Quest Food Management Services
Join to apply for the
Cook III
role at
Quest Food Management Services
2 weeks ago Be among the first 25 applicants
Pay Range $15.00/hr – $17.00/hr (actual pay based on skills and experience. Talk with your recruiter.)
Our Promise Balance:
Quest fosters a fun, supportive environment, encouraging a healthy life balance for all valued team members. Meaning:
Quest believes each action matters; our food is fresh, made from scratch, and responsibly sourced. We nourish communities with wholesome meals and genuine connections. Recognition:
Quest provides competitive compensation and benefits, celebrates collective values, and supports professional growth through training, development, and leadership access.
Position Summary Prepares and presents menu items during cafeteria service to Quest standards. Follows preparation lists, assists in day‑to‑day kitchen operations, performs bulk preparation, catering prep, product receiving and cleaning. Maintains consistent, professional line service; assists with cold prep, salad, grab & go production, hot food service adhering to recipes, HACCP and food safety guidelines. Works at least three concept stations; assists chef/manager with vendor orders, cleaning & production checklists, new menu items and recipe approvals; trains Cook I and II.
Essential Duties and Responsibilities
Communicate Quest vision, values, and founding principles effectively.
Demonstrate commitment to Quest vision, values, and missions daily.
Prepare food per directions, production sheets, standardized recipes, and time schedule.
Create daily production sheets.
Accurately assemble and present all menu items.
Follow Quest, local, State, and Federal guidelines for food product handling.
Assist with overall sanitation of line and product kitchen; work as a team.
Maintain open and effective communication with others.
Prepare items to standardized recipes per event needs.
Properly expand/divide recipes to achieve proper yields.
Familiarize with catering menus and master recipe indexes.
Communicate product shortages, ordering needs, and maintenance issues to supervisor.
Assist with overall sanitation of the production kitchen and facility.
Work at special events when required.
Implement special recipes and menu ideas from Chef/Manager.
Perform daily and weekly cleaning schedule.
Ensure food production, storage, and service areas comply with all regulations.
Assist with ordering food, monthly inventory, and maintaining par levels.
Ensure sanitation; check equipment functionality.
Complete prep for next day's production per sheets and recipes.
Train Cook I and II personnel.
Transport food and supplies to/from kitchen sanitarily.
Take temperatures and record them for all food.
Serve food on hot line; prepare side orders with excellent presentation and garnishing.
Work on at least three concept stations, following recipes.
Follow HACCP guidelines.
Receive and put away all kitchen deliveries.
Follow Quest policies and food safety guidelines.
Report to scheduled shift on time and in complete uniform per handbook.
Perform other duties as assigned.
Job Requirements – Specifications Education and Experience
Associate’s Degree in Culinary Arts or equivalent work experience.
Minimum of 3 years experience as Cook II or Kitchen Supervisor.
Certified Food Handler (state/local certification).
Ability to perform simple arithmetic and understand measurements/conversions.
Ability to follow recipes.
Preferred Experience
Experience in food service industry working in schools/higher education.
Seniority Level Mid‑Senior level
Employment Type Full‑time
Job Function Management and Manufacturing
Industries Hospitality
#J-18808-Ljbffr
Cook III
role at
Quest Food Management Services
2 weeks ago Be among the first 25 applicants
Pay Range $15.00/hr – $17.00/hr (actual pay based on skills and experience. Talk with your recruiter.)
Our Promise Balance:
Quest fosters a fun, supportive environment, encouraging a healthy life balance for all valued team members. Meaning:
Quest believes each action matters; our food is fresh, made from scratch, and responsibly sourced. We nourish communities with wholesome meals and genuine connections. Recognition:
Quest provides competitive compensation and benefits, celebrates collective values, and supports professional growth through training, development, and leadership access.
Position Summary Prepares and presents menu items during cafeteria service to Quest standards. Follows preparation lists, assists in day‑to‑day kitchen operations, performs bulk preparation, catering prep, product receiving and cleaning. Maintains consistent, professional line service; assists with cold prep, salad, grab & go production, hot food service adhering to recipes, HACCP and food safety guidelines. Works at least three concept stations; assists chef/manager with vendor orders, cleaning & production checklists, new menu items and recipe approvals; trains Cook I and II.
Essential Duties and Responsibilities
Communicate Quest vision, values, and founding principles effectively.
Demonstrate commitment to Quest vision, values, and missions daily.
Prepare food per directions, production sheets, standardized recipes, and time schedule.
Create daily production sheets.
Accurately assemble and present all menu items.
Follow Quest, local, State, and Federal guidelines for food product handling.
Assist with overall sanitation of line and product kitchen; work as a team.
Maintain open and effective communication with others.
Prepare items to standardized recipes per event needs.
Properly expand/divide recipes to achieve proper yields.
Familiarize with catering menus and master recipe indexes.
Communicate product shortages, ordering needs, and maintenance issues to supervisor.
Assist with overall sanitation of the production kitchen and facility.
Work at special events when required.
Implement special recipes and menu ideas from Chef/Manager.
Perform daily and weekly cleaning schedule.
Ensure food production, storage, and service areas comply with all regulations.
Assist with ordering food, monthly inventory, and maintaining par levels.
Ensure sanitation; check equipment functionality.
Complete prep for next day's production per sheets and recipes.
Train Cook I and II personnel.
Transport food and supplies to/from kitchen sanitarily.
Take temperatures and record them for all food.
Serve food on hot line; prepare side orders with excellent presentation and garnishing.
Work on at least three concept stations, following recipes.
Follow HACCP guidelines.
Receive and put away all kitchen deliveries.
Follow Quest policies and food safety guidelines.
Report to scheduled shift on time and in complete uniform per handbook.
Perform other duties as assigned.
Job Requirements – Specifications Education and Experience
Associate’s Degree in Culinary Arts or equivalent work experience.
Minimum of 3 years experience as Cook II or Kitchen Supervisor.
Certified Food Handler (state/local certification).
Ability to perform simple arithmetic and understand measurements/conversions.
Ability to follow recipes.
Preferred Experience
Experience in food service industry working in schools/higher education.
Seniority Level Mid‑Senior level
Employment Type Full‑time
Job Function Management and Manufacturing
Industries Hospitality
#J-18808-Ljbffr