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One key to thriving in any role in the restaurant industry is maximizing your resources--doing all you can and working with your team to make the most of your skills, available equipment and inventory. Jahnquace "Thermon" Watkins exemplifies that resourcefulness to a terrific degree.
A Florida High School High Tech alumnus and Vocational Rehabilitation client through Embrace Families in Maitland, Thermon is participating in an on-the-job training opportunity as a prep cook at Seminole BBQ. In addition to being a diligent, reliable worker and fast learner, Thermon is already offering valuable input and innovative suggestions which go above and beyond the usual assigned duties of a prep cook.
Recently, Thermon noticed Seminole BBQ serves a wide variety of fried foods--from french fries to mushrooms, okra, zucchini and even cookies. He also realized the restaurant was not using many of the tomatoes they purchased, since they were only used as hamburger toppings. Thermon asked Seminole BBQ's owner why the restaurant didn't offer fried tomatoes, and that question led to the creation of their newest menu item--fried green tomatoes.
Thermon will soon transition to a front-of-house position at Seminole BBQ, where he will work directly with customers. Kudos to this outstanding employee on recognizing an opportunity for growth and using his voice!
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