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Cook
A7135FEB489496034748EA1E5BF7C628 · 401 - Miami West Courtyard - Miami, FL 33178; 11500 NW 105th Street, Miami, FL, 33178, USA · Deleted · Paycom ATS
Job facts
| Field | Value |
|---|---|
| Company | A7135FEB489496034748EA1E5BF7C628 |
| Title | Cook |
| Normalized title | - |
| Department / team | - |
| Location | Miami, FL, United States |
| Work model | - |
| Employment type | Full Time |
| Salary | - |
| Status | deleted |
| ATS provider | Paycom ATS |
| Posted / first seen | 2026-04-08 / 2026-05-31 |
| Changed / last seen | 2026-06-06 / 2026-06-04 |
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 Miami. | 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
The Banquet Cook is responsible for cost effective preparation of quality food in safe and efficient compliance with proper food preparation and handling, policies and procedures, brand standards, and federal, state and local regulations.
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.
Consistent safe and sanitary food storage, preparation and cooking. Monitor and control maintenance/sanitation of the kitchen and equipment. Adherence to all safety protocols including handling and transportation of foods and knife work.
Recognize and follow quality standards for meats, vegetables, fruits, dairy products and grains, including proper storage of these items. Effective utilization of leftovers and control of waste.
Understand and ability to properly use seasonings for a range of culturally diverse foods. Knowledge of common food allergens and their substitutes.
Cook using a repertoire of cooking methods including poaching, braising, roasting, charbroiling, sautéing, grilling, frying, and baking.
Produce from scratch menu quality food for buffet and plated style meals in appropriate portion size, cut and quantity. Ensure all dishes are prepared and presented in accordance with Banquet Event Order, appropriate recipes and presentations. Acknowledge any special requests and prepare the menu item accordingly.
Understand and ability to interpret Banquet Event Orders, special food and/or presentation requests, etc.
Safe use of supplies and equipment.
Attend department meetings as scheduled.
Consistent professional and positive attitude and actions when communicating with guests, vendors and associates.
Report any incidents of guest dissatisfaction or unusual matters of significance to manager / supervisor so that corrective measures may be taken.
Comply with policies and procedures. Practice safe work habits and comply with sanitary, safety, security and emergency procedures. Write shift reports including reports on any incidents of theft, accidents or injuries when assigned. Check with manager / supervisor before leaving work area for any reason.
Perform special projects and other responsibilities as assigned. Participate in task forces and committees as requested.
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
Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.
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 | ea6c2b41e38c5493e24beb2719d0d59ef7dc68d7 |
| 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 | 49578 |
| Title | Cook |
| Normalized Title | — |
| Status | deleted |
| Active | no |
| Location Text | 401 - Miami West Courtyard - Miami, FL 33178; 11500 NW 105th Street, Miami, FL, 33178, USA |
| Department | — |
| Team | — |
| Employment Type | full_time |
| Workplace Type | — |
| Remote Policy | — |
| Country | United States |
| Region | FL |
| City | Miami |
| 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 The Banquet Cook is responsible for cost effective preparation of quality food in safe and efficient compliance with proper food preparation and handling, policies and procedures, brand standards, and federal, state and local regulations. 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. Consistent safe and sanitary food storage, preparation and cooking. Monitor and control maintenance/sanitation of the kitchen and equipment. Adherence to all safety protocols including handling and transportation of foods and knife work. Recognize and follow quality standards for meats, vegetables, fruits, dairy products and grains, including proper storage of these items. Effective utilization of leftovers and control of waste. Understand and ability to properly use seasonings for a range of culturally diverse foods. Knowledge of common food allergens and their substitutes. Cook using a repertoire of cooking methods including poaching, braising, roasting, charbroiling, sautéing, grilling, frying, and baking. Produce from scratch menu quality food for buffet and plated style meals in appropriate portion size, cut and quantity. Ensure all dishes are prepared and presented in accordance with Banquet Event Order, appropriate recipes and presentations. Acknowledge any special requests and prepare the menu item accordingly. Understand and ability to interpret Banquet Event Orders, special food and/or presentation requests, etc. Safe use of supplies and equipment. Attend department meetings as scheduled. Consistent professional and positive attitude and actions when communicating with guests, vendors and associates. Report any incidents of guest dissatisfaction or unusual matters of significance to manager / supervisor so that corrective measures may be taken. Comply with policies and procedures. Practice safe work habits and comply with sanitary, safety, security and emergency procedures. Write shift reports including reports on any incidents of theft, accidents or injuries when assigned. Check with manager / supervisor before leaving work area for any reason. Perform special projects and other responsibilities as assigned. Participate in task forces and committees as requested. 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 Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette. 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=49578&clientkey=A7135FEB489496034748EA1E5BF7C628 |
| Apply URL | https://www.paycomonline.net/v4/ats/web.php/jobs/ViewJobDetails?job=49578&clientkey=A7135FEB489496034748EA1E5BF7C628 |
| First Seen At | 2026-05-31 19:05:29Z |
| Last Seen At | 2026-06-04 10:09:14Z |
| Last Checked At | 2026-06-06 20:13:41Z |
| Last Changed At | 2026-06-06 20:13:41Z |
| Inactive At | 2026-06-06 20:13:41Z |
| Source Posted At | 2026-04-08 00:00:00Z |
| Source Updated At | — |
| Raw Payload Uri | s3://bluework-jobs-prod-raw-590183727216/raw/provider=paycom/board=A7135FEB489496034748EA1E5BF7C628/date=2026-06-04/2026-06-04T10-09-07-017Z-686b8cea7b2a1e0990871fb47152cf1e1f683969087a13b32e26c6381e09ace7.json |
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"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><span style=\"font-size:10pt;\"><span style=\"background:#000080;\"><span style=\"font-family:Arial, sans-serif;\"><span style=\"color:#FFFFFF;\"><span style=\"font-weight:bold;\"><span style=\"font-family:'Arial Narrow', sans-serif;\">JOB SUMMARY</span></span></span></span></span></span></span></p>\r\n\r\n<p style=\"text-align:justify;\"><span><span style=\"font-size:10pt;\"><span style=\"font-family:'Times New Roman', serif;\"><span style=\"font-family:'Arial Narrow', sans-serif;\"><span style=\"letter-spacing:-0.15pt;\">The Banquet Cook is responsible for cost effective preparation of quality food in safe and efficient compliance with proper food preparation and handling, policies and procedures, brand standards, and federal, state and local regulations.</span></span></span></span></span></p>\r\n\r\n<p style=\"margin-top:8px;margin-bottom:8px;\"><span><span style=\"font-size:10pt;\"><span style=\"background:#000080;\"><span style=\"font-family:'Times New Roman', serif;\"><b><span style=\"font-family:'Arial Narrow', sans-serif;\"><span style=\"color:#FFFFFF;\">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><span style=\"font-family:'Arial Narrow', sans-serif;\"><span style=\"color:#000000;\"><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=\"JSText\" style=\"margin-left:48px;\"> </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 style=\"font-family:'Arial Narrow', sans-serif;\"><span style=\"color:#000000;\"><span style=\"font-size:10pt;\"><span style=\"letter-spacing:-0.15pt;\">Consistent safe and sanitary food storage, preparation and cooking. Monitor and control maintenance/sanitation of the kitchen and equipment. Adherence to all safety protocols including handling and transportation of foods and knife work.</span></span></span></span></span></li>\r\n\t<li class=\"JSText\" style=\"margin-left:8px;\"><span style=\"font-size:9pt;\"><span style=\"font-family:'Arial Narrow', sans-serif;\"><span style=\"color:#000000;\"><span style=\"font-size:10pt;\"><span style=\"letter-spacing:-0.15pt;\">Recognize and follow quality standards for meats, vegetables, fruits, dairy products and grains, including proper storage of these items. Effective utilization of leftovers and control of waste.</span></span></span></span></span></li>\r\n\t<li class=\"JSText\" style=\"margin-left:8px;\"><span style=\"font-size:9pt;\"><span style=\"font-family:'Arial Narrow', sans-serif;\"><span style=\"color:#000000;\"><span style=\"font-size:10pt;\"><span style=\"letter-spacing:-0.15pt;\">Understand and ability to properly use seasonings for a range of culturally diverse foods. Knowledge of common food allergens and their substitutes.</span></span></span></span></span></li>\r\n\t<li class=\"JSText\" style=\"margin-left:8px;\"><span style=\"font-size:9pt;\"><span style=\"font-family:'Arial Narrow', sans-serif;\"><span style=\"color:#000000;\"><span style=\"font-size:10pt;\"><span style=\"letter-spacing:-0.15pt;\">Cook using a repertoire of cooking methods including poaching, braising, roasting, charbroiling, sautéing, grilling, frying, and baking. </span></span></span></span></span></li>\r\n\t<li class=\"JSText\" style=\"margin-left:8px;\"><span style=\"font-size:9pt;\"><span style=\"font-family:'Arial Narrow', sans-serif;\"><span style=\"color:#000000;\"><span style=\"font-size:10pt;\"><span style=\"letter-spacing:-0.15pt;\">Produce from scratch menu quality food for buffet and plated style meals in appropriate portion size, cut and quantity. Ensure all dishes are prepared and presented in accordance with Banquet Event Order, appropriate recipes and presentations. Acknowledge any special requests and prepare the menu item accordingly.</span></span></span></span></span></li>\r\n\t<li class=\"JSText\" style=\"margin-left:8px;\"><span style=\"font-size:9pt;\"><span style=\"font-family:'Arial Narrow', sans-serif;\"><span style=\"color:#000000;\"><span style=\"font-size:10pt;\"><span style=\"letter-spacing:-0.15pt;\">Understand and ability to interpret Banquet Event Orders, special food and/or presentation requests, etc.</span></span></span></span></span></li>\r\n\t<li class=\"JSText\" style=\"margin-left:8px;\"><span style=\"font-size:9pt;\"><span style=\"font-family:'Arial Narrow', sans-serif;\"><span style=\"color:#000000;\"><span style=\"font-size:10pt;\"><span style=\"letter-spacing:-0.15pt;\">Safe use of supplies and equipment.</span></span></span></span></span></li>\r\n\t<li class=\"JSText\" style=\"margin-left:8px;\"><span style=\"font-size:9pt;\"><span style=\"font-family:'Arial Narrow', sans-serif;\"><span style=\"color:#000000;\"><span style=\"font-size:10pt;\"><span style=\"letter-spacing:-0.15pt;\">Attend department meetings as scheduled.</span></span></span></span></span></li>\r\n\t<li class=\"JSText\" style=\"margin-left:8px;\"><span style=\"font-size:9pt;\"><span style=\"font-family:'Arial Narrow', sans-serif;\"><span style=\"color:#000000;\"><span style=\"font-size:10pt;\"><span style=\"letter-spacing:-0.15pt;\">Consistent professional and positive attitude and actions when communicating with guests, vendors and associates.</span></span></span></span></span></li>\r\n\t<li class=\"JSText\" style=\"margin-left:8px;\"><span style=\"font-size:9pt;\"><span style=\"font-family:'Arial Narrow', sans-serif;\"><span style=\"color:#000000;\"><span style=\"font-size:10pt;\"><span style=\"letter-spacing:-0.15pt;\">Report any incidents of guest dissatisfaction or unusual matters of significance to manager / supervisor so that corrective measures may be taken.</span></span></span></span></span></li>\r\n\t<li class=\"JSText\" style=\"margin-left:8px;\"><span style=\"font-size:9pt;\"><span style=\"font-family:'Arial Narrow', sans-serif;\"><span style=\"color:#000000;\"><span style=\"font-size:10pt;\"><span style=\"letter-spacing:-0.15pt;\">Comply with policies and procedures. Practice safe work habits and comply with sanitary, safety, security and emergency procedures. Write shift reports including reports on any incidents of theft, accidents or injuries when assigned. Check with manager / supervisor before leaving work area for any reason.</span></span></span></span></span></li>\r\n\t<li class=\"JSText\" style=\"margin-left:8px;\"><span style=\"font-size:9pt;\"><span style=\"font-family:'Arial Narrow', sans-serif;\"><span style=\"color:#000000;\"><span style=\"font-size:10pt;\"><span style=\"letter-spacing:-0.15pt;\">Perform special projects and other responsibilities as assigned. Participate in task forces and committees as requested.</span></span></span></span></span></li>\r\n\t<li class=\"JSText\" style=\"margin-left:8px;\"><span style=\"font-size:9pt;\"><span style=\"font-family:'Arial Narrow', sans-serif;\"><span style=\"color:#000000;\"><span style=\"font-size:10pt;\">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 style=\"font-family:'Arial Narrow', sans-serif;\"><span style=\"color:#000000;\"><span style=\"font-size:10pt;\">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 style=\"font-family:'Arial Narrow', sans-serif;\"><span style=\"color:#000000;\"><span style=\"font-size:10pt;\">Utilizes protective equipment.</span></span></span></span></li>\r\n\t<li class=\"JSText\" style=\"margin-left:8px;\"><span style=\"font-size:9pt;\"><span style=\"font-family:'Arial Narrow', sans-serif;\"><span style=\"color:#000000;\"><span style=\"font-size:10pt;\">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 style=\"font-family:'Arial Narrow', sans-serif;\"><span style=\"color:#000000;\"><span style=\"font-size:10pt;\">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 style=\"font-family:'Arial Narrow', sans-serif;\"><span style=\"color:#000000;\"><span style=\"font-size:10pt;\">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 style=\"font-family:'Arial Narrow', sans-serif;\"><span style=\"color:#000000;\"><span style=\"font-size:10pt;\">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 style=\"font-family:'Arial Narrow', sans-serif;\"><span style=\"color:#000000;\"><span style=\"font-size:10pt;\">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 style=\"font-family:'Arial Narrow', sans-serif;\"><span style=\"color:#000000;\"><span style=\"font-size:10pt;\">Assists other Kitchen Personnel when need.</span></span></span></span></li>\r\n</ul>\r\n",
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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\\nThe Banquet Cook is responsible for cost effective preparation of quality food in safe and efficient compliance with proper food preparation and handling, policies and procedures, brand standards, and federal, state and local regulations.\\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\\tConsistent safe and sanitary food storage, preparation and cooking. Monitor and control maintenance/sanitation of the kitchen and equipment. 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Acknowledge any special requests and prepare the menu item accordingly.\\r\\n\\tUnderstand and ability to interpret Banquet Event Orders, special food and/or presentation requests, etc.\\r\\n\\tSafe use of supplies and equipment.\\r\\n\\tAttend department meetings as scheduled.\\r\\n\\tConsistent professional and positive attitude and actions when communicating with guests, vendors and associates.\\r\\n\\tReport any incidents of guest dissatisfaction or unusual matters of significance to manager / supervisor so that corrective measures may be taken.\\r\\n\\tComply with policies and procedures. Practice safe work habits and comply with sanitary, safety, security and emergency procedures. Write shift reports including reports on any incidents of theft, accidents or injuries when assigned. Check with manager / supervisor before leaving work area for any reason.\\r\\n\\tPerform special projects and other responsibilities as assigned. Participate in task forces and committees as requested.\\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\\tMust have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.\\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\\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\\nThe Banquet Cook is responsible for cost effective preparation of quality food in safe and efficient compliance with proper food preparation and handling, policies and procedures, brand standards, and federal, state and local regulations.\\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\\tConsistent safe and sanitary food storage, preparation and cooking. Monitor and control maintenance/sanitation of the kitchen and equipment. Adherence to all safety protocols including handling and transportation of foods and knife work.\\r\\n\\tRecognize and follow quality standards for meats, vegetables, fruits, dairy products and grains, including proper storage of these items. Effective utilization of leftovers and control of waste.\\r\\n\\tUnderstand and ability to properly use seasonings for a range of culturally diverse foods. Knowledge of common food allergens and their substitutes.\\r\\n\\tCook using a repertoire of cooking methods including poaching, braising, roasting, charbroiling, sautéing, grilling, frying, and baking. \\r\\n\\tProduce from scratch menu quality food for buffet and plated style meals in appropriate portion size, cut and quantity. Ensure all dishes are prepared and presented in accordance with Banquet Event Order, appropriate recipes and presentations. Acknowledge any special requests and prepare the menu item accordingly.\\r\\n\\tUnderstand and ability to interpret Banquet Event Orders, special food and/or presentation requests, etc.\\r\\n\\tSafe use of supplies and equipment.\\r\\n\\tAttend department meetings as scheduled.\\r\\n\\tConsistent professional and positive attitude and actions when communicating with guests, vendors and associates.\\r\\n\\tReport any incidents of guest dissatisfaction or unusual matters of significance to manager / supervisor so that corrective measures may be taken.\\r\\n\\tComply with policies and procedures. Practice safe work habits and comply with sanitary, safety, security and emergency procedures. Write shift reports including reports on any incidents of theft, accidents or injuries when assigned. Check with manager / supervisor before leaving work area for any reason.\\r\\n\\tPerform special projects and other responsibilities as assigned. Participate in task forces and committees as requested.\\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\":\"FULL_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\":\"11500 NW 105th Street\",\"addressLocality\":\"Miami\",\"addressRegion\":\"FL\",\"postalCode\":33178,\"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\\tMust have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.\\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\\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\\tMust have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.\\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\\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\":\"-0001-11-30\",\"workHours\":\"AM\"}",
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style=\"font-size:9pt;\"><span style=\"font-family:'Arial Narrow', sans-serif;\"><span style=\"color:#000000;\">Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.</span></span></span></li>\r\n\t<li class=\"JSText\" style=\"margin-left:8px;\"><span style=\"font-size:9pt;\"><span style=\"font-family:'Arial Narrow', sans-serif;\"><span style=\"color:#000000;\"><span style=\"letter-spacing:-0.15pt;\">Good working knowledge of accepted standards of sanitation.</span></span></span></span></li>\r\n\t<li class=\"JSText\" style=\"margin-left:8px;\"><span style=\"font-size:9pt;\"><span style=\"font-family:'Arial Narrow', sans-serif;\"><span style=\"color:#000000;\"><span style=\"letter-spacing:-0.15pt;\">Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc. </span></span></span></span></li>\r\n\t<li class=\"JSText\" style=\"margin-left:8px;\"><span style=\"font-size:9pt;\"><span style=\"font-family:'Arial Narrow', sans-serif;\"><span style=\"color:#000000;\"><span style=\"letter-spacing:-0.15pt;\">Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.</span></span></span></span></li>\r\n\t<li class=\"JSText\" style=\"margin-left:8px;\"><span style=\"font-size:9pt;\"><span style=\"font-family:'Arial Narrow', sans-serif;\"><span style=\"color:#000000;\">Basic knowledge of the English language sufficient to understand inquiries from team members and communicate simple instructions.</span></span></span></li>\r\n\t<li class=\"JSText\" style=\"margin-left:8px;\"><span style=\"font-size:9pt;\"><span style=\"font-family:'Arial Narrow', sans-serif;\"><span style=\"color:#000000;\">Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.</span></span></span></li>\r\n\t<li class=\"JSText\" style=\"margin-bottom:4px;margin-left:8px;\"><span style=\"font-size:9pt;\"><span style=\"font-family:'Arial Narrow', sans-serif;\"><span style=\"color:#000000;\">Ability to operate beverage equipment, e.g., coffee maker.</span></span></span></li>\r\n</ul>\r\n\r\n<p style=\"margin-left:192px;\"> </p>\r\n\r\n<p> </p>\r\n\r\n<div style=\"border-bottom:solid #000080 1pt;border-top:solid #000080 1pt;border-left:none;border-right:none;padding:1pt 0in 1pt 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:#800080;\"><span style=\"font-weight:bold;\"><i><span style=\"font-family:'Arial Narrow', sans-serif;\"><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><span style=\"font-family:'Times New Roman', serif;\"><span style=\"font-size:9pt;\"><span style=\"font-family:'Arial Narrow', sans-serif;\"><span style=\"letter-spacing:-0.15pt;\">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></span></li>\r\n\t<li style=\"margin-left:8px;\"><span style=\"font-size:10pt;\"><span><span style=\"font-family:'Times New Roman', serif;\"><span style=\"font-size:9pt;\"><span style=\"font-family:'Arial Narrow', sans-serif;\"><span style=\"letter-spacing:-0.15pt;\">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></span></li>\r\n\t<li style=\"margin-left:8px;\"><span style=\"font-size:10pt;\"><span><span style=\"font-family:'Times New Roman', serif;\"><span style=\"font-size:9pt;\"><span style=\"font-family:'Arial Narrow', sans-serif;\"><span style=\"letter-spacing:-0.15pt;\">Ability to perform duties within extreme temperature ranges. </span></span></span></span></span></span></li>\r\n\t<li style=\"margin-left:8px;\"><span style=\"font-size:10pt;\"><span><span style=\"font-family:'Times New Roman', serif;\"><span style=\"font-size:9pt;\"><span style=\"font-family:'Arial Narrow', sans-serif;\"><span style=\"letter-spacing:-0.15pt;\">Ability to perform duties in confined spaces.</span></span></span></span></span></span></li>\r\n\t<li><span style=\"font-size:10pt;\"><span><span style=\"font-family:'Times New Roman', serif;\"><span style=\"font-size:9pt;\"><span style=\"font-family:'Arial Narrow', sans-serif;\">Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling.</span></span> </span></span></span></li>\r\n</ul>\r\n\r\n<p style=\"margin-left:48px;\"><span style=\"font-size:10pt;\"><span><span style=\"font-family:'Times New Roman', serif;\"> </span></span></span></p>\r\n\r\n<p style=\"margin-left:48px;\"> </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",
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