Home › Companies › A7135FEB489496034748EA1E5BF7C628 › PT PM Line Cook
PT PM Line Cook
A7135FEB489496034748EA1E5BF7C628 · 527 - Park City Sheraton - Park City, UT 84060; 1895 Sidewinder Dr, Park City, UT, 84060, USA · Active · Paycom ATS
Job facts
| Field | Value |
|---|---|
| Company | A7135FEB489496034748EA1E5BF7C628 |
| Title | PT PM Line Cook |
| Normalized title | - |
| Department / team | - |
| Location | Park City, UT, United States |
| Work model | - |
| Employment type | Part Time |
| Salary | - |
| Status | active |
| ATS provider | Paycom ATS |
| Posted / first seen | 2026-06-05 / 2026-06-06 |
| Changed / last seen | 2026-06-06 / 2026-06-20 |
Related slices
| Page | What it contains | Open |
|---|---|---|
| Company jobs | Active postings from A7135FEB489496034748EA1E5BF7C628. | Open |
| Company breakdowns | Role, location, ATS, and work model facets for this company. | Open |
| ATS provider jobs | Active postings observed through Paycom ATS. | Open |
| Provider filtered search | The same provider as a filtered job collection. | Open |
| City jobs | Active postings in Park City. | Open |
| Lifecycle events | Open, update, close, and reopen events for this posting. | Open |
| Original posting | Canonical source or apply URL captured from the ATS. | Open |
Linked records
| Company | A7135FEB489496034748EA1E5BF7C628 |
| Source | 4d65d378-a333-4b8e-aab3-6f40383e5107 |
| ATS provider | Paycom ATS |
Description
Description
Driftwood Hospitality Management’s company culture empowers our associates to take initiative, be proactive, and contribute to the success of their property with well-defined strategies and objectives. Driftwood Hospitality Management is renowned for our fully integrated approach to hospitality services — all with outstanding client service. Our team is made up of the best talent in the hospitality industry, down to every employee, position, and hotel.
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.
Qualifications
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.
Benefits
401(k)
Disability insurance
Employee assistance program
Health insurance
Life insurance
Paid time off
Room Discounts
Employee Food and Beverage Discounts
EEO: Driftwood Hospitality Management is committed to a diverse and inclusive workplace. We are an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, protected veteran status, or any other legally protected status.
Full job record
| Job ID | b717ac57299b058a41f6c82e8ac3715372834c25 |
| Org ID | 67074349-48ba-4672-a2fa-240ce6416b83 |
| Source ID | 4d65d378-a333-4b8e-aab3-6f40383e5107 |
| Board ID | 4d65d378-a333-4b8e-aab3-6f40383e5107 |
| Provider | paycom |
| Provider Job Key | 73075 |
| Title | PT PM Line Cook |
| Normalized Title | — |
| Status | active |
| Active | yes |
| Location Text | 527 - Park City Sheraton - Park City, UT 84060; 1895 Sidewinder Dr, Park City, UT, 84060, USA |
| Department | — |
| Team | — |
| Employment Type | part_time |
| Workplace Type | — |
| Remote Policy | — |
| Country | United States |
| Region | UT |
| City | Park City |
| Salary Raw | Description Driftwood Hospitality Management’s company culture empowers our associates to take initiative, be proactive, and contribute to the success of their property with well-defined strategies and objectives. Driftwood Hospitality Management is renowned for our fully integrated approach to hospitality services — all with outstanding client service. Our team is made up of the best talent in the hospitality industry, down to every employee, position, and hotel. 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. Qualifications 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. Benefits 401(k) Disability insurance Employee assistance program Health insurance Life insurance Paid time off Room Discounts Employee Food and Beverage Discounts EEO: Driftwood Hospitality Management is committed to a diverse and inclusive workplace. We are an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, protected veteran status, or any other legally protected status. |
| Salary Min | — |
| Salary Max | — |
| Salary Currency | — |
| Salary Period | day |
| Source URL | https://www.paycomonline.net/v4/ats/web.php/jobs/ViewJobDetails?job=73075&clientkey=A7135FEB489496034748EA1E5BF7C628 |
| Apply URL | https://www.paycomonline.net/v4/ats/web.php/jobs/ViewJobDetails?job=73075&clientkey=A7135FEB489496034748EA1E5BF7C628 |
| First Seen At | 2026-06-06 09:49:39Z |
| Last Seen At | 2026-06-20 10:04:03Z |
| Last Checked At | 2026-06-20 10:04:03Z |
| Last Changed At | 2026-06-06 09:49:39Z |
| Inactive At | — |
| Source Posted At | 2026-06-05 00:00:00Z |
| Source Updated At | — |
| Raw Payload Uri | s3://job-postings-prod-raw-590183727216/raw/provider=paycom/board=A7135FEB489496034748EA1E5BF7C628/date=2026-06-20/2026-06-20T10-03-56-495Z-a692b0b4eaf91c26ba0ba67f2f3c7bca80d069037abc60db8bdb997c57201972.json |
Event Fields
{
"content_hash": "bfa0c548397617cafd26eba91b62af9fc6bb06753c5abbca47613f7a66f3717a",
"source_hash": "f50640dfbb2195627253e7eada393199341142df082990e5a8c30e009c0994fc",
"last_changed_at": "2026-06-06T09:49:39.748Z",
"active_status": "active"
}Parsed Structured
{
"dedupe": null,
"language": "en",
"location": {
"raw": "527 - Park City Sheraton - Park City, UT 84060; 1895 Sidewinder Dr, Park City, UT, 84060, USA",
"city": "Park City",
"region": "UT",
"country": "United States",
"is_remote": false,
"confidence": 0.8
},
"salary_max": null,
"salary_min": null,
"inferred_at": "2026-06-20T10:04:03.164Z",
"launch_scope": {
"reason": "english_us_canada",
"included": true,
"language": "en",
"location": {
"raw": "527 - Park City Sheraton - Park City, UT 84060; 1895 Sidewinder Dr, Park City, UT, 84060, USA",
"city": "Park City",
"region": "UT",
"country": "United States",
"is_remote": false,
"confidence": 0.8
},
"countries": [
"United States"
]
},
"remote_policy": null,
"salary_period": "day",
"workplace_type": null,
"salary_currency": null
}Extensions
{}Native Structured
{
"detail": {
"city": "Park City",
"jobId": 73075,
"level": "",
"endDate": "",
"legalId": 23,
"isHotJob": true,
"jobShift": "PM",
"jobTitle": "PT PM Line Cook",
"location": "527 - Park City Sheraton - Park City, UT 84060",
"startDate": "",
"clientCode": "19K99",
"remoteType": "",
"description": "<p><em>Driftwood Hospitality Management’s company culture empowers our associates to take initiative, be proactive, and contribute to the success of their property with well-defined strategies and objectives. Driftwood Hospitality Management is renowned for our fully integrated approach to hospitality services — all with outstanding client service. Our team is made up of the best talent in the hospitality industry, down to every employee, position, and hotel.</em> </p>\r\n\r\n<p> </p>\r\n\r\n<div class=\"WordSection1\">\r\n<p class=\"JSHeading\" style=\"margin-top:8px; margin-bottom:8px\"><span style=\"page:WordSection1\"><span style=\"font-size:10pt\"><span style=\"background:navy\"><span style=\"font-family:Arial,sans-serif\"><span style=\"color:white\"><span style=\"font-weight:bold\"><span arial=\"\" narrow=\"\" style=\"font-family:\">JOB SUMMARY</span></span></span></span></span></span></span></p>\r\n\r\n<p style=\"margin-left:6px; text-indent:-4.5pt\"><span style=\"page:WordSection1\"><span style=\"font-size:10pt\"><span new=\"\" roman=\"\" style=\"font-family:\" times=\"\"><span arial=\"\" narrow=\"\" style=\"font-family:\"><span style=\"letter-spacing:-.15pt\">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.</span></span></span></span></span></p>\r\n\r\n<p style=\"margin-top:8px; margin-bottom:8px\"><span style=\"page:WordSection1\"><span style=\"font-size:10pt\"><span style=\"background:navy\"><span new=\"\" roman=\"\" style=\"font-family:\" times=\"\"><b><span arial=\"\" narrow=\"\" style=\"font-family:\"><span style=\"color:white\">ESSENTIAL JOB FUNCTIONS </span></span></b></span></span></span></span></p>\r\n</div>\r\n\r\n<p class=\"JSAlphaBulletedText\" style=\"text-align:justify; text-indent:0in; margin-top:3px; margin-bottom:3px\"><span style=\"font-size:9pt\"><span style=\"tab-stops:.5in\"><span arial=\"\" narrow=\"\" style=\"font-family:\"><span style=\"color:black\"><i>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.</i></span></span></span></span></p>\r\n\r\n<p class=\"MsoBodyTextIndent\" style=\"margin-top:3px; margin-right:-1px\"> </p>\r\n\r\n<ul style=\"margin-bottom:8px\">\r\n\t<li class=\"JSText\" style=\"margin-left:8px\"><span style=\"font-size:9pt\"><span arial=\"\" narrow=\"\" style=\"font-family:\"><span style=\"color:black\"><span style=\"font-size:10.0pt\"><span style=\"letter-spacing:-.15pt\">Prepares daily preparation lists for production.</span></span></span></span></span></li>\r\n\t<li class=\"JSText\" style=\"margin-left:8px\"><span style=\"font-size:9pt\"><span arial=\"\" narrow=\"\" style=\"font-family:\"><span style=\"color:black\"><span style=\"font-size:10.0pt\"><span style=\"letter-spacing:-.15pt\">Reads and employs math skills to follow recipes.</span></span></span></span></span></li>\r\n\t<li class=\"JSText\" style=\"margin-left:8px\"><span style=\"font-size:9pt\"><span arial=\"\" narrow=\"\" style=\"font-family:\"><span style=\"color:black\"><span style=\"font-size:10.0pt\"><span style=\"letter-spacing:-.15pt\">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.</span></span></span></span></span></li>\r\n\t<li class=\"JSText\" style=\"margin-left:8px\"><span style=\"font-size:9pt\"><span arial=\"\" narrow=\"\" style=\"font-family:\"><span style=\"color:black\"><span style=\"font-size:10.0pt\"><span style=\"letter-spacing:-.15pt\">Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items.</span></span></span></span></span></li>\r\n\t<li class=\"JSText\" style=\"margin-left:8px\"><span style=\"font-size:9pt\"><span arial=\"\" narrow=\"\" style=\"font-family:\"><span style=\"color:black\"><span style=\"font-size:10.0pt\"><span style=\"letter-spacing:-.15pt\">Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product.</span></span></span></span></span></li>\r\n\t<li class=\"JSText\" style=\"margin-left:8px\"><span style=\"font-size:9pt\"><span arial=\"\" narrow=\"\" style=\"font-family:\"><span style=\"color:black\"><span style=\"font-size:10.0pt\"><span style=\"letter-spacing:-.15pt\">Keeps all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.</span></span></span></span></span></li>\r\n\t<li class=\"JSText\" style=\"margin-left:8px\"><span style=\"font-size:9pt\"><span arial=\"\" narrow=\"\" style=\"font-family:\"><span style=\"color:black\"><span style=\"font-size:10.0pt\"><span style=\"letter-spacing:-.15pt\">Maintain all logs, cooling, heating, and temperature.</span></span></span></span></span></li>\r\n\t<li class=\"JSText\" style=\"margin-left:8px\"><span style=\"font-size:9pt\"><span arial=\"\" narrow=\"\" style=\"font-family:\"><span style=\"color:black\"><span style=\"font-size:10.0pt\">Adheres to all company policies and procedures.</span></span></span></span></li>\r\n\t<li class=\"JSText\" style=\"margin-left:8px\"><span style=\"font-size:9pt\"><span arial=\"\" narrow=\"\" style=\"font-family:\"><span style=\"color:black\"><span style=\"font-size:10.0pt\">Follows safety and security procedures and rules.</span></span></span></span></li>\r\n\t<li class=\"JSText\" style=\"margin-left:8px\"><span style=\"font-size:9pt\"><span arial=\"\" narrow=\"\" style=\"font-family:\"><span style=\"color:black\"><span style=\"font-size:10.0pt\">Knows department fire prevention and emergency procedures.</span></span></span></span></li>\r\n\t<li class=\"JSText\" style=\"margin-left:8px\"><span style=\"font-size:9pt\"><span arial=\"\" narrow=\"\" style=\"font-family:\"><span style=\"color:black\"><span style=\"font-size:10.0pt\">Utilizes protective equipment.</span></span></span></span></li>\r\n\t<li class=\"JSText\" style=\"margin-left:8px\"><span style=\"font-size:9pt\"><span arial=\"\" narrow=\"\" style=\"font-family:\"><span style=\"color:black\"><span style=\"font-size:10.0pt\">Reports unsafe conditions to management.</span></span></span></span></li>\r\n\t<li class=\"JSText\" style=\"margin-left:8px\"><span style=\"font-size:9pt\"><span arial=\"\" narrow=\"\" style=\"font-family:\"><span style=\"color:black\"><span style=\"font-size:10.0pt\">Reports accidents, injuries, near-misses, property damage or loss to management.</span></span></span></span></li>\r\n\t<li class=\"JSText\" style=\"margin-left:8px\"><span style=\"font-size:9pt\"><span arial=\"\" narrow=\"\" style=\"font-family:\"><span style=\"color:black\"><span style=\"font-size:10.0pt\">Provides for a safe work environment by following all safety and security procedures and rules.</span></span></span></span></li>\r\n\t<li class=\"JSText\" style=\"margin-left:8px\"><span style=\"font-size:9pt\"><span arial=\"\" narrow=\"\" style=\"font-family:\"><span style=\"color:black\"><span style=\"font-size:10.0pt\">All team members must maintain a neat, clean and well groomed appearance. (Specific standards outlined in team member handbook).</span></span></span></span></li>\r\n\t<li class=\"JSText\" style=\"margin-left:8px\"><span style=\"font-size:9pt\"><span arial=\"\" narrow=\"\" style=\"font-family:\"><span style=\"color:black\"><span style=\"font-size:10.0pt\">Perform any related duties as requested by management.</span></span></span></span></li>\r\n\t<li class=\"JSText\" style=\"margin-left:8px; margin-bottom:8px\"><span style=\"font-size:9pt\"><span arial=\"\" narrow=\"\" style=\"font-family:\"><span style=\"color:black\"><span style=\"font-size:10.0pt\">Assists other Kitchen Personnel when need.</span></span></span></span></li>\r\n</ul>\r\n",
"jobCategory": "",
"salaryRange": "",
"socialMedia": {
"xLink": null,
"emailLink": null,
"facebookLink": null,
"linkedInLink": null
},
"isQuickApply": false,
"positionType": "Part Time",
"countryPaidIn": "",
"googleJobJson": "{\"@context\":\"https://schema.org/\",\"@type\":\"JobPosting\",\"title\":\"PT PM Line Cook\",\"identifier\":\"J19K9973075\",\"url\":\"https://www.paycomonline.net/v4/ats/web.php/portal/A7135FEB489496034748EA1E5BF7C628/jobs/73075\",\"image\":\"https://www.paycomonline.net/v4/ats/web.php/application/style/logo?clientkey=A7135FEB489496034748EA1E5BF7C628\",\"datePosted\":\"2026-06-05\",\"description\":\"Job DetailsJob Location: 527 - Park City Sheraton - Park City, UT 84060Position Type: Part TimeJob Shift: PMDriftwood Hospitality Management’s company culture empowers our associates to take initiative, be proactive, and contribute to the success of their property with well-defined strategies and objectives. Driftwood Hospitality Management is renowned for our fully integrated approach to hospitality services — all with outstanding client service. Our team is made up of the best talent in the hospitality industry, down to every employee, position, and hotel. \\r\\n\\r\\n \\r\\n\\r\\n\\r\\nJOB SUMMARY\\r\\n\\r\\nResponsible for maintaining, setting up, food production and quality control of all meat, fish, fowl and other food items prepared on the front line station.\\r\\n\\r\\nESSENTIAL JOB FUNCTIONS \\r\\n\\r\\n\\r\\nThis 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.\\r\\n\\r\\n \\r\\n\\r\\n\\r\\n\\tPrepares daily preparation lists for production.\\r\\n\\tReads and employs math skills to follow recipes.\\r\\n\\tPrepares 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.\\r\\n\\tVisually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items.\\r\\n\\tChecks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product.\\r\\n\\tKeeps all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.\\r\\n\\tMaintain all logs, cooling, heating, and temperature.\\r\\n\\tAdheres to all company policies and procedures.\\r\\n\\tFollows safety and security procedures and rules.\\r\\n\\tKnows department fire prevention and emergency procedures.\\r\\n\\tUtilizes protective equipment.\\r\\n\\tReports unsafe conditions to management.\\r\\n\\tReports accidents, injuries, near-misses, property damage or loss to management.\\r\\n\\tProvides for a safe work environment by following all safety and security procedures and rules.\\r\\n\\tAll team members must maintain a neat, clean and well groomed appearance. (Specific standards outlined in team member handbook).\\r\\n\\tPerform any related duties as requested by management.\\r\\n\\tAssists other Kitchen Personnel when need.\\r\\n\\r\\nQualifications\\r\\nKNOWLEDGE, SKILLS & ABILITIES\\r\\n\\r\\n\\r\\n \\r\\n\\r\\n\\r\\n\\tHold a current Food Handler Card.\\r\\n\\t3 years cooking experience preferred. Broiler cooking preferred.\\r\\n\\tMust have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.\\r\\n\\tGood working knowledge of the fundamentals of broiler cooking.\\r\\n\\tGood working knowledge of the fundamentals of sauté cooking.\\r\\n\\tGood working knowledge of accepted standards of sanitation.\\r\\n\\tKnowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.\\r\\n\\tBasic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.\\r\\n\\tBasic knowledge of the English language sufficient to understand inquiries from team members and communicate simple instructions.\\r\\n\\tAbility to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.\\r\\n\\tAbility to operate beverage equipment, e.g., coffee maker.\\r\\n\\r\\n\\r\\n \\r\\n\\r\\n\\r\\nPHYSICAL DEMANDS\\r\\n\\r\\n\\r\\n \\r\\n\\r\\n\\r\\n\\tAbility to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 100 lbs.\\r\\n\\tSufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc\\r\\n\\tAbility to perform duties within extreme temperature ranges. \\r\\n\\tAbility to perform duties in confined spaces.\\r\\n\\tFrequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling. \\r\\n\\r\\n\\r\\n \\r\\n\\r\\n \\r\\n\\r\\nBenefits\\r\\n\\r\\n\\r\\n\\t401(k)\\r\\n\\tDisability insurance\\r\\n\\tEmployee assistance program\\r\\n\\tHealth insurance\\r\\n\\tLife insurance\\r\\n\\tPaid time off\\r\\n\\tRoom Discounts\\r\\n\\tEmployee Food and Beverage Discounts\\r\\n\\r\\n\\r\\nEEO: Driftwood Hospitality Management is committed to a diverse and inclusive workplace. We are an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, protected veteran status, or any other legally protected status.\\r\\n\",\"responsibilities\":\"Driftwood Hospitality Management’s company culture empowers our associates to take initiative, be proactive, and contribute to the success of their property with well-defined strategies and objectives. Driftwood Hospitality Management is renowned for our fully integrated approach to hospitality services — all with outstanding client service. Our team is made up of the best talent in the hospitality industry, down to every employee, position, and hotel. \\r\\n\\r\\n \\r\\n\\r\\n\\r\\nJOB SUMMARY\\r\\n\\r\\nResponsible for maintaining, setting up, food production and quality control of all meat, fish, fowl and other food items prepared on the front line station.\\r\\n\\r\\nESSENTIAL JOB FUNCTIONS \\r\\n\\r\\n\\r\\nThis 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.\\r\\n\\r\\n \\r\\n\\r\\n\\r\\n\\tPrepares daily preparation lists for production.\\r\\n\\tReads and employs math skills to follow recipes.\\r\\n\\tPrepares 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.\\r\\n\\tVisually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items.\\r\\n\\tChecks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product.\\r\\n\\tKeeps all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.\\r\\n\\tMaintain all logs, cooling, heating, and temperature.\\r\\n\\tAdheres to all company policies and procedures.\\r\\n\\tFollows safety and security procedures and rules.\\r\\n\\tKnows department fire prevention and emergency procedures.\\r\\n\\tUtilizes protective equipment.\\r\\n\\tReports unsafe conditions to management.\\r\\n\\tReports accidents, injuries, near-misses, property damage or loss to management.\\r\\n\\tProvides for a safe work environment by following all safety and security procedures and rules.\\r\\n\\tAll team members must maintain a neat, clean and well groomed appearance. (Specific standards outlined in team member handbook).\\r\\n\\tPerform any related duties as requested by management.\\r\\n\\tAssists other Kitchen Personnel when need.\\r\\n\\r\\n\",\"employmentType\":\"PART_TIME\",\"hiringOrganization\":{\"@type\":\"Organization\",\"name\":\"DRIFTWOOD HOSPITALITY MANAGEMENT\",\"logo\":\"https://www.paycomonline.net/v4/ats/web.php/application/style/logo?clientkey=A7135FEB489496034748EA1E5BF7C628\"},\"jobLocation\":{\"@type\":\"Place\",\"address\":{\"streetAddress\":\"1895 Sidewinder Dr\",\"addressLocality\":\"Park City\",\"addressRegion\":\"UT\",\"postalCode\":84060,\"addressCountry\":\"USA\"}},\"qualifications\":\"\\r\\nKNOWLEDGE, SKILLS & ABILITIES\\r\\n\\r\\n\\r\\n \\r\\n\\r\\n\\r\\n\\tHold a current Food Handler Card.\\r\\n\\t3 years cooking experience preferred. Broiler cooking preferred.\\r\\n\\tMust have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.\\r\\n\\tGood working knowledge of the fundamentals of broiler cooking.\\r\\n\\tGood working knowledge of the fundamentals of sauté cooking.\\r\\n\\tGood working knowledge of accepted standards of sanitation.\\r\\n\\tKnowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.\\r\\n\\tBasic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.\\r\\n\\tBasic knowledge of the English language sufficient to understand inquiries from team members and communicate simple instructions.\\r\\n\\tAbility to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.\\r\\n\\tAbility to operate beverage equipment, e.g., coffee maker.\\r\\n\\r\\n\\r\\n \\r\\n\\r\\n\\r\\nPHYSICAL DEMANDS\\r\\n\\r\\n\\r\\n \\r\\n\\r\\n\\r\\n\\tAbility to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 100 lbs.\\r\\n\\tSufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc\\r\\n\\tAbility to perform duties within extreme temperature ranges. \\r\\n\\tAbility to perform duties in confined spaces.\\r\\n\\tFrequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling. \\r\\n\\r\\n\\r\\n \\r\\n\\r\\n \\r\\n\\r\\nBenefits\\r\\n\\r\\n\\r\\n\\t401(k)\\r\\n\\tDisability insurance\\r\\n\\tEmployee assistance program\\r\\n\\tHealth insurance\\r\\n\\tLife insurance\\r\\n\\tPaid time off\\r\\n\\tRoom Discounts\\r\\n\\tEmployee Food and Beverage Discounts\\r\\n\\r\\n\\r\\nEEO: Driftwood Hospitality Management is committed to a diverse and inclusive workplace. We are an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, protected veteran status, or any other legally protected status.\\r\\n\",\"experienceRequirements\":\"\\r\\nKNOWLEDGE, SKILLS & ABILITIES\\r\\n\\r\\n\\r\\n \\r\\n\\r\\n\\r\\n\\tHold a current Food Handler Card.\\r\\n\\t3 years cooking experience preferred. Broiler cooking preferred.\\r\\n\\tMust have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.\\r\\n\\tGood working knowledge of the fundamentals of broiler cooking.\\r\\n\\tGood working knowledge of the fundamentals of sauté cooking.\\r\\n\\tGood working knowledge of accepted standards of sanitation.\\r\\n\\tKnowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.\\r\\n\\tBasic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.\\r\\n\\tBasic knowledge of the English language sufficient to understand inquiries from team members and communicate simple instructions.\\r\\n\\tAbility to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.\\r\\n\\tAbility to operate beverage equipment, e.g., coffee maker.\\r\\n\\r\\n\\r\\n \\r\\n\\r\\n\\r\\nPHYSICAL DEMANDS\\r\\n\\r\\n\\r\\n \\r\\n\\r\\n\\r\\n\\tAbility to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 100 lbs.\\r\\n\\tSufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc\\r\\n\\tAbility to perform duties within extreme temperature ranges. \\r\\n\\tAbility to perform duties in confined spaces.\\r\\n\\tFrequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling. \\r\\n\\r\\n\\r\\n \\r\\n\\r\\n \\r\\n\\r\\nBenefits\\r\\n\\r\\n\\r\\n\\t401(k)\\r\\n\\tDisability insurance\\r\\n\\tEmployee assistance program\\r\\n\\tHealth insurance\\r\\n\\tLife insurance\\r\\n\\tPaid time off\\r\\n\\tRoom Discounts\\r\\n\\tEmployee Food and Beverage Discounts\\r\\n\\r\\n\\r\\nEEO: Driftwood Hospitality Management is committed to a diverse and inclusive workplace. We are an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, protected veteran status, or any other legally protected status.\\r\\n\",\"validThrough\":\"2026-06-30\",\"workHours\":\"PM\"}",
"applyAvailable": true,
"educationLevel": "",
"qualifications": "<div style=\"border-bottom:solid navy 1.0pt; border-top:solid navy 1.0pt; border-left:none; border-right:none; padding:1.0pt 0in 1.0pt 0in\">\r\n<p class=\"JSSubheading\" style=\"border:none; padding:0in; margin-top:3px; margin-bottom:3px\"><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\"><span style=\"color:purple\"><span style=\"font-weight:bold\"><i><span arial=\"\" narrow=\"\" style=\"font-family:\"><span style=\"color:#333399\">KNOWLEDGE, SKILLS & ABILITIES</span></span></i></span></span></span></span></p>\r\n</div>\r\n\r\n<p class=\"JSText\" style=\"margin-bottom:4px; margin-left:24px\"> </p>\r\n\r\n<ul style=\"margin-bottom:4px\">\r\n\t<li class=\"JSText\" style=\"margin-left:8px\"><span style=\"font-size:9pt\"><span arial=\"\" narrow=\"\" style=\"font-family:\"><span style=\"color:black\"><span style=\"font-size:10.0pt\">Hold a current Food Handler Card.</span></span></span></span></li>\r\n\t<li class=\"JSText\" style=\"margin-left:8px\"><span style=\"font-size:9pt\"><span arial=\"\" narrow=\"\" style=\"font-family:\"><span style=\"color:black\"><span style=\"font-size:10.0pt\"><span style=\"letter-spacing:-.15pt\">3 years cooking experience preferred. Broiler cooking preferred.</span></span></span></span></span></li>\r\n\t<li class=\"JSText\" style=\"margin-left:8px\"><span style=\"font-size:9pt\"><span arial=\"\" narrow=\"\" style=\"font-family:\"><span style=\"color:black\"><span style=\"font-size:10.0pt\">Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.</span></span></span></span></li>\r\n\t<li class=\"JSText\" style=\"margin-left:8px\"><span style=\"font-size:9pt\"><span arial=\"\" narrow=\"\" style=\"font-family:\"><span style=\"color:black\"><span style=\"font-size:10.0pt\"><span style=\"letter-spacing:-.15pt\">Good working knowledge of the fundamentals of broiler cooking.</span></span></span></span></span></li>\r\n\t<li class=\"JSText\" style=\"margin-left:8px\"><span style=\"font-size:9pt\"><span arial=\"\" narrow=\"\" style=\"font-family:\"><span style=\"color:black\"><span style=\"font-size:10.0pt\"><span style=\"letter-spacing:-.15pt\">Good working knowledge of the fundamentals of sauté cooking.</span></span></span></span></span></li>\r\n\t<li class=\"JSText\" style=\"margin-left:8px\"><span style=\"font-size:9pt\"><span arial=\"\" narrow=\"\" style=\"font-family:\"><span style=\"color:black\"><span style=\"font-size:10.0pt\"><span style=\"letter-spacing:-.15pt\">Good working knowledge of accepted standards of sanitation.</span></span></span></span></span></li>\r\n\t<li class=\"JSText\" style=\"margin-left:8px\"><span style=\"font-size:9pt\"><span arial=\"\" narrow=\"\" style=\"font-family:\"><span style=\"color:black\"><span style=\"font-size:10.0pt\"><span style=\"letter-spacing:-.15pt\">Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.</span></span></span></span></span></li>\r\n\t<li class=\"JSText\" style=\"margin-left:8px\"><span style=\"font-size:9pt\"><span arial=\"\" narrow=\"\" style=\"font-family:\"><span style=\"color:black\"><span style=\"font-size:10.0pt\"><span style=\"letter-spacing:-.15pt\">Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.</span></span></span></span></span></li>\r\n\t<li class=\"JSText\" style=\"margin-left:8px\"><span style=\"font-size:9pt\"><span arial=\"\" narrow=\"\" style=\"font-family:\"><span style=\"color:black\"><span style=\"font-size:10.0pt\">Basic knowledge of the English language sufficient to understand inquiries from team members and communicate simple instructions.</span></span></span></span></li>\r\n\t<li class=\"JSText\" style=\"margin-left:8px\"><span style=\"font-size:9pt\"><span arial=\"\" narrow=\"\" style=\"font-family:\"><span style=\"color:black\"><span style=\"font-size:10.0pt\">Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.</span></span></span></span></li>\r\n\t<li class=\"JSText\" style=\"margin-bottom:4px; margin-left:8px\"><span style=\"font-size:9pt\"><span arial=\"\" narrow=\"\" style=\"font-family:\"><span style=\"color:black\"><span style=\"font-size:10.0pt\">Ability to operate beverage equipment, e.g., coffee maker.</span></span></span></span></li>\r\n</ul>\r\n\r\n<p style=\"margin-left:192px\"> </p>\r\n\r\n<div style=\"border-bottom:solid navy 1.0pt; border-top:solid navy 1.0pt; border-left:none; border-right:none; padding:1.0pt 0in 1.0pt 0in\">\r\n<p class=\"JSSubheading\" style=\"border:none; padding:0in; margin-top:3px; margin-bottom:3px\"><span style=\"font-size:10pt\"><span style=\"font-family:Arial,sans-serif\"><span style=\"color:purple\"><span style=\"font-weight:bold\"><i><span arial=\"\" narrow=\"\" style=\"font-family:\"><span style=\"color:#333399\">PHYSICAL DEMANDS</span></span></i></span></span></span></span></p>\r\n</div>\r\n\r\n<p> </p>\r\n\r\n<ul>\r\n\t<li style=\"margin-left:8px\"><span style=\"font-size:10pt\"><span style=\"text-autospace:none\"><span new=\"\" roman=\"\" style=\"font-family:\" times=\"\"><span arial=\"\" narrow=\"\" style=\"font-family:\"><span style=\"letter-spacing:-.15pt\">Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 100 lbs.</span></span></span></span></span></li>\r\n\t<li style=\"margin-left:8px\"><span style=\"font-size:10pt\"><span style=\"text-autospace:none\"><span new=\"\" roman=\"\" style=\"font-family:\" times=\"\"><span arial=\"\" narrow=\"\" style=\"font-family:\"><span style=\"letter-spacing:-.15pt\">Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc</span></span></span></span></span></li>\r\n\t<li style=\"margin-left:8px\"><span style=\"font-size:10pt\"><span style=\"text-autospace:none\"><span new=\"\" roman=\"\" style=\"font-family:\" times=\"\"><span arial=\"\" narrow=\"\" style=\"font-family:\"><span style=\"letter-spacing:-.15pt\">Ability to perform duties within extreme temperature ranges. </span></span></span></span></span></li>\r\n\t<li style=\"margin-left:8px\"><span style=\"font-size:10pt\"><span style=\"text-autospace:none\"><span new=\"\" roman=\"\" style=\"font-family:\" times=\"\"><span arial=\"\" narrow=\"\" style=\"font-family:\"><span style=\"letter-spacing:-.15pt\">Ability to perform duties in confined spaces.</span></span></span></span></span></li>\r\n\t<li style=\"margin-left:8px\"><span style=\"font-size:10pt\"><span style=\"text-autospace:none\"><span new=\"\" roman=\"\" style=\"font-family:\" times=\"\"><span arial=\"\" narrow=\"\" style=\"font-family:\">Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling. </span></span></span></span></li>\r\n</ul>\r\n\r\n<p> </p>\r\n\r\n<p> </p>\r\n\r\n<p>Benefits</p>\r\n\r\n<ul>\r\n\t<li>401(k)</li>\r\n\t<li>Disability insurance</li>\r\n\t<li>Employee assistance program</li>\r\n\t<li>Health insurance</li>\r\n\t<li>Life insurance</li>\r\n\t<li>Paid time off</li>\r\n\t<li>Room Discounts</li>\r\n\t<li>Employee Food and Beverage Discounts</li>\r\n</ul>\r\n\r\n<p>EEO: Driftwood Hospitality Management is committed to a diverse and inclusive workplace. We are an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, protected veteran status, or any other legally protected status.</p>\r\n",
"descriptionTitle": "Description",
"travelPercentage": "",
"jobYoutubeVideoId": "",
"legalRevisionDate": {
"date": "2026-01-08T21:54:42.000Z",
"timezone": "America/Chicago",
"timezone_type": 3
},
"secondaryLocations": [],
"primaryPhoneCountry": "US",
"primaryPhoneEnabled": true,
"qualificationsTitle": "Qualifications",
"primaryPhoneRequired": true,
"primaryPhoneNumberDoesNotExist": false
},
"preview": {
"jobId": 73075,
"isHotJob": true,
"jobTitle": "PT PM Line Cook",
"postedOn": "",
"locations": "527 - Park City Sheraton - Park City, UT 84060",
"remoteType": "",
"description": "Driftwood Hospitality Management’s company culture empowers our associates to take initiative, be proactive, and contribute to the success of their pr...",
"positionType": "Part Time"
},
"detail_meta": {
"url": "https://portal-applicant-tracking.us-cent.paycomonline.net/api/ats/job-postings/73075",
"http_status": 200,
"content_type": "application/json",
"response_bytes": 39788
},
"detail_errors": []
}Get this page with API
Rendered from the bluedoor Job Postings API. Reproduce it:
GET https://api.bluedoor.sh/job-postings/v1/jobs/b717ac57299b058a41f6c82e8ac3715372834c25?include=descriptionJSONGET https://api.bluedoor.sh/job-postings/v1/orgs/67074349-48ba-4672-a2fa-240ce6416b83JSONGET https://api.bluedoor.sh/job-postings/v1/sources/4d65d378-a333-4b8e-aab3-6f40383e5107JSONGET https://api.bluedoor.sh/job-postings/v1/jobs/b717ac57299b058a41f6c82e8ac3715372834c25/eventsJSON