Kitchen Coordinator

Position Overview

Carlos Cardinal Academy is seeking a dedicated Kitchen Coordinator to oversee daily food preparation, safety, and serving operations for our students. In this role, you will help prepare nutritious meals, maintain high standards of food safety and sanitation, operate POS meal systems, and ensure every student experiences a welcoming and supportive dining environment.

Key Responsibilities

Food Preparation & Kitchen Operations

• Prepare and cook breakfast, lunch, and afternoon snacks following standardized recipes and state nutrition guidelines.

• Evaluate prepared food to ensure exceptional quality, taste, and presentation.

• Set up, replenish, and clean meal stations throughout service hours.

• Assist with menu planning and communicate inventory and supply needs to the Food Service Director.

• Receive, date, and stock deliveries following First-In, First-Out (FIFO) inventory practices.

• Help conduct month-end and year-end inventory audits.

Safety, Sanitation & Maintenance

• Maintain clean, safe, and organized work and storage areas in compliance with the Minnesota Food Code and child nutrition program regulations.

• Oversee dish room operations and consistently sanitize all preparation spaces.

• Monitor kitchen equipment functionality, ensuring proper working order and reporting maintenance needs promptly.

• Adhere to all state and department dress, appearance, and hygiene standards.

POS Terminal & Financial Tracking

• Set up Point of Sale (POS) terminals daily and accurately track and record reimbursable meals.

• Accept and process payments for family meal accounts and issue low-balance notifications when necessary.

• Address and assist families with meal account inquiries or concerns.

• Troubleshoot POS technical issues and collaborate with IT support as needed.

• Ensure strict confidentiality regarding students receiving free or reduced-price meal benefits.

Compliance, Reporting & Student Engagement

• Maintain accurate, timely Daily Food Production records and Standard Operating Procedure (SOP) logs required by federal programs.

• Assist with food production reporting for the Kitchen Manager.

• Greet students and staff warmly, providing prompt, courteous service and creating an inviting environment (including seasonal area displays).

• Relay customer feedback or specialized concerns to the Food Service Director.

Qualifications

• Knowledge of food safety regulations, culinary prep techniques, and commercial kitchen equipment.

• Familiarity with Minnesota Food Code guidelines and USDA school meal program requirements preferred.

• Basic computer literacy to operate POS systems and record daily logs.

• Strong communication, customer service, and organizational skills.

• Ability to maintain confidentiality and work effectively in a fast-paced school setting.

Schedule: 6.5 hours/day (6:15 AM – 1:15 PM, includes a 30-minute unpaid break) | 151 days per year

Benefits: Earned Safe and Sick Time (ESST) leave, Employee Assistance Program (EAP)