Hopkins Schools
Position Type: School Nutrition
Date Posted: 1/5/2026
Location: Hopkins North Middle School
Serves as manager overseeing all kitchen operations.
Safety, Sanitation and Security
Menu development
Nutrition Education
Procurement
Marketing
Financial management
Program accountability and record keeping
Equipment operation and maintenance
Personnel management, training, and job performance evaluations
Professional Development for self and staff
Two (2) years Post Secondary school or college education desired
Minimum three (3) years of successful work experience in a school food service setting required, including quantity food preparation or minimum five (5) years of successful work experience in related quantity food service environment required.
Minimum three (3) years supervisory, leadership, management and coaching experience required
Evidence of excellent organizational skills and attention to detail
Must be an experienced PC user familiar with network communications and Microsoft Office software programs
Must possess excellent communication skills, both written and verbal
Membership in MSNA/SNA encouraged
Must possess superior knowledge of food and quick service trends with focus on quality, quantity production, sanitation, financial management and presentation
Proficient in menu development
Perform a variety of job functions related to high volume, high speed quantity food preparation.
Food production concentrated in the command of recipes and procedures for baking, skillet and kettle operation; sanitation, safety, and security; program regulations and accountability and equipment use and care.
Preference for trained Chefs - either through work experience or with a technical college Culinary Arts degree
At Hopkins Public Schools, we believe that our strength lies in the diversity of our students, staff, and community. We are a proudly inclusive E‑12 district serving approximately 7,200 students across the City of Hopkins and surrounding communities. Our district represents a rich mosaic of cultures, backgrounds, identities, and lived experiences; we value and celebrate that diversity in everything we do. As an academically rigorous and human‑centered district, we are committed to fostering a welcoming environment where every student and staff member feels seen, heard, and valued. There is no “typical” Hopkins student, and we embrace this truth as a catalyst for innovation, growth, and equity in learning.
We seek educators and staff who are equity‑minded, culturally responsive, and deeply committed to creating inclusive spaces where all learners can thrive.
We welcome candidates who are passionate about dismantling systemic barriers, advancing justice, and preparing students to become bold, collaborative, and compassionate global citizens. When you join Hopkins Public Schools, you are not just joining a district, you are becoming part of a community that honors difference, nurtures potential, and inspires remarkable achievement in every learner, from birth through graduation.
You are welcome at Hopkins. You belong at Hopkins.
SUMMARY Hopkins provides top‑notch meals created from high‑quality, fresh ingredients. Days include variety, fast‑paced action related to general food production in a high‑volume kitchen; preparing recipes, serving meals, cashiering and clean up as you build genuine and authentic connections with students. At Hopkins, we believe introducing children to a variety of foods early in life will broaden their taste palettes, allowing them to develop a healthier diet. Duties include assisting with the receiving, storage, preparation and serving of all foods on our menus, which include a wide variety of meats, nuts, legumes; a wide variety of fresh fruits & vegetables; breads & grains, and dairy products. Our teams coach kids to be adventurous & curious eaters!
The School Nutrition Cook Supervisor performs a variety of job functions related to high volume, high speed quantity food preparation. Food production concentrated in the command of recipes and procedures for baking, skillet and kettle operation; sanitation, safety, and security; program regulations and accountability and equipment use and care.
ESSENTIAL FUNCTIONS
Serves as manager overseeing all kitchen operations
Safety, Sanitation and Security
Menu development
Nutrition Education
Procurement
Marketing
Financial management
Program accountability and record keeping
Equipment operation and maintenance
Personnel management, training, and job performance evaluations
Professional Development for self and staff
QUALIFICATIONS
Two (2) years Post Secondary school or college education desired
Minimum three (3) years of successful work experience in a school food service setting required, including quantity food preparation or minimum five (5) years of successful work experience in related quantity food service environment required.
Minimum three (3) years supervisory, leadership, management and coaching experience required
Evidence of excellent organizational skills and attention to detail
Must be an experienced PC user familiar with network communications and Microsoft Office software programs
Must possess excellent communication skills, both written and verbal
Membership in MSNA/SNA encouraged
Must possess superior knowledge of food and quick service trends with focus on quality, quantity production, sanitation, financial management and presentation
Proficient in menu development
Required Knowledge and Skills
Perform a variety of job functions related to high volume, high speed quantity food preparation.
Food production concentrated in the command of recipes and procedures for baking, skillet and kettle operation; sanitation, safety, and security; program regulations and accountability and equipment use and care.
Preference for trained Chefs - either through work experience or with a technical college Culinary Arts degree
PHYSICAL/MENTAL REQUIREMENTS The physical demands described herein are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
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 40 pound containers of food preparation materials and equipment; may require working in a walk‑in freezer.
WORKING ENVIRONMENT Work is performed in a commercial food service and kitchen work environment.
May require travel to locations throughout the District.
Hours & Compensation Class 4, Step‑1: $26.05 per hour.
1.0 FTE
Position specific Benefits information is available HERE
Union Contracts, Position Handbook/Agreements are located HERE
#J-18808-Ljbffr
Date Posted: 1/5/2026
Location: Hopkins North Middle School
Serves as manager overseeing all kitchen operations.
Safety, Sanitation and Security
Menu development
Nutrition Education
Procurement
Marketing
Financial management
Program accountability and record keeping
Equipment operation and maintenance
Personnel management, training, and job performance evaluations
Professional Development for self and staff
Two (2) years Post Secondary school or college education desired
Minimum three (3) years of successful work experience in a school food service setting required, including quantity food preparation or minimum five (5) years of successful work experience in related quantity food service environment required.
Minimum three (3) years supervisory, leadership, management and coaching experience required
Evidence of excellent organizational skills and attention to detail
Must be an experienced PC user familiar with network communications and Microsoft Office software programs
Must possess excellent communication skills, both written and verbal
Membership in MSNA/SNA encouraged
Must possess superior knowledge of food and quick service trends with focus on quality, quantity production, sanitation, financial management and presentation
Proficient in menu development
Perform a variety of job functions related to high volume, high speed quantity food preparation.
Food production concentrated in the command of recipes and procedures for baking, skillet and kettle operation; sanitation, safety, and security; program regulations and accountability and equipment use and care.
Preference for trained Chefs - either through work experience or with a technical college Culinary Arts degree
At Hopkins Public Schools, we believe that our strength lies in the diversity of our students, staff, and community. We are a proudly inclusive E‑12 district serving approximately 7,200 students across the City of Hopkins and surrounding communities. Our district represents a rich mosaic of cultures, backgrounds, identities, and lived experiences; we value and celebrate that diversity in everything we do. As an academically rigorous and human‑centered district, we are committed to fostering a welcoming environment where every student and staff member feels seen, heard, and valued. There is no “typical” Hopkins student, and we embrace this truth as a catalyst for innovation, growth, and equity in learning.
We seek educators and staff who are equity‑minded, culturally responsive, and deeply committed to creating inclusive spaces where all learners can thrive.
We welcome candidates who are passionate about dismantling systemic barriers, advancing justice, and preparing students to become bold, collaborative, and compassionate global citizens. When you join Hopkins Public Schools, you are not just joining a district, you are becoming part of a community that honors difference, nurtures potential, and inspires remarkable achievement in every learner, from birth through graduation.
You are welcome at Hopkins. You belong at Hopkins.
SUMMARY Hopkins provides top‑notch meals created from high‑quality, fresh ingredients. Days include variety, fast‑paced action related to general food production in a high‑volume kitchen; preparing recipes, serving meals, cashiering and clean up as you build genuine and authentic connections with students. At Hopkins, we believe introducing children to a variety of foods early in life will broaden their taste palettes, allowing them to develop a healthier diet. Duties include assisting with the receiving, storage, preparation and serving of all foods on our menus, which include a wide variety of meats, nuts, legumes; a wide variety of fresh fruits & vegetables; breads & grains, and dairy products. Our teams coach kids to be adventurous & curious eaters!
The School Nutrition Cook Supervisor performs a variety of job functions related to high volume, high speed quantity food preparation. Food production concentrated in the command of recipes and procedures for baking, skillet and kettle operation; sanitation, safety, and security; program regulations and accountability and equipment use and care.
ESSENTIAL FUNCTIONS
Serves as manager overseeing all kitchen operations
Safety, Sanitation and Security
Menu development
Nutrition Education
Procurement
Marketing
Financial management
Program accountability and record keeping
Equipment operation and maintenance
Personnel management, training, and job performance evaluations
Professional Development for self and staff
QUALIFICATIONS
Two (2) years Post Secondary school or college education desired
Minimum three (3) years of successful work experience in a school food service setting required, including quantity food preparation or minimum five (5) years of successful work experience in related quantity food service environment required.
Minimum three (3) years supervisory, leadership, management and coaching experience required
Evidence of excellent organizational skills and attention to detail
Must be an experienced PC user familiar with network communications and Microsoft Office software programs
Must possess excellent communication skills, both written and verbal
Membership in MSNA/SNA encouraged
Must possess superior knowledge of food and quick service trends with focus on quality, quantity production, sanitation, financial management and presentation
Proficient in menu development
Required Knowledge and Skills
Perform a variety of job functions related to high volume, high speed quantity food preparation.
Food production concentrated in the command of recipes and procedures for baking, skillet and kettle operation; sanitation, safety, and security; program regulations and accountability and equipment use and care.
Preference for trained Chefs - either through work experience or with a technical college Culinary Arts degree
PHYSICAL/MENTAL REQUIREMENTS The physical demands described herein are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
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 40 pound containers of food preparation materials and equipment; may require working in a walk‑in freezer.
WORKING ENVIRONMENT Work is performed in a commercial food service and kitchen work environment.
May require travel to locations throughout the District.
Hours & Compensation Class 4, Step‑1: $26.05 per hour.
1.0 FTE
Position specific Benefits information is available HERE
Union Contracts, Position Handbook/Agreements are located HERE
#J-18808-Ljbffr