Job Information
Opening Date/Time
7/17/2026 12:00AM Central Time
Closing Date/Time
07/30/2026 11:59PM Central Time
Salary (Monthly)
$2,896.00 - $4,331.00
Salary (Annually)
$34,752.00 - $51,972.00
City, State Location
Burns, TN
Department
Environment and Conservation
LOCATION OF (1) POSITION(S) TO BE FILLED: DEPARTMENT OF ENVIRONMENT & CONSERVATION, DICKSON COUNTY
For more information, visit the link below:
https://www.tn.gov/content/dam/tn/environment/job-announcements-/preferred-service/00116387_tsp_lead_cook_mbsp_tdec-job-opp_ps_ua.pdf
Qualifications
Education and Experience:
High School diploma plus 4 years' experience preparing food in a kitchen serving both restaurant and catering operations.
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: Employees must obtain the below certifications within 90 days of hire:
1. ServSafe certification is required.
Examination Method: Education and Experience, 100%, for Preferred Service positions.
Overview
Summary: Under general supervision, this classification is responsible for leading and overseeing the kitchen operations of a Tennessee Parks culinary operation, and other work as required.
Distinguishing Features: This classification is responsible in assisting the Food and Beverage Director and Kitchen Manager in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all restaurant and catering meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability. This classification differs from TDEC Line Cook in that an incumbent of the latter does not lead kitchen operations.
Responsibilities
Works with Kitchen Manager to determine the menu and appropriate quantity of food to prepare based on an estimate of the number of patrons expected by understanding occupancy of the Lodge and upcoming meetings/catering business.
Works with Kitchen Manager to ensure the kitchen staff and kitchen operations are fully equipped and prepared to provide culinary services by verifying staffing, uniforms, production sheets, food production, food preparation, quality of product, inventory, equipment status, and other kitchen related needs are met.\
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Prepare and cook food products according to menus, special dietary and nutrional 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 foodstuffs as needed.
Train associates on menu items, kitchen operations, food preparation, and compliance with sanitation and safety standards.
Lead kitchen staff in the preparation, production, and serving of meals to patrons to ensure quality of food and compliance to local, state, and federal standards are upheld.
May perform general kitchen work such as apportion, serving, and dishwashing.
Manage the inventory and procurement needs for a culinary operation. This includes taking and maintaining inventory, inspecting deliveries for quality, comparing invoice to delivery, and ordering food and supplies for a culinary operation.
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Monitors all personnel and staff involved in the preparation and production of food to ensure that all food sanitation standards are met and upheld. This includes the sanitation and inspection of food preparation and storage areas, monitoring of staff actions, temperature checks, and tool and equipment inspections.
Competencies (KSA's)
Competencies:
Action Oriented
Command Skills
Composure
Conflict Management
Customer Focus
Decision Quality
Informing
Integrity and Trust
Planning
Time Management
Knowledge:
Skills:
Active Learning
Active Listening
Instructing
Judgment and Decision Making
Management of Financial Resources
Management of Personnel Resources
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
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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
