1 TENNESSEE STATE PARKS LEAD COOK - 05142024-57856 Job in Van, TN
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TENNESSEE STATE PARKS LEAD COOK - 05142024-57856
$49k-65k (estimate)
Full Time | Public Administration
3 Weeks Ago
State of Tennessee is Hiring a TENNESSEE STATE PARKS LEAD COOK - 05142024-57856 Near Van, TN
Work Activities
Job InformationState of Tennessee Job InformationOpening Date/Time:05/14/2024 12:00AM Central TimeClosing Date/Time05/27/2024 11:59PM Central Time
Salary (Monthly):$2,825.00 - $4,225.00
Salary (Annually):$33,900.00 - $50,700.00
Job Type:Full-Time
City, State Location:Spencer, TNDepartmentEnvironment and Conservation
LOCATION OF (1) POSITION TO BE FILLED: DEPARTMENT OF ENVIRONMENT & CONSERVATION, TENNESSEE STATE PARKS DIVISION, VAN BUREN COUNTYFor More Information, Visit The Link Belowhttps://www.tn.gov/content/dam/tn/environment/job-announcements-/preferred-service/00010074_tsp_lead_cook_fcf_tdec-job-opp_ps.pdfQualificationsEducation and Experience:High School diploma plus 4 year's experience preparing food in a kitchen serving both restaurant and catering operations.
Substitution of Education for Experience: A bachelor's degree in culinary arts or food and beverage management is preferred and can substitute on a year-by-year basis for the required experience, up to 3 years.
Necessary Special Qualifications: Employees must obtain the below certifications within 90 days of hire:
- ServSafe certification is required.
SummarySummary: Under general supervision, this classification is responsible for leading and overseeing the kitchen operations of a Tennessee Parks culinary operation, and other work as required.
Distinguishing Features: This classification is responsible in assisting the Food and Beverage Director and Kitchen Manager in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all restaurant and catering meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability. This classification differs from TDEC Line Cook in that an incumbent of the latter does not lead kitchen operations.
Responsibilities
- Works with Kitchen Manager to determine the menu and appropriate quantity of food to prepare based on an estimate of the number of patrons expected by understanding occupancy of the Lodge and upcoming meetings/catering business.
- Works with Kitchen Manager to ensure the kitchen staff and kitchen operations are fully equipped and prepared to provide culinary services by verifying staffing, uniforms, production sheets, food production, food preparation, quality of product, inventory, equipment status, and other kitchen related needs are met.
- Prepare and cook food products according to menus, special dietary and nutritional restrictions, and number of portions to be served. This may include the preparation and cooking of meat, fish, poultry, vegetables, fruits, salads, sauces, soups, bread, pastries, deserts and other foodstuffs as needed.
- Train associates on menu items, kitchen operations, food preparation, and compliance with sanitation and safety standards.
- Lead kitchen staff in the preparation, production, and serving of meals to patrons to ensure quality of food and compliance to local, state, and federal standards are upheld.
- May perform general kitchen work such as apportion, serving, and dishwashing.
- Manage the inventory and procurement needs for a culinary operation. This includes taking and maintaining inventory, inspecting deliveries for quality, comparing invoice to delivery, and ordering food and supplies for a culinary operation.
- Monitors all personnel and staff involved in the preparation and production of food to ensure that all food sanitation standards are met and upheld. This includes the sanitation and inspection of food preparation and storage areas, monitoring of staff actions, temperature checks, and tool and equipment inspections.
- Action Oriented
- Command Skills
- Composure
- Conflict Management
- Customer Focus
- Decision Quality
- Informing
- Integrity and Trust
- Planning
- Time Management
- Clerical
- Customer and Personal Service
- Economics and Accounting
- English Language
- Food Production
- Active Learning
- Active Listening
- Instructing
- Judgment and Decision Making
- Management of Financial Resources
- Management of Personnel Resources
- Persuasion
- Quality Control Analysis
- Reading Comprehension
- Service Orientation
- Speaking
- Time Management
- Auditory Attention
- Depth Perception
- Extent Flexibility
- Gross Body Coordination
- Manual Dexterity
- Memorization
- Oral Comprehension
- Oral Expression
- Peripheral Vision
- Speech Clarity
- Stamina
- Time Sharing
- Written Comprehension
- Computer
- Telephone
- Printer
- Calculator
- Oven
- Stove-top
- Grill
- Deep Fat Fryer
- Steamer
- Food Slicer
- Food Chopper
- Mixers
- Pressure Cooker
- Microwave
- Cooking Thermometer
- Dishwasher
Job Summary
JOB TYPE
Full Time
INDUSTRY
Public Administration
SALARY
$49k-65k (estimate)
POST DATE
05/25/2024
EXPIRATION DATE
07/11/2024
WEBSITE
tn.gov
HEADQUARTERS
NASHVILLE, TN
SIZE
15,000 - 50,000
FOUNDED
1976
TYPE
Private
CEO
BILL LEE
REVENUE
$10B - $50B
INDUSTRY
Public Administration
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