2026-27 Nutrition Services Supervisor 2 - American Indian Magnet School

General Statement of Duties

Performs supervisory work involving responsibility for ordering, receiving, preparing and serving food and coordinating the preparation of food and meal accountability of another site if necessary for a medium‑sized student population for school breakfast, lunch and several other food programs (e.g., after‑school snacks); directing the operation and personnel in a manner which ensures that wholesome, appetizing, and appealing products are presented at all times; and performs related duties as assigned.

Supervision

• Works under the direction of a Nutrition Services Coordinator.
• Exercises direct technical and administrative supervision over several Nutrition Services Assistants.

Minimum Qualifications

• Two‑year degree in culinary arts, dietetics, or a related field, or two years of college coursework in nutrition or a related field and six months experience in the quantity preparation or serving of food.
• High school diploma or G.E.D. and two years of experience in the supervision of food preparation in a school cafeteria, restaurant, or other food‑service environment.
• A Minnesota Department of Health Food Manager’s Certification required within 60 days of appointment.

Responsibilities

• Directs and supervises the work of several employees or volunteers.
• Coordinates the preparation and serving of a moderate variety of school lunch and breakfast items as determined by the menu; works with kitchen staff on the preparation and serving activities as necessary.
• Coordinates the preparation, serving and meal accountability, if necessary, to other sites in addition to the regular meal program.
• Ensures that food is prepared as required; checks the quality, tastefulness, neatness, arrangement and portion size of foods served; sets up food counters in an attractive and sanitary manner.
• Orders food supplies from vendors and the Nutrition Center as appropriate.
• Inspects food and supplies received and ensures that quantities received are as ordered.
• Responds to routine catering requests; ensures that orders are filled accurately and in a timely manner.
• Prepares bank deposits and related reports.
• Acts as a cashier when necessary.
• Ensures the cleanliness and sanitation of the kitchen equipment and personnel.
• Operates kitchen equipment as required.

Knowledge, Skills, and Abilities

• Working knowledge of food safety as it relates to food preparation and storage.
• Working knowledge of the basics of nutrition and the nutritional impact of food storage and preparation.
• Ability to prepare foods for serving.
• Ability to use institutional kitchen equipment and maintain it in a clean and sanitary condition.
• Considerable ability to handle sales and to prepare daily cash and other reports as required.
• Ability to make arithmetic computations.
• Ability to deal firmly and courteously with cafeteria patrons.
• Ability to plan, direct and evaluate the work of others.
• Ability to coordinate multiple tasks under tight time limits.

Pay, Benefits, and Work Schedule

This is a 10‑month position working 40 hours per week. Pay range is $24.81‑$27.55, with a maximum hiring step of step three (3). The full salary schedule is listed in the Nutrition Services Personnel contract. Salary details are available at the Labor Agreements page (select “Nutrition Services Personnel”). Benefit information can be found at the Benefits page (select “Nutrition Services – Full Time”).

Additional Information

• Unofficial transcripts are accepted at the time of hire; official transcripts must be submitted within 30 days of start date.
• Formal credential evaluation is required for post‑secondary education completed outside the United States.
• Veteran’s Preference: eligible veterans must submit a legible copy of DD214; approved claims receive five or ten additional points.
• Reference checks and a criminal background investigation are required for all new hires and for former employees who have not been employed by the district for more than six months.
• Essential functions include all duties listed under Responsibilities; regular and reliable attendance is required.
• May be exposed to various cleaning products.