Cook Supervisor (Cook Foreman)
Bureau of Prisons/Federal Prison System
OlderPosted Mar 24
✓ Fresh Listing
Posted: April 7, 2026 (1 day ago)
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Cook NA-08
United States Army Installation Management Command
Department of the Army
Location
New Jersey
Salary
$23.18 - $27.03
per hour
Type
Closes
April 20, 2026
Job Description
Summary
This job is for a cook at a military base in New Jersey, where you'll prepare large quantities of meals like meats, vegetables, and baked goods using recipes, while ensuring everything is ready on time and tastes great.
It's ideal for someone with hands-on cooking experience who can handle busy kitchens, solve problems on the fly, and keep things clean and safe.
People who have worked in catering for big groups would stand out as top candidates.
Key Requirements
- Skill in planning, coordinating, and timing food preparation to serve meals without waste or overcooking
- Knowledge of cooking and baking in large quantities, including using powered machines and tools
- Ability to evaluate food quality by color, consistency, temperature, odor, and taste, and make adjustments
- Broad understanding of sanitation regulations and food protection procedures
- Experience preparing a variety of meats, poultry, seafood, vegetables, sauces, gravies, and baked goods
- Ability to direct and guide lower-graded kitchen staff as needed
- Highly preferred: 3+ months of catering experience cooking for over 200 guests
Full Job Description
This position is located at Picatinny Arsenal, New Jersey. Incentives and Bonuses Incentives will not be paid. Resumes must be two pages (or less).
Resumes should clearly demonstrate the applicant's relevant experience, skills, knowledge and abilities as they pertain to this position.
A qualified candidate must possess the following: Skill to plan, coordinates, and time the sequences of steps needed to have menu items ready for serving at mealtime without overcooking or waste.
Knowledge of related procedures to work in large quantities.
Incumbent also applies skills necessary to overcome practical production problems, evaluate final food products, and initiate corrective action when an item does not meet established quality standards.
Skilled in the use of bakery tools and equipment, including powered machines.
Knowledge of the characteristic of various raw and cooked foods in order to determine when raw materials are fresh and to judge the final product by its color, consistency, temperature, odor and taste.
Broad knowledge of sanitation regulations and proper food protection procedures.
In addition to the above qualifications, candidates who possess the following qualifications will be considered "Highly Preferred" or "Best Qualified": 3 plus months of cooking experience for catering operations cooking for over 200 guest.
Experience must be reflected on Resume to receive credit. Major Duties:
- Uses a full range of quantity cooking and baking procedures from the common or frequently used to the new or complex recipes.
- Prepares a variety of meats, poultry, seafood, vegetables, sauces, gravies, and baked goods (including cakes, cookies, pies, buns, biscuits and rolls) by following standardized recipes at different levels of difficulty.
- Makes substitutions and adjustments in food preparation procedures and seasonings to make food more attractive and to improve taste.
- Directs and provides technical guidance, as required, to lower graded personnel.
- Performs other duties as assigned.
Check your resume before applying to catch common mistakes