Essential Duties and Responsibilities include the following. Other duties may be assigned. + Designs creative menus and plans production. Establishes presentation technique and quality standards. + Schedules and supervises kitchen employees. + Coordinates and directs training of chefs, cooks and other kitchen workers engaged in the preparation and cooking to ensure high quality, efficient and profitable food service. + Estimates food consumption, purchases and kitchen supplies. + Reviews menus, analyzes recipes, and determines food, labor, and overhead costs. + Assigns prices to menu items in accordance with budgetary goals. + Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. + Establishes and enforces nutrition, sanitation and quality standards for food and beverage. Supervisory Responsibilities Directly supervises Kitchen personnel. Carries out supervisory responsibilities in accordance with ASM's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding; disciplining employees in conjunction with Human Resources; addressing complaints and resolving problems. 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/or Experience + Certificate from accredited culinary school, college or technical school + 3 or more years of hands-on experience + 1 or more years of Kitchen/culinary supervisory experience Skills and Abilities + Ability to use and maintain basic food service and kitchen equipment + Ability to train others in the use of basic food service and kitchen equipment + Strong analytical and mathematical skills in relation to the culinary profession and Food and Beverage industry + Strong communication skills and the ability to read, write and understand English + Ability to interact with all levels of staff, including management + Ability to solve problems + Ability to work under limited supervision + Requires flexible hours that will vary due to function needs Computer Skills To perform this job successfully, an individual should have some knowledge of computers. Word processing and spreadsheet experience are preferred. Certificates, Licenses, Registrations Current certification in food handling and safety sanitation (Sani-Serve or similar) or ability to be certified with minimal preparation is required. 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 extended periods of time. The employee must occasionally lift and/or move up to 100 pounds. Specific vision abilities required by this job include close vision for quality control of food services. Must be able to withstand loud noise in the environment. 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