Food Service

A public school food service employee - often titled a Food Service Worker or School Nutrition Associate - is responsible for preparing and serving meals to students while maintaining a sanitary and safe kitchen environment.  These roles are generally governed by both local school board policies and state regulations from the Tennessee Department of Education. 

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.

• 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.