Cook II

Duties

• Cascades the vision of Quest Food Management Services ensuring the Quest vision, values and founding principles are effectively communicated, understood and practiced.
• Prepares and presents menu items during service of the cafeteria to Quest standards.
• Follows preparation list for items needed for execution of menus and assists in the day to day operations of the kitchen.
• May include bulk preparation, catering prep, product receiving and cleaning.
• Assists customers and maintains line in a consistent and professional manner.
• Assists in cold prep, salad and grab & go production with recipes.
• Expected to serve food on the hot line and following recipes to produce all hot food in the kitchen.
• Follows all HACCP and food safety guidelines.
• Receives and puts away all kitchen deliveries.
• Ability to work in at least three concept stations.

Essential Duties And Responsibilities

• Prepare food as assigned and per directions, production sheets, standardized recipes, and time schedule.
• 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.
• 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.
• 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 of 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 2 years of experience as a line cook.
• 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.