TSP LINE COOK - 07082025- 69081

Job Information

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

For more information, visit the link below:
https://www.tn.gov/content/dam/tn/environment/job-announcements-/preferred-service/00010019_tsp_line_cook_mbsp_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:

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

Judgment and Decision Making

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