Cook

ASM Global•Tucson, AZ

47d•Onsite

About The Position

This position is responsible for fulfilling the service per each Banquet Event Order (BEO), cleaning kitchen equipment, and designing creative buffet food presentations. The Cook measures and mixes ingredients according to recipes, tastes and seasons foods accordingly, and preps and prepares meats such as beef, chicken, and fish, ensuring they meet final cooking temperatures per Pima Health Code. The role also involves washing, peeling, cutting, and shredding vegetables and fruits, and maintaining a clean, organized, and sanitized work area in compliance with state sanitation/health regulations and TCC requirements. The Cook is responsible for ensuring all food/storage areas (refrigeration, freezer, and dry storage) are kept clean, organized, labeled, and dated. Clear communication with the Kitchen Supervisor and Executive Chef is essential, as is the ability to communicate well with team members while maintaining a positive and professional work environment. The Cook must follow directions given by the Kitchen Supervisor and Executive Chef, report to work on time in proper uniform, and adhere to TCC dress code. Additionally, the Cook must fill out all HACCP Control paperwork as directed.

Requirements

High School Diploma or GED equivalent
1-3 years’ experience preparing meals in a full-service kitchen (restaurant, hotel, resort, convention center, etc.).
Must be able to work days, nights, weekends and holidays as dictated by events.
Ability to work with other staff members in the facility.
Ability to undertake and complete multiple tasks.
Ability to be creative with buffet food presentations and maintain a quality product.
Ability to work well under pressure and balance multiple priorities and assignments to meet deadlines.
Demonstrate initiative – ability to think, work and make independent decisions based on sound judgement.
Attention to detail.
Valid Food Handlers Card

Responsibilities

Fulfilling the service per each Banquet Event Order (BEO).
Cleaning kitchen equipment as assigned.
Designing buffet food presentations.
Measuring and mixing ingredients according to recipes.
Tasting and seasoning foods accordingly.
Prepping and preparing meats such as beef, chicken, and fish.
Ensuring final cooking temperatures of meats per Pima Health Code.
Washing, peeling, cutting and shredding vegetables and fruits.
Maintaining clean, organized, and sanitized work area and abiding by state sanitation/health regulations and TCC requirements.
Ensuring all food/storage areas (refrigeration, freezer, and dry storage) are kept clean, organized, labeled, and dated.
Clearly communicating with Kitchen Supervisor and Executive Chef.
Communicating well with team members while maintaining a positive and professional work environment.
Following direction given by the Kitchen Supervisor and Executive Chef.
Reporting to work when scheduled, on time, in proper and clean uniform, including name tag.
Conforming to TCC dress code for personal appearance and grooming.
Filling out all HACCP Control paperwork as directed.