Job Description

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

Job Title:   School Cook, Bethune - SY 2025-2026 and Requisition ID number:  103143

Close Date: 11:59 PM on  

Organizational Unit:   CWS, Site Group 5 (10001116) 

Site:   Bethune (0107) 

FTE :   .8750 or # 7 hours daily; 41 wks ; this is based on full-time equivalency with 1.0 being full time

Union:   Food Service(27) 

Functional Area:   Food Service 

Salary Range:  $21.23 AFDSV3 Step3 - $23.62 AFDSV3 Step7

Benefits: Dental insurance | Health insurance | Vision insurance | Paid time off | HSA & FSA | Retirement plan

A resume and cover letter  are mandatory   to apply for any position.

The tentative work schedule is TBD. This position begins August 2025.

SUMMARY

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 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.
• 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.

MINIMUM QUALIFICATIONS

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.

LICENSE AND CERTIFICATION REQUIREMENTS

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

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Final candidates may be invited to interview with a committee. Final appointment to this position will be contingent upon passing a criminal background check.

Minneapolis Public Schools strongly encourages diverse candidates to apply.

Posting Notes: | 12:01 AM On | CWS, Site Group 5 (10001116) | Bethune (0107) | Food Service  
 

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