School Cook - Lucy Laney, (SY 2026-2027)

School Cook - Lucy Laney

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

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.

Commitment to diversity: 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.