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TENNESSEE STATE PARKS LINE COOK - 04162024- 56894
| Estimated Pay | $16 per hour |
|---|---|
| Hours | Full-time, Part-time |
| Location | Burns, Tennessee |
Compare Pay
Estimated Pay$7.58
$16.25
$19.36
About this job
Job Information
Opening Date/TimeTue 04/16/2024 12:00AM Central TimeClosing Date/TimeMon 04/29/2024 11:59PM Central TimeSalary (Monthly)$2,517.00 - $3,775.00Salary (Annually)$30,204.00 - $45,300.00Job TypeFull-TimeCity, State LocationBurns, TNDepartmentEnvironment and ConservationState of Tennessee 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:
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
Summary
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
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
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