School Cook, Lead - Citywide School Support - (SY 2026-2027)

Organizational Unit: CWS, Site Group 3 | Site: Citywide School Support | FTE: 1.0000 (full-time, 8 hours/day) | Union: Food Service

About the Role

Under general supervision, the Lead School Cook manages MPS kitchen operations, coordinates food production, and ensures safety, sanitation, and security. This role provides leadership and training to kitchen employees.

Responsibilities

• Assists in managing day-to-day kitchen operations, coordinates food production schedules, and ensures high food quality, taste, and presentation.
• Participates in food preparation, producing consistently high-quality products while following recipes accurately.
• Controls food costs by training kitchen staff on proper food preparation and handling methods.
• Ensures kitchen employees adhere to uniform, grooming, and appearance standards.
• Establishes kitchen goals, resolves operational problems, and enacts cost-saving measures.
• Trains kitchen staff on new menus and recipes.
• Maintains effective communication within the kitchen and addresses staff concerns.
• Conducts regular kitchen and cooler inspections, correcting deficiencies promptly.
• Ensures a sanitary environment and compliance with nutritional guidelines and meal pattern requirements.
• Assists with food and supply orders in accordance with purchasing guidelines.
• Forecasts product needs using food production records and menu notes.
• Oversees proper use and care of foodservice equipment.
• Serves as the person in charge and leads managerial functions in the absence of the Coordinator Senior.
• Follows HACCP, USDA, state, and local sanitary guidelines for receiving, delivering, and storing food.
• Adheres to OSHA and local safety requirements.
• Demonstrates courteous and cooperative behavior with students, clients, visitors, and staff.
• Maintains confidentiality of work-related issues and MPS information.

Requirements

• 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.
• Knowledge of safety and sanitation practices for food preparation, distribution, and storage.
• Professional cooking and knife handling skills.
• Understanding of personal sanitation and hygiene regulations.
• Familiarity with record keeping and records management principles.

Skills

• Food preparation techniques and practices.
• Efficient use of complex food preparation equipment.
• Ability to review operations, identify food safety hazards, and ensure compliance with state and federal regulations.
• Establishing and maintaining effective working relationships with co-workers and clients.
• Promoting and enforcing safe work practices.

Licenses and Certifications

• A valid Minnesota State Driver’s License may be required.
• State Food Handler’s permit (ServSafe Certification) must be obtained prior to completion of the probationary period.

Physical Demands and Work Environment

• Work is performed in a commercial food service and kitchen environment with moderate physical requirements.
• Risk of burns and cuts; frequent lifting, carrying, and moving of up to 50-pound containers.
• May require working in a walk-in freezer.
• Eligibility for the position is based on passing the required pre-placement exam.
• Final appointment is contingent upon passing a criminal background check.