw—
Salary Min—
Salary Max—
Salary Currency—
Salary Period—
Source URLhttps://wsfssh.applytojob.com/apply/HYYRRTB8uz/Cook-Marseilles
Apply URLhttps://wsfssh.applytojob.com/apply/HYYRRTB8uz/Cook-Marseilles
First Seen At2026-05-30 06:02:25Z
Last Seen At2026-06-06 10:47:37Z
Last Checked At2026-06-06 10:47:37Z
Last Changed At2026-05-30 06:02:25Z
Inactive At—
Source Posted At—
Source Updated At—
Raw Payload Uris3://job-postings-prod-raw-590183727216/raw/provider=jazzhr/board=wsfssh/date=2026-06-06/2026-06-06T10-47-35-345Z-09b4a800d1c54981ab12dda27965514d243042b1549cb9018a1532dc8a696478.json
Event Fields
{
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  "source_hash": "e325cdff73f02c02621bb79c8c11332b746653ffa931417eba5e52e9346724f9",
  "last_changed_at": "2026-05-30T06:02:25.999Z",
  "active_status": "active"
}
Parsed Structured
{
  "language": "en",
  "location": {
    "raw": null,
    "city": null,
    "region": null,
    "country": null,
    "is_remote": false,
    "confidence": null
  },
  "salary_max": null,
  "salary_min": null,
  "inferred_at": "2026-06-06T10:47:37.779Z",
  "launch_scope": {
    "reason": "jazzhr_production_catalog",
    "included": true,
    "location": {
      "raw": null,
      "city": null,
      "region": null,
      "country": null,
      "is_remote": false,
      "confidence": null
    },
    "countries": []
  },
  "remote_policy": null,
  "salary_period": null,
  "workplace_type": null,
  "salary_currency": null
}
Extensions
{}
Native Structured
{
  "detail": {
    "url": "https://wsfssh.applytojob.com/apply/jobs/details/HYYRRTB8uz?&",
    "heading": "Cook - Marseilles",
    "html_title": "JazzHR » Job Listings",
    "canonical_url": "https://wsfssh.applytojob.com/apply/HYYRRTB8uz/Cook-Marseilles",
    "description_html": "<div class=\"job_description\">\n\t\t\t\t\t<p>&nbsp;</p><p><span style=\"font-size:12pt\"><span style=\"tab-stops:-.5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"letter-spacing:-0.15pt\"><span style=\"font-weight:bold\">Job Description: Cook</span></span></span></span></span></p><p><span style=\"font-size:12pt\"><span style=\"tab-stops:-.5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"letter-spacing:-0.15pt\"><span style=\"font-weight:bold\">Under the supervision of the building manager and the Food Service Director, direct and oversee the preparation, serving, and clean-up of all food services each program day.</span></span></span></span></span></p><p>&nbsp;</p><p><span style=\"font-size:12pt\"><span style=\"tab-stops:-.5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"letter-spacing:-0.15pt\"><span style=\"font-weight:bold\">EQUIPMENT AND SANITATION</span></span></span></span></span></p><ul style=\"list-style-type:square\"><li style=\"margin-left:8px\"><span style=\"font-size:12pt\"><span style=\"tab-stops:-.5in list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"letter-spacing:-0.15pt\"><span style=\"font-weight:bold\">Comply with all applicable state and city regulations regarding food storage, food preparation, and maintenance of kitchen, kitchen equipment, food storage room and dining room</span></span></span></span></span></li><li style=\"margin-left:8px\"><span style=\"font-size:12pt\"><span style=\"tab-stops:-.5in list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"letter-spacing:-0.15pt\"><span style=\"font-weight:bold\">Maintain up-to-date certificate of food handling from the City of New York</span></span></span></span></span></li><li style=\"margin-left:8px\"><span style=\"font-size:12pt\"><span style=\"tab-stops:-.5in list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"letter-spacing:-0.15pt\"><span style=\"font-weight:bold\">Maintain sanitary, organized conditions in all food preparation, food serving, and food storage areas</span></span></span></span></span></li></ul><p>&nbsp;</p><p><span style=\"font-size:12pt\"><span style=\"tab-stops:-.5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"letter-spacing:-0.15pt\"><span style=\"font-weight:bold\">MEAL PLANNING</span></span></span></span></span></p><ul style=\"list-style-type:square\"><li style=\"margin-left:8px\"><span style=\"font-size:12pt\"><span style=\"tab-stops:-.5in list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"letter-spacing:-0.15pt\"><span style=\"font-weight:bold\">Work with the dietitian/consultant to plan nutritious and appetizing meals and prepare menus in advance according to applicable regulations and individual special diets</span></span></span></span></span></li><li style=\"margin-left:8px\"><span style=\"font-size:12pt\"><span style=\"tab-stops:-.5in list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"letter-spacing:-0.15pt\"><span style=\"font-weight:bold\">Follow posted menu whenever possible.&nbsp; Write any necessary changes on posted menus.</span></span></span></span></span></li><li style=\"margin-left:8px\"><span style=\"font-size:12pt\"><span style=\"tab-stops:-.5in list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"letter-spacing:-0.15pt\"><span style=\"font-weight:bold\">Maintain an up-to-date file of kitchen tested recipes which correlate to the planned menus for lunch program</span></span></span></span></span></li><li style=\"margin-left:8px\"><span style=\"font-size:12pt\"><span style=\"tab-stops:-.5in list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"letter-spacing:-0.15pt\"><span style=\"font-weight:bold\">Meet with supervisors on a regular basis to discuss food service</span></span></span></span></span></li></ul><p>&nbsp;</p><p><span style=\"font-size:12pt\"><span style=\"tab-stops:-.5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"letter-spacing:-0.15pt\"><span style=\"font-weight:bold\">ORDERING</span></span></span></span></span></p><ul style=\"list-style-type:square\"><li style=\"margin-left:8px\"><span style=\"font-size:12pt\"><span style=\"tab-stops:-.5in list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"letter-spacing:-0.15pt\"><span style=\"font-weight:bold\">Assess current food inventory and order food from approved vendors and suppliers to procure food forecasted for meals from posted menu. </span></span></span></span></span></li><li style=\"margin-left:8px\"><span style=\"font-size:12pt\"><span style=\"tab-stops:-.5in list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"letter-spacing:-0.15pt\"><span style=\"font-weight:bold\">Utilize petty cash to purchase local herbs, vegetables, fruits, etc. that come in too large of quantity from food vendor or are less expensive to purchase locally.</span></span></span></span></span></li><li style=\"margin-left:8px\"><span style=\"font-size:12pt\"><span style=\"tab-stops:-.5in list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"letter-spacing:-0.15pt\"><span style=\"font-weight:bold\">Maintain monthly food budget given by dietitian for the food for the meal program.&nbsp; </span></span></span></span></span></li><li style=\"margin-left:8px\"><span style=\"font-size:12pt\"><span style=\"tab-stops:-.5in list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"letter-spacing:-0.15pt\"><span style=\"font-weight:bold\">Follow proper receiving practices for refrigerated, frozen, and shelf stable food items.</span></span></span></span></span></li><li style=\"margin-left:8px\"><span style=\"font-size:12pt\"><span style=\"tab-stops:-.5in list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"letter-spacing:-0.15pt\"><span style=\"font-weight:bold\">Maintain sufficient inventory of food, utensils and supplies to assure adequate stock exists for preparation of each meal based on the posted menu.</span></span></span></span></span></li></ul><p>&nbsp;</p><p><span style=\"font-size:12pt\"><span style=\"tab-stops:-.5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"letter-spacing:-0.15pt\"><span style=\"font-weight:bold\">FOOD PREPARATION</span></span></span></span></span></p><ul style=\"list-style-type:square\"><li style=\"margin-left:8px\"><span style=\"font-size:12pt\"><span style=\"tab-stops:-.5in list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"letter-spacing:-0.15pt\"><span style=\"font-weight:bold\">Prepare meals and arrange appetizing and complete presentation of standard meal portions</span></span></span></span></span></li><li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"letter-spacing:-0.15pt\"><span style=\"font-weight:bold\">Prepare and serve lunch for 25+ residents Tuesday-Wednesday -Thursday from 9am-2pm.&nbsp; Additional hours may be needed for food deliveries and special events. </span></span></span></span></span></li></ul><p>&nbsp;</p><p><span style=\"font-size:12pt\"><span style=\"tab-stops:-.5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"letter-spacing:-0.15pt\"><span style=\"font-weight:bold\">QUALIFICATIONS EXPECTED:</span></span></span></span></span></p><ul style=\"list-style-type:square\"><li style=\"margin-left:8px\"><span style=\"font-size:12pt\"><span style=\"tab-stops:-.5in list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"letter-spacing:-0.15pt\"><span style=\"font-weight:bold\">Minimum of 1 year experience in a kitchen(s) serving 25+ persons or more.</span></span></span></span></span></li><li style=\"margin-left:8px\"><span style=\"font-size:12pt\"><span style=\"tab-stops:-.5in list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"letter-spacing:-0.15pt\"><span style=\"font-weight:bold\">Up to date food handler's certification from the City of <st1:city w:st=\"on\"><st1:place w:st=\"on\">New York</st1:place></st1:city>.</span></span></span></span></span></li><li style=\"margin-left:8px\"><span style=\"font-size:12pt\"><span style=\"tab-stops:-.5in list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"letter-spacing:-0.15pt\"><span style=\"font-weight:bold\">Experience with supervision and food ordering preferred.</span></span></span></span></span></li><li style=\"margin-left:8px\"><span style=\"font-size:12pt\"><span style=\"tab-stops:-.5in list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"letter-spacing:-0.15pt\"><span style=\"font-weight:bold\">At least 18 years of age.</span></span></span></span></span></li><li style=\"margin-left:8px\"><span style=\"font-size:12pt\"><span style=\"tab-stops:-.5in list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"letter-spacing:-0.15pt\"><span style=\"font-weight:bold\">Emotionally, mentally, and physically able to perform job responsibilities.</span></span></span></span></span></li><li style=\"margin-left:8px\"><span style=\"font-size:12pt\"><span style=\"tab-stops:-.5in list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"letter-spacing:-0.15pt\"><span style=\"font-weight:bold\">Must be able to lift 25lbs</span></span></span></span></span></li></ul><p>&nbsp;</p>",
    "description_text": "Job Description: Cook\n Under the supervision of the building manager and the Food Service Director, direct and oversee the preparation, serving, and clean-up of all food services each program day.\n EQUIPMENT AND SANITATION\n Comply with all applicable state and city regulations regarding food storage, food preparation, and maintenance of kitchen, kitchen equipment, food storage room and dining room\n Maintain up-to-date certificate of food handling from the City of New York\n Maintain sanitary, organized conditions in all food preparation, food serving, and food storage areas\n MEAL PLANNING\n Work with the dietitian/consultant to plan nutritious and appetizing meals and prepare menus in advance according to applicable regulations and individual special diets\n Follow posted menu whenever possible. Write any necessary changes on posted menus.\n Maintain an up-to-date file of kitchen tested recipes which correlate to the planned menus for lunch program\n Meet with supervisors on a regular basis to discuss food service\n ORDERING\n Assess current food inventory and order food from approved vendors and suppliers to procure food forecasted for meals from posted menu.\n Utilize petty cash to purchase local herbs, vegetables, fruits, etc. that come in too large of quantity from food vendor or are less expensive to purchase locally.\n Maintain monthly food budget given by dietitian for the food for the meal program.\n Follow proper receiving practices for refrigerated, frozen, and shelf stable food items.\n Maintain sufficient inventory of food, utensils and supplies to assure adequate stock exists for preparation of each meal based on the posted menu.\n FOOD PREPARATION\n Prepare meals and arrange appetizing and complete presentation of standard meal portions\n Prepare and serve lunch for 25+ residents Tuesday-Wednesday -Thursday from 9am-2pm. Additional hours may be needed for food deliveries and special events.\n QUALIFICATIONS EXPECTED:\n Minimum of 1 year experience in a kitchen(s) serving 25+ persons or more.\n Up to date food handler's certification from the City of New York .\n Experience with supervision and food ordering preferred.\n At least 18 years of age.\n Emotionally, mentally, and physically able to perform job responsibilities.\n Must be able to lift 25lbs",
    "jsonld_jobposting": null
  },
  "list_job": {
    "id": "HYYRRTB8uz",
    "title": "Cook - Marseilles",
    "detailUrl": "https://wsfssh.applytojob.com/apply/jobs/details/HYYRRTB8uz?&"
  },
  "detail_errors": []
}
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