Cook/Chef

ASM Global•Tucson, AZ

5d•Onsite

About The Position

The Kitchen Cook works in the Food & Beverage department at the Tucson Convention Center, including the Tucson Arena, Linda Ronstadt Music Hall, and Leo Rich Theater. The position prepares food items, cooks and bakes, stores stock in appropriate areas, maintains clean work areas and kitchens, and supports food production across Food & Beverage venues. The role fulfills banquet event orders and creates buffet presentations while following recipes, food safety standards, sanitation regulations, and Tucson Convention Center requirements. The Kitchen Cook reports to the Executive Chef and follows directions from the Kitchen Supervisor and Executive Chef. This position has no supervisory responsibilities.

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 with other facility staff members.
Ability to undertake and complete multiple tasks.
Ability to create buffet food presentations while maintaining product quality.
Ability to work under pressure, balance multiple priorities and assignments, and meet deadlines.
Initiative and ability to think, work, and make independent decisions based on sound judgment.
Attention to detail.
Ability to work days, nights, weekends, and holidays as dictated by events.
Ability to meet the physical demands of standing and walking for long hours, stooping, and lifting 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 as needed.
Prepare meat, including beef, chicken, and fish, and know final cooking temperatures under the Pima Health Code.
Wash, peel, cut, and shred vegetables and fruits.
Keep work areas clean, organized, and sanitized; comply with state sanitation and health regulations and Tucson Convention Center requirements.
Keep refrigeration, freezer, and dry-storage areas clean, organized, labeled, and dated.
Communicate clearly with the Kitchen Supervisor, Executive Chef, and team members while maintaining a positive and professional work environment.
Follow directions from the Kitchen Supervisor and Executive Chef.
Report to work as scheduled and on time, wearing a clean uniform and name tag and complying with the Tucson Convention Center dress code.
Complete HACCP control paperwork as directed.