tennessee state parks lead cook - Burns, United States - State of Tennessee

Description

Job Information

Opening Date/Time Tue 04/16/2024 12:00AM Central Time Closing Date/Time Mon 04/29/2024 11:59PM Central Time Salary (Monthly) $2, $4,225.00 Salary (Annually) $33, $50,700.00 Job Type Full-Time City, State Location Burns, TN Department Environment and Conservation State of Tennessee Job Information

LOCATION OF (1) POSITION(S) TO BE FILLED: DEPARTMENT OF ENVIRONMENT & CONSERVATION, TENNESSEE STATE PARKS DIVISION,

DICKSON COUNTY

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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.

Summary

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

1. 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.
2. 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.\
3. Prepare and cook food products according to menus, special dietary and nutrional 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.
4. Train associates on menu items, kitchen operations, food preparation, and compliance with sanitation and safety standards.
5. 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.
6. May perform general kitchen work such as apportion, serving, and dishwashing.
7. 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.
8. 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.

Competencies

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