TENNESSEE STATE PARKS LEAD COOK - 04082025 - 66764
 State of Tennessee | |||||||||||||||
 United States, Tennessee, Burns | |||||||||||||||
 Apr 13, 2025 | |||||||||||||||
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Job Information State of Tennessee Job Information
LOCATION OF (1) POSITION(S) TO BE FILLED: DEPARTMENT OF ENVIRONMENT AND CONSERVATION, TENNESSEE STATE PARKS DIVISION, DICKSON COUNTY For more information, visit the link below: Qualifications Education and Experience: High School diploma plus 4 years' 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: 1. ServSafe certification is required. Examination Method: Education and Experience, 100%, for Preferred Service positions. Overview Summary: 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
Competencies (KSA's) Competencies: Action Oriented Command Skills Composure Conflict Management Customer Focus Decision Quality Informing Integrity and Trust Planning Time Management Knowledge: Clerical Customer and Personal Service Economics and Accounting English Language Food Production Skills: 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 Abilities: 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 Tools & Equipment Computer Telephone Printer Calculator Oven Stove-top Grill Deep Fat Fryer Steamer Food Slicer Food Chopper Mixers Pressure Cooker Microwave Cooking Thermometer Dishwasher | |||||||||||||||