Baker- Florida Memorial University

Overview

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 thirty 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 
• Employees and their relatives are eligible for a discounted meal plan at any of our HBCU client locations while they are attending school 

JOB GOAL: Prepares, cooks, bakes and serves a variety of foods in quantity at an assigned school site and maintains facilities in a  clean and sanitary condition.   EVALUATION: Performance will be evaluated in accordance with the provisions of the district evaluation plan.   TERMS OF EMPLOYMENT: Salary and terms of employment according to approved salary schedules.  

Responsibilities

This person will be responsible as listed below:       

• Prepares a wide variety of baked goods and other food dishes. 
• Assists in determining the appropriate quantity of food items for cooking and baking
• Adjusta and extenda recipes as needed
• Maintains food quality standards including appearance, and nutritional requirements.  
• Monitors temperatures of food to assure safety and quality standards are met
• Monitors water temperatures to assure proper temperature for sanitizing.  
• Serves food according to established guidelines and replenishes serving containers as needed
• Serves and sells lunch items to faculty.  
• Cleans cafeteria equipment, utensils and appliances, and stores food supplies
• Assures compliance with kitchen sanitation and safety procedures and regulations
• Cleans refrigerators and storerooms as required.  
• Assists in storing unused food and supplies
• Disposes of unusable leftovers
• Utilizes proper methods of handling foods to be stored.  
• Operates a variety of standard kitchen utensils and equipment including slicer, chopper, mixer, steamer, fryer, dishwasher, electric warmer, range, oven, pressure cooker, cash register, dishwasher and other cafeteria equipment as required.  
• Performs other related duties as assigned.  

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.