School Cook, Sullivan - (SY 2026-2027)

Organizational Unit: CWS, Site Group 3 • Site: Sullivan • FTE: 0.8750 (7 hours daily)

About the Role

Under general supervision, manages MPS kitchen operations, coordinates food production, and ensures safety, sanitation, and security; provides leadership and training to kitchen employees.

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, producing 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.
• Conducts regular inspections of the entire kitchen area and coolers and promptly acts to correct deficiencies found during the inspection.
• Provides an environment conducive to protecting the well-being of the school population through high levels of sanitation standards.
• Ensures all meals served meet current nutritional guidelines and meal pattern requirements.
• Assists Coordinator Senior with placing all food and supply orders in accordance with purchasing guidelines.
• 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.
• 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.
• 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

• 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.
• Knowledge of personal sanitation and hygiene regulations.
• Knowledge of principles of record keeping and records management.
• Skill in food preparation techniques and practices.
• Skill in efficient and effective use of complex food preparation equipment.
• Skill in reviewing operations, identifying potential food safety hazards, and verifying MPS compliance with state and Federal regulations.
• Skill in establishing and maintaining effective working relationships with co-workers and clients.
• Skill in 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.

Physical Demands and Work Environment

Work is performed in a commercial food service and kitchen work environment; moderate physical requirements, with risk of burns and cuts; frequent lifting, carrying, and moving up to 50-pound containers of food preparation materials and equipment; may require working in a walk-in freezer.