Production Cook, NC - (SY 2026-2027)

Organizational Unit: CWS, Production • Site: Nutrition Center • FTE: 1.000 (8 hours daily) • Union: Food Service

About the role

Under general supervision, prepares large quantities of food in a central facility for shipment to sites/schools that meet mandated Federal Nutritional Requirements and are prepared in compliance with health and safety regulations. Work is performed in a commercial food service and kitchen work environment with moderate physical requirements, including risk of burns and cuts; frequent lifting, carrying, and moving up to 50-pound containers; and occasional work in a walk-in freezer.

Responsibilities

• Performs food preparation tasks according to planned menus and schedule; cooks food, prepared or from scratch, for student nutrition programs that meet mandated nutritional needs.
• Reads and follows recipes; prepares, seasons, marinates, cooks, tastes, carves, and serves soups, meats, and vegetables.
• Cooks, measures, mixes, washes, peels, cuts, or shreds meats, fruits, vegetables, and other ingredients.
• Evaluates food for flavor, appearance, and temperature to present items acceptable to students and staff.
• Inspects food items to verify quantity, quality, and specifications of orders to meet preparation needs and comply with mandated health and food safety standards.
• Cleans and maintains equipment and food preparation and storage areas in sanitary condition to meet mandated health standards.
• Reports equipment needs and malfunctions to Operations Manager.
• Ensures compliance with all MPS, U.S. Department of Agriculture, State of Minnesota Departments of Education and Health, Child Nutrition program, and Occupational Safety and Health Administration (OSHA) procedures, policies, and standards.

Requirements

• Minimum of 3–5 years of demonstrated experience in a large-scale food prep facility.
• Associate’s Degree in Culinary Arts.
• Must obtain a valid Minnesota Food Manager Certificate within one year of hire date.
• Eligibility for position is based on passing the required pre-placement exam.
• Employment is contingent upon the results of a physical examination and a criminal background check.

Skills

• Knowledge of Federal, state, and local codes and regulations governing food handling and public nutrition services.
• Experience with complex institutional food preparation equipment.
• Understanding of safety and sanitation practices for food preparation, distribution, and storage.
• Familiarity with methods, materials, and practices of volume food preparation and institutional cooking methods and procedures.
• Proficiency in food preparation techniques and practices.
• Ability to safely use kitchen tools and equipment, including specialized safety testing and analysis tools.
• Competency in performing general math calculations and inventory and records management tasks.
• Ability to review operations, identify potential food safety hazards, and verify compliance with state and Federal regulations.
• Strong interpersonal skills to establish and maintain effective working relationships with co-workers and clients.

Schedule

6:00 AM – 2:30 PM

Pay

$22.15 – $24.67 per hour

Benefits

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