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Experience:
1-3 years of experience
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Employment Type:
Part time
Posted:
7/14/2015
Job Category:
Food Service
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2015-16 Candidate Pool - Prep Cook
Minneapolis Public Schools | Minneapolis, Minnesota
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Job Description

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

Job Title: 2015-16 Candidate Pool - Prep Cook and Requisition ID number: 23963

Site: Locations may vary on a routine basis. 

Close Date: No established closing date; open until filled

Full/Part Time: Varies

Union: Food Service(27)

Functional Area: Food Service

This position is a candidate pool and not a specific position at a school or department. This position may require an initial screening interview before being placed into the Candidate Pool. There may not be an available position(s) at the time of application but positions can become available at any time. The candidate pool is used to refer qualified applicants to the site/department with the open position. Human Resources will process your application, and once approved, your name will be sent to the Site(s) and or Department(s) with available positions.

 

Resume and Cover Letter are mandatory to apply for any position.


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SUMMARY

Under general supervision, prepares high volumes of food in a timely and quality manner. Prepares food on-site in batches for quantities that are sufficient for the needs of that site/school.

 

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:

  • 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; scales recipes to appropriate quantities need for the assigned site/school.
  • Performs work within scope of authority and training, and in compliance with MPS policies and quality standards.
  • 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.
  • 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.
  • 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.
  • Other duties or tasks may be assigned on an as-needed basis
  • At times may be required to work outside normal business hours and work extended hours to accomplish requirements of the position.

 

MINIMUM QUALIFICATIONS

Education, Training and Experience Guidelines

High School diploma/GED; AND two (2) years of experience in food preparation at a large scale facility or restaurant; OR an equivalent combination of education, training and experience as determined by Human Resources.

 

Knowledge of: 

  • Federal, state and local codes and regulations governing food handling and public nutrition services.
  • Safety and sanitation practices for food preparation, distribution and storage.
  • Methods, materials, and practices of volume food preparation.
  • Institutional cooking methods and procedures
  • Principles of inventory control for institutional food and equipment.
  • Principles of record keeping and records management.
  • Customer service and public relations methods and practices.
  • Environmentally responsible and resource-efficient food preparation and distribution methods.

 

Skill in:

  • Food preparation techniques and practices.
  • 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.
  • Assessing and prioritizing multiple tasks, projects and demands.
  • Establishing and maintaining effective working relationships with co-workers and clients.
  • Promoting and enforcing safe work practices.
  • Operating a personal computer utilizing standard and specialized software.
  • Communicating effectively verbally and in writing.

 

LICENSE AND CERTIFICATION REQUIREMENTS

A valid Minnesota State Driver’s License may be required. State Food Handler’s permit (Serv Safe Certification) must be obtained prior to completion of 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. 

                                     

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Final appointment to this position will be contingent upon passing a criminal background check.
 
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 sex, race, religion, color, creed, national origin, marital status, age, sexual preference, disability or status with regard to public assistance.
 

 

Minneapolis Public Schools strongly encourages diverse candidates to apply.

Posting Notes: | [No Established Closing Date] | [Varies] | [Varies]  | Food Service

About Minneapolis Public Schools

Since 1994, the Minneapolis Public Schools has operated under site-based decision making to move decision making closest to the students served. The goal of site-based management is to improve student achievement. Under site-based decision making, district and school efforts, theoretically, should complement each other. District offices set parameters, facilitate the sharing of information and best practices among schools, help evaluate progress, and give constructive feedback to both the schools and the Board. Schools have freedom (within approved decision-making parameters) to design site plans. Although what site-based decision making looks like at each school may vary, schools typically have a team of representatives from all areas to serve as a "site council," "education council" or "shared leadership team." This will include principals, parents, students, teachers, specialist teachers, clerical, other building staff, business partners, and the community/neighborhood. The councils meet monthly to make decisions and discuss long-range program goals for the school. Parents who are not on the council may attend and if they would like to have a subject discussed, may submit agenda items and talk to a member. Under the site-based decision making philosophy, these councils are to examine everything that might be standing in the way of student achievement-be it grade levels, student groupings, materials, or school policies and practice-and recommend keeping what is working and changing what is not.

This company profile was created by AfterCollege and is about Minneapolis Public Schools. This page is not endorsed by or affiliated with Minneapolis Public Schools. For questions regarding company profiles, please email: care@aftercollege.com.