*This is to establish a candidate pool for future vacancies
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:
Education, Training and Experience Guidelines
· 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.
· 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
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. Applicant will need to meet physical requirements for the position thru CRT assessment.
SALARY: Service Employees International Union Local 284 $15.06/hr
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.
METHOD OF APPLICATION:
All applicants, including MPS employees, must complete an on-line application at www.mpls.k12.mn.us (click on Careers).In addition, upload an electronic copy of both your cover letter and resume to your application at the time that you apply.Make sure that you apply for the specific position in which you are interested.
Only complete applications, which include all of the following items, will be considered:
Final candidates may be invited to interview with a committee.Final appointment to this position will be contingent upon passing a criminal background check.