Cook/Chef

Legends Global•Tucson, AZ

3d•Onsite

About The Position

The Tucson Convention Center, including the Tucson Arena, Linda Ronstadt Music Hall, and Leo Rich Theater, is hiring a Kitchen Cook for its Food & Beverage department. The position supports food production across Food & Beverage venues by preparing food, cooking and baking, storing stock properly, and cleaning and maintaining kitchen, work, and concession areas. The role reports to the Executive Chef and has no supervisory responsibilities. The Kitchen Cook fulfills service requirements specified in Banquet Event Orders (BEOs), prepares and seasons food according to recipes, and contributes creative buffet presentations. The employee maintains clean, organized, labeled, and dated food storage areas; follows applicable sanitation and health requirements; completes HACCP paperwork as directed; and communicates professionally with kitchen leadership and team members. Work is onsite in a fast-paced, physically demanding environment in Tucson, Arizona.

Requirements

High school diploma or GED equivalent.
1–3 years of experience preparing meals in a full-service kitchen, such as a restaurant, hotel, resort, or convention center.
Valid Food Handlers Card.
Ability to work days, nights, weekends, and holidays as dictated by events.
Ability to work with other facility staff.
Ability to undertake and complete multiple tasks.
Ability to create buffet food presentations and maintain a quality product.
Ability to work under pressure and balance multiple priorities and assignments to meet deadlines.
Initiative and ability to think, work, and make independent decisions based on sound judgment.
Attention to detail.
Ability to stand and walk for long periods, stoop, and lift 30 pounds to waist height.

Responsibilities

Fulfill service requirements for each Banquet Event Order (BEO).
Clean kitchen equipment as assigned.
Create buffet food presentations.
Measure and mix ingredients according to recipes.
Taste and season food appropriately.
Prepare meat, including beef, chicken, and fish.
Know final cooking temperatures for meats under the Pima Health Code.
Wash, peel, cut, and shred vegetables and fruits.
Maintain clean, organized, and sanitized work areas and comply with state sanitation and health regulations and TCC requirements.
Keep refrigeration, freezer, and dry-storage areas clean, organized, labeled, and dated.
Communicate clearly with the Kitchen Supervisor and Executive Chef.
Communicate effectively with team members while maintaining a positive and professional work environment.
Follow directions from the Kitchen Supervisor and Executive Chef.
Report to work as scheduled, on time, in a clean uniform with a name tag, and comply with the TCC dress code.
Complete HACCP control paperwork as directed.