The University of Tennessee Extension invites applications for a Cook at the Clyde Austin 4-H Center in Greeneville, Tennessee. This hands-on position supports the Center’s hospitality mission by preparing and serving meals for 4-H camps, environmental education programs, University groups, retreats, special events, and other guests. Working closely with the Kitchen Manager and Center Director, the Cook helps coordinate food service, supports custodial readiness, provides work direction to regular and seasonal staff, and contributes to a safe, welcoming environment.

 

The successful candidate will be dependable, service-oriented, and comfortable working independently in a fast-paced setting. The position requires flexibility, sound judgment, strong time management, and a willingness to assist across Center operations when needed.

Required Qualifications:

• Education:  

  • High School Diploma or GED

• Experience: 

  • Entry Level

• Knowledge, Skills, & Abilities: 

  • Excellent culinary skills
  • Knowledgeable in field
  • Able to create and produce menus that are creative and profitable
  • Able to produce a high volume of accurate, complete, high quality work in a timely manner 
  • Possess strong supervisory skills
  • Able to maintain good working relations and communicate well with co-workers and outside groups.
  • Able to multi-task 
  • Possess strong work ethic 
  • Have a knowledge of relevant operations, safe work practice, standards for the kitchen. 
  • The candidate must have demonstrated success in being able to lead and coordinate work efforts, maintain a flexible work schedule, and have excellent customer service skills. 

Applicants must be legally authorized to work in the United States on a full-time basis without need now or in the future for sponsorship for employment-based visa status.

Preferred Qualifications:

• Education: 

  • Vocational or Technical Training

• Experience: 

  • Knowledge and experience in the culinary/hospitality industry.

• Knowledge, Skills, & Abilities: 

  • Excellent culinary Skills, including an understanding of the link between food & health.
  • ServSafe certification
  • Knowledge of allergen aware best practices.
  • First Aid/CPR certification. 
  • General computer skills. 
  • Able to work independently and as a team. 
  • Strong supervisory and communication skills.

Work Location:

• Location: Clyde Austin 4H Center Greeneville, TN

• Onsite

 

Compensation and Benefits:

• UT market range: MR05

• Anticipated hiring range: $18.00 per hour to $20.00 per hour

• Find more information on the UT Market Range structure here

• Find more information on UT Benefits here

 

Application Instructions:

To express interest, please submit an application with the noted below attachments:

 

• Resume

• Cover Letter

   

 To be assured of full consideration, completed applications with all requested materials should be submitted on or before November 2, 2026.

About The College/Department/Division:

Nestled in the scenic hills of East Tennessee, the Clyde Austin 4-H Center provides memorable educational and recreational experiences for youth, families, schools, and organizations throughout the year. The Center is best known for its summer camping programs, including Junior 4-H Camp and Junior High 4-H Camp, which serve students in grades 4 through 8 and combine outdoor adventure, hands-on learning, leadership development, and personal growth in a safe and welcoming environment. Beyond summer camp, the Center hosts environmental education programs, retreats, conferences, and special events, creating opportunities for thousands of guests each year to learn, connect, and build lasting memories. As part of the University of Tennessee Institute of Agriculture, the Center is committed to providing high-quality educational experiences supported by a culture of hospitality, service, and excellence.

• Prepare and cook meals for diverse youth and adult groups, including 4-H camps, educational programs, retreats, special events, and University activities.

• Collaborate with the Kitchen Manager and Center Director to plan menus, including appropriate options for special dietary needs and allergen-aware service.

• Provide work direction, training, and day-to-day guidance to full-time and seasonal staff.

• Use commercial and industrial kitchen equipment safely and help train staff in proper operation and care. 

• Monitor food deliveries for accuracy and quality; rotate stock; track expiration and use-by dates; and remain informed about food-product recalls. 

• Follow Tennessee Department of Health requirements for food storage, food service, and organized camp licensure. 

• Assist with purchasing, vendor ordering, bid comparisons, inventory, invoices, credits, meal-count records, and other documentation required by University fiscal practices. 

• In the Kitchen Manager’s absence, coordinate meal planning, preparation, cooking, and kitchen staff work direction. 

• Support the cleanliness and readiness of residences and meeting spaces; provide guidance to regular and seasonal custodial staff and ensure cleaning supplies are stored appropriately. 

• Assist with environmental education, culinary education, grounds maintenance, and other Center operations as assigned.