The Cook position is housed at the Clyde M. York 4-H Center, a facility operated by UT Extension. This position is responsible to the Center Manger. This is a full time, 40 -hour per -week position. Duties include but are not limited to:
Assist in all aspects of food service and in accordance to state health standards. Ensure cleanliness of food preparation and delivery areas; Knowledge of food allergies and food related diseases, and the ingredients that may cause the allergy/disease.
Prepare special food requirements for guests; e.g. gluten free and vegetarian diets.
In the absence of the Head Cook, check and inspect food products and supplies as delivered.
Supervise and assist in storage of supplies and food products.
Supervise temporary summer staff in absence of Head Cook in accordance with instructions of the Head Cook and Center Manager.
Assist in weekly deep cleaning of specific areas in the kitchen, e.g. floors. Vent-hoods, etc.
Perform other department duties assigned by Head Cook or Camp Manager.
Operate dietary equipment to prepare food.
Organize and maintain the kitchen in a safe and efficient manner.
Provide leadership for a program of activities that meets the needs of all eligible clientele regardless of race, color, national origin, age, sex, disability, religion or veteran status.
Perform other duties as required.
Internal Number: 210406
About Institute of Agriculture
The Institute’s four major units are the College of Agricultural Sciences and Natural Resources, the College of Veterinary Medicine, UT AgResearch and UT Extension. The Institute contributes to improving the quality of lives and enhancing the agricultural, economic, environmental and social well-being of Tennessee. Our clientele include students, families, farmers, 4-Hers, agribusiness and the general public.