School Cook - Lucy Laney, (SY 2026-2027)

About the role

This position is 41 weeks long. The tentative work schedule is 7 AM - 2 PM.

Responsibilities

• Assists in managing the day-to-day operation of the kitchen, coordinates food production schedules, and ensures the highest level of food quality, taste, and presentation.
• Participates in actual food preparation, and produces food with consistently high quality, taste, and presentation.
• Ensures that recipes are followed, measured, and adjusted accurately to achieve quality products and correct yield.
• Controls food costs by assisting in training kitchen staff on the proper methods of food preparation and handling.
• Ensures that all kitchen employees consistently adhere to uniform, grooming, and appearance standards.
• Establishes goals for the kitchen, anticipates and resolves problems concerning all facets of the kitchen, anticipates trends, and enacts cost-saving ideas and activities.
• Trains kitchen staff on all new menus and recipes.
• Maintains effective communication within the kitchen; holds responsibility for staff suggestions and concerns and works to resolve problems.
• Covers regular inspections of the entire kitchen area and coolers and promptly acts to correct deficiencies found during the inspection.
• Promotes the well-being of the school population through high levels of sanitation standards.
• Serves as the person in charge and leads all site managerial functions in the absence of the Coordinator Senior.
• Follows HACCP, USDA federal, state, and local sanitary guidelines while receiving, delivering, and storing food and products.
• Uses information from food production records, menu notes, and Food Buying Guide to forecast product need for production.
• Oversees the proper use and care of all foodservice equipment.
• Follows department procedures for proper use and care of equipment; adheres to OSHA and local physical safety requirements.
• Demonstrates courteous and cooperative behavior when interacting with students, clients, visitors, and MPS staff; acts in a manner that promotes a harmonious and effective workplace environment.
• Enthusiastically promotes the Superintendent’s goals and priorities in compliance with all policies and procedures.
• Maintains absolute confidentiality of work-related issues, records, and MPS information.

  Requirements

  • Assists in managing the day-to-day operation of the kitchen, coordinates food production schedules, and ensures the highest level of food quality, taste, and presentation.
  • Participates in actual food preparation, and produces food with consistently high quality, taste, and presentation.
  • Ensures that recipes are followed, measured, and adjusted accurately to achieve quality products and correct yield.
  • Controls food costs by assisting in training kitchen staff on the proper methods of food preparation and handling.
  • Ensures that all kitchen employees consistently adhere to uniform, grooming, and appearance standards.
  • Establishes goals for the kitchen, anticipates and resolves problems concerning all facets of the kitchen, anticipates trends, and enacts cost-saving ideas and activities.
  • Trains kitchen staff on all new menus and recipes.
  • Maintains effective communication within the kitchen; holds responsibility for staff suggestions and concerns and works to resolve problems.
  • Covers regular inspections of the entire kitchen area and coolers and promptly acts to correct deficiencies found during the inspection.
  • Promotes the well-being of the school population through high levels of sanitation standards.
  • Serves as the person in charge and leads all site managerial functions in the absence of the Coordinator Senior.
  • Follows HACCP, USDA federal, state, and local sanitary guidelines while receiving, delivering, and storing food and products.
  • Uses information from food production records, menu notes, and Food Buying Guide to forecast product need for production.
  • Oversees the proper use and care of all foodservice equipment.
  • Follows department procedures for proper use and care of equipment; adheres to OSHA and local physical safety requirements.
  • Demonstrates courteous and cooperative behavior when interacting with students, clients, visitors, and MPS staff; acts in a manner that promotes a harmonious and effective workplace environment.
  • Enthusiastically promotes the Superintendent’s goals and priorities in compliance with all policies and procedures.
  • Maintains absolute confidentiality of work-related issues, records, and MPS information.

    Qualifications

    • 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 as determined by Human Resources.
    • Knowledge Of Safety and sanitation practices for food preparation, distribution, and storage.
    • Professional cooking and knife handling skills.
    • Personal sanitation and hygiene regulations.
    • Principles of record keeping and records management.
    • Food preparation techniques and practices.
    • Efficient and effective use of complex food preparation equipment.
    • Reviewing operations, identifying potential food safety hazards, and verifying MPS compliance with state and Federal regulations.
    • Establishing and maintaining effective working relationships with co-workers and clients.
    • Promoting and enforcing safe work practices.
    • A valid Minnesota State Driver’s License may be required.
    • A State Food Handler’s permit (Serv Safe Certification) must be obtained prior to completion of the probationary period.