Nutrition Program Kitchen Manager

Spring Lake Park Schools is a dynamic educational district located in the northern Minneapolis-St. Paul metropolitan area, serving approximately 6,200 students from the communities of Blaine, Fridley, and Spring Lake Park. The district emphasizes a guiding principle of "High expectations, high achievement for all. No excuses," underscoring its commitment to meeting the unique and diverse needs of every student. Known for its dedication to personalized learning, the district fosters a culture of innovation and creativity by integrating human-centered design thinking across its schools. This approach empowers teachers and staff with the freedom and flexibility to develop new learning methodologies focused on deepening student engagement and continuously enhancing student success. Spring Lake Park Schools maintain an inclusive environment where diversity is respected, and opportunities for professional growth abound. The district offers a supportive work atmosphere that encourages teamwork, leadership development, and community involvement.

The position available is for a Nutrition Program Kitchen Manager at Park Terrace Elementary School within the district’s Nutrition Services department. This is a full-year employment opportunity that includes 189 contact days, 10 holidays, 2 floating holidays (to be determined), 3 paid training days, and 8 special assignment days. The role involves managing the School Nutrition Program (SNP) during the academic year (August through June) and the Summer Food Service Program (SFSP) from June through August. Working primarily from 7:00 AM to 2:30 PM for SNP and 7:30 AM to 1:00 PM for SFSP, with appropriate breaks, the Kitchen Manager ensures food safety, sanitation, and efficient preparation and serving of meals for students.

Key responsibilities include overseeing the entire operation of food preparation and service, batch cooking, maintaining compliance with federal, state, and local regulations, and enforcing food safety and sanitation standards. The Kitchen Manager provides leadership and supervision to a team of four part-time associates, including training, motivation, and evaluation to ensure smooth daily operations. They are instrumental in managing school nutrition policies, menu adherence, inventory control, food allergy management, and maintaining accurate records and reports.

The ideal candidate will hold a Certified Food Protection Manager license, have at least one to three years of relevant experience (preferably in a school food service setting), and be familiar with USDA nutrition program guidelines. They must exhibit strong communication, leadership, and problem-solving skills, along with the ability to handle multiple tasks in a fast-paced environment. A commitment to maintaining a positive attitude, adaptability to change, and a professional approach to team management and customer service is essential.

Compensation is competitive at a rate of $23.95 per hour, with an additional $1.00 per hour for Certified Food Managers. Comprehensive benefits include sick leave, medical, dental, life insurance, and long-term disability (LTD). This position offers an excellent opportunity for a dedicated professional to contribute meaningfully to the health and well-being of students while advancing their career within an established and supportive public school district.