Staff Accountant

The Staff Accountant is responsible for entering the vast majority of financial transactions into the accounting system. The individual must have a solid understanding of Generally Accepted Accounting Principles (GAAP) and internal controls. The Staff Accountant must be able to manage several projects simultaneously and adhere to deadlines.

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Grant Accountant

The Grant Accountant is responsible for maintaining financial, accounting, and grant support services to meet the needs of the organization and its grantors and donors. The Grant Accountant will focus heavily on budgeting, compliance, reporting, and variance analysis. The Grant Accountant must be able to manage several projects simultaneously and adhere to deadlines.

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Executive Chef

We are looking for someone passionate about equity for Minnesota’s Indigenous, low-income, and racially diverse youth. Someone familiar with nonprofit accounting and who has excellent attention to detail.

The Executive Chef is responsible for coordinating the kitchen staff and managing the preparation of meals provided through CACFP and SFSP to youth between the ages of 6 and 18. The Executive Chef plans menus, creates specials and special menus when applicable, and determines portion sizes to meet program requirements. Before and during meals, the Executive Chef oversees the prep work and ensures that all meals leaving the kitchen are consistent in presentation and quality. The Executive Chef works closely with the Nutrition Program Director to create meals reflective of the communities served and ensures all federal guidance is followed while creating a menu that is delicious, has variety, and is seasonally appropriate while meeting site special requirements or diets.

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Food Production Cook

We are looking for someone passionate about equity for Minnesota’s Indigenous, low-income, and racially diverse youth. Someone familiar with nonprofit accounting and who has excellent attention to detail.

The Food Production Cook demonstrates professional behavior and promotes positive relationships with youth, parents, staff, and others to build customer support for CACFP and SFSP. Production kitchens are responsible for receiving, storing, organizing, and distributing food and supply items to satellite kitchens. The Food Production Cook is responsible for coordinating the timely preparation and packaging of food, as well as distribution to partner sites. This includes organizing workload to ensure advanced thawing and pre-preparation of foods for future meals in accordance with Hazard Analysis Critical Control Points (HACCP) and state and local food codes. They must cooperate with other staff to ensure efficient use of time and resources and they must follow the daily food production schedule to assure correct quantities of food are prepared and sent to each partner. The Food Production Cook uses food production techniques that conserve nutrients, preserve flavor, and enhance appearance. They develop and follow HACCP principles to assure safe preparation and storage of food and supplies. The Food Production Cook works collaboratively with the Executive Chef and Program Director to develop new recipes, test food products, and implement procedures that ensure high quality food is being produced and served.

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