TSP KITCHEN MANAGER - 07312025- 70054

Job Information

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

For more information, visit the link below:
https://www.tn.gov/content/dam/tn/environment/job-announcements-/preferred-service/00010895_tsp_kitchen_mgr_plsp_tdec-job-opp_ps.pdf

This is an on site position.

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.

Necessary Special Qualifications: Applicants must obtain the below certifications within 90 days:
1. ServSafe certification is required.

Examination Method: Education and Experience, 100%, for Preferred Service positions.

Overview

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. 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. Oversees all aspects of food preparation and operation of the
restaurant and banquet service and monitors food preparation methods, portion sizes, and garnishing
and presentation of food to ensure that food is prepared and presented in an acceptable manner.

2. 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. Reviews menus and analyzes recipes in order to determine food, labor and overhead
costs, and assist in assigning prices to menu items.

3. Maintain food production and food waste charts to manage food costs and quality. Anticipates
food and beverage consumption in conjunction with estimates of cost of ingredients to minimize
waste of food products and maintain food cost.

4. 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. 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.

5. Conducts regular food inventory review to ensure that food is being used efficiently to minimize
loss. Performs food preparation tasks such as cooking, ingredient preparation, clearing tables, and
other food preparation and service tasks when necessary.

6. 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. Communicate preventative
maintenance needs to the maintenance department to ensure that kitchen equipment meets all expected
safety and operational standards and works with hospitality management when kitchen equipment needs
to be replaced or ordered to ensure proper purchasing methods are used.

7. 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.

8. Ensures a positive dining experience by conducting regular table visits with guests to verify
food and service quality.

Competencies (KSA's)

Competencies:
1. Interpersonal Savvy
2. Builds Effective Teams
3. Directs Work
4. Manages Conflict
5. Customer Focus

Knowledges:
1. Clerical
2. Customer and Personal Service
3. Economics and Accounting
4. English Language
5. Food Production

Skills:
1. Active Learning and Listening
2. Instructing
3. Judgement and Decision Making
4. Management of Financial Resources
5. Management of Personnel Resources

Abilities:
1. Auditory Attention
2. Depth Perception
3. Peripheral Vision
4. Speech Clarity
5. Prolonged Stamina

Tools & Equipment

1. Restaurant and Kitchen Equipment
2. Telephone, Printer and Calculator
3. Computer and Point of Sales Systems
4. Vehicles

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.