FHR/MRIS - Part Time Cafeteria Helper/Server

Montgomery Ridge Intermediate School

Maryville (TN)

On-site

USD 19,000 - 27,000

Part time

3 days ago

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Job summary

Montgomery Ridge Intermediate School in Maryville, TN is hiring a part-time Cafeteria Helper/Server to join the food-service team. The role is 5.5 hours per day, 188 days per year, with starting pay at $16.57 per hour.

The position reports to the Cafeteria Manager and requires ensuring high-nutrition meals and sanitary food-service operations. The job includes food preparation, serving, inventory, and related duties to support daily school meal programs.

Qualifications

Basic math and ability to follow multi-step instructions.
Knowledge of safety and sanitation practices.
Ability to work in a team and handle a variety of items.

Responsibilities

Prepare and serve food items to students and staff.
Maintain sanitary kitchen and serving areas.
Assist with inventory, records, and basic cashier duties as needed.

Skills

Teamwork

Safety practices

Quality cooking

Operate kitchen equipment

Communication

Education

High School diploma or equivalent

Job description

FHR/MRIS - Part Time Cafeteria Helper/Server

Maryville City School District Montgomery Ridge Intermediate School - Maryville, Tennessee Open in Google Maps

Starting Date: Immediately

Job Description

MCS is seeking an energetic and positive individual to join the Cafeteria Team in the role of server/helper/dish room.

188 days

Starting pay $16.57/hour

Purpose Statement

The position of Cafeteria Worker was established for the purpose of providing support to the food service activities at assigned location with specific responsibilities for preparing and serving food items to students and/or school personnel and maintaining food service facilities in a safe and sanitary condition.

This position reports to the Cafeteria Manager.

Essential Functions

Attends in-service training, workshops, etc. for the purpose of gathering information required to perform position functions.
Cleans linens, utensils, equipment, storage areas, and food preparation and serving areas for the purpose of maintaining required sanitary conditions.
Evaluates prepared food for flavor, appearance, and temperature for the purpose of providing items that will be accepted by students and staff.
Inspects food items and/or supplies for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health standards.
Inventories food, condiments, and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements.
Maintains equipment, storage, food preparation, and serving areas in a sanitary condition for the purpose of complying with current health standards.
Maintains records and reports (e.g. counting and recording the amount of leftovers, number of opened cans, student lunch balances, collection and reconciliation of money, informing students of their lunch balances, etc.) for the purpose of keeping an accurate record of food used and student accounts.
Merchandises food and beverage items for the purpose of serving them to students and staff in an efficient manner.
Monitors kitchen and cafeteria areas (e.g. proper charging procedures for items taken, employee safety, working procedures, etc.) for the purpose of ensuring a safe and sanitary working environment.
Oversees the preparation, cooking, and serving of food (e.g. regular food items, special diets, students with allergies, etc.) for the purpose of providing students and staff with food of high nutritious quality as well as meeting individual needs.
Performs functions of other nutritional service positions as requested by manager (e.g. cashiering, etc.) for the purpose of ensuring adequate staff coverage within site nutritional services operations.
Prepares food and beverage items according to standardized recipes and established food preparation procedures (e.g. regular food items, deli sandwiches, baked goods, etc.) for the purpose of meeting mandated nutritional and projected meal requirements.
Receives food items and/or supplies and places them in designated areas utilizing temperature requirements and food spoilage guidelines for the purpose of ensuring availability of items required for meeting projected menu requirements.
Reports needed supplies and equipment malfunctions for the purpose of notifying cafeteria manager of needed items and repair and/or replacement.
Serves the appropriate number of food items for the purpose of meeting mandated nutritional requirements and/or requests of students and school personnel.

Other Functions

Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.
Ability to perform any physical duties associated with this position (e.g., lifting up to 50 pounds on
a regular basis, sitting for long periods of time, walking, seeing, standing for extended periods of time, etc.).

Minimum Knowledge, Skills, and Abilities (KSAs) for Position Qualification

KNOWLEDGEis required to perform basic math; read and follow instructions; and understand multi-step written and oral instructions. Specific knowledge-based competencies required to satisfactorily perform the functions of the job include: safety and sanitation practices and procedures, and quantity food preparation and handling.
SKILLs are required to perform single tasks using existing skills. Specific skill-based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; quality cooking; operating equipment such as telephones; and operating equipment found in a commercial kitchen.
ABILITYis required to schedule activities; collate data; and use job-related equipment. Flexibility is required to work with others; work with data utilizing specific, defined processes; and operate equipment using standardized methods. Ability is also required to work with a diversity of individuals and specific, job-related data, and utilize job-related equipment. Some problem solving may be required to identify issues and select action plans. Problem solving with data requires following prescribed guidelines. Problem solving with equipment is limited to moderate. Specific ability-based competencies required to satisfactorily perform the functions of the job include: working as part of a team, speaking and/or signaling people to convey or exchange information, operating kitchen and office equipment, working with interruptions, and handling a variety of items.

The usual and customary methods of performing the position's functions require the following physical demands: significant lifting, carrying, pushing and/or pulling; some climbing and balancing; frequent stooping, kneeling, crouching and/or crawling; and significant fine finger dexterity. Generally, the job requires 5% sitting, 50% walking, and 45% standing. The job is performed under some temperature extremes and under conditions with some exposure to risk of injury and/or illness.

Experience

Previous experience in a cafeteria type environment preferred

Education

High School diploma or equivalent preferred

Required Testing

None Specified

Certificates & Licenses

None Specified

Continuing Education/Training

None Specified

Clearances

Criminal Justice Fingerprint/Background Clearance

FLSA Status

Non Exempt

FHR/MRIS - Part Time Cafeteria Helper/Server

Maryville City School District Montgomery Ridge Intermediate School - Maryville, Tennessee Open in Google Maps

This job is also posted in Maryville City School District

Job Details

Job ID: 5857140

Application Deadline: Dec 31, 2026 11:59 PM (Eastern Standard Time)

Re-Posted: Nov 11, 2026 5:00 AM (UTC)

Starting Date: Immediately

Job Description

MCS is seeking an energetic and positive individual to join the Cafeteria Team in the role of server/helper/dish room.

Part Time- 5.5 Hours per day position 188 days Starting pay $16.57/hour

Purpose Statement

This position reports to the Cafeteria Manager.

Essential Functions

Attends in-service training, workshops, etc. for the purpose of gathering information required to perform position functions.
Cleans linens, utensils, equipment, storage areas, and food preparation and serving areas for the purpose of maintaining required sanitary conditions.
Evaluates prepared food for flavor, appearance, and temperature for the purpose of providing items that will be accepted by students and staff.
Inspects food items and/or supplies for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health standards.
Inventories food, condiments, and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements.
Maintains equipment, storage, food preparation, and serving areas in a sanitary condition for the purpose of complying with current health standards.
Maintains records and reports (e.g. counting and recording the amount of leftovers, number of opened cans, student lunch balances, collection and reconciliation of money, informing students of their lunch balances, etc.) for the purpose of keeping an accurate record of food used and student accounts.
Merchandises food and beverage items for the purpose of serving them to students and staff in an efficient manner.
Monitors kitchen and cafeteria areas (e.g. proper charging procedures for items taken, employee safety, working procedures, etc.) for the purpose of ensuring a safe and sanitary working environment.
Oversees the preparation, cooking, and serving of food (e.g. regular food items, special diets, students with allergies, etc.) for the purpose of providing students and staff with food of high nutritious quality as well as meeting individual needs.
Performs functions of other nutritional service positions as requested by manager (e.g. cashiering, etc.) for the purpose of ensuring adequate staff coverage within site nutritional services operations.
Prepares food and beverage items according to standardized recipes and established food preparation procedures (e.g. regular food items, deli sandwiches, baked goods, etc.) for the purpose of meeting mandated nutritional and projected meal requirements.
Receives food items and/or supplies and places them in designated areas utilizing temperature requirements and food spoilage guidelines for the purpose of ensuring availability of items required for meeting projected menu requirements.
Reports needed supplies and equipment malfunctions for the purpose of notifying cafeteria manager of needed items and repair and/or replacement.
Serves the appropriate number of food items for the purpose of meeting mandated nutritional requirements and/or requests of students and school personnel.

Other Functions

Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.
Ability to perform any physical duties associated with this position (e.g., lifting up to 50 pounds on
a regular basis, sitting for long periods of time, walking, seeing, standing for extended periods of time, etc.).

Minimum Knowledge, Skills, and Abilities (KSAs) for Position Qualification

KNOWLEDGEis required to perform basic math; read and follow instructions; and understand multi-step written and oral instructions. Specific knowledge-based competencies required to satisfactorily perform the functions of the job include: safety and sanitation practices and procedures, and quantity food preparation and handling.
SKILLs are required to perform single tasks using existing skills. Specific skill-based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; quality cooking; operating equipment such as telephones; and operating equipment found in a commercial kitchen.
ABILITYis required to schedule activities; collate data; and use job-related equipment. Flexibility is required to work with others; work with data utilizing specific, defined processes; and operate equipment using standardized methods. Ability is also required to work with a diversity of individuals and specific, job-related data, and utilize job-related equipment. Some problem solving may be required to identify issues and select action plans. Problem solving with data requires following prescribed guidelines. Problem solving with equipment is limited to moderate. Specific ability-based competencies required to satisfactorily perform the functions of the job include: working as part of a team, speaking and/or signaling people to convey or exchange information, operating kitchen and office equipment, working with interruptions, and handling a variety of items.

Working Environment

Experience

Previous experience in a cafeteria type environment preferred Cashier experience preferred

Education

High School diploma or equivalent preferred

Required Testing

None Specified

Certificates & Licenses

None Specified

Continuing Education/Training

None Specified

Clearances