Job Information State of Tennessee Job Information Opening Date/Time 09/15/2026 12:00AM Central Time Closing Date/Time 09/28/2026 11:59PM Central Time Salary (Monthly) $2,896.00 Salary (Annually) $34,752.00 Job Type Full-Time City, State Location Spencer, TN Department Environment and Conservation

LOCATION OF

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POSITION

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TO BE FILLED

DEPARTMENT

OF ENVIRONMENT & CONSERVATION, VAN BUREN COUNTY

This position is located at Fall Creek Falls State Park Lodge in Van Buren County. For more information, visit the link below: https://www.tn.gov/content/dam/tn/environment/job-announcements-/preferred-service/00010714_tsp_lead_cook_fcf_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: ServSafe certification is required.

Examination Method:

Education and Experience, 100%, for Preferred Service positions. Overview This position involves leading daily kitchen shifts and preparing meals for food and beverage outlets, as well as banquet meetings. 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 knowledge of the time needed to cook and prepare food items. Maintain a clean and functional kitchen that exceeds the Department of Health expectations. Bake bread, rolls, cakes, pies, and pastries. Cleans, cuts, and cooks (by roasting, broiling, baking, and frying) meat, fish, poultry, and vegetables. Competencies (KSA's)

Action Oriented Command Skills 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 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 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