Nutrition Services Middle School Manager

Head Cook

Salary Range: Starting at $27.55 per hour, plus an additional $1.05 per hour with Level 4 School Nutrition Association Certification Start Date: On or around January 4th, 2027 Schedule: 8 hours per day; approximately 6:00 am - 2:00 pm, school days Paid holidays Sick Time and Personal Leave Benefit Eligible Location: Central Middle School Closing Date: 11/20/2026 - Candidates will be reviewed upon submission, with selection starting no sooner than five days following the posting.

Mission: The mission of WBLAS Nutrition Services, an exceptional team vital to our district dedicated to the nutritional needs of our students, is to ensure nutritionally enticing meals in a safe and welcoming environment that acknowledges and values each student through a system distinguished by: A student-driven menu Sustainable and locally sourced foods Innovative equipment and technology Knowledgeable staff; and Students with life-long healthy eating habits

Position Summary: Performs intermediate technical work supervising the preparation, cooking and serving of food; preparing and maintaining necessary records and files; preparing reports, and related work as apparent or assigned. Work is performed under the limited supervision of the Director of Nutrition Services and Building Principal. Continuous oversight is exercised over the Nutrition Services Assistant Manager and Nutrition Services Assistants.

Qualification Requirements: To perform this job successfully, an individual must be able to perform each essential function satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable an individual with disabilities to perform the essential functions.

Essential Functions: Supervises food service employees; oversees school cafeteria operations. Identifies issues and suggests changes in methods and procedures. Opens kitchen, sets up equipment, prepares cafeteria for serving. Trains personnel in operational procedures. Maintains accurate food service records. Maintains consistency in food preparation and service to students and school employees. Prepares equipment for food preparation and monitors refrigeration equipment. Orders food and supplies and prepares food orders as needed. Prepares foods and functions as a food service worker as needed; including cashiering and managing the accounts receivables. Prepares work details and secures kitchen for next day and when not in use. Supervises cleaning and sanitizing of eating utensils, counters and equipment. Compiles reports. Receives, checks and signs for food delivered to school; prepares work schedule; keeps time sheets. Provides customer service to students, staff, parents, visitors and the general public. Performs other duties as assigned.

Knowledge, Skills and Abilities: Thorough knowledge of receiving, preparing, cooking, serving and storing food in large quantities; thorough knowledge of food quality and values; thorough knowledge of special dietary requirements; thorough knowledge of kitchen sanitation and safety measures used in food handling and in the operation, cleaning and care of utensils, equipment and work area; ability to supervise the work of others; ability to prepare reports; ability to establish and maintain effective working relationships with associates, students and school staff.

Education and Experience: Associates/Technical degree and considerable experience working as a cook and moderate experience working as a cook supervisor, or equivalent combination of education and experience.

Physical Requirements: This work requires the regular exertion of up to 10 pounds of force, frequent exertion of up to 25 pounds of force and occasional exertion of up to 50 pounds of force; work regularly requires standing, walking, using hands to finger, handle or feel, reaching with hands and arms and lifting, frequently requires speaking or hearing and repetitive motions and occasionally requires sitting, climbing or balancing, stooping, kneeling, crouching or crawling, tasting or smelling and pushing or pulling; work requires color perception; no special vocal communication skills are required; no special hearing perception is required; work requires preparing and analyzing written or computer data, visual inspection involving small defects and/or small parts, using of measuring devices, operating machines and observing general surroundings and activities; work frequently requires exposure to wet, humid conditions (non-weather), working near moving mechanical parts, exposure to fumes or airborne particles and exposure to extreme heat (non-weather) and occasionally requires exposure to toxic or caustic chemicals, exposure to extreme cold (non-weather) and exposure to the risk of electrical shock; work is generally in a loud noise location (e.g. grounds maintenance, heavy traffic).

Special Requirements: Food Manager Certification through the Minnesota Department of Health. School Nutrition Association Certification Level 2. Last Revised: 4/21/2011 SAFE System October 2010 White Bear Lake Public Schools