Cook Supervisor (Cook Foreman)

Bureau of Prisons/Federal Prison System • Jesup, GA

13d • Onsite

About The Position

The Cook Supervisor (Cook Foreman) supervises and instructs 25–30 inmate workers assigned to food-service tasks, including cooking, butchering, baking, dining and dish work, vegetable preparation, and pot and pan washing. The supervisor provides ongoing training in food production, presentation, and sanitation; oversees the receipt, storage, and issuance of food and non-food items; and carries out security operations in the work area. Correctional security responsibilities take precedence over other duties and are performed regularly.

The position requires independently preparing a range of foods for regular and modified-diet menus, following standardized recipes, and planning or coordinating complete meals. The cook may adjust preparation methods and seasonings and must understand large-quantity cooking and special diets. Applicants must meet the stated supervision and aptitude-for-work-with-prisoners screening requirements and possess an approved ANSI-accredited Food Protection Manager Certification, subject to the stated exception for current BOP Cook Supervisors. Successful completion of a three-week Introduction to Correctional Techniques course in Glynco, Georgia, is required.

Requirements

• Meet at least 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 in the assessment and provide resume details supporting the claimed skills and experience.
• Possess an approved Food Protection Manager Certification from an ANSI-accredited provider; upload proof with the application. Current BOP Cook Supervisors in the WS-7404 series are considered to have met this selective factor.
• Have sufficient training and experience to demonstrate ability to perform the duties, including the stated food-preparation knowledge and skills.
• Be a U.S. citizen.
• Satisfactorily complete pre-employment and panel interviews, urinalysis, physical examination, background investigation, NCIC and credit checks, and applicable firearm-authorization screening.
• Successfully complete the required three-week Introduction to Correctional Techniques course in Glynco, Georgia.
• Meet the maximum entry age of 36 for an original appointment to a Bureau of Prisons institution, unless an applicable exception or exemption applies.
• CTAP/ICTAP applicants seeking selection priority must meet program eligibility criteria, be rated well-qualified, and submit required supporting documentation.

Responsibilities

• Supervise and instruct 25–30 inmate workers performing cooking, butchering, baking, dining and dish work, vegetable preparation, and pot and pan washing.
• Provide continual training in food production, presentation, and sanitation.
• Oversee the receiving, storage, and issuance of food and non-food items.
• Maintain security operations, including key, yeast, knife, and blade control; inmate accountability; and routine contraband searches in the work area.
• Help maintain institution security as a regular and recurring responsibility that takes precedence over other duties.
• Independently prepare meats, poultry, seafood, vegetables, fruits, sauces, and gravies for regular and modified-diet menus.
• Prepare, cook, season, and portion food for meals using standardized recipes.
• Plan and prepare, or coordinate preparation of, entire meals.
• Make substitutions and adjustments to food-preparation procedures and seasoning.

Benefits

• Federal employees and their families have access to a comprehensive range of benefits; specific benefits depend on position type and should be confirmed with the hiring agency.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed