Lead Food Service Worker - Timberlane Atkinson Academy School Nutrition

REQUIRED QUALIFICATIONS AND COMPETENCIES 

Education 

• Must complete all Whitsons and government-mandated training as required; food safety manager training strongly preferred. 

Experience 

• Minimum 2–3 years of professional food service experience required; prior lead, senior, or PIC experience in a school nutrition or institutional food service setting strongly preferred. 

• Demonstrated ability to direct the work of others in a kitchen or food service environment; experience with USDA NSLP/SBP program requirements, production records, and temperature log maintenance preferred. 

Certifications 

• ServSafe certification required — this is a mandatory requirement for the PIC designation, however, can be trained upon higher; local food safety certification required in any jurisdiction of employment. 

Technical Proficiency 

• Ability to read and follow approved menus, recipes, yield guides, and production records; experience with POS systems and cash handling preferred; ability to complete compliance documentation accurately. 

Other Qualifications 

• Demonstrated reliability, professionalism, and the ability to lead a team with a calm, positive, and accountable approach; must be able to speak and read English sufficient to perform job assignments and communicate effectively with school staff, parents, and team members. 

• Always presents a positive and professional image; ability to work effectively under pressure in a fast-paced kitchen environment; commitment to food safety, team development, and Whitsons’ mission. 

Core Competencies 

• Food Safety Leadership: Maintains current ServSafe certification and serves as the on-site food safety authority during the shift; enforces sanitation standards, temperature controls, and compliance documentation with consistency and accountability. 

• Shift Leadership & Team Direction: Effectively coordinates and directs the food service team during the shift; assigns tasks, monitors performance, and addresses operational issues with professionalism and sound judgment. 

• Execution & Reliability: Completes all food preparation, service, compliance documentation, and sanitation responsibilities accurately and on time; consistently meets meal service deadlines and operational standards every shift. 

• Attention to Detail: Demonstrates precision in portioning, temperature monitoring, production records, and station setup; understands that accuracy in compliance documentation directly supports program integrity and regulatory compliance. 

• Communication: Communicates clearly with the Chef Manager, food service team members, and school staff; escalates issues appropriately and keeps the Manager informed of all significant operational or personnel matters. 

• Customer Focus: Serves students and school staff in a friendly and professional manner; takes pride in food quality, presentation, and the overall meal experience; maintains a welcoming and clean service environment at all times. 

• Professionalism: Models Whitsons’ standards of conduct, appearance, and attitude for the food service team; follows all policies, schedules, and procedures and holds the team to the same standard. 

WORK ENVIRONMENT AND OTHER DETAILS 

Expected Hours of Work 

This is a full-time non-exempt position. Days and hours of work are aligned with the school district’s food service schedule. Occasional extended hours may be required in support of special events, audits, or operational needs. 

Travel Requirements 

This position is primarily site-based. Occasional travel to other school locations within the district may be required for substitute coverage or operational support. A valid driver’s license is preferred. 

Physical Demands of the Job 

The Team Member is required to stand on their feet for the majority of the workday; frequently walk, talk, and hear; use hands and fingers to handle food, tools, and equipment; and reach with hands and arms. Must be able to lift and/or move up to 50 pounds, including while turning side to side. Exposure to extreme temperatures (hot and cold) due to cooking and refrigeration equipment. Movement in and out of storerooms and near freezers is regularly required. Specific vision abilities required include close vision and the ability to adjust focus. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

Work Environment 

This position operates primarily in a kitchen and food service production environment. Standing is required for the majority of the workday. The noise level is moderate to loud during meal service periods. 

The duties listed above are intended only as illustrations of the various types of work and duties that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position, and Whitsons reserves the right to add additional duties or modify existing duties.  

The job description does not constitute an employment agreement between Whitsons and team member and is subject to change by Whitsons as the needs of Whitsons and requirements of the job change.