TENNESSEE STATE PARKS KITCHEN MANAGER - 03192024- 56000

Job Information

Opening Date/TimeTue 03/19/2024 12:00AM Central TimeClosing Date/TimeMon 04/01/2024 11:59PM Central TimeSalary (Monthly)$3,958.00 - $5,950.00Salary (Annually)$47,496.00 - $71,400.00Job TypeFull-TimeCity, State LocationChapel Hill, TNDepartmentEnvironment and ConservationState of Tennessee Job Information

LOCATION OF (1) POSITION(S) TO BE FILLED: DEPARTMENT OF ENVIRONMENT & CONSERVATION, TENNESSEE STATE PARKS DIVISION, MARSHALL COUNTY

For more information, visit the link below:

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.

Summary

Summary: 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.

Distinguishing Features: 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

1. 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.
2. Oversees all aspects of food preparation and operation of the restaurant and banquet service. s food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
3. Assists Tennessee State Parks hospitality operations management in the creation of menus by evaluating popularity and food cost of current and previous menu options and incorporating seasonal foods and wines.
4. Maintain food production and food waste charts to manage food costs and quality,
5. Confers with Group Sales manager and hospitality leadership to understand projected demand from restaurant, banquets, conferences, meetings, and catered events to adequately prepare and staff the kitchen.
6. Reviews menus and analyzes in order to determine food, labor and overhead costs, and assist in assigning prices to menu items.
7. Anticipates food and beverage consumption in conjunction with estimates of cost of ingredients to minimize waste of food products and maintain food cost.
8. Conducts regular food inventory review to ensure that food is being used efficiently to minimize loss.
9. 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.
10. Maintain the highest standards of food quality, service, cleanliness, safety, and sanitation. 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.
11. Communicate preventative maintenance needs to the maintenance department to ensure that kitchen equipment meets all expected safety and operational standards. Works with hospitality management when kitchen equipment needs to be replaced or ordered to ensure proper purchasing methods are used.
12. Supervises and evaluates subordinate employees in their job performance. Prepares shift 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.
13. Ensures a positive dining experience by conducting regular table visits with guests to verify food and service quality.
14. Performs food preparation tasks such as cooking, ingredient preparation, clearing tables, and other food preparation and service tasks when necessary.

Competencies

Competencies:

1. Approachability
2. Building Effective Teams
3. Command Skills
4. Composure
5. Conflict Management
6. Customer Focus
7. Decision Quality
8. Delegation
9. Informing
10. Integrity and Trust
11. Organizing
12. Planning
13. Time Management

Knowledge:

1. Clerical
2. Customer and Personal Service
3. Economics and Accounting
4. English Language
5. Food Production
6. Administration and Management

Skills:

1. Active Learning
2. Active Listening
3. Instructing
4. Judgment and Decision Making
5. Management of Financial Resources
6. Management of Personnel Resources
7. Persuasion
8. Quality Control Analysis
9. Reading Comprehension
10. Service Orientation
11. Speaking
12. Time Management

Abilities:

1. Auditory Attention
2. Depth Perception
3. Extent Flexibility
4. Gross Body Coordination
5. Manual Dexterity
6. Memorization
7. Oral Comprehension
8. Oral Expression
9. Peripheral Vision
10. Speech Clarity
11. Stamina
12. Time Sharing
13. Written Comprehension

Tools & Equipment

1. Computer
2. Telephone
3. Printer
4. Calculator
5. Oven
6. Stove-top
7. Grill
8. Deep Fat Fryer
9. Steamer
10. Food Slicer
11. Food Chopper
12. Mixers
13. Pressure Cooker
14. Microwave
15. Cooking Thermometer
16. Dishwasher

TN Driver Standards

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

• A valid driver's license
• For the past five years, the candidate's driver record must not have record of the following violations: driving under the influence (DUI), reckless driving, license suspension for moving violations, more than 4 moving violations.

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

**Agencies may allow an exception based on other factors.