TENNESSEE STATE PARK KITCHEN MANAGER - 10022025-71708

Job Information

State of Tennessee Job Information

Opening Date / Time

10 / 02 / 2025 12 : 00AM Central Time

Closing Date / Time

10 / 15 / 2025 11 : 59PM Central Time

Salary (Monthly)

$4,057.00

Salary (Annually)

$48,684.00

Job Type

Full-Time

City, State Location

Spencer, TN

Department

Environment and Conservation

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 / 00010262_tsp_kitchen_mgr_fcfsp_tdec-job-opp_ps.pdf

Qualifications

Education and Experience : High School diploma plus 5 years' experience preparing food in a kitchen serving both restaurant or catering operations including at least 2 years of supervisory experience in a food and beverage operation.

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 : Applicants must obtain the below certifications within 90 days :

1. ServSafe certification is required.

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

Overview

Under general supervision, provides oversight over the daily kitchen operations for restaurant and catering events in a Tennessee State Parks hospitality operation, and other work as required. This classification is responsible for the direct oversight of the daily kitchen operations for restaurant and banquet / catering events at a Tennessee State Parks hospitality operation. This includes supervising a kitchen staff, ensuring food quality, overseeing food presentation and service, balancing food cost, minimizing food waste, oversees food product inventory and ordering, and promoting guest satisfaction to maximize revenues and profitability. This class differs from that of TSP Lead Cook in that the latter does not supervise staff and operates within a lead capacity. This class differs from that of TSP Director of Food and Beverage in that the latter manages the front of house and back of house operation of a large-scale food and beverage operation at a Tennessee State Park.

Responsibilities

• Direct oversight of the daily kitchen operations for restaurant and banquet / catering events.

Ensures food quality and enforces service standards, balancing food cost and guest satisfaction to

maximize revenues and profitability. Oversees all aspects of food preparation and operation of the

restaurant and banquet service and monitors food preparation methods, portion sizes, and garnishing

and presentation of food to ensure that food is prepared and presented in an acceptable manner.

evaluating popularity and food cost of current and previous menu options and incorporating seasonal

foods and wines. Reviews menus and analyzes recipes in order to determine food, labor and overhead

costs, and assist in assigning prices to menu items.

food and beverage consumption in conjunction with estimates of cost of ingredients to minimize

waste of food products and maintain food cost.

restaurant, banquets, conferences, meetings, and catered events to adequately prepare and staff the

kitchen. Responsible for placing food orders based on projected business levels, and pricing from a

variety of vendors. Ensures that products ordered are correct and meets acceptable standards.

loss. Performs food preparation tasks such as cooking, ingredient preparation, clearing tables, and

other food preparation and service tasks when necessary.

These standards are upheld by maintaining a knowledge of OSHA and TOSHA guidelines, training staff

on proper procedures, ensuring government health and safety standards are followed, meeting health

department requirements, inspecting equipment, and documenting accidents. Communicate preventative

maintenance needs to the maintenance department to ensure that kitchen equipment meets all expected

safety and operational standards and works with hospitality management when kitchen equipment needs

to be replaced or ordered to ensure proper purchasing methods are used.

schedules for kitchen staff based on projected business volume to best manage labor costs. Approves

employee time and leave. Provides training to staff on the proper use of kitchen equipment, food

preparation, and cleanliness. Assist hospitality management by providing recommendations on

personnel actions such as new hires, promotions, demotions, dismissals, and disciplinary actions.

Manage conflict between staff to promote a positive work environment.

food and service quality.

Competencies (KSA's)

Competencies :

1. Interpersonal Savvy

2. Builds Effective Teams

3. Directs Work

4. Manages Conflict

5. Customer Focus

Knowledges : 1. Clerical

2. Customer and Personal Service

3. Economics and Accounting

4. English Language

5. Food Production

Skills :

1. Active Learning and Listening

2. Instructing

3. Judgement and Decision Making

4. Management of Financial Resources

5. Management of Personnel Resources

Abilities :

1. Auditory Attention

2. Depth Perception

3. Peripheral Vision

4. Speech Clarity

5. Prolonged Stamina

Tools & Equipment

1. Restaurant and Kitchen Equipment

2. Telephone, Printer and Calculator

3. Computer and Point of Sales Systems

4. Vehicles

TN Driver Standards

State of Tennessee positions that may involve driving responsibilities require candidates to meet the following minimum driver qualifications :

Please include your Driver's License Information under the Licenses and Certifications section of your application.