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Cook

0fc9887f E7e9 473d A426 887500c61fdb 19000101 000001 · Coconut Creek, FL, US, Coconut Creek, FL · Active · $14–$20 / hour · ADP Workforce Now Recruiting

Job facts

FieldValue
Company0fc9887f E7e9 473d A426 887500c61fdb 19000101 000001
TitleCook
Normalized title-
Department / team-
LocationCoconut Creek, FL, United States
Work model-
Employment typeFull Time
Salary$14–$20 / hour
Statusactive
ATS providerADP Workforce Now Recruiting
Posted / first seen2022-07-26 / 2026-05-31
Changed / last seen2026-06-06 / 2026-06-06

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PageWhat it containsOpen
Company jobsActive postings from 0fc9887f E7e9 473d A426 887500c61fdb 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 Coconut Creek.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

Company0fc9887f E7e9 473d A426 887500c61fdb 19000101 000001
Source15fb1cc3-3bbc-4987-afff-d3389111b32b
ATS providerADP Workforce Now Recruiting

Description

Performing their duties as prescribed by the quality standards. Prepares to ensure all high-quality food products throughout the kitchen. Activities & Responsibilities Report working in uniform at posted scheduled times. Set-up and see the station is ready to serve fifteen (15) minutes prior to lunch and dinner service. Sets up the line to correct protocols ensures the expo is stocked at all times Prepares the line with the correct pars for all dishes on the menu Make sure that all food is of the highest possible quality before leaving the window. Overseeing that all food prepared is of consistently high quality and that portions are consistently controlled. Food tickets are complete and out in a timely manner. Covers, dates, and neatly stores all meats, poultry, seafood, and other food items. Cleans and sanitizes the station. Sets up, maintains, and breaks down stations. HACCP Capability Cost Control of all food and waste management Ensures that workstations and equipment are clean and sanitary. Adheres to state and local health and safety regulations. Maintains neat professional appearance and observes personal cleanliness rules at all times. Maintains safety and security in the workstation. Assists with other duties as instructed by the Kitchen Manager Inform supervisor of any items that were unfinished before service. Properly store all food, which must be covered, dated, and rotated on a daily basis to ensure proper portion control and quality. Follow all safety procedures for operating and cleaning all machinery at all times. Check-in with the Kitchen Manager at the beginning of a shift for instructions. Keep par stocks at proper levels. Increase or decrease production as necessary. Inform management of any problems concerning food quality or production control. Follow “Clean as you work” policy; responsible for sanitation and cleanliness of station at all times. Maintain high standards of quality and appearance for all food prepared and served. Wear a clean uniform at all times. Attend all kitchen employee meetings. Unnecessary food must be returned to walk-in on the proper shelf, all inserts clean. Check out with Kitchen Manager; keep the walk-in clean and organized at all times. Clean any kitchen equipment used immediately following its use. Must be able to work weekends and holidays as well as overtime. Perform other duties as assigned. At the end of the shift, clean the entire station, including reach-ins, shelves, and steam tables. Maintains Inventory and Waste Minimum Qualifications High School Diploma or General Education Diploma (GED); three months of related experience and/or training; or equivalent combination of education and experience. Must become familiar with and work with all kitchen equipment and machinery. Present a positive, professional image. Must be self-motivated and customer service oriented. Strong interpersonal as well as written and oral communication skills. Reliable and predictable attendance. Ability to develop and maintain awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards. Able to reach, bend, stoop and frequently lift up to 50 pounds Stamina and availability to work 40 to 50 hours per week

Full job record

Job ID8d30bb239a788a452f59a42a1080b64bc4d56500
Org ID9a025448-82fd-4593-a5fc-4f220098c54d
Source ID15fb1cc3-3bbc-4987-afff-d3389111b32b
Board ID15fb1cc3-3bbc-4987-afff-d3389111b32b
Provideradp_workforcenow
Provider Job Key443027
TitleCook
Normalized Title—
Statusactive
Activeyes
Location TextCoconut Creek, FL, US, Coconut Creek, FL
Department—
Team—
Employment Typefull_time
Workplace Type—
Remote Policy—
CountryUnited States
RegionFL
CityCoconut Creek
Salary Raw14 To 20 (USD) Hourly
Salary Min14
Salary Max20
Salary CurrencyUSD
Salary Periodhour
Source URLhttps://workforcenow.adp.com/mascsr/default/mdf/recruitment/recruitment.html?cid=0fc9887f-e7e9-473d-a426-887500c61fdb&ccId=19000101_000001&lang=en_US&type=JS&jobId=443027&jwId=9200408087554_1
Apply URLhttps://workforcenow.adp.com/mascsr/default/mdf/recruitment/recruitment.html?cid=0fc9887f-e7e9-473d-a426-887500c61fdb&ccId=19000101_000001&lang=en_US&type=JS&jobId=443027&jwId=9200408087554_1
First Seen At2026-05-31 18:18:33Z
Last Seen At2026-06-06 12:04:56Z
Last Checked At2026-06-06 12:04:56Z
Last Changed At2026-06-06 12:04:56Z
Inactive At—
Source Posted At2022-07-26 20:46:00Z
Source Updated At—
Raw Payload Uris3://job-postings-prod-raw-590183727216/raw/provider=adp_workforcenow/board=0fc9887f-e7e9-473d-a426-887500c61fdb|19000101_000001/date=2026-06-06/2026-06-06T12-04-56-462Z-5de83bbfd06725a218ecb7a2b6e99cf0b10f25cb5837910e2e3342e053234989.json
Event Fields
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  "source_hash": "c5db07b39453cc1859cc97912828700fddf2a7f253fe494e854b76e924fdd660",
  "last_changed_at": "2026-06-06T12:04:56.675Z",
  "active_status": "active"
}
Parsed Structured
{
  "language": "en",
  "location": {
    "raw": "Coconut Creek, FL, US, Coconut Creek, FL",
    "city": "Coconut Creek",
    "region": "FL",
    "country": "United States",
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    "confidence": 0.95
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  "salary_max": 20,
  "salary_min": 14,
  "inferred_at": "2026-06-06T12:04:56.674Z",
  "launch_scope": {
    "reason": "english_us_canada",
    "included": true,
    "language": "en",
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      "region": "FL",
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      "is_remote": false,
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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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    },
    "requisitionTitle": "Cook",
    "clientRequisitionID": "1002",
    "organizationalUnits": [],
    "postingInstructions": [],
    "additionalProperties": {},
    "requisitionLocations": [
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    "screeningRequirements": [],
    "requisitionDescription": "<div><p id=\"isPasted\" style='margin-top:0in;margin-right:0in;margin-bottom:7.5pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;background:white;'><span style='font-size:14px;font-family:\"Arial\",sans-serif;color:#333333;'>&nbsp;Performing their duties as prescribed by the quality standards. &nbsp;Prepares to ensure all high-quality food products throughout the kitchen.</span></p><p style='margin-top:0in;margin-right:0in;margin-bottom:7.5pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;background:white;'><span style='font-size:14px;font-family:\"Arial\",sans-serif;color:#333333;'>&nbsp;</span></p><p style='margin-top:0in;margin-right:0in;margin-bottom:7.5pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;background:white;'><strong><span style='font-size:14px;font-family:\"Arial\",sans-serif;color:#333333;'>Activities &amp; Responsibilities</span></strong></p><ul style=\"margin-bottom:0in;\" type=\"disc\"><li style='margin-top:0in;margin-right:0in;margin-bottom:8.0pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;color:#333333;background:white;'><span style='font-size:14px;font-family:\"Arial\",sans-serif;'>Report working in uniform at posted scheduled times.&nbsp;</span></li><li style='margin-top:0in;margin-right:0in;margin-bottom:8.0pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;color:#333333;background:white;'><span style='font-size:14px;font-family:\"Arial\",sans-serif;'>Set-up and see the station is ready to serve fifteen (15) minutes prior to lunch and dinner service.&nbsp;</span></li><li style='margin-top:0in;margin-right:0in;margin-bottom:8.0pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;color:#333333;background:white;'><span style='font-size:14px;font-family:\"Arial\",sans-serif;'>Sets up the line to correct protocols ensures the expo is stocked at all times</span></li><li style='margin-top:0in;margin-right:0in;margin-bottom:8.0pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;color:#333333;background:white;'><span style='font-size:14px;font-family:\"Arial\",sans-serif;'>Prepares the line with the correct pars for all dishes on the menu&nbsp;</span></li><li style='margin-top:0in;margin-right:0in;margin-bottom:8.0pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;color:#333333;background:white;'><span style='font-size:14px;font-family:\"Arial\",sans-serif;'>Make sure that all food is of the highest possible quality before leaving the window.&nbsp;</span></li><li style='margin-top:0in;margin-right:0in;margin-bottom:8.0pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;color:#333333;background:white;'><span style='font-size:14px;font-family:\"Arial\",sans-serif;'>Overseeing that all food prepared is of consistently high quality and that portions are consistently controlled. Food tickets are complete and out in a timely manner.&nbsp;</span></li><li style='margin-top:0in;margin-right:0in;margin-bottom:8.0pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;color:#333333;background:white;'><span style='font-size:14px;font-family:\"Arial\",sans-serif;'>Covers, dates, and neatly stores all meats, poultry, seafood, and other food items.&nbsp;</span></li><li style='margin-top:0in;margin-right:0in;margin-bottom:8.0pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;color:#333333;background:white;'><span style='font-size:14px;font-family:\"Arial\",sans-serif;'>Cleans and sanitizes the station.&nbsp;</span></li><li style='margin-top:0in;margin-right:0in;margin-bottom:8.0pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;color:#333333;background:white;'><span style='font-size:14px;font-family:\"Arial\",sans-serif;'>Sets up, maintains, and breaks down stations.&nbsp;</span></li><li style='margin-top:0in;margin-right:0in;margin-bottom:8.0pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;color:#333333;background:white;'><span style='font-size:14px;font-family:\"Arial\",sans-serif;'>HACCP Capability</span></li><li style='margin-top:0in;margin-right:0in;margin-bottom:8.0pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;color:#333333;background:white;'><span style='font-size:14px;font-family:\"Arial\",sans-serif;'>Cost Control of all food and waste management&nbsp;</span></li><li style='margin-top:0in;margin-right:0in;margin-bottom:8.0pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;color:#333333;background:white;'><span style='font-size:14px;font-family:\"Arial\",sans-serif;'>Ensures that workstations and equipment are clean and sanitary.</span></li><li style='margin-top:0in;margin-right:0in;margin-bottom:8.0pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;color:#333333;background:white;'><span style='font-size:14px;font-family:\"Arial\",sans-serif;'>Adheres to state and local health and safety regulations.</span></li><li style='margin-top:0in;margin-right:0in;margin-bottom:8.0pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;color:#333333;background:white;'><span style='font-size:14px;font-family:\"Arial\",sans-serif;'>Maintains neat professional appearance and observes personal cleanliness rules at all times.</span></li><li style='margin-top:0in;margin-right:0in;margin-bottom:8.0pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;color:#333333;background:white;'><span style='font-size:14px;font-family:\"Arial\",sans-serif;'>Maintains safety and security in the workstation.</span></li><li style='margin-top:0in;margin-right:0in;margin-bottom:8.0pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;color:#333333;background:white;'><span style='font-size:14px;font-family:\"Arial\",sans-serif;'>Assists with other duties as instructed by the Kitchen Manager&nbsp;</span></li><li style='margin-top:0in;margin-right:0in;margin-bottom:8.0pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;color:#333333;background:white;'><span style='font-size:14px;font-family:\"Arial\",sans-serif;'>Inform supervisor of any items that were unfinished before service.</span></li><li style='margin-top:0in;margin-right:0in;margin-bottom:8.0pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;color:#333333;background:white;'><span style='font-size:14px;font-family:\"Arial\",sans-serif;'>Properly store all food, which must be covered, dated, and rotated on a daily basis to ensure proper portion control and quality.</span></li><li style='margin-top:0in;margin-right:0in;margin-bottom:8.0pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;color:#333333;background:white;'><span style='font-size:14px;font-family:\"Arial\",sans-serif;'>Follow all safety procedures for operating and cleaning all machinery at all times.</span></li><li style='margin-top:0in;margin-right:0in;margin-bottom:8.0pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;color:#333333;background:white;'><span style='font-size:14px;font-family:\"Arial\",sans-serif;'>Check-in with the Kitchen Manager at the beginning of a shift for instructions.</span></li><li style='margin-top:0in;margin-right:0in;margin-bottom:8.0pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;color:#333333;background:white;'><span style='font-size:14px;font-family:\"Arial\",sans-serif;'>Keep par stocks at proper levels. Increase or decrease production as necessary.</span></li><li style='margin-top:0in;margin-right:0in;margin-bottom:8.0pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;color:#333333;background:white;'><span style='font-size:14px;font-family:\"Arial\",sans-serif;'>Inform management of any problems concerning food quality or production control.</span></li><li style='margin-top:0in;margin-right:0in;margin-bottom:8.0pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;color:#333333;background:white;'><span style='font-size:14px;font-family:\"Arial\",sans-serif;'>Follow &ldquo;Clean as you work&rdquo; policy; responsible for sanitation and cleanliness of station at all times.</span></li><li style='margin-top:0in;margin-right:0in;margin-bottom:8.0pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;color:#333333;background:white;'><span style='font-size:14px;font-family:\"Arial\",sans-serif;'>Maintain high standards of quality and appearance for all food prepared and served.</span></li><li style='margin-top:0in;margin-right:0in;margin-bottom:8.0pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;color:#333333;background:white;'><span style='font-size:14px;font-family:\"Arial\",sans-serif;'>Wear a clean uniform at all times.</span></li><li style='margin-top:0in;margin-right:0in;margin-bottom:8.0pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;color:#333333;background:white;'><span style='font-size:14px;font-family:\"Arial\",sans-serif;'>Attend all kitchen employee meetings.</span></li><li style='margin-top:0in;margin-right:0in;margin-bottom:8.0pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;color:#333333;background:white;'><span style='font-size:14px;font-family:\"Arial\",sans-serif;'>Unnecessary food must be returned to walk-in on the proper shelf, all inserts clean. Check out with Kitchen Manager; keep the walk-in clean and organized at all times.</span></li><li style='margin-top:0in;margin-right:0in;margin-bottom:8.0pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;color:#333333;background:white;'><span style='font-size:14px;font-family:\"Arial\",sans-serif;'>Clean any kitchen equipment used immediately following its use.</span></li><li style='margin-top:0in;margin-right:0in;margin-bottom:8.0pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;color:#333333;background:white;'><span style='font-size:14px;font-family:\"Arial\",sans-serif;'>Must be able to work weekends and holidays as well as overtime.</span></li><li style='margin-top:0in;margin-right:0in;margin-bottom:8.0pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;color:#333333;background:white;'><span style='font-size:14px;font-family:\"Arial\",sans-serif;'>Perform other duties as assigned.</span></li><li style='margin-top:0in;margin-right:0in;margin-bottom:8.0pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;color:#333333;background:white;'><span style='font-size:14px;font-family:\"Arial\",sans-serif;'>At the end of the shift, clean the entire station, including reach-ins, shelves, and steam tables.&nbsp;</span></li><li style='margin-top:0in;margin-right:0in;margin-bottom:8.0pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;color:#333333;background:white;'><span style='font-size:14px;font-family:\"Arial\",sans-serif;'>Maintains Inventory and Waste</span></li></ul><p style='margin-top:0in;margin-right:0in;margin-bottom:7.5pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;background:white;'><strong><span style='font-size:14px;font-family:\"Arial\",sans-serif;color:#333333;'>Minimum Qualifications</span></strong></p><ul style=\"margin-bottom:0in;\" type=\"disc\"><li style='margin-top:0in;margin-right:0in;margin-bottom:8.0pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;color:#333333;background:white;'><span style='font-size:14px;font-family:\"Arial\",sans-serif;'>High School Diploma or General Education Diploma (GED); three months of related experience and/or training; or equivalent combination of education and experience. Must become familiar with and work with all kitchen equipment and machinery.</span></li><li style='margin-top:0in;margin-right:0in;margin-bottom:8.0pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;color:#333333;background:white;'><span style='font-size:14px;font-family:\"Arial\",sans-serif;'>Present a positive, professional image.</span></li><li style='margin-top:0in;margin-right:0in;margin-bottom:8.0pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;color:#333333;background:white;'><span style='font-size:14px;font-family:\"Arial\",sans-serif;'>Must be self-motivated and customer service oriented.</span></li><li style='margin-top:0in;margin-right:0in;margin-bottom:8.0pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;color:#333333;background:white;'><span style='font-size:14px;font-family:\"Arial\",sans-serif;'>Strong interpersonal as well as written and oral communication skills.</span></li><li style='margin-top:0in;margin-right:0in;margin-bottom:8.0pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;color:#333333;background:white;'><span style='font-size:14px;font-family:\"Arial\",sans-serif;'>Reliable and predictable attendance.</span></li><li style='margin-top:0in;margin-right:0in;margin-bottom:8.0pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;color:#333333;background:white;'><span style='font-size:14px;font-family:\"Arial\",sans-serif;'>Ability to develop and maintain awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards. Able to reach, bend, stoop and frequently lift up to 50 pounds</span></li><li style='margin-top:0in;margin-right:0in;margin-bottom:8.0pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;color:#333333;background:white;'><span style='font-size:14px;font-family:\"Arial\",sans-serif;'>Stamina and availability to work 40 to 50 hours per week</span></li></ul></div>\n",
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    "requisitionTitle": "Cook",
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    "requisitionLocations": [
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}
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