Queshaun Randall

Queshaun Randall has made an impact on foodservice by positively impacting team spirit and food quality due to his willingness to learn.

Why Selected?

According to Vicki Beavens, general manager for dining services with Sodexo, Queshaun has made an impact on foodservice by:

  • Learning and following policies and procedures to provide a high level of service in order to keep customers and clients happy
  • Positively impacting team spirit and food quality due to his willingness to learn
  • Applying the skills and knowledge he possesses to provide great-tasting food, spot-on presentation and seamless service

Details

Food Prep, Sodexo at the Pittsburgh Pirates’ Pirate City spring training facility, Bradenton, FL
Age: 22
Education: Two years of college in film production. “I had an assignment to tell a story through a film and that’s when I learned I was meant to be in the food industry.”
Years at organization: 6

Get to know

Q. What has been your proudest accomplishment?

Becoming an assistant chef.

Q. What would you say you excel at over more seasoned colleagues?

Reading and understanding recipes and how to treat the products and the appearance of the finished product.

Q. What's the best career advice you've been given?

To be attentive to HACCP, to keep the customer in mind, and to listen and learn in everything I do.

Q. What's been the biggest challenge you've had to overcome?

To find the drive to handle two jobs and keep food safety as a part of my everyday task. [Editor’s note: Randall works as a dishwasher at a different foodservice location as a second job.]

Q. What's been your most rewarding moment?

When I came to this position at Pirate City and was acknowledged for the skills I have and was able to put them to use.

Q. What would you like to accomplish in your career in the next two years?

I would like to go to culinary school. In the long term, my goal is to own my own restaurant.

Q. What's been your funniest on-the-job disaster?

One day I was taking out the trash and thought I would look cool and was swinging the bag to toss it into the dumpster and it broke open and garbage—kitchen garbage—flew all over me. An associate and I could do nothing but laugh.

Q. What can you look back at now and laugh at?

When I first started working in a mom-and-pop operation and the dishes were piled a mile high! I was a one-man band and remember feeling so frustrated. But I stuck it out and it is finally paying off.

Under 30

More From FoodService Director

Ideas and Innovation
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Menu Development
meatloaf slices plate

“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

Ideas and Innovation
oxford school district cafeteria

We have spent considerable money making cafeterias cool again. New paint jobs, crazy color patterns, custom graphics and changes in lighting schemes have made some of our cafes popular gathering places. We’ve also experimented with videos, cable TV programs and music. We involved a number of student groups and student input in improving the atmosphere, especially in our high school and middle school cafeterias.

FSD Resources