Tn State Parks Kitchen Manager - 04062023-44790

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.

• 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. Monitors food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.

• 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.

• Maintain food production and food waste charts to manage food costs and quality,

• 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.

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

• Anticipates food and beverage consumption in conjunction with estimates of cost of ingredients to minimize waste of food products and maintain food cost.

• Conducts regular food inventory review to ensure that food is being used efficiently to minimize loss.

• 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.

• 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. Works with hospitality management when kitchen equipment needs to be replaced or ordered to ensure proper purchasing methods are used.

• 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.

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

• Performs food preparation tasks such as cooking, ingredient preparation, clearing tables, and other food preparation and service tasks when necessary.

• Approachability

• Building Effective Teams

• Command Skills

• Composure

• Conflict Management

• Customer Focus

• Decision Quality

• Delegation

• Informing

• Integrity and Trust

• Organizing

• Planning

• Time Management

• Clerical

• Customer and Personal Service

• Economics and Accounting

• English Language

• Food Production

• Administration and Management

• 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

• 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

• Computer

• Telephone

• Printer

• Calculator

• Oven

• Stove-top

• Grill

• Deep Fat Fryer

• Steamer

• Food Slicer

• Food Chopper

• Mixers

• Pressure Cooker

• Microwave

• Cooking Thermometer

• Dishwasher