Lead Food Service Worker - Attleboro School Nutrition

Whitsons Culinary Group•Attleboro, MA

4h•$17 - $19•Onsite

About The Position

The Lead Food Service Worker prepares and serves meals for students in a school nutrition setting while coordinating the food service team during the shift. The role supports daily kitchen operations, food safety, meal quality, accurate compliance documentation, and a welcoming service environment. It is a full-time, non-exempt, primarily site-based position, with work hours aligned to the school district’s food service schedule. Occasional extended hours may be required for special events, audits, or operational needs, and occasional travel to other school locations within the district may be required for substitute coverage or operational support. The position operates primarily in a kitchen and food service production environment. Standing is required for most of the workday, and the noise level can be moderate to loud during meal service. The role involves exposure to hot and cold temperatures, including near cooking and refrigeration equipment and freezers. The employee must be able to lift and/or move up to 50 pounds. A valid driver’s license is preferred. Whitsons Culinary Group describes its work as serving nutritious food in schools to support students’ energy and learning. The position offers competitive pay of $17–$19 per hour, a school-aligned schedule, summers off, and opportunities for training and career growth.

Requirements

High school diploma or equivalent.
Minimum 2–3 years of professional food service experience.
ServSafe certification is required; the posting says it may be obtained through training after hire. Local food safety certification is required in the jurisdiction of employment.
Must complete all required Whitsons and government-mandated training.
Ability to read and follow approved menus, recipes, yield guides, and production records.
Ability to speak and read English sufficiently to perform job assignments and communicate effectively with school staff, parents, and team members.
Demonstrated reliability and professionalism, with the ability to lead a team using a calm, positive, and accountable approach.
Ability to work effectively under pressure in a fast-paced kitchen and maintain commitment to food safety and team development.
Ability to stand for most of the workday; frequently walk, talk, and hear; handle food, tools, and equipment; reach with hands and arms; and lift and/or move up to 50 pounds, including while turning side to side.
Ability to work around extreme hot and cold temperatures, storerooms, and freezers.
Close vision and the ability to adjust focus.

Nice To Haves

Prior lead, senior, or PIC experience in a school nutrition or institutional food service setting.
Experience directing the work of others in a kitchen or food service environment.
Experience with USDA NSLP/SBP program requirements, production records, and temperature log maintenance.
Experience with POS systems and cash handling.
Food safety manager training.
A valid driver’s license.

Responsibilities

Prepare and serve meals in accordance with nutrition and portion guidelines.
Handle daily ordering, receiving, and storage of food, beverages, and supplies.
Organize staff and cleaning duties and maintain food safety and sanitation standards.
Manage hot and cold serving lines, brew coffee, and keep beverage areas stocked.
Deliver meals to classrooms, staff, or catered events when needed.
Manage point-of-sale transactions and cash handling and ensure deposits are accurate.
Coordinate and direct the food service team during the shift, assign tasks, monitor performance, and address operational issues.
Maintain temperature controls and complete compliance documentation, including production records and temperature logs, accurately and on time.
Communicate with the Chef Manager, team members, and school staff; escalate issues and inform the Manager of significant operational or personnel matters.
Serve students and school staff professionally and maintain food quality, presentation, and a welcoming, clean service environment.
Follow menus, recipes, yield guides, policies, schedules, and procedures and model professional standards for the team.
Complete required company and government-mandated training.
Travel occasionally to other school locations within the district for substitute coverage or operational support.