School Cook, Lead - (SY 2025-2026), Site Group 4

Minneapolis, MN, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Day Shifts

Fixed Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Life insurance

Job Description

Minneapolis Public Schools (MPS) is a large and diverse educational institution committed to serving the needs of children across the Minneapolis area. MPS emphasizes providing a safe, healthy, and nurturing environment to support student success and development, including initiatives to ensure students receive nutritious meals that fuel their learning and growth. As a major public school district, MPS employs thousands of staff members dedicated to educational excellence and supportive services. The Food Service department plays a crucial role in this mission by managing and delivering meal programs that meet federal, state, and local nutritional guidelines.

Located in Minneapolis, MN, this full-time position offers an 8-hour workday, 52 weeks per year, under the Food Service union agreement. The work schedule typically runs from 6:30 AM to 3:00 PM, reflecting the demands of school meal preparation and distribution. Employees in this role are expected to maintain high standards of safety, sanitation, and food quality, aligned with MPS policies and guidelines.

The role of School Cook, Lead (SY 2025-2026) within Site Group 4 is a vital leadership position within the MPS kitchen operations. Under general supervision, the person in this position manages day-to-day kitchen activities, coordinates food production schedules, and assures the consistent delivery of quality meals. This role involves coaching and training kitchen staff, overseeing recipe adherence, controlling food costs, and ensuring compliance with safety and sanitation standards. The lead cook functions as a critical link between the kitchen team and senior coordinators, providing guidance, problem-solving, and leadership especially in the absence of higher management.

Key responsibilities include preparing food with attention to taste and presentation, managing inventory and supply orders, conducting regular kitchen inspections, and enforcing uniform and hygiene standards. The position also requires knowledge and application of HACCP, USDA, OSHA, and other regulatory guidelines. By providing effective supervision and fostering a positive work environment, the lead School Cook helps ensure that nutritional goals and meal patterns are consistently met. This role also demands collaboration with various colleagues and stakeholders to maintain seamless food service operations throughout the school year.

The successful candidate will bring culinary expertise, organizational skills, and a commitment to promoting a safe and healthy kitchen environment. The position requires an Associate's Degree in Culinary Arts or an equivalent combination of education and experience, with at least four years of experience in managing food service operations. Certification such as a state Food Handler's permit (Serv Safe Certification) is mandatory within the probationary period. Physical stamina and the ability to work safely around kitchen hazards are essential. MPS values diversity highly and encourages candidates from varied backgrounds to apply, supporting an inclusive community dedicated to student success.

Job Requirements

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
Ability to lift, carry and move up to 50 pounds of food preparation materials and equipment
Willingness to work in a commercial kitchen environment including walk-in freezer
Ability to pass required pre-placement exam
Commitment to regular attendance and punctuality
Successful completion of criminal background check
High school diploma or equivalent
Ability to work full-time 8 hours per day, 52 weeks per year

Job Qualifications

Associate's degree in Culinary Arts
Four years of experience coordinating and managing food service operations
Knowledge of safety and sanitation practices for food preparation, distribution and storage
Knowledge of professional cooking and knife handling skills
Familiarity with personal sanitation and hygiene regulations
Understanding 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
Ability to review operations, identify potential food safety hazards, and verify compliance with state and federal regulations
Ability to establish and maintain effective working relationships with co-workers and clients
Skill in promoting and enforcing safe work practices

Job Duties

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