Park Chef

10/22/2026 (11:59 PM ET)

11

$16.98 - $25.47 Hourly

EXECUTIVE BRANCH | FULL TIME | ELIGIBLE FOR OVERTIME PAY | 18A | 37.5 HR/WK

Tourism, Arts, & Heritage Cabinet | Kentucky Department of Parks

5465 State Park Road
Jamestown, KY 42629 USA

The Kentucky Department of Parks is seeking a self-motivated and energetic Park Chef I with a passion for preparing quality food, leading kitchen staff, and delivering exceptional guest service at Rowena Landing Restaurant at Lake Cumberland State Resort Park, located on beautiful 60,000-plus-acre Lake Cumberland. This Resort Park is one of the premier lodging and dining facilities in the area. For decades, we have served guests in our 200-seat restaurant with panoramic views of Lake Cumberland.

In this leadership role, you will help oversee food preparation, kitchen sanitation, inventory, cost controls, and employee training while supporting exceptional food-service operations throughout the year.

If preparing quality food and providing excellent guest service while working in one of the finest locations in Kentucky appeals to you, then this position MIGHT be for you!

Responsibilities include but are not limited to the following:

• Coordinate employees performing cooking, kitchen cleanup, sanitation, purchasing, and other kitchen duties.
• Assist in overseeing the cooking, cleaning, and sanitizing of kitchen areas.
• Prepare and cook a wide variety of foods.
• Perform management functions for food-service operations in the absence of the Park Chef III.
• Help maintain inventory and records while controlling food, labor, and operating costs.
• Train and assist food-service employees and monitor compliance with departmental rules, regulations, and policies.
• Perform other duties as assigned.

The Department of Parks offers many great benefits for our full-time employees, including:

• Employee Discounts.
• Training/Career Development Opportunities.
• Complimentary state park visits for you and your family!

• EDUCATION: High school graduate.
• EXPERIENCE, TRAINING, OR
  
  SKILLS:
  
  Must have 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.
• Substitute EDUCATION for
  
  EXPERIENCE:
  
  One year of culinary training will substitute for one year of the food preparation experience.
• Substitute EXPERIENCE for
  
  EDUCATION:
  
  NONE
• SPECIAL REQUIREMENTS (AGE, LICENSURE, REGULATION, ETC.): NONE

Typical working conditions for a specific position may be listed on the individual position description.

This job has an initial and promotional probationary period of 6 months, except as provided in KRS 18A.111.

An Equal Opportunity Employer M/F/D