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Food Systems Jobs in Minnesota (NOW HIRING)

Sushi Avenue

Food Safety Manager

Eagan, MN · On-site

$70K - $100K/yr

Make sure food is prepared as per the Food Operating Manual's SSOP's and SOP's. * Collaborate with ... Develop and maintain policies, processes and training records to ensure better systems. * Maintain ...

Sanford Health

Food Service - PRN

Waconia, MN

$14.50 - $18.75/hr

Sanford Health is one of the largest and fastest-growing not-for-profit health systems in the ... We are currently hiring for an on-call Food Service position. Flexible scheduling and great for a ...

Sanford Health

Food Service - PRN

Waconia, MN · On-site

$14.50 - $18.75/hr

Sanford Health is one of the largest and fastest-growing not-for-profit health systems in the ... We are currently hiring for an on-call Food Service position. Flexible scheduling and great for a ...

Hewing Hotel

Food + Beverage Manager

Minneapolis, MN · On-site

$60K - $62K/yr

FOOD + BEVERAGE MANAGER Reports to the Director of Food + Beverage Operations: position is exempt ... Must be proficient in Word, Excel, and other applicable computer systems * Expert-level knowledge ...

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All JobsFood Systems JobsFood Systems Jobs in Minnesota

Food Systems information

See Minnesota salary details

$45.1K

$100K

$149.9K

How much do food systems jobs pay per year?

As of Aug 21, 2026, the average yearly pay for food systems in Minnesota is $99,965.00, according to ZipRecruiter salary data. Most workers in this role earn between $75,400.00 and $122,400.00 per year, depending on experience, location, and employer.

What are food systems?

Food systems refer to the entire network of processes and actors involved in producing, processing, distributing, consuming, and disposing of food. This includes everything from farming and food manufacturing to transportation, retail, and waste management. Food systems are shaped by social, economic, and environmental factors, and they play a crucial role in food security, nutrition, and sustainability. Understanding food systems helps address challenges like food waste, climate change, and access to healthy food.

What are some common interdisciplinary collaborations involved in a food systems role?

Food Systems professionals frequently collaborate with experts from agriculture, nutrition, environmental science, economics, and policy. This interdisciplinary teamwork is essential, as food systems are complex and span production, distribution, consumption, and sustainability. Professionals may work alongside farmers, supply chain managers, public health officials, and government agencies to develop solutions that address food security, waste reduction, and equitable access. Such collaboration not only enriches project outcomes but also enhances individual learning and career growth.

What are the key skills and qualifications needed to thrive in a food systems role, and why are they important?

To thrive in a Food Systems role, you need a solid understanding of agriculture, supply chain management, sustainability, and public health, often supported by a relevant degree in food science, environmental studies, or related fields. Familiarity with data analysis tools, food safety standards, and regulatory compliance systems is typically required. Strong collaboration, problem-solving, and communication skills help professionals navigate complex networks of producers, distributors, and policymakers. These competencies are crucial for ensuring safe, sustainable, and efficient food systems that meet global needs.

What is the difference between Food Systems vs Food Safety Specialist?

AspectFood SystemsFood Safety Specialist
Required CredentialsBachelor's in Food Science, Agriculture, or related field; certifications varyCertifications like ServSafe, HACCP; degree in Food Science or Microbiology
Work EnvironmentResearch labs, farms, food production facilities, policy settingsFood manufacturing plants, inspection agencies, regulatory offices
Employer & Industry UsageAgencies, NGOs, food companies focusing on food systems and sustainabilityFood production companies, government agencies ensuring food safety compliance

Food Systems professionals focus on the entire food supply chain, sustainability, and food security, while Food Safety Specialists concentrate on ensuring food products meet safety standards and regulations. Both roles require related credentials and often work within the food industry, but their core responsibilities differ significantly.

What can I do with a food systems degree?

A food systems degree prepares individuals for roles in sustainable agriculture, food policy, supply chain management, and food security. Graduates can work as food analysts, program coordinators, policy advocates, or in research, often utilizing skills in project management, data analysis, and understanding of food systems. Certification in areas like food safety or environmental sustainability can enhance employment opportunities.

What are popular job titles related to Food Systems jobs in Minnesota?

For Food Systems jobs in Minnesota, the most frequently searched job titles are:

What job categories do people searching Food Systems jobs in Minnesota look for?

The top searched job categories for Food Systems jobs in Minnesota are:

What cities in Minnesota are hiring for Food Systems jobs?

Cities in Minnesota with the most Food Systems job openings:

Food Systems jobs near you
Infographic showing various Food Systems job openings in Minnesota as of August 2026, with employment types broken down into 33% Full Time, and 67% Part Time. Highlights an 100% In-person job distribution, with an average salary of $99,965 per year, or $48.1 per hour.

Food Service Server

St. Croix Preparatory Academy

Stillwater, MN • On-site

$17.78/hr

Full-time

Re-posted 21 days ago

Job description

Position Type:
Food Services/Food Service Server
Date Posted:
7/23/2026
Location:
District
Food Service Staff
Hours: (7 hours/day) Monday Friday on student contact days.
Compensation: $17.78/hour; benefits eligible
Reports to: Cafeteria Lead / Farm to School Coordinator / Food Service Director
Essential Duties:
  • Reports any problem or accident occurring in the kitchen or cafeteria premises immediately
  • Knowledge and understanding of the Offer VS Serve program, NSLP and NSB program
  • Assumes responsibility for the security of food and supplies. Checks food shipments in to the school, signing and verifying invoices for each order
  • Participates in the daily cleaning of kitchen, serving line, storage and dining areas, all kitchen equipment and the washing and sterilizing of all dishes, silverware and utensils. Maintains the highest standards of the safety and cleanliness in the kitchen
  • Understands the importance of correctly filling out production paperwork for the cafeteria lead
  • Reports any problem or accident occurring in the kitchen or cafeteria premises immediately.
  • Follow all sanitation procedures.
  • Responsible for checking that all equipment in the kitchen area is in safe, working condition, and notifies the proper authority when repairs or replacements are needed.
  • Work with SCPA staff to manage student lunch flow.
  • Maintain cleanliness of lunchroom
  • Maintains proper daily temperature logs as required by the county (milk cooler, a la carte cooler, walk in cooler and freezer) twice daily
  • Training on cashier system (matching student ID number with photo, correctly entering the purchase, accountability for any parent or accounting questions).
  • All other duties as assigned. Daily work rotation, serve, dish, cashier, a la carte rotation, food prep, receiving and putting away orders
  • Bending, twisting, stretching, standing and repetitive motions for prolonged periods of time
    • Frequent: bending and lifting of food trays, racks and sheet pans with weights of 2#-12#
    • Frequent: lifting from the floor or below knees of milk crates that are 25# each
    • Frequent: lifting condiment pumps (12#) when full and moving from cart to table
    • Frequent: twisting and lifting dish racks with trays, dishes and silverware (8#-20#)
    • Frequent: using table mop to wipe down tables - this requires core muscles (to push table mop along table tops) back, arms and shoulders. Emptying table mop buckets at end of day - lifting and dumping (8#-16#)
    • Frequent: panning up food items for next day - lifting cases (10#-40#) from freezer to work station, leaning over table to pan up, lifting full sheet pans and putting on rack - which go from above shoulder height to below knees
    • Frequent: picking up items off the ground that are spilled or dropped by students
    • Frequent: standing at cashier station or server station for 2 - hours per day
    • Frequent: help put orders away, lifting boxes (2#-30#) to put away in cooler/freezer/storage
    • Occasional: Lifting 10#-40# cases from floor to put away
    • Frequent: Wiping down of salad bar - leaning, bending at waist to reach in and wipe down salad bar enclosure. Lifting stainless steel hotel pans out of salad bar (2#-10#). Wiping down sides of salad bar, below waist level
  • Ability to lift up to 40 pounds

Education, Experience and Skills Required:
  • 10 hours of Nutrition, Food Safety and Sanitation classes (available online)
  • Maintains USDA Professional Standards 12 hours annually
  • Understand kitchen health and safety standards of conduct
  • Strong communication skills
  • Ability to work in noise and organized chaos and maintain flexibility, think outside the box
  • CPR certification (recommended)
  • CFPM preferred

Attachment(s):
  • Benefits Summary

Apply