Candidate Pool School Cook - CWS, (SY 2026-2027)

Minneapolis Public Schools; Minneapolis (MN); On-site; USD 28,929 - 31,684; Full time

Benefits offered by this job

Dental insurance

Health insurance

Vision insurance

Paid time off

HSA & FSA

Retirement plan

Job summary

Minneapolis Public Schools is seeking a Kitchen Operations Manager to oversee daily kitchen operations, coordinate production, and uphold safety and sanitation standards.

You will train staff on menus, monitor quality and yield, and ensure compliance with HACCP and USDA guidelines while supporting the Superintendent goals and fostering a positive work environment.

Qualifications

• Associate’s Degree in Culinary Arts; AND four (4) years of experience coordinating and managing food service operations; OR an equivalent combination of education, training, and experience as determined by Human Resources.

Responsibilities

• Assist in managing day-to-day kitchen operations and coordinate food production schedules.
• Participate in actual food preparation and maintain high quality, taste, and presentation.
• Ensure recipes are followed, measured, and adjusted for quality and yield.
• Control food costs by training staff on proper methods of preparation and handling.
• Maintain sanitation, grooming, and appearance standards for all kitchen staff.
• Train staff on new menus and recipes; oversee use and care of equipment.

Skills

Food safety

Cooking skills

Sanitation

Staff training

Team leadership

Quality control

Education

Associate’s Degree in Culinary Arts

4 years food service management experience

Tools

Food service equipment

Job description

SUMMARY

Under general supervision, manages MPS kitchen operations, coordinates food production, and ensures safety, sanitation, and security; provides leadership and training to kitchen employees.

ESSENTIAL FUNCTIONS

• Assists in managing the day-to-day operation of the kitchen, coordinates food production schedules, and ensures the highest level of food quality, taste, and presentation.
• Participates in actual food preparation, and produces food with consistently high quality, taste, and presentation.
• Ensures that recipes are followed, measured, and adjusted accurately to achieve quality products and correct yield.
• Controls food costs by assisting in training kitchen staff on the proper methods of food preparation and handling.
• Ensures that all kitchen employees consistently adhere to uniform, grooming, and appearance standards.
• Establishes goals for the kitchen, anticipates and resolves problems concerning all facets of the kitchen, anticipates trends, and enacts cost‑saving ideas and activities.
• Trains kitchen staff on all new menus and recipes.
• Maintains effective communication within the kitchen; holds responsibility for staff suggestions and concerns and works to resolve problems.
• Conducts regular inspections of the entire kitchen area and coolers and promptly acts to correct deficiencies found during the inspection.
• Provides an environment conducive to protecting the well‑being of the school population through high levels of sanitation standards.
• Ensures all meals served meet current nutritional guidelines and meal pattern requirements.
• Assists Coordinator Senior with placing all food and supply orders in accordance with purchasing guidelines.
• Uses information from food production records, menu notes, and Food Buying Guide to forecast product need for production.
• Oversees the proper use and care of all food service equipment.
• Serves as the person in charge and leads all site managerial functions in the absence of the Coordinator Senior.
• Follows HACCP, and USDA federal, state, and local sanitary guidelines while receiving, delivering, and storing food and products.
• Follows department procedures for proper use and care of equipment; adheres to OSHA and local physical safety requirements.
• Demonstrates courteous and cooperative behavior when interacting with students, clients, visitors, and MPS staff; acts in a manner that promotes a harmonious and effective workplace environment.
• Enthusiastically promotes the Superintendent’s goals and priorities in compliance with all policies and procedures.
• Maintains absolute confidentiality of work‑related issues, records, and MPS information.

EDUCATION, TRAINING, AND EXPERIENCE GUIDELINES

Associate’s Degree in Culinary Arts; AND four (4) years of experience coordinating and managing food service operations; OR an equivalent combination of education, training, and experience as determined by Human Resources.

KNOWLEDGE OF

• Safety and sanitation practices for food preparation, distribution, and storage.
• Professional cooking and knife handling skills.
• Personal sanitation and hygiene regulations.
• Principles of record keeping and records management.

SKILL IN

• Food preparation techniques and practices.
• Efficient and effective use of complex food preparation equipment.
• Reviewing operations, identifying potential food safety hazards, and verifying MPS compliance with state and Federal regulations.
• Establishing and maintaining effective working relationships with co‑workers and clients.
• Promoting and enforcing safe work practices.

LICENSE AND CERTIFICATION REQUIREMENTS

A valid Minnesota State Driver’s License may be required.

A State Food Handler’s permit (Serv Safe Certification) must be obtained prior to completion of the probationary period.

PHYSICAL DEMANDS AND WORKING ENVIRONMENT

Work is performed in a commercial food service and kitchen work environment; moderate physical requirements, with risk of burns and cuts; frequent lifting, carrying, and moving up to 50‑pound containers of food preparation materials and equipment; may require working in a walk‑in freezer. Eligibility for the position is based on passing the required pre‑placement exam.

BENEFITS

• Dental insurance
• Health insurance
• Vision insurance
• Paid time off
• HSA & FSA
• Retirement plan

SALARY RANGE

$21.23 AFDSV3 Step3 - $23.62 AFDSV3 Step7

COMMITMENT TO DIVERSITY

Diversity is one of Minneapolis Public Schools core values and is essential to our goal of putting children first and making them college‑ready. Diversity of our workforce provides us with a competitive advantage and allows us to better understand, communicate with and educate our diverse student body. Minneapolis Public Schools will not deny anyone the opportunity for training or employment because of race, color, creed, religion, national origin, gender or gender identity, marital status, status with regard to public assistance, disability, sexual orientation, age, family care leave status, or veteran status.

Minneapolis Public Schools strongly encourages diverse candidates to apply.