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Cook

60e64b1d 9c08 400e 99a0 70f210319f28 19000101 000001 · GILLETTE RIDGE GOLF CLUB, Bloomfield, CT, US, Bloomfield, CT · Active · $18–$19 / hour · ADP Workforce Now Recruiting

Job facts

FieldValue
Company60e64b1d 9c08 400e 99a0 70f210319f28 19000101 000001
TitleCook
Normalized title-
Department / team-
LocationGILLETTE RIDGE GOLF CLUB, CT, United States
Work model-
Employment typeFull Time
Salary$18–$19 / hour
Statusactive
ATS providerADP Workforce Now Recruiting
Posted / first seen2026-03-10 / 2026-05-31
Changed / last seen2026-06-06 / 2026-06-06

Related slices

PageWhat it containsOpen
Company jobsActive postings from 60e64b1d 9c08 400e 99a0 70f210319f28 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 GILLETTE RIDGE GOLF CLUB.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

Company60e64b1d 9c08 400e 99a0 70f210319f28 19000101 000001
Sourcef0176713-cc0b-43e9-b6a9-12c01a6a8d7e
ATS providerADP Workforce Now Recruiting

Description

POSITION SUMMARY The Cook is responsible for ensuring the highest quality of culinary services for our Members and guests. This Employee Partner supports a la carte and private event food production. In addition, s/he maintains consistent food preparation and plate presentation for a la carte venues and catered events. The Cook also maintains a clean and safe work environment at all times of the day, helping to ensure the safety of fellow Employee Partners. EXPERIENCE, EDUCATION AND SKILLS REQUIRED Prior experience as a Cook required. This position requires considerable knowledge and experience in food preparation, and kitchen operation in high quality/upscale environment. Serve safe certification is required A sound understanding of sanitation practices Able to understand and communicate in English and must be able to communicate effectively to team members and managers Possess a team member spirit and work closely with others Have a sense of urgency and strives to exceed member expectations ESSENTIAL RESPONSIBILITIES Working knowledge of broiler, pantry and sauté stations. As well as purchasing and receiving. Must have reliable transportation. Ability to foster strong relationships with members and employees . Confers with Sous Chef for menu requirements, and food supplies for preparation. Prepares and cooks food, including a la carte items, according to specifications, proper presentation, and in a required sanitary manner. Portions food and issues to server upon order. Prepares all cold side items according to menus and specials. Makes daily preparations of menu items in a high quality and presentation manner. Assists in other food preparation (hot or cold) for other events as needed. Cleans work area when cooking is completed. Assists in keeping kitchen area clean, including walk-in freezers and dry storage areas. Operates equipment in safe and sanitary manner. Reports to Sous Chef or other supervisor on food supply shortage or any other problem at the station. Assists in receiving and storage of food when necessary. Performs other duties as requested. Cooks hot side food items for banquets and assists other cooks in food preparation as needed. Breaks down the station in the end of each shift: turns off all equipment and lights, locks storage areas. PHYSICAL AND MENTAL DEMANDS Must be able to lift at least 50 lbs and stand for long durations of time. TYPICAL WORKING CONDITIONS Kitchen environment, heat and cold exposure SPECIAL EQUIPMENT Standard kitchen equipment

Full job record

Job ID73e93d49869e51e2b6d64c55ac5a960fbbc221f1
Org IDf0b66b9e-32f4-4873-bafd-2d5775b08af2
Source IDf0176713-cc0b-43e9-b6a9-12c01a6a8d7e
Board IDf0176713-cc0b-43e9-b6a9-12c01a6a8d7e
Provideradp_workforcenow
Provider Job Key563884
TitleCook
Normalized Title—
Statusactive
Activeyes
Location TextGILLETTE RIDGE GOLF CLUB, Bloomfield, CT, US, Bloomfield, CT
Department—
Team—
Employment Typefull_time
Workplace Type—
Remote Policy—
CountryUnited States
RegionCT
CityGILLETTE RIDGE GOLF CLUB
Salary Raw18 To 19 (USD) Hourly
Salary Min18
Salary Max19
Salary CurrencyUSD
Salary Periodhour
Source URLhttps://workforcenow.adp.com/mascsr/default/mdf/recruitment/recruitment.html?cid=60e64b1d-9c08-400e-99a0-70f210319f28&ccId=19000101_000001&lang=en_US&type=JS&jobId=563884&jwId=9201118945840_1
Apply URLhttps://workforcenow.adp.com/mascsr/default/mdf/recruitment/recruitment.html?cid=60e64b1d-9c08-400e-99a0-70f210319f28&ccId=19000101_000001&lang=en_US&type=JS&jobId=563884&jwId=9201118945840_1
First Seen At2026-05-31 19:00:02Z
Last Seen At2026-06-06 12:42:49Z
Last Checked At2026-06-06 12:42:49Z
Last Changed At2026-06-06 12:42:49Z
Inactive At—
Source Posted At2026-03-10 17:41:00Z
Source Updated At—
Raw Payload Uris3://job-postings-prod-raw-590183727216/raw/provider=adp_workforcenow/board=60e64b1d-9c08-400e-99a0-70f210319f28|19000101_000001/date=2026-06-06/2026-06-06T12-42-48-107Z-87c4a0cd6369d2c5f3d262c3d7bd90a41456f86aa711be5173f28f64d801a73b.json
Event Fields
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  "last_changed_at": "2026-06-06T12:42:49.968Z",
  "active_status": "active"
}
Parsed Structured
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    "city": "GILLETTE RIDGE GOLF CLUB",
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    "countries": [
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  },
  "remote_policy": null,
  "salary_period": "hour",
  "workplace_type": null,
  "salary_currency": "USD"
}
Extensions
{}
Native Structured
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    "requisitionDescription": "<div><h5 id=\"isPasted\" style='margin-top:0in;margin-right:0in;margin-bottom:.0001pt;margin-left:3.0pt;text-align:center;font-size:21px;font-family:\"Times New Roman\",serif;font-style:italic;'><span style='font-size:17px;font-family:\"Garamond\",serif;font-style:normal;'>POSITION SUMMARY</span></h5><p style='margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:\"Times New Roman\",serif;margin-left:3.0pt;'><span style=\"color:#333333;\">The Cook is responsible for ensuring the highest quality of culinary services for our Members and guests. &nbsp;This Employee Partner supports a la carte and private event food production. &nbsp;In addition, s/he maintains consistent food preparation and plate presentation for a la carte venues and catered events. &nbsp;The Cook also maintains a clean and safe work environment at all times of the day, helping to ensure the safety of fellow Employee Partners.</span></p><p style='margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:\"Times New Roman\",serif;margin-left:3.0pt;text-align:justify;'>&nbsp;</p><h4 style='margin-top:0in;margin-right:0in;margin-bottom:.0001pt;margin-left:3.0pt;text-align:center;font-size:15px;font-family:\"Times New Roman\",serif;font-style:italic;'><span style='font-size:17px;font-family:\"Garamond\",serif;font-style:normal;'>EXPERIENCE, EDUCATION AND SKILLS REQUIRED</span></h4><ul style=\"list-style-type: disc;margin-left:-0.25in;\"><li><span style=\"font-size:16px;color:#333333;\">Prior experience as a Cook required.&nbsp;</span></li><li><span style=\"font-size:16px;color:#333333;\">This position requires considerable knowledge and experience in food preparation, and kitchen operation in high quality/upscale environment.&nbsp;</span></li><li><span style=\"font-size:16px;color:#333333;\">Serve safe certification is required&nbsp;</span></li><li><span style=\"font-size:16px;color:#333333;\">A sound understanding of sanitation practices</span></li><li><span style=\"font-size:16px;color:#333333;\">Able to understand and communicate in English and must be able to communicate effectively to team members and managers</span></li><li><span style=\"font-size:16px;color:#333333;\">Possess a team member spirit and work closely with others&nbsp;</span></li><li><span style=\"font-size:16px;color:#333333;\">Have a sense of urgency and strives to exceed member expectations</span></li></ul><p style='margin-top:0in;margin-right:0in;margin-bottom:.0001pt;margin-left:.25in;text-align:left;font-size:15px;font-family:\"Times New Roman\",serif;'><span style='font-size:17px;font-family:\"Garamond\",serif;'>&nbsp;</span></p><h4 style='margin-top:0in;margin-right:0in;margin-bottom:.0001pt;margin-left:3.0pt;text-align:center;font-size:15px;font-family:\"Times New Roman\",serif;font-style:italic;'><span style='font-size:17px;font-family:\"Garamond\",serif;font-style:normal;'>ESSENTIAL RESPONSIBILITIES</span></h4><ul style=\"margin-bottom:0in;margin-top:0in;\" type=\"disc\"><li style='margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:\"Times New Roman\",serif;color:#333333;line-height:16.8pt;background:white;'>Working knowledge of broiler, pantry and saut&eacute; stations. As well as purchasing and receiving. Must have reliable transportation. Ability to foster strong relationships with members and employees<em>.&nbsp;</em></li><li style='margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:\"Times New Roman\",serif;color:#333333;line-height:16.8pt;background:white;'>Confers with Sous Chef for menu requirements, and food supplies for preparation.</li><li style='margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:\"Times New Roman\",serif;color:#333333;line-height:16.8pt;background:white;'>Prepares and cooks food, including a la carte items, according to specifications, proper presentation, and in a required sanitary manner.</li><li style='margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:\"Times New Roman\",serif;color:#333333;line-height:16.8pt;background:white;'>Portions food and issues to server upon order.</li><li style='margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:\"Times New Roman\",serif;color:#333333;line-height:16.8pt;background:white;'>Prepares all cold side items according to menus and specials.</li><li style='margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:\"Times New Roman\",serif;color:#333333;line-height:16.8pt;background:white;'>Makes daily preparations of menu items in a high quality and presentation manner.</li><li style='margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:\"Times New Roman\",serif;color:#333333;line-height:16.8pt;background:white;'>Assists in other food preparation (hot or cold) for other events as needed.</li><li style='margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:\"Times New Roman\",serif;color:#333333;line-height:16.8pt;background:white;'>Cleans work area when cooking is completed. Assists in keeping kitchen area clean, including walk-in freezers and dry storage areas.</li><li style='margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:\"Times New Roman\",serif;color:#333333;line-height:16.8pt;background:white;'>Operates equipment in safe and sanitary manner.</li><li style='margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:\"Times New Roman\",serif;color:#333333;line-height:16.8pt;background:white;'>Reports to Sous Chef or other supervisor on food supply shortage or any other problem at the station.</li><li style='margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:\"Times New Roman\",serif;color:#333333;line-height:16.8pt;background:white;'>Assists in receiving and storage of food when necessary.</li><li style='margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:\"Times New Roman\",serif;color:#333333;line-height:16.8pt;background:white;'>Performs other duties as requested.</li><li style='margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:\"Times New Roman\",serif;color:#333333;line-height:16.8pt;background:white;'>Cooks hot side food items for banquets and assists other cooks in food preparation as needed.</li><li style='margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:\"Times New Roman\",serif;color:#333333;line-height:16.8pt;background:white;'>Breaks down the station in the end of each shift: turns off all equipment and lights, locks storage areas.</li></ul><p style='margin-top:0in;margin-right:0in;margin-bottom:.0001pt;margin-left:0in;text-align:justify;font-size:15px;font-family:\"Times New Roman\",serif;'>&nbsp;</p><p style='margin:0in;margin-bottom:.0001pt;text-align:center;font-size:16px;font-family:\"Times New Roman\",serif;font-weight:bold;font-style:italic;'><span style='font-size:17px;font-family:\"Garamond\",serif;font-style:normal;'>PHYSICAL AND MENTAL DEMANDS</span></p><p style='margin-top:0in;margin-right:0in;margin-bottom:.0001pt;margin-left:.25in;text-align:center;font-size:15px;font-family:\"Times New Roman\",serif;'><span style=\"font-size:16px;color:#333333;\">Must be able to lift at least 50 lbs and stand for long durations of time.</span></p><p style='margin-top:0in;margin-right:0in;margin-bottom:.0001pt;margin-left:.25in;text-align:center;font-size:15px;font-family:\"Times New Roman\",serif;'><em><span style=\"font-size:16px;\">&nbsp;</span></em></p><p style='margin-top:0in;margin-right:0in;margin-bottom:.0001pt;margin-left:0in;text-align:center;font-size:15px;font-family:\"Times New Roman\",serif;'><strong><span style='font-size:17px;font-family:\"Garamond\",serif;'>TYPICAL WORKING CONDITIONS</span></strong></p><p style='margin-top:0in;margin-right:0in;margin-bottom:.0001pt;margin-left:0in;text-align:center;font-size:15px;font-family:\"Times New Roman\",serif;'><span style='font-size:17px;font-family:\"Garamond\",serif;'>Kitchen environment, heat and cold exposure</span></p><p style='margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:\"Times New Roman\",serif;'><span style='font-family:\"Garamond\",serif;'>&nbsp;</span></p><p style='margin:0in;margin-bottom:.0001pt;text-align:center;font-size:16px;font-family:\"Times New Roman\",serif;font-weight:bold;font-style:italic;'><span style='font-size:17px;font-family:\"Garamond\",serif;font-style:normal;'>SPECIAL EQUIPMENT</span></p><p style='margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:\"Times New Roman\",serif;text-align:center;'>Standard kitchen equipment</p></div>\n",
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