State of Tennessee
Job Information
State of Tennessee Job Information Opening Date/Time10/21/2025 12:00AM Central TimeClosing Date/Time11/03/2025 11:59PM Central TimeSalary (Monthly)$2,581.00Salary (Annually)$30,972.00Job TypeFull-TimeCity, State LocationSpencer, TNDepartmentEnvironment and Conservation
LOCATION OF (1) POSITION(S) TO BE FILLED: DEPARTMENT OF ENVIRONMENT & CONSERVATION, TENNESSEE STATE PARKS DIVISION, VAN BUREN COUNTY
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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: 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 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. Cleans and inspects kitchen appliances and equipment, and work areas in order to ensure cleanliness and functional operation. May perform general kitchen work such as apportion, serving, and dishwashing. 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
For more information, visit the link below:
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: 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 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. Cleans and inspects kitchen appliances and equipment, and work areas in order to ensure cleanliness and functional operation. May perform general kitchen work such as apportion, serving, and dishwashing. 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