Essential Duties and Responsibilities include the following. Other duties may be assigned.
Fulfilling the service per each Banquet Event Order (BEO).Cleaning kitchen equipment as assigned.Must be creative in designing buffet food presentations.Measures and mixes ingredients according to recipes.Tastes and seasons foods accordingly.Preps and prepares meats such as beef, chicken, and fish.Knows final cooking temperatures of meats per Pima Health Code.Washes, peels, cuts and shreds vegetables and fruits.Maintain clean, organized, and sanitized work area as well as abide by state sanitation/health regulations and TCC requirements.Responsible for all food/storage areas (refrigeration, freezer, and dry storage) are kept clean, organized, labeled, and dated.Clearly communicates with Kitchen Supervisor and Executive Chef.Responsible for being able to communicate well with team members while maintaining a positive and professional work environment.Must be able to follow direction given by the Kitchen Supervisor and Executive Chef.Report to work when scheduled, on time, in proper and clean uniform, including name tag. Personal appearance and grooming must conform to TCC dress code.Must fill out all HACCP Control paperwork as directed.Supervisory Responsibilities:
This job has no supervisory responsibilities.
Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education and Experience:
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.Skills and Abilities:
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.Certificates, Licenses, Registrations:
Valid Food Handlers Card
Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand and walk for long hours. Stooping and lifting is also required. Must be able to lift 30 pounds to the waist.
Working Conditions: Fast-paced, very physical environment. May be exposed to extreme cold from walk-in coolers/freezers for up to one hour at a time. May be exposed to extreme heat from hot burners and/or steam for extended periods of time. May be exposed to minimal amount of smoke for extended periods of time. May be exposed to cleaning chemicals. Requires standing for several hours at a time each day.
NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.
ASM – Tucson Convention Center
260 S. Church Ave.
Tucson, AZ 85701
Applicants that need reasonable accommodations to complete the application process may contact 520-837-4759.
ASM is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply.
VEVRAA Federal Contractor