TENNESSEE STATE PARKS LEAD COOK - 06302026-78814

Job Information

State of Tennessee Job Information

Opening Date/Time06/30/2026 12:00AM Central TimeClosing Date/Time07/27/2026 11:59PM Central TimeSalary (Monthly)$2,896.00Salary (Annually)$34,752.00Job TypeFull-TimeCity, State LocationSpencer, TNDepartmentEnvironment and Conservation

LOCATION OF (1) POSITION TO BE FILLED: DEPARTMENT OF ENVIRONMENT AND CONSERVATION, VAN BUREN COUNTY This position is located at Fall Creek Falls State Park Lodge.

For more information, visit the link below:

https://www.tn.gov/content/dam/tn/environment/job-announcements-/preferred-service/00010052_tsp_lead_cook_fcf_tdec-job-opp_ps_ua.pdf

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

This position involves leading daily kitchen shifts and preparing meals for food and beverage outlets, as well as banquet meetings.

Responsibilities

• Operate a variety of commercial-grade kitchen appliances.
• Coaches and trains 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.
• Cleans, cuts, and cooks (by roasting, broiling, baking, and frying meat, fish, poultry, and vegetables.

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