Cook Supervisor (Cook Foreman)

Bureau of Prisons / Federal Prison System; Guaynabo (PR); On-site; USD 43,000 - 64,000; Full time

Job summary

Bureau of Prisons in the United States seeks a Cook Supervisor to independently prepare meats, poultry, seafood, vegetables, sauces and gravies for regular and modified diet menus. They will follow recipes and ensure quality for large-scale meals.

Candidates must have strong knowledge of large-quantity cooking, food safety, and diet-modification methods, plus an ANSI-certified Food Protection Manager credential. Current BOP employees may be waived.

Qualifications

• 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.

Responsibilities

• Make substitutions and adjustments in food preparation procedures and seasoning.
• Knowledge of large-quantity cooking procedures and diets (high protein, low fat, etc.).
• Understanding and application of ANSI Food Protection Manager Certification requirements.

Skills

Food preparation

Large-quantity cooking

Diet modification awareness

Education

Food Protection Manager Certification (ANSI)

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.

AND

Selective Factor:

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

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.**