Cook Supervisor (Cook Foreman)

Bureau of Prisons / Federal Prison System; Coleman (FL); On-site; USD 42,000 - 56,000; Full time

Job summary

Bureau of Prisons / Federal Prison System is seeking a Cook Supervisor to independently prepare all types of meats and meals for various diets in a secure institutional setting.

The role requires adherence to standardized recipes, menu planning, and the ability to adjust recipes for modified diets while supervising kitchen staff and maintaining safety standards.

Qualifications

• Must meet Barely Acceptable level on Ability to supervise.
• Must meet Barely Acceptable level on Aptitude for work with prisoners.
• Provide detailed information on resume to support assessment responses.
• Certification: ANSI Food Protection Manager Certification required.

Responsibilities

• Independently prepare all meats, poultry, seafood, vegetables, fruits, sauces and gravies.
• Prepare, cook, season and portion food for all meals using standardized recipes.
• Plan and coordinate entire meal preparation.
• Make substitutions and adjustments in food preparation procedures and seasoning.

Skills

Ability to supervise

Aptitude for work with prisoners

Education

ANSI Food Protection Manager Certification

Job description

Corrections professionals who foster a humane and secure environment and ensure public safety by preparing individuals for successful reentry into our communities. To be considered for the position, you must meet the following qualification requirements. Applicants must have had sufficient training and experience to show their ability to perform the duties of the position. Qualifications will be determined by comparing your application to the responses to the Applicant Assessment Questions against the guidelines found in the Job Qualification System for Trades and Labor Occupations, WS-7404 series. To qualify for this position, you MUST meet the Barely Acceptable level on both screen-out elements (Ability to supervise) and (Aptitude for work with prisoners); receive at least one half of the total possible points; AND you must furnish detailed information on your resume to support your assessment responses to demonstrate that you clearly possess the experience and skills to successfully perform the duties of this position. Failure to specifically identify skills in this field may result in your score being lowered or in your being found ineligible for this vacancy.

Level of Work: Independently prepare all types of meats, poultry, seafood, vegetables, fruits, sauces, and gravies for regular and modified diet menus. Prepare, cook, season, and portion food for all meals by following standardized recipes. Plan and prepare or coordinate the preparation of entire meals. Make substitutions and adjustments in food preparation procedures and seasoning.

Skill and Knowledge: Thorough knowledge of the full range of food preparation principles including the techniques and procedures necessary to develop new or revise current recipes. Knowledge of procedures related to cooking in large quantities. Cooks at this level are required to have a knowledge of special and modified diets such as high protein, low cholesterol, low fat, calorie restricted, and sodium restricted diets.

Selective Factor: Applicants applying for this position MUST also possess the following Selective Factor. In the event that you do not possess the Selective Factor, you will be found ineligible for the position.

Applicant must possess an approved Food Protection Manager Certification from a provider accredited by the American National Standards Institute (ANSI).

Applicants who fail to provide proof of certification will not receive consideration for this position.

Exceptions: Current BOP Employees in the Cook Supervisor, WS-7404, position will be considered to have met the selective factor for the position.

Your eligibility for consideration will be based on your responses to the questions in the application.