Cook I

Quest Food Management Services; Winnetka (IL); On-site; USD 42,000 - 54,000; Full time

Job summary

Quest Food Management Services is seeking a Cook III to support hot and cold food preparation, including salads and grab‑and‑go production, and to assist in training Cook I/II team members. You will help write recipes for Chef approval and maintain HACCP standards.

The role involves ensuring high‑quality food and service, serving customers, and collaborating with the Chef/Manager on orders, production checks, and new menu items.

Qualifications

• Associate's Degree in Culinary Arts or equivalent work experience.
• Minimum 3 years of Cook II or Kitchen Supervisor experience.
• State or local Food Handler certification requirements.
• Ability to follow recipes and perform basic measurements.

Responsibilities

• Prepare and present menu items according to Quest standards.
• Support hot and cold food preparation, salads and grab‑and‑go production.
• Assist with vendor orders, training Cook I and Cook II team members, and writing recipes for Chef approval.
• Adhere to HACCP and Quest food safety guidelines.
• Maintain sanitation and cleanliness of the kitchen and production areas.
• Serve customers and help maintain food service lines in a professional manner.

Skills

3+ years kitchen experience

Education

Associate's Degree in Culinary Arts

Equivalent work experience

Job description

Cook III

Schedule

Monday–Friday | 6:30 a.m.–2:30 p.m.

Our Promise

At Quest Food Management Services, We Believe Great Food Starts With Great People. Our Team Is Guided By Three Core Commitments

Balance

Quest fosters a fun, supportive environment that puts people first while striving for culinary excellence and lasting relationships. Our work opportunities are designed to support a healthy balance for our team members.

Meaning

We believe every aspect of what we do matters. Our food is fresh and made from scratch using high-quality, responsibly sourced ingredients. We nourish our communities through wholesome meals and genuine personal connections.

Recognition

Quest provides competitive compensation and benefits while recognizing team members who bring our values to life. We support professional growth through training, development, and access to highly visible leadership.

Position Summary

The Cook III plays an important role in the day‑to‑day operation of the kitchen, preparing and presenting menu items according to Quest standards and helping deliver consistent, high‑quality food and service.

This position supports both hot and cold food preparation, including salads and grab‑and‑go production, bulk preparation, catering preparation, product receiving, and kitchen cleaning. The Cook III also serves customers and helps maintain food service lines in a consistent and professional manner.

The Cook III is expected to prepare and serve hot food, follow standardized recipes, and successfully work on at least three concept stations. This role also assists the Chef/Manager with vendor orders, cleaning and production checklists, new menu items, and writing recipes for Chef approval. In addition, the Cook III assists with training Cook I and Cook II team members.

All food preparation, handling, and service must follow HACCP and applicable food safety guidelines.

Essential Duties & Responsibilities

Food Preparation & Production

• Prepare food as assigned according to directions, production sheets, standardized recipes, established schedules, and event‑specific menu needs.
• Accurately assemble and present all menu items.
• Properly expand or divide recipes as needed to achieve appropriate yields.
• Prepare and serve hot food, including side orders, ensuring excellent presentation and appropriate garnishing.
• Demonstrate the ability to work on at least three concept stations and follow recipes to produce all hot food in the kitchen.
• Complete preparation for the next day's production according to production sheets and recipes, as assigned and needed.
• Implement special recipes and menu ideas provided by the Chef/Manager.
• Become familiar with catering menus and master recipe indexes.
• Work special events when required.

Kitchen Operations & Inventory

• Assist in creating daily production sheets.
• Assist with ordering food and other supplies, completing monthly inventory, and maintaining par levels.
• Communicate product shortages, ordering needs, and maintenance issues to the supervisor to support day‑to‑day operations.
• Receive and properly put away all kitchen deliveries.
• Transport food and other supplies to and from the kitchen in a sanitary manner.
• Check kitchen equipment and report issues to help ensure equipment is working properly.

Food Safety, Sanitation & Compliance

• Follow Quest and all applicable local, state, and federal guidelines for the proper handling of food products.
• Follow HACCP guidelines and all Quest food safety requirements.
• Take and record temperatures for all food.
• Ensure food production, storage, and service areas are maintained in accordance with applicable local, state, and federal rules and regulations.
• Assist with the overall sanitation of the line, production kitchen, and production facility.
• Perform required daily and weekly cleaning schedules.

Teamwork, Training & Service

• Work collaboratively with other members of the kitchen team and maintain open and effective communication.
• Assist with recipe training for Cook I and Cook II team members.
• Cascade the vision of Quest Food Management Services, ensuring Quest's vision, values, and founding principles are effectively communicated, understood, and practiced.
• Demonstrate commitment to Quest's vision, values, and mission through daily actions.
• Report to scheduled shifts on time and in complete uniform as outlined in the Quest Team Member Handbook.
• Perform other duties as assigned.

Job Requirements

The requirements below are representative of the knowledge, skills, and abilities needed to successfully perform the role.

Required

• Associate's Degree in Culinary Arts or equivalent work experience
• Minimum of 3 years of experience as a Cook II or Kitchen Supervisor
• Ability to meet and maintain applicable state and local Food Handler certification requirements
• Ability to perform simple arithmetic and understand measurements and conversions
• Ability to follow recipes

Preferred

• Previous food service experience in a school or higher education environment

Schedule

Monday–Friday | 6:30 a.m.–2:30 p.m.

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