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
The Dishwasher/Janitor/Utility Worker washes and sanitizes all dishes, pots and serving containers, tools and utensils, maintains a clean and safe workstation, cleans and sanitizes floors, work surfaces and kitchen/serving equipment. Some Utility Workers may be assigned a specific focal area, such as the beverage area, dish room, main kitchen area, serving area, etc. Responsibilities
BASIC SKILLS
Talking to others to convey information effectively.
Ensure sufficient levels of clean and sanitized dishes, utensils, etc.
Ability to lift up to 50 pounds and stand for a normal shift, up to 8 hours.
Follow all safety and sanitation procedures and regulations.
TECHNICAL SKILLS
Controlling operations of equipment or systems.
Watching gauges, dials, or other indicators to make sure a machine is working properly.
Determining causes of operating errors and deciding what to do about it.
RESOURCE MANAGEMENT SKILLS
Managing one's own time and the time of others.
Conduct tasks in an efficient and effective manner.
Eliminate waste wherever possible.
Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
Qualifications
TASKS
Wash and sanitize dishes, glassware, flatware, pots, or pans, using dishwashers or by hand.
Maintain kitchen work areas, equipment, or utensils in clean and orderly condition.
Place clean dishes, utensils, or cooking equipment in storage areas.
Sort and remove trash, placing it in designated pickup areas.
Sweep or scrub floors.
Stock supplies, such as food or utensils, in serving stations, cupboards, refrigerators, or salad bars.
Clean or prepare various foods for cooking or serving.
Receive and store supplies.
Clean garbage cans with water or steam.
Transfer supplies or equipment between storage and work areas, by hand or using hand trucks.
Prepare and package individual place settings.
Load or unload trucks that deliver or pick up food or supplies.