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School Cook, Lead - Candidate Pool (2021-2022 SY)

Date: Sep 19, 2021

Location: Minneapolis, MN, US

Company: Minneapolis Public Schools

Below is specific information for you to consider about this position.

Job Title: School Cook, Lead - Candidate Pool (2021-2022 SY) and Requisition ID number: 79799

Site: Locations may vary on a routine basis.

Close Date: No established closing date; open until filled

Full/Part Time: Varies

Union: Food Service(27)

Functional Area: Food Service

This position is a candidate pool and not a specific position at a school or department. This position may require an initial screening interview before being placed into the Candidate Pool. There may not be an available position(s) at the time of application but positions can become available at any time. The candidate pool is used to refer qualified applicants to the site/department with the open position. Human Resources will process your application, and once approved, your name will be sent to the Site(s) and or Department(s) with available positions.


Resume and Cover Letter are mandatory to apply for any position.



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


ESSENTIAL FUNCTIONS -- Essential functions, as defined under the Americans with Disabilities Act, may include any of the following representative duties, knowledge, and skills.  This list is ILLUSTRATIVE ONLY, and is not a comprehensive listing of all functions and duties performed by incumbents of this class. Employees are required to be in attendance and prepared to begin work at their assigned work location on the specified days and hours. Factors such as regular attendance at the job are not routinely listed in job descriptions, but are an essential function. Essential duties and responsibilities may include, but are not limited to, the following:


 Assists in managing a day-to-day operation of the kitchen, coordinates food production schedules and ensure highest level of food quality, taste, and presentation. 

 Participates in actual food preparation, 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, 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 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 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. 





Education, Training and Experience Guidelines  

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.



Skill in:

 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.   

State Food Handler’s permit (Serv Safe Certification) must be obtained prior to completion of probationary period.



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.  Eligibility for position is based on passing the required pre-placement exam.



Final appointment to this position will be contingent upon passing a criminal background check.
Diversity is one of Minneapolis Public Schools core values and is essential to our goal of putting children first and making them college-ready.  Diversity of our workforce provides us with a competitive advantage and allows us to better understand, communicate with and educate our diverse student body. Minneapolis Public Schools will not deny anyone the opportunity for training or employment because of race, color, creed, religion, national origin, gender or gender identity, marital status, status with regard to public assistance, disability, sexual orientation, age, family care leave status, or veteran status.


Minneapolis Public Schools strongly encourages diverse candidates to apply.

Posting Notes: | [No Established Closing Date] | [Varies] | [Varies]  | Food Service

Nearest Major Market: Minneapolis

Job Segment: Food Safety, Supply, Inspector, Records Management, Part Time, Quality, Operations, Records