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$12

$28

$38

How much do cook manager jobs pay per hour?

As of Aug 27, 2026, the average hourly pay for cook manager in Eagan, MN is $28.40, according to ZipRecruiter salary data. Most workers in this role earn between $24.28 and $34.33 per hour, depending on experience, location, and employer.

What is a cook manager?

Cook Managers are professionals responsible for overseeing kitchen operations in restaurants, cafeterias, or other food service establishments. They supervise cooking staff, plan menus, manage inventory, ensure food safety standards are met, and may also participate in food preparation. Their role blends culinary skills with management duties, requiring strong leadership and organizational abilities. Cook Managers play a key role in maintaining food quality and efficient kitchen workflow.

What skills and qualifications are needed to be a cook manager?

To thrive as a Cook Manager, you need strong culinary skills, experience in food preparation, and a background in kitchen management, often supported by a food safety certification. Familiarity with inventory management systems, point-of-sale (POS) software, and commercial kitchen equipment is typically required. Leadership, time management, and effective communication are crucial soft skills for supervising staff and maintaining kitchen efficiency. These abilities are important to ensure high-quality food service, regulatory compliance, and smooth kitchen operations.

What challenges does a cook manager face when balancing kitchen operations and staff management?

As a Cook Manager, one of the main challenges is efficiently coordinating food preparation while also supervising and training kitchen staff. This role requires balancing hands-on cooking duties with administrative tasks like scheduling, inventory management, and ensuring food safety standards are met. Cook Managers must also handle unexpected issues such as staff shortages or equipment malfunctions, all while maintaining a positive kitchen environment. Effective communication and multitasking are essential to successfully manage both the culinary and managerial aspects of the job.

What is the difference between Cook Manager vs Cook?

AspectCook ManagerCook
CredentialsFood safety certification, culinary experienceFood safety certification, culinary experience
Work EnvironmentSupervises kitchen staff, manages kitchen operationsPrepares food, follows recipes, works under supervision
Employer & Industry UsageHospitals, schools, catering services, restaurantsRestaurants, cafeterias, catering services

The Cook Manager oversees kitchen operations and supervises cooks, focusing on management and coordination. The Cook primarily prepares food according to recipes and standards. While both roles require culinary skills and food safety knowledge, the Cook Manager has additional responsibilities in staff supervision and operational management.

Do you need a degree to be a cook manager?

A cook manager typically does not need a formal degree but should have relevant experience in food preparation and management skills. Certifications such as food safety training can be beneficial, and some employers may prefer candidates with a high school diploma or equivalent.

What are the most commonly searched types of Cook jobs in Eagan, MN?

The most popular types of Cook jobs in Eagan, MN are:

What job categories do people searching Cook Manager jobs in Eagan, MN look for?

The top searched job categories for Cook Manager jobs in Eagan, MN are:

What cities near Eagan, MN are hiring for Cook Manager jobs?

Cities near Eagan, MN with the most Cook Manager job openings:

Cook Manager jobs near you
Infographic showing various Cook Manager job openings in Eagan, MN as of June 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $59,077 per year, or $28.4 per hour.

Cook Manager

Hopkins, MN • On-site

Hopkins Public School District
Education Programs Administration • 201 - 500 employees
Learn more about Hopkins Public School Districtexternal

Full-time

Posted 3 days ago

New

Job description

Position Type:
School Nutrition - Supervisor/Cook Supervisor/Manager
Date Posted:
8/24/2026
Location:
Eisenhower Elementary
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.
Job Summary:
The School Nutrition Operations Manager is defined as an individual designated by the District to oversee and manage the food service operations in a local school or area of service, i.e., concessions, catering, etc, having accountability relationship with the school nutrition administrators. The job functions include nutrition and menu planning; program accountability; sanitation, safety, and security; equipment use and care; procurement; food production; food acceptability; service, financial management and recordkeeping; marketing; personnel management; and professional development. The school nutrition operations manager shall partner with others in the local school, District and community to solicit support for the development of sound nutrition principles while following federal, state and local guidelines. Our programs are to provide an environment that supports healthy food habits while maintaining program integrity and customer satisfaction.
Essential Duties and Responsibilities:
Nutrition & Menu Planning - 25%
  • Provides an atmosphere that ensures the purpose of the School Nutrition Program (SNP), and it's auxiliary services, to "safeguard the health and well-being of the nation's children.
  • Ensures all food served meet current nutritional standards and meal pattern requirements, including children with special need diets.
  • Maintains nutritional integrity of a variety of department programs by following District nutrition principles and USDA regulations.
  • Plans and provides menus that encourage customer consumption and satisfaction.
  • Establishes leadership role in providing nutrition education as part of the total school education program.

Program Accountability - 15%
  • Maintains integrity and accountability through compliance with all federal, state, and local regulations.
  • Ensures accountability of recorded documentation for compliance with federal, state, and local regulations.
  • Ensures compliance with school/school district mission and/or vision statements.

Sanitation, Safety & Security - 10%
  • Provides an environment conducive to protecting the health and well-being of the school's children, staff and community through high levels of sanitation standards.
  • Responds to a food hold and recall in an expedient, effective, and efficient manner.
  • Provides a safe environment for performance of work.
  • Provides leadership to ensure a secure work environment during an emergency or crisis.

Equipment Use & Care - 5%
  • Establishes administrative responsibility for all foodservice equipment through proper use and care.
  • Operates the SNP in compliance with all energy conservation principles.

Procurement - 5%
  • Conducts the procurement process within the boundaries of federal, state, and local school purchasing guidelines to protect the integrity of the school nutrition programs.
  • Operates the SNP to ensure that proper receiving procedures and storage techniques are followed.

Food Production - 5%
  • Applies management principles to establishing and maintaining high standards of control for quality food production and distribution.
  • Provides a system for preparing and maintaining records that reflect an accurate report of planned menus, food produced, and food discarded.
  • Ensures the SNP credibility through daily monitoring of food production procedures.

Food Acceptability - 5%
  • Maintains an operation that responds to students' food preferences.

Service - 5%
  • Develops standards of excellence for providing and maintaining quality in the presentation and service of food.
  • Provides leadership to ensure all program services and meals will be served in pleasant facilities and by a courteous staff.

Financial Management & Recordkeeping - 5%
  • Operates within established guidelines for a financial management system that provides a cost- effective program of high integrity.
  • Provides effective office organization and good paper management techniques to ensure all records and supporting documentation are maintained in accordance with federal, state, and local regulations and policies.
  • Organizes and manages the business functions to maintain an efficient and effective organization.

Marketing - 5%
  • Implements a marketing plan to create an atmosphere that attracts and pleases students, teachers, administrators, and other school support staff.
  • Provides leadership that promotes the department and creates an interest in the role of the school nutrition program in the school and community.

Personnel Management - 5%
  • Manages staff according to all federal, state, and local district employment laws, policies, and regulations.
  • Communicates effectively with both supervisor and other employees.
  • Creates an atmosphere for employee productivity and satisfaction in the workplace.
  • Implements organizational techniques to accomplish job tasks with efficiency and maximum development of human resources.
  • Integrates a comprehensive training program and standards for evaluating employee performance into the overall management of the SNP.
  • Provides leadership that focuses on reorganizing, understanding, valuing, and effectively managing diversity for maximum productivity.

Professional Development - 5%
  • Provides leadership that sets high professional standards for the SNP and employees.
  • Establishes professional status for the SNP role in the education community by acquiring the education and skills necessary for leadership and management roles.

Other - 5%
  • Performs and manages job-related proficiency with the highest ethical integrity.
  • Performs and manages with a commitment to promote a quality SNP that meets the nutritional needs of the customers served.
  • Performs and manages with an overall nature that is committed to the goals and visions of the school district.
  • Performs and manages appropriate communication skills with the customers served.

Contacts Students; parents; community members; faculty; administrators; custodial and Student Dining staff
Knowledge, Skills and Abilities:
  • Minimum 3 years of successful work experience in a school food service setting required, including quantity food preparation or minimum 5 years of successful work experience in related quantity food service environment required.
  • Minimum 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
  • Most possess excellent communication skills, both written and verbal
  • Proficient in menu development
  • Presents a neat and well-groomed appearance
  • Maintains a positive attitude
  • Communicates effectively with staff
  • Can safely lift up to 40 lbs.
  • Handles stress; works hard; is reliable.
  • Aware of 21st century student health issues and practice of nutrition education
  • Membership in MSNA/SNA encouraged

Education/Certification Requirements:
  • Minimum 2 year degree/certificate in Culinary Arts, Business or Nutrition required; 4 year degree in Culinary Arts, Business or Nutrition preferred
  • ServSafe Certification acquired within the past three years
  • Certified Food Protection Manager license within 6 months

Experience Requirements:
  • 3+ years experience as a supervisor
  • Minimum of 4-6 years of food service management experience with volume food service operation experience
  • Personal vehicle is required to travel from between school sites; reimbursement of mileage is paid.
  • A Bachelor's or Associates degree in a Food Service related field may be accepted in lieu of two (2) years of food service management experience; however at least one (1) year of food service management experience is required.

Competencies and/or values common to all positions:
  • Demonstrates ethical behavior and confidentiality of information about students in school environment and community.
  • Maintains safe working environment and encourages colleagues to be safety- minded in the performance of all school related duties.
  • A clear and demonstrated commitment to the District mission, which is to ensure high quality, innovative, challenging education where all learners are valued and respected.
  • Advancing the District's mission and values through careful attention to the key issues of Learning, Environment and Resources.

Physical Job Requirements:
Working Conditions: Works in fast paced atmosphere; area becomes congested and noisy during service times; may become seasonably hot due to no air conditioning
Physical Demands: Employee will be standing or walking most of the time; frequent lifting; stress
Work Hazards: Hot surfaces; steam; wet floors/mats; lifting; sharp knives; slicers; cleaning chemicals
Compensation:
Class 5, Step-1: $28.52 per hour, 170 Days
Position specific Benefits information is available HERE
Union Contracts, Position Handbook/Agreements are located HERE

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