The purpose of this study is to explore the state of work environment quality among chefs working in quick service restaurants in Thika town. In particular, the study sought to establish state of organizational support, supervisor and co-worker support, pay, training and professional development, and performance appraisal and recognition among service employees in fining dining hotels in Thika town. A descriptive cross-sectional study of 40 employees through self-administered questionnaires was conducted. The study used convenience sampling to select employees for inclusion in the study sample. All variables were measured using adapted and modified constructs from previous researches. Content validity was used to assess the validity of the questionnaire. Descriptive statistics (means, mean rankings, percentages, and standard deviations) were used to analyze quantitative data in line with the study objectives. The researcher sought and obtain permission approvals from respective managers before data collection. Analysis of the study data has revealed several major findings. First, the organizational support has a weak positive and significant correlation with job satisfaction. Second, the remuneration has a strong positive relationship with job satisfaction of employees. Lastly, the supervisor and co-worker support have a strong and positive significant correlation with job satisfaction of employees. The study recommends that managers of non-classified hotels in Thika need to focus more and ensure that salary and remuneration policies rhyme with those of the competitors. Second, there is need to develop an effective team building plan. Third, managers of the non-classified hotels should support and encourage their employees to develop themselves as they work