Senior Cook & Multi-Station Kitchen Leader

Quest Food Management Services, Inc.; Northbrook (IL); On-site; USD 25,000 - 34,000; Full time

Job summary

Quest Food Management Services, Inc. is seeking an experienced Cook III to prepare and present menu items in a high-volume cafeteria setting. You will follow production sheets, assist with day-to-day kitchen operations, and ensure HACCP guidelines are followed.

The role requires ability to work across at least three concept stations and support training for Cook I and II. Strong knowledge of recipes, accurate measurements, and precise arithmetic are essential to maintain quality and consistency.

Qualifications

• Associate’s Degree in Culinary Arts or equivalent.
• Minimum of 3 years of experience as Cook II or Kitchen Supervisor.
• Food Handler certification and state/local permits.
• Ability to read recipes and perform measurements precisely.
• Strong arithmetic skills for measurements and conversions.
• Ability to work at least three concept stations.

Responsibilities

• Prepare and present menu items to Quest standards per production sheets and recipes.
• Follow production sheets and standardized recipes for menu items.
• Assist in creating daily production sheets and maintain accurate records.
• Maintain sanitation and HACCP guidelines across kitchen and line.
• Train Cook I and Cook II personnel as needed.
• Assist with ordering, receiving and inventory to maintain par levels.
• Ensure excellent presentation and garnishing of all plates on the hot line.

Skills

Culinary arts

Team leadership

Food safety

Recipe reading

Arithmetic

Education

Associate’s Degree in Culinary Arts

Job description

Quest Food Management Services, Inc. is seeking an experienced Cook III to prepare and present menu items in a high-volume cafeteria setting. You will follow production sheets, assist with day-to-day kitchen operations, and ensure HACCP guidelines are followed.

The role requires ability to work across at least three concept stations and support training for Cook I and II. Strong knowledge of recipes, accurate measurements, and precise arithmetic are essential to maintain quality and consistency.