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Home › Companies › 173aba72 539f 4fa3 8bf8 0fb14421606c 9200635469475 2 › Master Cook Oyster Bar Fulltime Swing Shift

Master Cook Oyster Bar Fulltime Swing Shift

173aba72 539f 4fa3 8bf8 0fb14421606c 9200635469475 2 · Sparks, NV, US, Sparks, NV · Active · ADP Workforce Now Recruiting

Job facts

FieldValue
Company173aba72 539f 4fa3 8bf8 0fb14421606c 9200635469475 2
TitleMaster Cook Oyster Bar Fulltime Swing Shift
Normalized title-
Department / team-
LocationSparks, NV, United States
Work model-
Employment typeFull Time
Salary-
Statusactive
ATS providerADP Workforce Now Recruiting
Posted / first seen2026-05-05 / 2026-05-31
Changed / last seen2026-06-06 / 2026-06-06

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Linked records

Company173aba72 539f 4fa3 8bf8 0fb14421606c 9200635469475 2
Source9b10f094-3e01-4f1e-9275-aab5a3e7466f
ATS providerADP Workforce Now Recruiting

Description

FUNCTION: Responsible for accurately and efficiently cooking meat, fish, vegetables, soups, and other hot food products as well as preparing and portioning food products prior to cooking. Perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. RESPONSIBILITIES: Prepare a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment. Identifies and safely operates said equipment. Versatile in preparing both hot and cold items. Assume 100% responsibility for quality of products served. Know and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures. Stock and maintain sufficient levels of all food products and supplies at line stations to assure a smooth service period. Restock at the end of shift to promote teamwork and ensure shift to shift success. Portion food products prior to cooking according to standard portion sizes and recipe specifications. Maintain a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection ovens, flat top range, and refrigeration equipment. Prepare items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. Follow proper plate presentation and garnish set up for all dishes. Handle, store, and rotate all products per standard. Assist in food prep assignments during off-peak periods to ensure shift to shift success Properly label and date all products to ensure freshness and quality. Apply advanced knife skills required for service such as carving cooked meats, slicing, dicing, julienne, brunoises, and mince. Exhibit a solid, working knowledge, understanding and application of all cooking techniques. Complete prep duties, execute tickets and perform duties with speed and accuracy with no supervision. Ability to detect irregularities in quality and consistency of all products and correct as needed. Exhibit positive leadership qualities, display quick problem-solving skills, make decisions, and direct other cooks in the absence of the Chef or Sous Chef. Ability to assist in correcting standards in a positive and professional manner with cooking staff. Test the temperature of food at specified intervals. Must be able to properly use and calibrate a thermometer. Ensure all requisitions are processed properly and placed in designated area. Understand par levels with the ability to complete order guides for needed product in the absence of a chef. Maintain a solid knowledge of all food products and skillfully apply culinary techniques. Ensure the cleanliness and organization of all kitchen areas throughout and at the end of each shift. Work as a team, assisting all guests and employees. Effectively communicate with management, chefs, and service staff to fulfill and address any issues or needs requested by guests and fellow team members. Regularly submit suggestions for specials, menu items and process improvements. Using the Nugget’s system of recognition, recognize team members who are going “above and beyond” Knowledgeable of and consistently follow Nugget policies and procedures as well as appropriate local, state, and federal regulations. Perform work in a safe manner and always maintain a safe environment for fellow team members and guests alike. Immediately report unsafe conditions, team member or guest incidents to Security, Management, and the Safety Manager. Always maintain a positive and professional image for the Nugget when performing duties or representing the Nugget and encourages others to do the same. Regular predictable attendance is required. Other duties and responsibilities as assigned. REPORTING RELATIONSHIP: Room Chef MINIMUM REQUIREMENTS: Must be at least 21 years of age. EDUCATION LEVEL: High School diploma or equivalent is required LANGUAGE: Effectively communicate with others both verbally and in written form using the English language. EXPERIENCE: Minimum 1-3 years previous experience as a Cook III, preferably in a high-volume kitchen. Must have a basic knowledge and experience in general cooking styles, techniques, and understanding of how to read and execute recipes in assigned food outlet. SPECIAL SKILLS: Solid knife and culinary skills required. LICENSE/CERTIFICATION: Alcohol Awareness Certification is required for certain outlets. PHSYICAL DEMANDS AND WORK ENVIRONMENT: Ability to walk, stand, or sit for long periods of time. Ability to lift, and move product up to 50 lbs. Fine finger manipulation. Work environment may include smoke and variable temperature, lighting, and noise levels. Work may be performed indoors and outdoors during special events.

Full job record

Job IDb6b5f3659e13d89fdfebf2ad061f623bbc3850e5
Org IDd403f52f-bb68-4189-98f8-89d4a16e15a3
Source ID9b10f094-3e01-4f1e-9275-aab5a3e7466f
Board ID9b10f094-3e01-4f1e-9275-aab5a3e7466f
Provideradp_workforcenow
Provider Job Key589820
TitleMaster Cook Oyster Bar Fulltime Swing Shift
Normalized Title—
Statusactive
Activeyes
Location TextSparks, NV, US, Sparks, NV
Department—
Team—
Employment Typefull_time
Workplace Type—
Remote Policy—
CountryUnited States
RegionNV
CitySparks
Salary Raw—
Salary Min—
Salary Max—
Salary Currency—
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Source URLhttps://workforcenow.adp.com/mascsr/default/mdf/recruitment/recruitment.html?cid=173aba72-539f-4fa3-8bf8-0fb14421606c&ccId=9200635469475_2&lang=en_US&type=JS&jobId=589820&jwId=9201144482706_1
Apply URLhttps://workforcenow.adp.com/mascsr/default/mdf/recruitment/recruitment.html?cid=173aba72-539f-4fa3-8bf8-0fb14421606c&ccId=9200635469475_2&lang=en_US&type=JS&jobId=589820&jwId=9201144482706_1
First Seen At2026-05-31 18:45:57Z
Last Seen At2026-06-06 11:55:13Z
Last Checked At2026-06-06 11:55:13Z
Last Changed At2026-06-06 11:55:13Z
Inactive At—
Source Posted At2026-05-05 22:56:00Z
Source Updated At—
Raw Payload Uris3://job-postings-prod-raw-590183727216/raw/provider=adp_workforcenow/board=173aba72-539f-4fa3-8bf8-0fb14421606c|9200635469475_2/date=2026-06-06/2026-06-06T11-55-11-796Z-10dda29a96aecb47d5ace108661926de85160c54c33bd8ad193523f7a985522a.json
Event Fields
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Extensions
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    "requisitionDescription": "<div><p><br></p><p style='margin:0in;font-size:16px;font-family:\"Tahoma\",sans-serif;' id=\"isPasted\"><strong><u><span style='font-size:15px;font-family:\"Arial\",sans-serif;'>FUNCTION:</span></u></strong></p><p style='margin:0in;font-size:16px;font-family:\"Tahoma\",sans-serif;'><span style='font-size:15px;font-family:\"Arial\",sans-serif;color:black;background:white;'>Responsible for accurately and efficiently cooking meat, fish, vegetables, soups, and other hot food products as well as preparing and portioning food products prior to cooking. Perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.</span></p><p style='margin:0in;font-size:16px;font-family:\"Tahoma\",sans-serif;'><span style='font-size:15px;font-family:\"Arial\",sans-serif;'>&nbsp;</span></p><p style='margin:0in;font-size:16px;font-family:\"Tahoma\",sans-serif;'><strong><u><span style='font-size:15px;font-family:\"Arial\",sans-serif;'>RESPONSIBILITIES:</span></u></strong></p><div style='margin:0in;font-size:16px;font-family:\"Tahoma\",sans-serif;'><ol><li><span style='font-family:\"Arial\",sans-serif;color:black;'>Prepare a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment. Identifies and safely operates said equipment. Versatile in preparing both hot and cold items.</span></li><li><span style='font-size:15px;font-family:\"Arial\",sans-serif;color:black;'>Assume 100% responsibility for quality of products served.</span></li><li><span style='font-size:15px;font-family:\"Arial\",sans-serif;color:black;'>Know and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.</span></li><li><span style='font-size:15px;font-family:\"Arial\",sans-serif;color:black;'>Stock and maintain sufficient levels of all food products and supplies at line stations to assure a smooth service period. Restock at the end of shift to promote teamwork and ensure shift to shift success.</span></li><li><span style='font-size:15px;font-family:\"Arial\",sans-serif;color:black;'>Portion food products prior to cooking according to standard portion sizes and recipe specifications.</span></li><li><span style='font-size:15px;font-family:\"Arial\",sans-serif;color:black;'>Maintain a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, saut&eacute; burners, convection ovens, flat top range, and refrigeration equipment.</span></li><li><span style='font-size:15px;font-family:\"Arial\",sans-serif;color:black;'>Prepare items for broiling, grilling, frying, saut&eacute;ing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.</span></li><li><span style='font-size:15px;font-family:\"Arial\",sans-serif;color:black;'>Follow proper plate presentation and garnish set up for all dishes.</span></li><li><span style='font-size:15px;font-family:\"Arial\",sans-serif;color:black;'>Handle, store, and rotate all products per standard.</span></li><li><span style='font-size:15px;font-family:\"Arial\",sans-serif;color:black;'>Assist in food prep assignments during off-peak periods to ensure shift to shift success</span></li><li><span style='font-size:15px;font-family:\"Arial\",sans-serif;'>Properly label and date all products to ensure freshness and quality.</span></li><li><span style='font-size:15px;font-family:\"Arial\",sans-serif;'>Apply advanced knife skills required for service such as carving cooked meats, slicing, dicing, julienne, brunoises, and mince.</span></li><li><span style='font-size:15px;font-family:\"Arial\",sans-serif;'>Exhibit a solid, working knowledge, understanding and application of all cooking techniques.</span></li><li><span style='font-size:15px;font-family:\"Arial\",sans-serif;'>Complete prep duties, execute tickets and perform duties with speed and accuracy with no supervision.</span></li><li><span style='font-size:15px;font-family:\"Arial\",sans-serif;'>Ability to detect irregularities in quality and consistency of all products and correct as needed.&nbsp;</span></li><li><span style='font-size:15px;font-family:\"Arial\",sans-serif;'>Exhibit positive leadership qualities, display quick problem-solving skills, make decisions, and direct other cooks in the absence of the Chef or Sous Chef.</span></li><li><span style='font-size:15px;font-family:\"Arial\",sans-serif;'>Ability to assist in correcting standards in a positive and professional manner with cooking staff.&nbsp;</span></li><li><span style='font-size:15px;font-family:\"Arial\",sans-serif;'>Test the temperature of food at specified intervals. Must be able to properly use and calibrate a thermometer.</span></li><li><span style='font-size:15px;font-family:\"Arial\",sans-serif;'>Ensure all requisitions are processed properly and placed in designated area.</span></li><li><span style='font-size:15px;font-family:\"Arial\",sans-serif;'>Understand par levels with the ability to complete order guides for needed product in the absence of a chef.</span></li><li><span style='font-size:15px;font-family:\"Arial\",sans-serif;'>Maintain a solid knowledge of all food products and skillfully apply culinary techniques.</span></li><li><span style='font-size:15px;font-family:\"Arial\",sans-serif;'>Ensure the cleanliness and organization of all kitchen areas throughout and at the end of each shift.</span></li><li><span style='font-size:15px;font-family:\"Arial\",sans-serif;'>Work as a team, assisting all guests and employees.</span></li><li><span style='font-size:15px;font-family:\"Arial\",sans-serif;'>Effectively communicate with management, chefs, and service staff to fulfill and address any issues or needs requested by guests and fellow team members.</span></li><li><span style='font-size:15px;font-family:\"Arial\",sans-serif;'>Regularly submit suggestions for specials, menu items and process improvements.</span></li><li><span style='font-size:15px;font-family:\"Arial\",sans-serif;'>Using the Nugget&rsquo;s system of recognition, recognize team members who are going &ldquo;above and beyond&rdquo;</span></li><li><span style='font-size:15px;font-family:\"Arial\",sans-serif;color:windowtext;'>Knowledgeable of and consistently follow Nugget policies and procedures as well as appropriate local, state, and federal regulations.</span></li><li><span style='font-size:15px;font-family:\"Arial\",sans-serif;color:windowtext;'>Perform work in a safe manner and always maintain a safe environment for fellow team members and guests alike.&nbsp;</span></li><li><span style='line-height:115%;font-family:\"Arial\",sans-serif;font-size:15px;'>Immediately report unsafe conditions, team member or guest incidents to Security, Management, and the Safety Manager. &nbsp;</span></li><li><span style='line-height:115%;font-family:\"Arial\",sans-serif;font-size:15px;'>Always maintain a positive and professional image for the Nugget when performing duties or representing the Nugget and encourages others to do the same.</span></li><li><span style='line-height:115%;font-family:\"Arial\",sans-serif;font-family:\"Arial\",sans-serif;font-size:11.0pt;'>Regular predictable attendance is required.</span></li><li><span style='line-height:115%;font-family:\"Arial\",sans-serif;font-family:\"Arial\",sans-serif;font-size:11.0pt;'>Other duties and responsibilities as assigned.</span></li></ol></div><p style='margin:0in;font-size:13px;font-family:\"Courier New\";line-height:115%;'><strong><u><span style='font-size:15px;line-height:115%;font-family:\"Arial\",sans-serif;'>REPORTING RELATIONSHIP:</span></u></strong><span style='font-size:15px;line-height:115%;font-family:\"Arial\",sans-serif;'>&nbsp; &nbsp; Room Chef</span></p><p style='margin:0in;font-size:13px;font-family:\"Courier New\";line-height:115%;'><strong><span style='font-size:15px;line-height:115%;font-family:\"Arial\",sans-serif;'>&nbsp;</span></strong></p><p style='margin:0in;font-size:13px;font-family:\"Courier New\";line-height:115%;'><strong><u><span style='font-size:15px;line-height:115%;font-family:\"Arial\",sans-serif;'>MINIMUM REQUIREMENTS:</span></u></strong></p><p style='margin:0in;font-size:13px;font-family:\"Courier New\";line-height:115%;'><span style='font-size:15px;line-height:115%;font-family:\"Arial\",sans-serif;'>Must be at least 21 years of age.&nbsp;</span></p><p style='margin:0in;font-size:13px;font-family:\"Courier New\";line-height:115%;'><span style='font-size:15px;line-height:115%;font-family:\"Arial\",sans-serif;'>&nbsp;</span></p><p style='margin:0in;font-size:13px;font-family:\"Courier New\";line-height:115%;'><strong><u><span style='font-size:15px;line-height:115%;font-family:\"Arial\",sans-serif;'>EDUCATION LEVEL:</span></u></strong></p><p style='margin:0in;font-size:13px;font-family:\"Courier New\";line-height:115%;'><span style='font-size:15px;line-height:115%;font-family:\"Arial\",sans-serif;'>High School diploma or equivalent is required&nbsp;</span></p><p style='margin:0in;font-size:13px;font-family:\"Courier New\";line-height:115%;'><u><span style='font-size:15px;line-height:115%;font-family:\"Arial\",sans-serif;'><span style=\"text-decoration: none;\">&nbsp;</span></span></u></p><p style='margin:0in;font-size:13px;font-family:\"Courier New\";line-height:115%;'><strong><u><span style='font-size:15px;line-height:115%;font-family:\"Arial\",sans-serif;'>LANGUAGE:</span></u></strong></p><p style='margin:0in;font-size:13px;font-family:\"Courier New\";line-height:115%;'><span style='font-size:15px;line-height:115%;font-family:\"Arial\",sans-serif;'>Effectively communicate with others both verbally and in written form using the English language.&nbsp;</span></p><p style='margin:0in;font-size:13px;font-family:\"Courier New\";line-height:115%;'><u><span style='font-size:15px;line-height:115%;font-family:\"Arial\",sans-serif;'><span style=\"text-decoration: none;\">&nbsp;</span></span></u></p><p style='margin:0in;font-size:13px;font-family:\"Courier New\";line-height:115%;'><strong><u><span style='font-size:15px;line-height:115%;font-family:\"Arial\",sans-serif;'>EXPERIENCE:</span></u></strong></p><p style='margin:0in;font-size:13px;font-family:\"Courier New\";'><span style='font-size:15px;font-family:\"Arial\",sans-serif;color:black;'>Minimum 1-3 years previous experience as a Cook III, preferably in a high-volume kitchen.&nbsp;</span></p><p style='margin:0in;font-size:13px;font-family:\"Courier New\";'><span style='font-size:15px;font-family:\"Arial\",sans-serif;color:black;'>Must have a basic knowledge and experience in general cooking styles, techniques, and understanding of how to read and execute recipes in assigned food outlet.</span></p><p style='margin:0in;font-size:13px;font-family:\"Courier New\";line-height:115%;'><strong><u><span style='font-size:15px;line-height:115%;font-family:\"Arial\",sans-serif;'><span style=\"text-decoration: none;\">&nbsp;</span></span></u></strong></p><p style='margin:0in;font-size:13px;font-family:\"Courier New\";line-height:115%;'><strong><u><span style='font-size:15px;line-height:115%;font-family:\"Arial\",sans-serif;'>SPECIAL SKILLS:</span></u></strong></p><p style='margin:0in;font-size:13px;font-family:\"Courier New\";line-height:115%;'><span style='font-size:15px;line-height:115%;font-family:\"Arial\",sans-serif;'>Solid knife and culinary skills required.&nbsp;</span></p><p style='margin:0in;font-size:13px;font-family:\"Courier New\";line-height:115%;'><strong><u><span style='font-size:15px;line-height:115%;font-family:\"Arial\",sans-serif;'><span style=\"text-decoration: none;\">&nbsp;</span></span></u></strong></p><p style='margin:0in;font-size:13px;font-family:\"Courier New\";line-height:115%;'><strong><u><span style='font-size:15px;line-height:115%;font-family:\"Arial\",sans-serif;'>LICENSE/CERTIFICATION:</span></u></strong></p><p style='margin:0in;font-size:13px;font-family:\"Courier New\";line-height:115%;'><strong><span style='font-size:15px;line-height:115%;font-family:\"Arial\",sans-serif;'>Alcohol Awareness Certification is required for certain outlets.&nbsp;</span></strong></p><p style='margin:0in;font-size:16px;font-family:\"Tahoma\",sans-serif;line-height:115%;'>&nbsp;</p><p style='margin:0in;font-size:13px;font-family:\"Courier New\";line-height:115%;'><strong><u><span style='font-size:15px;line-height:115%;font-family:\"Arial\",sans-serif;'>PHSYICAL DEMANDS AND WORK ENVIRONMENT:</span></u></strong></p><p style='margin:0in;font-size:13px;font-family:\"Courier New\";line-height:115%;'><span style='font-size:15px;line-height:115%;font-family:\"Arial\",sans-serif;'>Ability to walk, stand, or sit for long periods of time.</span></p><p style='margin:0in;font-size:13px;font-family:\"Courier New\";line-height:115%;'><span style='font-size:15px;line-height:115%;font-family:\"Arial\",sans-serif;'>Ability to lift, and move product up to 50 lbs.</span></p><p style='margin:0in;font-size:13px;font-family:\"Courier New\";line-height:115%;'><span style='font-size:15px;line-height:115%;font-family:\"Arial\",sans-serif;'>Fine finger manipulation.&nbsp;</span></p><p style='margin:0in;font-size:13px;font-family:\"Courier New\";line-height:115%;'><span style='font-size:15px;line-height:115%;font-family:\"Arial\",sans-serif;'>Work environment may include smoke and variable temperature, lighting, and noise levels.</span></p><p style='margin:0in;font-size:13px;font-family:\"Courier New\";line-height:115%;'><span style='font-size:15px;line-height:115%;font-family:\"Arial\",sans-serif;'>Work may be performed indoors and outdoors during special events.</span></p><p style='margin:0in;font-size:16px;font-family:\"Tahoma\",sans-serif;line-height:115%;'><strong><u><span style='font-size:15px;line-height:115%;font-family:\"Arial\",sans-serif;'><span style=\"text-decoration:none;\">&nbsp;</span></span></u></strong></p><p><br></p></div>\n",
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    "itemID": "9201144482706_1",
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    "requisitionTitle": "Master Cook Oyster Bar Fulltime Swing Shift",
    "clientRequisitionID": "7339",
    "organizationalUnits": [],
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    "additionalProperties": {},
    "requisitionLocations": [
      {
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          "postalCode": "89431",
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        "nameCode": {
          "shortName": " Sparks, NV, US"
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    "url": "https://workforcenow.adp.com/mascsr/default/careercenter/public/events/staffing/v1/job-requisitions/589820?cid=173aba72-539f-4fa3-8bf8-0fb14421606c&ccId=9200635469475_2&lang=en_US&locale=en_US",
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}
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GET https://api.bluedoor.sh/job-postings/v1/sources/9b10f094-3e01-4f1e-9275-aab5a3e7466fJSON
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