Senior Café Cook – Culinary & Guest Experience

Quad•Sussex, WI

2d•$18 - $25•Onsite

About The Position

As a Senior Cafe Cook at Quad Café, you will be a hands-on culinary resource who helps deliver fresh, consistent food and a welcoming employee experience every day. You will prepare and serve café and catering items, keep production moving during busy periods, and help the team maintain high standards for food quality, safety, organization, and service. This role is a strong fit for an experienced food-service professional who combines solid cooking technique with hospitality, sound judgment, and pride in doing the details well.

Requirements

At least 8 years of hands-on food-service experience, with strong cooking and culinary skills.
Ability to independently manage food production, service execution, and operational responsibilities in a fast-paced environment.
Valid driver’s license required.
Working knowledge of food safety, sanitation, inventory practices, and basic cost control.
Strong organization, attention to detail, problem-solving, and decision-making skills.
Ability to train, coach, and support teammates with accountability, dependability, and initiative.
Comfort using Microsoft Office and operational technology systems.

Nice To Haves

High school diploma preferred.
ServSafe Manager certification preferred.

Responsibilities

Prepare, cook, and serve hot and cold food according to recipes, production standards, and service expectations.
Own assigned production areas and keep food preparation accurate, efficient, on schedule, and ready for service.
Support café and catering operations, including menu execution, order accuracy, workflow coordination, and timely service.
Monitor food quality, presentation, portion control, consistency, and temperature throughout production and service.
Greet employees warmly, take orders, answer questions, and create a friendly, respectful, and welcoming café experience.
Use active listening and clear communication to address routine customer concerns and help employees feel valued.
Guide, train, and support team members and newly hired employees during day-to-day operations.
Maintain food-safety, sanitation, and temperature records; keep workstations, equipment, storage areas, and kitchen facilities inspection-ready.
Receive and organize products, rotate stock using FIFO practices, identify shortages or quality concerns, and communicate issues promptly.
Support cost control by reducing waste, using products thoughtfully, and helping manage material and labor costs.
Recommend practical improvements that strengthen efficiency, food quality, safety, service, and the employee experience.