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Line Cook

Company: Thompson Hospitality Corporation
Location: Fort Lauderdale
Posted on: June 23, 2022

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:
Give back to our communities
Celebrate diversity
Do the right thing
Treat people the way you want to be treated
Always do your best
Be accountable for our actions
Serve the highest quality food
Provide world-class service
Maintain flexibility to better serve our clients
Competitive Benefits:
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
Employees and their relatives are eligible for a free meal plan at any of our HBCU client locations while they are attending school
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
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.

Keywords: Thompson Hospitality Corporation, Fort Lauderdale , Line Cook, Hospitality & Tourism , Fort Lauderdale, Florida

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