TSP LINE COOK - 10212025-72332

Job Information

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

For more information, visit the link below:
https://www.tn.gov/content/dam/tn/environment/job-announcements-/preferred-service/00010277_tsp_line_cook_fcf_tdec-job-opp_ps.pdf

Qualifications

Education and Experience: High school diploma or equivalent and 1 year of experience in a kitchen that serves both restaurant and banquet/catering operations.

Necessary Special Qualifications: Within 90 days of hire applicants for this class must obtain the following certification:

1. ServSafe Certification

Examination Method: Education and Experience,100%, for Preferred Service positions.

Overview

Summary: Under general supervision, is responsible for the timely and accurate preparation of food items for the line, pantry or the production area of the main kitchen.

Distinguishing Features: This classification is responsible for preparing high quality food based on hotel standards. This classification prepares and produces food items for the line, pantry or the production area of the main kitchen. This classification differs from that of TDEC Lead Cook in that an incumbent of the latter operates within a lead capacity.

Responsibilities

1. Prepare and cook food products according to menus, special dietary and nutritional 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 food products as needed.
2. Cleans and inspects kitchen appliances and equipment, and work areas in order to ensure cleanliness and functional operation.
3. May perform general kitchen work such as apportion, serving, and dishwashing.
4. Discuss with supervisor to provide information regarding food quantities needed, equipment repair needs, and/or problems/errors that need to be addressed.

Competencies (KSA's)

Competencies:

1. Composure
2. Conflict Management
3. Customer Focus
4. Decision Quality
5. Informing
6. Integrity and Trust
7. Planning
8. Time Management

Knowledge:

1. Clerical
2. Customer and Personal Service
3. Economics and Accounting
4. English Language
5. Food Production

Skills:

1. Active Learning
2. Active Listening
3. Judgment and Decision Making
4. Persuasion
5. Quality Control Analysis
6. Reading Comprehension
7. Service Orientation
8. Speaking
9. Time Management

Abilities:

1. Auditory Attention
2. Depth Perception
3. Extent Flexibility
4. Gross Body Coordination
5. Manual Dexterity
6. Memorization
7. Oral Comprehension
8. Oral Expression
9. Peripheral Vision
10. Speech Clarity
11. Stamina
12. Time Sharing
13. Written Comprehension

Tools & Equipment

1. Computer
2. Telephone
3. Printer
4. Calculator
5. Oven
6. Stove-top
7. Grill
8. Deep Fat Fryer
9. Steamer
10. Food Slicer
11. Food Chopper
12. Mixers
13. Pressure Cooker
14. Microwave
15. Cooking Thermometer
16. Dishwasher