TENNESSEE STATE PARKS LEAD COOK - 06302026-78814

Qualifications

• High School diploma plus 4 years experience preparing food in a kitchen serving both restaurant and catering operations.
• 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.

Required Special Qualifications

• Employees must obtain the below certifications within 90 days of hire: ServSafe certification is required.

Responsibilities

• Operate a variety of commercial-grade kitchen appliances.
• Coach and train new or less experienced workers in the kitchen.
• Prepare restaurant meals to order in a timely manner to ensure guest satisfaction.
• Prepare food for catered events as contracted by the Lodge.
• Prioritize food prep tasks based on knowledge of the time needed to cook and prepare food items.
• Maintain a clean and functional kitchen that exceeds the Department of Health expectations.
• Bake bread, rolls, cakes, pies, and pastries.
• Clean, cut, and cook (by roasting, broiling, baking, and frying meat, fish, poultry, and vegetables).

Competencies (KSA's)

• Action Oriented
• 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
• Sterility
• Tact
• Time Sharing
• Written Comprehension
• Tools & Equipment