Production Cook, NC - (SY 2026-2027)

Production Cook, NC - (SY 2026-2027)

Under general supervision, prepares large quantities of food in a central facility for shipment to sites/schools that meet mandated Federal Nutritional Requirements and are prepared in compliance with health and safety regulations. 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.

Essential Functions:

• Performs food preparation tasks according to planned menus and schedule; cooks food, prepared or from scratch for student nutrition programs that meet the mandated nutritional needs.
• Reads and follows recipes.
• Prepares, seasons, marinates, cooks, tastes, carves, and serves soups, meats, and vegetables.
• Cook, measure, mix, wash, peel, cut, or shred, meats, fruits, vegetables, and other ingredients.
• Evaluates food for flavor, appearance and temperature to present items that are acceptable to students and staff.
• Inspects food items for the purpose of verifying quantity, quality, and specifications of orders to meet preparation needs and comply with mandated health and food safety standards.
• Cleans and maintains equipment and food preparation and storage areas in sanitary condition to meet mandated health standards.
• Reports equipment needs and malfunctions to Operations Manager.
• Ensures compliance with all MPS, U.S. Department of Agriculture, State of Minnesota Departments of Education and Health, Child Nutrition program, and Occupational Safety and Health Administration (OSHA) procedures, policies and standards.
• Knowledge of Federal, state and local codes and regulations governing food handling and public nutrition services. Complex institutional food preparation equipment. Safety and sanitation practices for food preparation, distribution and storage. Methods, materials, and practices of volume food preparation. Institutional cooking methods and procedures. Skill in Food preparation techniques and practices. Efficient and effective use of complex food preparation equipment. Safely using kitchen tools and equipment, and specialized safety testing and analysis tools. Performing general math calculations, and inventory and records management tasks. 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.

License and Certification Requirements:

Eligibility for position is based on passing the required pre-placement exam. Must obtain a valid Minnesota Food Manager Certificate within one year of hire date. Medical Examination: Employment is contingent upon the results of a physical examination performed by our examining physician. Education, Training and Experience Guidelines Associate's Degree in Culinary Arts AND 3 years of demonstrated experience in a large scale food preparation facilities.

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.