HEAD COOK 1
Career Family: HEAD COOK
New Jersey treats Head Cook 1 as a competitive-class job, so the gate is an examination and the ranked list it produces rather than a direct offer.
This is the senior rung of the Head Cook series, the level you reach after Head Cook 2. Eligibility comes down to 3 years of relevant experience. The FY 2027 range lands between $53,282 and $77,371, and state payroll currently lists 8 people in the title, most of them at Health and Senior Services.
How to apply
This title is filled by competitive examination.
See every real route in, and where to apply. 2 agencies employ it. We don't track live vacancies.
See all 2 employers and how to apply →Who employs this title
Head Cook 1 appears on the State payroll at 2 departments, most of them at Department of Health.
State departments
| Employer | Employees |
|---|---|
| Department of Health | 6 |
| Department of Human Services | 2 |
State payroll and independent authority payroll are separate systems and are never merged. See data sources.
Pay ladder: Head Cook series
- Head Cook 3 — $44,750 – $64,522
- Head Cook 2 — $48,807 – $70,641
- Head Cook 1 — $53,282 – $77,371 (this title)
Its top salary lands around the 19th percentile of all NJ civil service titles that publish a range.
Rungs are ordered by FY 2027 pay. NJ level numbers are not always sequential, so ordering follows salary rather than the title number.
Who employs this title
State payroll records show 8 people working under this title. The median actual salary is $64,281. The agencies employing the most are:
- Health and Senior Services (6)
- Human Services (2)
Counts from NJ YourMoney agency payroll. See statewide workforce analytics.
Official job specification
The text below is the official specification published by the New Jersey Civil Service Commission. The plain-language summary and analysis above are derived from it by NJ Civil Service Navigator. Source: the official specification page at NJ CSC.
Definition
Under the general supervision of a Food Service Supervisor, in a state institution or agency, has the responsibility for the preparation and cooking of food in an institution kitchen generally serving more than 1000 persons; does related work as required.
Examples of work
- Assists in the construction of menus and the planning of meals.
- Sees that menus are followed and sees that proper quality and established standards are maintained in the preparation of food.
- Assigns and instructs cooks and other food service personnel, and supervises the performance of their work; sees that sanitary food handling practices are followed.
- Supervises the cutting of meats, baking, dessert, and vegetable preparation; may personally cut meats, bake, and prepare and cook food.
- May supervise or personally perform the distribution of food to wards, cottages, and dining areas, and may be assigned to assist in serving food.
- Supervises the work operations and/or functional programs and has responsibility for effectively recommending the hiring, firing, promoting, demoting and/or disciplining of employees.
- Sees that proper standards of sanitation, housekeeping, and safety are maintained within the food preparation, cooking, and service areas at all times, and instructs assigned personnel in proper practices and procedures.
- Applies techniques in tasting which assure that the color, texture, taste and nutritional value of meals are maintained.
- Insures that federal, state and departmental requirements are met in the planning of menus and the preparation of food.
- Prepares requisitions for food and other kitchen equipment and supplies, and sees that these are properly stored, distributed, prepared, recorded, and used.
- As required, drives a motor truck to deliver food to the various resident buildings on the institutional grounds.
- Assumes responsibility for the security of supplies, equipment, and property and reports any unusual occurrences immediately to proper authority; acts for the Department Head or Assistant Department Head in their absence.
- Makes simple reports and keeps records.
- May be required to learn to utilize various types of electronic and/or manual recording and information systems used by the agency, office, or related units.
Experience
Five (5) years of experience as a cook involved in the preparation of all kinds of food in large quantities in the kitchen of a club, hotel, restaurant, hospital, or institution, and which shall have included three (3) years of supervisory experience in a position embracing responsibility for all phases of kitchen management.
License
Appointee will be required to possess a driver's license valid in New Jersey only if the operation of a vehicle, rather than employee mobility, is necessary to perform the essential duties of the position.
Knowledge, skills and abilities
- Knowledge of the materials, methods, equipment and procedures used in preparing food in large quantities.
- Knowledge of food quality standards and methods for maintaining them in large quantity food preparation and service operations.
- Knowledge and skill in supervising a staff of cooks and food service personnel engaged in preparing meals for large numbers of persons.
- Ability to assume responsibility for the interpretation of menus and the preparation of meals for large numbers.
- Ability to plan work, to make appropriate assignments, and to properly utilize personnel, equipment, and supplies.
- Ability to assume responsibility for the safety and welfare of people and for the safeguarding of property, equipment, and supplies.
- Ability to prepare reports and keep records.
- Ability to learn to utilize various types of electronic and/or manual recording and information systems used by the agency, office, or related units.
- Ability to read, write, speak, understand, or communicate in English sufficiently to perform the duties of this position. American Sign Language or Braille may also be considered as acceptable forms of communication.
- Persons with mental or physical disabilities are eligible as long as they can perform the essential functions of the job after reasonable accommodation is made to their known limitations. If the accommodation cannot be made because it would cause the employer undue hardship, such persons may not be eligible.
- CODES: R16- JMR 9/10/93