Park Chef I

3 days ago


Jamestown, Virginia, United States Kentucky Personnel Cabinet Full time
Job Title: Park Chef I

Join the Kentucky Department of Parks as a Park Chef I and lead a team of culinary professionals in delivering exceptional guest service at the Rowena Landing Restaurant at the Lake Cumberland State Resort Park.

About the Role:

This is a full-time position that requires a passion for delivering exceptional guest service and a commitment to leading a team of culinary professionals. As a Park Chef I, you will be responsible for planning, training, and supervising kitchen personnel, as well as developing menus and ensuring sanitation guidelines are followed.

Key Responsibilities:
  • Plan, train, and supervise kitchen personnel
  • Develop menus and ensure food product consistency
  • Ensure sanitation guidelines are followed
  • Inventories, purchases, and reports budget
  • Enforce departmental rules, regulations, and policies
Preferred Skills and Experience:
  • Analytical thinking
  • Time management
  • Teamwork
  • Ability to work under pressure
  • Communication skills
  • Able to meet financial targets
  • Compliance with all food and beverage park standards
  • Excellent grooming standards
  • Willingsness to develop team members and self
  • Flexibility to respond to a range of different work situations
  • Ability to work on your own or in teams
  • Maintain a valid Kentucky Server Training in Alcohol Regulations (STAR) and Servsafe certification
Benefits:
  • Affordable health insurance with optional Health Reimbursement Account
  • Optional dental and vision insurance
  • Wellness Incentives Program
  • Life insurance
  • Retirement plan
  • Vacation Paid Time Off (PTO)
  • Holiday and Sick PTO
  • Employee Assistance Program
  • Employee discounts
  • Training and career development opportunities
  • Optional Deferred Compensation program (401K/457K)
  • Complimentary state park visits for you and your family
Requirements:
  • High school graduate
  • Three years of food preparation experience in salads, vegetables, or meats
  • One year of the required experience must include management or supervision of a medium-to large-scale institutional or commercial full-service restaurant or state resort park food facility
  • One year of culinary training will substitute for one year of the food preparation experience

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