Job Description:

Who We Are: 

Thompson Hospitality is the nation’s largest minority-owned food and facilities management company. Our services include hospitality, full dining and quick service restaurants, campus dining, diversity consultation, facility operations and maintenance management.  We are a family-run organization with more than twenty-five years providing services built on our core mission to provide a positive experience to every relationship we are involved in: one guest, one client, one team member at a time.  As a fast growing company, we have a growth plan to more than double in size over the next three years.  We are looking for team members who are interested in developing their careers to the next level while joining our team of over 4,000 employees, serving clients in over 40 states to include more than 1.9 million guests each year. Thompson Hospitality focuses on three core areas in everything we do: 

• Purpose




• Give back to our communities


• Celebrate diversity




• People




• Do the right thing


• Treat people the way you want to be treated


• Always do your best


• Be accountable for our actions




• Performance




• Serve the highest quality food


• Provide world-class service


• Maintain flexibility to better serve our clients

Competitive Benefits:

• Health/Dental/Vision


• Paid Time Off


• 401(k), matched up to 4%


• Short and Long Term Disability


• Tuition Reimbursement


• Employee Referral Program


• Pet Insurance


• Discounts: Hotels, Travel, Tickets, Restaurants

Description

The Line Cook’s role is to prepare station menu items in accordance with recipes and specs. The Line Cook is a culinary professional who works with precision and speed to ensure an extraordinary guest experience.

Summary of Essential Functions

• Prepares food items, following standard recipes and procedures within specified time limits


• Reads a prep list and preps items as assigned


• Properly measures and assembles ingredients required for preparing the standard recipes


• Cuts and/or portions meat, fish and poultry


• Accepts or rejects ingredients based on quality and quantity


• Cleans, organizes, stocks, and maintains work area, walk-in refrigerator, reach-in refrigerator, cooler drawers, prep, and dry storage area, which may include bending, reaching, stooping, lifting and working with cleaning agents


• Rinses and cuts raw food products


• Cooks on open flame stove and moves food in/out of industrial ovens


• May be exposed to allergens such as nuts, seeds, soy, shellfish, and dairy


• Tastes, smells, and views food to ensure adherence to quality standards

Qualifications

• A minimum of 6 months experience in high volume restaurant


• High school diploma (or equivalent) encouraged


• Certification in food safety and sanitation a plus


• Able to follow recipes and instructions, including making conversions


• Knowledge of food safety, sanitation and proper handling procedures


• Able to work flexible shifts and schedules, inclusive of breakfast shifts, weekends and some holidays


• Able to work calmly and effectively under pressure


• High energy and stamina. Able to work within a fast-paced, highly mobile, yet small space environment


• Able to stand, kneel, bend, and walk for up to 8 hours per day


• Able to lift and carry up to 50 pounds


• Able to withstand temperatures up to 105 degrees


• Able to communicate and understand the primary language of the work location


• Ability to perform essential functions to company standards with reasonable accommodation

We provide equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

CULINARY

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