Cook Manager

• Location:
  
  North Park School for Innovation
• Date Available:
  
  10/19/2026

Cook Manager (North Park School for Innovation)
Posting # 4495

Location:

North Park School for Innovation
Hours/

Schedule:

Days M-F, 7.5 hours/day
This position is benefit eligible.
Hourly Rate: $29.24

Links for Master Agreement and Benefits:

External Posting Dates: 10/5/26-until filled

Questions regarding this position should be directed to Pam Haupt, Manager of Food Service,  or hauptp.mn.us.
Interviews will be scheduled at the request of the School District.

• Organizes Food Services employees in preparation of all federally regulated food service programs by: preparing daily work schedules, assigning tasks, and training/cross training current/new employees and substitute employees
• Responsible for ordering, receiving/maintaining, quality control, and storing of food and non-food items; notifies Food Services Manager immediately about any issue with an order
• Enforces and maintains appropriate federal, state, and local health department regulations
• Plans and checks food and supplies on hand and organize advance production for following day/week, based on menu, student preferences, and special events
• Ensures each program's menu is followed and all meals served meet meal pattern requirements if substitutions need to be made
• Properly implement Offer vs. Serve (OVS) for all meal periods and ensure that staff understands what constitutes a reimbursable meal under OVS
• Maintain required records including food production records, HACCP logs, and other documentation as necessary
• Monitor employee work hours and approve time sheets, report and record employee accidents
• Complete monthly inventory, observing and maintaining stock rotation, quality of food and non-food items and controlling reasonable amounts of inventory on hand
• Attend all required internal and external workshops, meetings, and CEU activities and implement relevant information
• Supervise special events and catering including menu and food preparation, advise Food Services manager on staff scheduling
• Exemplify, establish, and promote and maintain positive interpersonal relations with co-workers, creating a pleasant and productive work atmosphere
• Exemplify, establish, and promote and maintain positive customer relationship with students and staff
• Other duties as assigned by supervisor

• Knowledge of production (ordering, preparation, cooking, and serving) of food in large quantities
• Knowledge of kitchen safety and sanitation
• Ability to relate to and communicate with staff, students, and parents in a positive and professional manner
• Familiarity with computers, keyboarding, and data entry skills
• Ability to take direction of supervisor
• Ability to keep information confidential
• Ability to be a self-starter and independent worker
• Ability to problem solve and to seek out the right resources
• Willingness to expand all skills

• High school diploma or GED required
• Must be SNA level 3 certified
• Must have MN Food Protection Manager's license
• Experience working in a multi-cultural setting with diverse groups of people preferred

This work requires frequent exertion of up to 25 pounds of force and occasional exertion of up to 40 pounds of force; work regularly requires standing, frequently requires speaking or hearing, using hands to finger, handle or feel, reaching with hands and arms, lifting and repetitive motions and occasionally requires walking, sitting, or tasting or smelling and pushing or pulling; work has standard vision requirements;

vocal communication is required for expressing or exchanging ideas by means of the spoken word; hearing is requires to perceive information at normal spoken word levels; work requires preparing and analyzing written or computer data, using measuring devices, operating machines, and observing general surroundings, and activities work frequently requires working near moving mechanical parts and exposure to extreme heat (non-weather) and occasionally requires wet, humid conditions (non-weather), exposure to fumes or airborne particles, exposure to toxic or caustic chemicals and exposure to extreme cold (non-weather);

work is generally in a moderately noisy location.