NJ Civil Service Navigator

HEAD COOK 2

Code: 44647 State Competitive Range: R11 (FY2027)

Career Family: HEAD COOK

Salary: $42,865.87 - $61,705.37/year FY2027 schedule (last updated 2026-05-08)

Head Cook 2 is a state title in New Jersey's competitive civil service, which means the way in is an open exam rather than a direct appointment.

It is a middle Head Cook grade, between Head Cook 3 below and the better-paid Head Cook 1 above. The main requirement is 2 years of relevant experience. Pay on the FY2027 schedule runs $42,866 to $61,705, and state payroll currently lists about 23 people in the title, led by Military and Veterans Affairs.

How to apply

  • Exam

    This is an application to sit an exam and be placed on an eligible list for this title, not an application for a specific job. A $35 application fee applies to Non-Public-Safety announcements issued on or after 2026-02-01. There may be no current vacancy behind it, and the list it produces may not be certified for months or years.

  • Exam

    Open to permanent employees in the competitive division who hold a qualifying lower title in the same unit. A $35 application fee applies to Non-Public-Safety announcements issued on or after 2026-02-01. Like the open competitive exam, this places you on a list; it is not itself a job offer.

  • Agency posting

    Department of Military and Veterans Affairs's employment page may require a click-through to see specific openings. Provisional appointment against a posted vacancy is how most people are actually hired into this kind of title.

  • Agency posting

    Department of Human Services's employment page may require a click-through to see specific openings. Provisional appointment against a posted vacancy is how most people are actually hired into this kind of title.

  • Agency posting

    Department of Health posts its own vacancies directly, often before (or instead of) any civil service exam announcement. Provisional appointment against a posted vacancy is how most people are actually hired into this kind of title.

Pay ladder: Head Cook series

  1. Head Cook 3 — $44,750 – $64,522
  2. Head Cook 2 — $48,807 – $70,641 (this title)
  3. Head Cook 1 — $53,282 – $77,371

Promoting to Head Cook 1 raises the top of the band by about $6,730. Its top salary lands around the 9th percentile of all NJ civil service titles that publish a range.

Rungs are ordered by FY2027 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 23 people working under this title. The median actual salary is $61,923. The agencies employing the most are:

  • Military and Veterans Affairs (11)
  • Human Services (6)
  • Health and Senior Services (6)

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.

Definition

Under general supervision of a Food Service Supervisor in a state institution or agency, assumes responsibility for preparation and cooking of food in an institution kitchen generally serving more than 500 and less than 1,000 persons; does other related duties as required.

Examples of work

  • May construct menus and plan meals.
  • Sees that menus are properly followed, and that proper quality and established standards are maintained in food preparation.
  • Assigns and instructs cooks and other food service personnel assigned to the unit, supervises performance of their work; and sees that sanitary food handling practices are followed.
  • Supervises the cutting of meats, baking and preparation of desserts and vegetables, and may personally cut meats and bake, prepare, and cook food.
  • May supervise or personally perform the distribution of food to cottages, wards, and dining areas, and may be assigned to assist in serving of food.
  • Supervises work operations and/or functional programs, and has responsibility for effectively recommending the hiring, firing, promoting, demoting, and/or disciplining of employees.
  • Sees that standards of sanitation, housekeeping, and safety are maintained within food preparation, cooking, and service areas at all times, and instructs personnel in proper practices and procedures.
  • Applies techniques in tasting which ensure that color, texture, taste, and nutritional value of meals are maintained.
  • Ensures that federal, state, and department requirements are met in planning of menus and 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.
  • Assumes responsibility for security of supplies, equipment, and property, reports any unusual occurrences immediately to proper authority, and acts for the Food Service Supervisor or Assistant Supervisor 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

Four (4) years of experience as a cook which shall have involved 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 two (2) years of supervisory experience in a position embracing the 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 essential duties of the position.

Knowledge, skills and abilities

Knowledge of 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 interpretation of menus and preparation of meals for large numbers. Ability to plan work, make appropriate assignments, and properly utilize personnel, equipment, and supplies. Ability to assume responsibility for safety and welfare of people, and for safeguarding property, equipment, and supplies. Ability to prepare reports and keep records. Ability 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, and communicate in English sufficiently to perform 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 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. This job specification is applicable to the following title code(s) which are different work week or work month of the job class title: Job Spec Code State, Local or Common Class of Service Work Week State Class Code Local Class Code Salary Range

Note

The examples of work for this title are for illustrative purposes only. A particular position using this title may not perform all duties listed in this job specification. Conversely, all duties performed on the job may not be listed. SC4013N/AR14-SC4013N/AR1110 Month This job specification is for government use only. Salary range is only applicable to state government. Local salaries are established by individual local jurisdictions. JMR 6/12/1993