Cook III

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

Job summary

Quest Food Management Services is seeking a skilled cook with leadership experience to prepare and present high-quality menu items and assist in day-to-day kitchen operations.

You will follow standardized recipes, contribute to catering prep and bulk production, while upholding HACCP guidelines and food safety. Training Cook I & II staff will be part of this role.

Qualifications

• Associate’s Degree in Culinary Arts or equivalent work experience.
• Minimum 3 years as Cook II or Kitchen Supervisor.
• Food Handler certification required.

Responsibilities

• Prepare and present menu items to Quest standards.
• Follow production lists, recipes and schedules.
• Assist in catering prep, bulk prep, and inventory.
• Maintain sanitation and HACCP guidelines.
• Train Cook I & II personnel.

Skills

Food safety

Follow recipes

Teamwork

Attention to detail

Arithmetic

Education

Associate’s Degree in Culinary Arts

Job description

Our Promise

Balance - Quest fosters a fun, supportive environment that puts people first and strives for both culinary excellence and enduring relationships. Our flexible work opportunities encourage a healthy life balance for all of our valued team members.

Meaning - Quest believes that every aspect of what we do has significance, and therefore, our food is fresh and made from scratch, using high quality and responsibly sourced ingredients. We nourish our communities with wholesome meals and through our genuine and personal connections.

Recognition - Quest provides competitive compensation and benefits, and celebrates the fulfillment of our collective values at all levels of the organization. We support professional growth through training, development and access to highly visible leadership.

Position Summary

Prepares and presents menu items during service of the cafeteria to Quest standards. Follows preparation list for items needed for execution of menus and assist in the day to day operations of the kitchen. Duties may include bulk preparation, catering prep, product receiving and cleaning. Assists customers and maintains line in a consistent and professional manner. Cook III will assist in cold prep, salad and grab & go production recipes. Expected to serve hot food and follow recipes to produce all hot food in the kitchen. Follow all HACCP and food safety guidelines. Ability to work on at least three concept stations. Assist chef/manager in placing orders with various vendors; creating cleaning and production checklists; creating new menu items and writing recipes to be approved by the chef. Assist in training Cook I and II.

Essential Duties And Responsibilities

• Cascades the vision of Quest Food Management Services ensuring the Quest vision, values and founding principles are effectively communicated, understood and practiced.
• Demonstrates commitment to Quest vision, values and missions through actions on a daily basis.
• Prepare food as assigned and per directions, production sheets, standardized recipes, and time schedule.
• Assist in creating daily production sheets.
• Accurately assemble and present all menu items.
• Follow Quest, local, State and Federal guidelines for the proper handling of food products.
• Assist in the overall sanitation of the line and product kitchen. Work with other members of the kitchen as a team.
• Maintain open and effective communication with others.
• Prepare all items to standardized recipes according to each specific event’s needs as outlined on the menu.
• Properly expand and/or divide recipes as needed to achieve proper yields.
• Familiarize themselves with catering menus and master recipe indexes.
• Communicate to supervisor product shortages, ordering needs and maintenance issues to maintain the level of day to day business.
• Assist in the overall sanitation of the production kitchen and production facility.
• Ability to work at special events when required.
• Implement special recipes and menu ideas handed down by the Chef/Manager.
• Perform daily and weekly cleaning schedule.
• Ensure that all food production, storage, and service areas are maintained in accordance with all local, state, and federal rules and regulations.
• Assist with ordering all food and other supplies, monthly inventory, and maintaining par levels.
• Responsible for sanitation in the kitchen, including checking to see that all equipment is working properly.
• Complete all prep for the next day’s production per production sheets and recipes as assigned and as needed.
• Assist in recipe training of Cook I and Cook II personnel.
• Transport food and all other supplies to and from the kitchen in a sanitary manner.
• Take temperatures and record them for all food.
• Serve food on the hot line and prepare side orders ensuring excellent presentation and garnishing all plates.
• Demonstrate ability to work on at least three concept stations and follow recipes to produce all hot food in the kitchen.
• Follow HACCP guidelines to ensure safe food practices.
• Responsible for receiving and putting away all kitchen deliveries.
• Follow all Quest policies and food safety guidelines.
• Report to scheduled shift on time and in complete uniform as outlined in the Quest team member handbook.
• Perform other duties as assigned.

Job Requirements/Specifications

Education and Experience: The requirements listed below are representative of the knowledge, skill, and/or ability required.

Required

• Associate’s Degree in Culinary Arts or equivalent work experience
• Minimum of 3 years of experience as Cook II or Kitchen Supervisor
• Responsible for meeting and maintaining state and local certification requirements (certified as a Food Handler)
• Ability to perform simple arithmetic as well as to understand measurements and conversions
• Ability to follow recipes
• Responsible for meeting and maintaining state and local certification requirements (Food Handler certification)

Preferred

• Previous experience in the food service industry working in schools / higher education
• #QUESTFOOD

Monday-Friday 6:30-2:30