Food Service

Core Responsibilities

• Meal Preparation : Prepares, cooks, and portions breakfast and lunch items according to standardized recipes and production sheets.
• Food Service : Serves students and staff from the cafeteria line, ensuring meals meet USDA reimbursable standards (e.g., ensuring students take required fruit or vegetable components).
• Sanitation & Cleaning : Cleans and sanitizes work surfaces, equipment, utensils, and dining areas. Duties often include washing dishes, sweeping, and mopping floors.
• Safety Compliance : Maintains high standards of food safety, including monitoring food temperatures and following established guidelines.
• Cashiering : Operates computerized Point of Sale (POS) systems, processes student meal account transactions, and accurately handles cash or check payments.
• Inventory & Storage : Assists with receiving, reconciling, and storing food deliveries in freezers, coolers, and stockrooms.

Typical Job Requirements

• Education : Most Tennessee districts require a High School Diploma or GED, though some entry-level or substitute positions may have no specific educational requirement.
• Physical Demands : Ability to lift and carry moderately heavy supplies (typically 25–40 lbs) and stand for extended periods in a fast-paced environment.
• Certifications : While not always required at the time of hire, employees may be encouraged or required to obtain food safety certifications.
• Background Checks : Must pass a criminal history background check, including FBI fingerprinting, and a drug screen test.