Cook II

About Company:

For over 40 years, Quest Food Management Services has been a leading food service provider serving K-12 schools, higher education institutions, corporate dining programs, and event venues. Quest is consistently ranked among the top food service management companies in the United States for its commitment to fresh, scratch made menus, local sourcing, and intensely personal service. At the heart of our success is our “Quest Ready” culture, built on integrity, responsiveness, accountability, respect, and excellence.

Being Quest Ready means serving with purpose and care, creating experiences that are nourishing, welcoming, and reliable. This mindset empowers our teams to build lasting relationships and continually raise the standard for great hospitality in every community we serve.

About the Role:

The Cook II position plays a critical role in delivering high-quality food products within a retail trade environment, ensuring customer satisfaction through consistent preparation and presentation. This role involves preparing a variety of menu items according to established recipes and safety standards, maintaining a clean and organized kitchen workspace. The Cook II will collaborate closely with kitchen staff and management to optimize food production processes and meet daily operational goals. Attention to detail and adherence to food safety regulations are paramount to ensure the health and safety of customers. Ultimately, this position contributes to the overall success of the retail food service by providing delicious, timely, and safe meals that enhance the customer experience.

Minimum Qualifications:

• High school diploma or equivalent.
• At least 2 years of experience working as a cook in a commercial kitchen or retail food service setting.
• Knowledge of food safety standards and proper sanitation practices.
• Ability to follow recipes and instructions accurately.
• Physical ability to stand for extended periods and perform kitchen tasks.

Preferred Qualifications:

• Certification in food safety or ServSafe certification.
• Experience working in a fast-paced retail food environment.
• Basic knowledge of inventory management and ordering procedures.
• Strong communication skills and ability to work well in a team.
• Culinary training or coursework beyond high school.

Responsibilities:

• Prepare and cook menu items according to standardized recipes and quality guidelines.
• Maintain cleanliness and organization of the kitchen, including proper storage of ingredients and sanitation of equipment.
• Monitor food inventory levels and assist in receiving and storing deliveries.
• Ensure compliance with all food safety and hygiene regulations, including proper handling and storage of food.
• Collaborate with team members to coordinate food preparation and meet service demands efficiently.
• Assist in training and mentoring junior kitchen staff as needed.
• Report any equipment malfunctions or safety hazards to management promptly.

Skills:

The required skills such as recipe adherence, food safety knowledge, and kitchen organization are essential for daily preparation of consistent and safe meals. Physical stamina and attention to detail ensure that the cook can maintain high standards during busy service periods. Preferred skills like food safety certification and inventory management enhance efficiency and compliance with regulations. Communication and teamwork skills facilitate smooth coordination with colleagues and management, improving overall kitchen workflow. Culinary knowledge supports creativity and quality in food preparation, contributing to a positive customer experience.