Cook Supervisor (Cook Foreman)

Bureau of Prisons/Federal Prison System•Minersville, PA

About The Position

The Cook Supervisor (Cook Foreman) supervises and instructs 25–30 inmate workers assigned to cooking, butchering, baking, dining, dishwashing, vegetable preparation, and pot-and-pan washing duties. The supervisor provides ongoing training in food production, presentation, and sanitation; oversees the receipt, storage, and issuance of food and non-food items; and performs security duties, including key, yeast, knife, and blade control, inmate accountability, and routine contraband searches in the work area. The role also carries recurring correctional security responsibilities, which take precedence over other duties. Work includes independently preparing a range of foods for regular and modified-diet menus, preparing and portioning meals according to standardized recipes, planning or coordinating complete meals, and adjusting ingredients and preparation procedures as needed. The position requires knowledge of large-quantity cooking and special diets. Applicants must hold an approved Food Protection Manager Certification from an ANSI-accredited provider, unless they are current Bureau of Prisons employees in the Cook Supervisor, WS-7404 position. Employment is subject to pre-employment screening and successful completion of a three-week correctional techniques training course in Glynco, Georgia.

Requirements

Meet the Barely Acceptable level on the screen-out elements of ability to supervise and aptitude for work with prisoners.
Receive at least one-half of the total possible assessment points and provide detailed resume information supporting the claimed experience and skills.
Have sufficient training and experience to demonstrate the ability to perform the duties.
Possess thorough knowledge of food preparation principles, including techniques for developing or revising recipes.
Know procedures for cooking in large quantities.
Know how to prepare special and modified diets, including high-protein, low-cholesterol, low-fat, calorie-restricted, and sodium-restricted diets.
Possess an approved Food Protection Manager Certification from an ANSI-accredited provider; current BOP Cook Supervisors in the WS-7404 position are treated as meeting this factor.
Be a U.S. citizen.
Satisfactorily complete required pre-employment and panel interviews, urinalysis, physical examination, background investigation, NCIC and credit screening, and other applicable screening requirements.
Successfully complete the three-week Introduction to Correctional Techniques course in Glynco, Georgia.
Meet applicable Selective Service requirements.

Responsibilities

Supervise and instruct 25–30 inmate workers assigned to food-service duties.
Provide ongoing training in food production, presentation, and sanitation.
Oversee the receiving, storing, and issuing of food and non-food items.
Maintain security controls, including key, yeast, knife, and blade control; inmate accountability; and routine contraband searches.
Help maintain institutional security, with correctional responsibilities taking 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 meals using standardized recipes.
Plan and prepare or coordinate the preparation of complete meals.
Make substitutions and adjust food preparation procedures and seasoning as needed.