TSP LEAD COOK - 07172026-79310

Job Information

State of Tennessee Job Information

Opening Date/Time7/17/2026 12:00AM Central TimeClosing Date/Time07/30/2026 11:59PM Central TimeSalary (Monthly)$2,896.00 - $4,331.00Salary (Annually)$34,752.00 - $51,972.00Job TypeFull-TimeCity, State LocationBurns, TNDepartmentEnvironment and Conservation

LOCATION OF (1) POSITION(S) TO BE FILLED: DEPARTMENT OF ENVIRONMENT & CONSERVATION, DICKSON COUNTY

For more information, visit the link below:

https://www.tn.gov/content/dam/tn/environment/job-announcements-/preferred-service/00116387_tsp_lead_cook_mbsp_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

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

• 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 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.

• 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.

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