Lead Cook — Park Lodge Banquets & Kitchen

State of Tennessee; Spencer (TN); On-site; USD 34,000 - 38,000; Full time

Job summary

State of Tennessee is seeking a Lead Cook at Fall Creek Falls State Park Lodge in Van Buren County to oversee daily kitchen shifts and prepare meals for outlets and catered events.

Requires high school diploma with 4 years kitchen experience; ServSafe certification within 90 days; Bachelor’s degree in culinary arts preferred for substitution; strong leadership and health standards are essential.

Qualifications

• High School diploma plus 4 years experience in kitchen operations.
• Bachelor's degree in culinary arts or food and beverage management preferred and can substitute for experience, up to 3 years.
• ServSafe certification required within 90 days of hire.

Responsibilities

• Operate a variety of commercial-grade kitchen appliances.
• Coaches and trains new or less experienced workers in the kitchen.
• Prepare restaurant meals to order in a timely manner to ensure guest satisfaction.
• Prepare food for catered events as contracted by the Lodge.
• Prioritize food prep tasks based on cooking times.
• Maintain a clean and functional kitchen that meets health standards.
• Bake bread, rolls, cakes, pies, and pastries.
• Cook meat, fish, poultry, and vegetables by roasting, broiling, baking, and frying.

Skills

Active Listening

Instructing

Time Management

Judgment and Decision Making

Service Orientation

Reading Comprehension

Persuasion

Active Learning

Customer Focus

Education

High School diploma + 4 years experience in kitchen

Bachelor's degree in culinary arts or food and beverage management (preferred)

Tools

Oven

Stove-top

Grill

Deep Fat Fryer

Steamer

Food Slicer

Food Chopper

Mixers

Microwave

Job description

State of Tennessee is seeking a Lead Cook at Fall Creek Falls State Park Lodge in Van Buren County to oversee daily kitchen shifts and prepare meals for outlets and catered events.

Requires high school diploma with 4 years kitchen experience; ServSafe certification within 90 days; Bachelor’s degree in culinary arts preferred for substitution; strong leadership and health standards are essential.