Cook, Clyde Austin 4-H Camp, UT Extension: UTIA

University of Tennessee, Knoxville; Greeneville (TN); On-site; USD 25,000 - 28,000; Full time

Benefits offered by this job

UT market range: MR05

Anticipated hiring range: $18.00–$20.0

Job summary

The University of Tennessee Extension invites applications for a Cook at the Clyde Austin 4‑H Center in Greeneville, Tennessee. This hands‑on role supports the Center’s hospitality mission by preparing and serving meals for 4‑H camps, environmental education programs, University groups, retreats, and special events.

Working closely with the Kitchen Manager and Center Director, you will coordinate food service, supervise staff, and help maintain a safe, welcoming environment.

Qualifications

• Strong culinary ability and safe food handling.
• Ability to plan menus with dietary considerations.
• Experience guiding and training staff.
• Ability to manage high-volume meals and ensure quality.

Responsibilities

• Prepare and cook meals for diverse groups, including 4-H camps and University events.
• Collaborate with Kitchen Manager to plan menus and address dietary needs.
• Provide work direction and training to full-time and seasonal staff.
• Operate and train others to use kitchen equipment safely.
• Monitor deliveries, rotate stock, and track food recalls.

Skills

Culinary skills

Menu planning

Supervisory skills

Multi-tasking

Customer service

Communication

Team leadership

Time management

Education

High school diploma or GED

Job description

Job Description

The University of Tennessee Extension invites applications for a Cook at the Clyde Austin 4‑H Center in Greeneville, Tennessee. This hands‑on position supports the Center’s hospitality mission by preparing and serving meals for 4‑H camps, environmental education programs, University groups, retreats, special events, and other guests. Working closely with the Kitchen Manager and Center Director, the Cook helps coordinate food service, supports custodial readiness, provides work direction to regular and seasonal staff, and contributes to a safe, welcoming environment.

The successful candidate will be dependable, service‑oriented, and comfortable working independently in a fast‑paced setting. The position requires flexibility, sound judgment, strong time management, and a willingness to assist across Center operations when needed.

Responsibilities

• Prepare and cook meals for diverse youth and adult groups, including 4‑H camps, educational programs, retreats, special events, and University activities.
• Collaborate with the Kitchen Manager and Center Director to plan menus, including appropriate options for special dietary needs and allergen‑aware service.
• Provide work direction, training, and day‑to‑day guidance to full time and seasonal staff.
• Use commercial and industrial kitchen equipment safely and help train staff in proper operation and care.
• Monitor food deliveries for accuracy and quality; rotate stock; track expiration and use‑by dates; and remain informed about food‑product recalls.
• Follow Tennessee Department of Health requirements for food storage, food service, and organized camp licensure.
• Assist with purchasing, vendor ordering, bid comparisons, inventory, invoices, credits, meal‑count records, and other documentation required by University fiscal practices.
• In the Kitchen Manager’s absence, coordinate meal planning, preparation, cooking, and kitchen staff work direction.
• Support the cleanliness and readiness of residences and meeting spaces; provide guidance to regular and seasonal custodial staff and ensure cleaning supplies are stored appropriately.
• Assist with environmental education, culinary education, grounds maintenance, and other Center operations as assigned.

Qualifications

Required Qualifications

• Education:
• High School Diploma or GED
• Experience:
• Entry Level
• Knowledge, Skills, & Abilities:
• Excellent culinary skills
• Knowledgeable in field
• Able to create and produce menus that are creative and profitable
• Able to produce a high volume of accurate, complete, high quality work in a timely manner
• Possess strong supervisory skills
• Able to maintain good working relations and communicate well with co‑workers and outside groups.
• Able to multi‑task
• Possess strong work ethic
• Have a knowledge of relevant operations, safe work practice, standards for the kitchen.
• The candidate must have demonstrated success in being able to lead and coordinate work efforts, maintain a flexible work schedule, and have excellent customer service skills.

Applicants must be legally authorized to work in the United States on a full‑time basis without need now or in the future for sponsorship for employment‑based visa status.

Preferred Qualifications

• Education:
• Vocational or Technical Training
• Experience:
• Knowledge and experience in the culinary/hospitality industry.
• Knowledge, Skills, & Abilities:
• Excellent culinary Skills, including an understanding of the link between food & health.
• ServSafe certification
• Knowledge of allergen aware best practices.
• First Aid/CPR certification.
• General computer skills.
• Able to work independently and as a team.
• Strong supervisory and communication skills.

Work Location

• Location: Clyde Austin 4H Center Greeneville, TN
• Onsite

Compensation And Benefits

• UT market range: MR05
• Anticipated hiring range: $18.00 per hour to $20.00 per hour
• Find more information on the UT Market Range structure here
• Find more information on UT Benefits here

About The College/Department/Division

Nestled in the scenic hills of East Tennessee, the Clyde Austin 4‑H Center provides memorable educational and recreational experiences for youth, families, schools, and organizations throughout the year. The Center is best known for its summer camping programs, including Junior 4‑H Camp and Junior High 4‑H Camp, which serve students in grades 4 through 8 and combine outdoor adventure, hands‑on learning, leadership development, and personal growth in a safe and welcoming environment. Beyond summer camp, the Center hosts environmental education programs, retreats, conferences, and special events, creating opportunities for thousands of guests each year to learn, connect, and build lasting memories. As part of the University of Tennessee Institute of Agriculture, the Center is committed to providing high‑quality educational experiences supported by a culture of hospitality, service, and excellence.

About Us

The University of Tennessee, Knoxville, has shaped leaders, changemakers, and innovative thinkers since its founding in 1794. The university is home to more than 38,000 students and 10,000 statewide employees—the Volunteers—who uphold the university’s tradition of lighting the way for others through leadership and service. UT Knoxville offers over 900 programs of study across 14 degree‑granting colleges and schools. As Tennessee’s flagship land‑grant university, its footprint spans the entire state. The university holds the highest Carnegie classification for research activity and has deep partnerships with industry leaders