Cook Supervisor 8 hours

Hopkins-Public-Schools; Oak Terrace (MN); On-site; USD 30,000 - 42,000; Full time

Job summary

Hopkins Public Schools is seeking a School Nutrition Worker/Cook Supervisor to manage the kitchen operations, oversee food preparation, and ensure compliance with sanitation and safety standards. You will coordinate procurement, marketing, and nutrition education while leading a team of 2–9 staff across the district's school nutrition program.

Responsibilities include monitoring food production, recipe adherence, menu development, and staff training.

Qualifications

• Requires minimum 1 year in school food service or 3 years in related quantity food service.
• Excellent supervisory, leadership and coaching abilities are essential.
• Proficient communication skills, both written and verbal; ability to work with diverse groups.
• Membership in MSNA/SNA encouraged; relevance to district nutrition program is a plus.

Responsibilities

• Serve as primary production cook and manager overseeing all kitchen operations.
• Ensure safety, sanitation and security within the food service environment.
• Coordinate procurement, marketing, and program accountability; maintain records.
• Develop menus and provide nutrition education; oversee staff training and development.
• Supervise 2–9 employees with guidance from Director/Asst. Director of Food and Nutrition Services.

Skills

Supervisory skills

Leadership

Communication skills

Teamwork

Education

Certified Food Protection Manager within 6 months

Tools

Microsoft Office

Job description

• Date Posted: 8/18/2026

At Hopkins Public Schools, we believe that our strength lies in the diversity of our students, staff, and community. We are a proudly inclusive E-12 district serving approximately 7,200 students across the City of Hopkins and surrounding communities. Our district represents a rich mosaic of cultures, backgrounds, identities, and lived experiences; we value and celebrate that diversity in everything we do. As an academically rigorous and human-centered district, we are committed to fostering a welcoming environment where every student and staff member feels seen, heard, and valued. There is no \"typical\" Hopkins student, and we embrace this truth as a catalyst for innovation, growth, and equity in learning.
We seek educators and staff who are equity-minded, culturally responsive, and deeply committed to creating inclusive spaces where all learners can thrive.
We welcome candidates who are passionate about dismantling systemic barriers, advancing justice, and preparing students to become bold, collaborative, and compassionate global citizens. When you join Hopkins Public Schools, you are not just joining a district, you are becoming part of a community that honors difference, nurtures potential, and inspires remarkable achievement in every learner, from birth through graduation.
You are welcome at Hopkins. You belong at Hopkins.

Job Summary:

The School Nutrition Worker/ Cook Supervisor performs a variety of job functions to coordinate all preparation and serving of food according to established standards and all other duties essential to the successful operation of the school nutrition program, as assigned. The School Nutrition/Cook Supervisorwill work with a variety of foods and assist with the receiving, storage, preparation and serving of all foods listed on our menus, these foods include a wide variety of meats, nuts, legumes; a wide variety of fresh fruits & vegetables; breads & grains, and dairy products.

Primary job functions include:

• Serves as primary production cook and as manager overseeing all kitchen operations.
• Safety, Sanitation and Security
• Nutrition Education
• Procurement
• Marketing
• Program accountability and record keeping
• Equipment operation and maintenance
• Personnel management and training
• Professional Development

This position will supervise between two to nine employees.

Food Production and Service: 50%

• Applies management principles to establishing and maintaining high standards of control for quality food production and distribution.
• Ensures daily monitoring of food production procedures.
• Ensures that recipes are followed, measured and adjusted accurately to achieve quality products and correct yield.
• Develops standards of excellence for providing and maintaining quality in the presentation and service of food.
• Provides leadership to ensure school meals will be served in pleasant facilities and by a courteous staff.
• Ensures timely service of all meals.

Sanitation, Safety and Security: 10%

• Provides an environment conducive to protecting the health and well-being of the school population through high levels of sanitation standards.
• Knows and follows all USDA, federal, state and local food safety and sanitation guidelines.
• Ensures adherence to HACCP guidelines
• Responds to a food recall in an expedient, effective and efficient manner
• Provides a safe environment for performance of work
• Provides leadership to ensure a secure work environment during an emergency or crisis.

Nutrition Education and Menu Development: 5%

• Implementing the Dietary Guidelines for Americans, ensure all meals served meet current nutritional guidelines and meal pattern requirements.
• Plans and provides menus that encourage student consumption.
• Establishes leadership role in providing nutrition education as part of the school nutrition program

Marketing: 5%

• Implements a marketing plan to create an atmosphere that attracts and pleases students, staff and administration.
• Provides leadership that promotes the school nutrition program and creates an interest in the role of the school foodservice program in the school and community

Procurement: 5%

• Manages inventory control
  • Assumes responsibility for placing all food and supply orders in accordance with purchasing guidelines and ordering calendar.
  • Uses information from food production records, menu notes and Food Buying Guide to forecast product need for production.
  • Ensures food and supplies are ordered and available on dates needed.
  • Ensures proper receiving and storage techniques are used.
  • Contacts vendors as needed

Equipment Use And Care: 5%

• Establishes managerial responsibility for all foodservice equipment through proper use and care.
• Operates the program in compliance of all energy conservation principals.

Financial Management and Record Keeping: 5%

• Operates the school nutrition program within established guidelines that provides a cost-effective program of high integrity
• Provides effective office organization and good paper management techniques to ensure all records and supporting documentation are maintained in accordance with federal, state and local regulations

Program Accountability and Compliance Management: 5%

• Maintains and ensures accountability of the school nutrition program through compliance with all federal, state and local regulations
• Ensures compliance with district/schools mission and/or vision statements.
• Directs, monitors, coaches, and mentors staff to follow all nutrition services policies and procedures to ensure compliance
• Manages the school nutrition staff according to the federal, state, and local employment laws, policies, and regulations.
• Communicates effectively to create an atmosphere for employee productivity and satisfaction in the workplace.
• Implements organizational techniques that allow employees to perform job tasks with maximum efficiently.
• Promotes employee growth by integrating employee training, probation reviews and bi-annual employee performance evaluations into the nutrition program.
• Assists Training Manager with training of new and current employees
  • Develops training plans for employees
  • Provides feedback to trainer and trainee
• Communicates all concerns with Director or Assistant Director of Food and Nutrition Services

Professional Development: 5%

• Provides leadership that sets high professional standards for the nutrition program and employees
• Establishes professional status for the nutrition program's role in the education community by acquiring the education and skills necessary for leadership and management roles.
• Attends and participates in training activities and continuing education.
• Performs all duties in an ethical and professional manner
• Follows assigned work schedule.
• Is not excessively absent from work
• Reports to work dressed according to uniform policy.
• Presents a neat and well-groomed appearance
• Establishes a positive work environment and promotes teamwork skills
• In a spirit of cooperation and teamwork, perform any other duties assigned by the Director or Assistant Director of Food and Nutrition Services.
• Provide feedback regarding any perceived improvements Royal Cuisine could make to its programs and/ or strategies, management practices, culture, administrative infrastructure, and/or employee relations environment.

Contacts Students; parents; community members; faculty; administrators; custodial and Student Dining staff

Knowledge, Skills and Abilities:

• Must possess superior knowledge of food and catering trends with focus on quality, quantity production, sanitation, financial management and presentation
• Aware of 21st century student health issues and practice of nutrition education
• Must possess excellent supervisory, leadership, management and coaching skills.
• Must possess proficient communication skills, both written and verbal.
• Must be an experienced PC user familiar with network communications and Microsoft Office software programs.

Experience Requirements:

• Minimum 1 years of successful work experience in a school food service setting required, including quantity food preparation or minimum 3 years of successful work experience in related quantity food service environment required.
• Minimum 2 years supervisory, leadership, management and coaching experience required
• Evidence of excellent organizational skills and attention to detailMust be an experienced PC user familiar with network communications and Microsoft Office software programs
• Most possess excellent communication skills, both written and verbal
• Membership in MSNA/SNA encouraged
• Certified Food Protection Manager within 6 months of hire

Competencies And/or Values common to all positions:

• Demonstrates ethical behavior and confidentiality of information about students in school environment and community.
• Maintains safe working environment and encourages colleagues to be safety- minded in the performance of all school related duties.
• A clear and demonstrated commitment to the District mission, which is to ensure high quality, innovative, challenging education where all learners are valued and respected.
• Advancing the District's mission and values through careful attention to the key issues of Learning, Environment and Resources.

Physical Job Requirements:

Working Conditions: Fast paced atmosphere; area becomes congested and noisy during service times; may become seasonably hot due to no air conditioning

Physical Demands: Employee will be standing or walking most of the time; frequent lifting; stress

Work Hazards: Hot surfaces; steam; wet floors/mats; lifting; sharp knives; slicers; cleaning chemical

Compensation:

Class 4, Step-1: $26.05per hour, 167 Days Position specific Benefits information is available HERE Union Contracts, Position Handbook/Agreements are located HERE

Postings current as of 8/21/2026 12:30:52 PM CST.