Custodian

Kelly; Edina (MN); On-site; USD 68,687,000 - 74,390,000; Full time

Benefits offered by this job

Sick Leave

Medical

Dental

Life

LTD

Job summary

Spring Lake Park Schools is seeking a Nutrition Program Kitchen Manager to lead the Park Terrace SNP operations. You will supervise staff, manage food preparation, and ensure compliance with food safety and SFSP/USDA guidelines. Strong recordkeeping and menu development are required.

The role includes coordinating training, managing inventories, and ensuring meals meet reimbursement requirements. This is a full‑time, on‑site position with a focus on safe, quality service to students and staff.

Qualifications

• Education: High school diploma or equivalent; supervisory experience preferred.
• Knowledge of commercial food preparation and equipment; school setting preferred.
• Certified Food Protection Manager license/certificate current.
• Working knowledge of SNP and SFSP guidelines, recipe & menu development.

Responsibilities

• Oversee daily SNP operations at Park Terrace; ensure food safety and sanitation.
• Lead and evaluate four part-time associates; supervise meal service.
• Manage SFSP activities, training, scheduling and audits.
• Maintain records, reports, invoices, and necessary HACCP checks.
• Develop menus, forecast production, and ensure meal pattern compliance.

Skills

Supervisory experience

Food safety knowledge

Menu development

Scratch cooking

Education

High school diploma or equivalent

Certified Food Protection Manager

Tools

Commercial kitchen equipment

Job description

Nutrition Program Kitchen Manager

Welcome to Spring Lake Park Schools! We are a vibrant school community serving about 6,200 students from the suburbs of Blaine, Fridley and Spring Lake Park, in the northern Minneapolis‑St. Paul metropolitan area. Our district purpose -- "High expectations, high achievement for all. No excuses" provides our focus to meet the unique and varied needs of each student. Spring Lake Park Schools is recognized for our commitment to personalized learning, creating a culture of innovation and creativity through human‑centered design thinking. We are working to create a system a culture with a methodology and set of processes where teachers and staff have the freedom, flexibility and invitation to design new ways of learning centered around deepening student engagement to continuously improve student success.

Full year employment position. Position: Nutrition Program Kitchen Manager. School Nutrition Program (SNP) Summer Food Service Program (SFSP) Location: Park Terrace Elementary Duty Days: 189 Contact Days + 10 Holidays + 2 Floating Holidays (TBD) + 3 Paid Training + 8 Special Assignment Days SNP; August- June 168 Student Contact; Based on School Year Calendar 1 Day Transition from SNP to SFSP Procedures SFSP; June-August 21 Student Contact; Monday-Thursday 3 Days MSNA Annual Conference 8 Days Special Assignment 4 Days Transition SFSP to SNP, Back to School Training Hours/Day SNP; 7 Hours with 30 Minute Unpaid Break 7:00-2:30 SFSP; 5.5 Hours with 15 Minute Paid Break 7:30-1:00

Responsibilities: The Nutrition Program Kitchen Manager is responsible for the overall management of the School Nutrition Program at Park Terrace, to include food safety and sanitation practices, all aspects of food preparation, batch cooking and serving of food, and leadership to develop and prepare staff for daily operational tasks. Organize and accurately prepare necessary records files, reports and audits. Provide work direction and oversight to four Part-Time Associates. All related works as apparent or assigned. Is responsible for management of the Summer Food Service Program at Park Terrace. Assist Director of Nutrition Services in all aspects of the SFSP to include but not limited to; MDE training, staff training, menu development, manage student's food allergies, food order entry/inventory, develop job descriptions, weekly work schedules, follow food safety and sanitation practices complete audit checks and all supervisor duties as assigned. Work is performed with limited supervision of the Director of Nutrition Services

Qualifications: Education and Experience High school graduate or equivalent Minimum one to three years of job-related experience with supervisory experience preferred; specifically in scratch food preparation Knowledge of commercial food preparation and equipment; preferably school district setting Member of School Nutrition Association Must have a Certified Food Protection Manager license/certificate- current Working knowledge of the SNP and SFSP guidelines as administered by the USDA; recipe and menu development, training requirements, operations, forms, meal service Ability to pass a pre-work physical Proven ability to be a self-starter and independent worker

Performance Expectations: Oversee daily operations for all meal services Lead, motivate, train and evaluate subordinate personnel Plan and control daily food production; for both on and off site; ensure proper amounts of food for breakfast, 2nd chance breakfast and each lunch period forecast and student's preferences Ensures each program's menu is followed and all meals served meet meal pattern requirements Ensures the serving lines are set up properly with appropriate serving utensils in a timely fashion Ensures that Offer Versus Serve (OVS) is properly implemented for both breakfast and lunch and that all subordinate staff understands what constitutes a reimbursable meal under OVS Ensures meals are served in a timely fashion that adheres to the meal period; there may be frequent schedule changes due to testing, programming and late starts Multidisciplinary approach, nurse/student/parent identify and manage student food allergy Monitors the kitchen and serving area to ensure safe and sanitary work conditions Follows and enforces policies for the safe use and care of all equipment Follow food code based on Local health department requirements; twice/yearly - audit Trains, implements and monitors HACCP plan guidelines Develop and implement weekly work and cleaning schedules Orders all food and supplies from vendors and receives all deliveries to ensure they are stored properly(FIFO) with the assistance of kitchen custodian Checks invoices for accuracy, ensures that drivers have noted any returned/damaged goods on the invoice, deducts the amounts of any returned/damaged goods from invoices Has a clean and well organized, workspace/office to maintain an efficient and effective operation Maintains integrity, accountability and confidentiality of the School Nutrition Program through compliance with all federal, state and local regulations Maintains all records and reports to meet local, state and USDA requirements, including daily production records, temperature logs and all others pertinent to the program Send all paperwork to Nutrition Services Program Assistant in a timely fashion Ensure staff time sheets are accurate, complete and timely Follows all school district and department policies and procedures Performs other related duties as assigned

General Definition and Conditions of Work: Work in a school cafeteria setting with a production kitchen, serving lines and storage areas. Work requires stooping, standing, kneeling, reaching, walking, pushing, pulling, lifting, vocal communication for expressing or exchanging ideas, hearing to perceive information at a normal spoken word level and visual acuity for preparing and analyzing written or computer data. Required to shift tasks and priorities; experience frequent interruptions; requires flexibility and adaptability; perform repetitive tasks; requires individual initiative and teamwork; ability to communicate with students and adults in some difficult situations. Wage/Benefit Detail: Group Nutrition Services Rate of Pay $23.95/hr Other: +1.00/hr for Certified Food Manager

Benefits

• Sick Leave
• Medical
• Dental
• Life
• LTD