Daytime School Kitchen Cook I — High-Volume Prep

Quest Food Management Services; Joliet (IL); On-site; USD 19,000 - 25,000; Full time

Benefits offered by this job

Shoe Credit

Holidays Paid

Raises per year

Sick Time Payout

Pre-Tax Benefits

401k Matching

Employee Assistance

Wisely Pay Card

Event Space Discount

Full-Time Benefits

Job summary

Quest Food Management Services is seeking a dependable Cook I for a daytime shift in Joliet, IL. The role supports school districts, with a Monday–Friday schedule from 6 a.m. to 2 p.m., no nights or weekends.

You will prepare, cook, and portion meals in a high-volume commissary setting, using ovens, tilt skillets, kettles, steamers, and slicers. Ideal candidates bring a high school diploma (or equivalent) and experience in commercial kitchens or school nutrition programs.

Qualifications

• High school diploma or equivalent preferred.
• Previous experience in a commercial kitchen, institutional food service, school nutrition program, healthcare, catering, or commissary environment preferred.
• Ability to read and follow recipes, production records, and written instructions.
• Knowledge of food safety and sanitation practices.
• Serve Safe certification preferred or ability to obtain certification upon hire.

Responsibilities

• Prepare, cook and portion food according to recipes.
• Operate commercial equipment including ovens, tilt skillet, kettles, steamers, and slicers.
• Produce high volume menu items while maintaining taste, appearance, and quality.
• Follow production plans and monitor temperatures to meet safety standards.
• Assist with receiving, rotating, and storing all food products.
• Maintain a clean and sanitary work area and report issues to supervisors.

Skills

Food prep

Safety aware

Reading recipes

Food safety

Serve Safe

Education

High school diploma

Tools

Ovens

Tilt skillet

Kettles

Steamers

Slicers

Job description

Quest Food Management Services is seeking a dependable Cook I for a daytime shift in Joliet, IL. The role supports school districts, with a Monday–Friday schedule from 6 a.m. to 2 p.m., no nights or weekends.

You will prepare, cook, and portion meals in a high-volume commissary setting, using ovens, tilt skillets, kettles, steamers, and slicers. Ideal candidates bring a high school diploma (or equivalent) and experience in commercial kitchens or school nutrition programs.