The lunch bell rings, waffle irons hiss, paninis sizzle, and specialty pizzas are cut into even portions. Students flood the cafeteria with growling stomachs and loud chatter. Throughout the school day, the cafeteria serves about 4,000 students in a fast-paced environment. But behind every hot plate and quick service is the cafeteria staff, whose often-overlooked work creates a welcoming space students rely on every day.
Combining culinary skill with teamwork and care for students, cafeteria staff handle responsibilities such as menu planning, ordering and receiving food deliveries, food preparation, and cleaning after lunch service, Tim Almy, District Manager at Quest Food Management Services, said. Together, these efforts help ensure students have a positive and reliable lunch experience, Almy added.
“The cafeteria staff have skills in the culinary field,” Almy said. “They are very talented cooks and chefs, and they also have great character. They care for the students that come in because they have an opportunity every day to make an impact on the students that dine with us.”
Mondays are the busiest day in the cafeteria, as staff start completely fresh with all ingredients and meals from scratch, Ahlam Hijazin, Kitchen Manager for Quest Food Management Services, said. Everything, from cookies and grab-and-go items to rice, noodles, and meat, has to be prepped, while fresh deliveries arrive to be unpacked and organized for the week, Hijazin said.
“Everything comes fresh on Monday,” Hijazin said. “Sometimes when we have a big truck, it has 300 cases of food. We put them away and set out to prepare everything.”
All meals are made fresh each day, with something new on the menu nearly every day, Vanessa Huitron, Operations Assistant for Quest Food Management Services, said. Whenever the menu changes, they often have to start from scratch at each station to ensure every item is ready for students, Huitron said.
Cafeteria staff use their creativity to develop menu items based on students’ preferences. Meals are planned with their tastes in mind, Huitron said. Cafeteria staff have the freedom to create original food and drink concepts like Baja Blasts and brown sugar shaken espressos to keep options engaging, Huitron said.
“Students might not realize that a lot of the drinks are crafted thinking about them specifically,” Huitron said. “We have a lot of free range to be creative, and we’ll make things according to what students like.”
The job is hard work, but working together makes it manageable, Tammy Kirksey, Cashier for Quest Food Management Services, said. Once the day gets going, everyone pitches in where they can, eventually becoming a smoother operation, Kirksey said.
“I love working with the team,” Kirksey said. “When we went on winter break, I was ready to come back to work. I even called my boss up and asked her if I could come in.”
One of the most rewarding parts of working in the cafeteria is seeing students return and share small moments of connection, whether it is for a favorite meal that they miss or just a friendly “Hello,” Hijazin said. Working hard as a team is equally fulfilling, with staff laughing, joking, and supporting each other while managing various tasks in the kitchen, Hijazin said.
“This kitchen is my therapy,” Hijazin said. “I come to this place, seeing my friends in here, and the students. I’m happy in the cafeteria. This is the greatest kitchen because of the people you work with.”
From cooks to cashiers to dishwashers, each individual plays a significant role in contributing to a seamless dining experience while embodying the values of integrity, respect, and accountability, Almy explained.
“The cafeteria staff really try to live those values each and every day, doing the right thing at all times, and caring for each other so that they can care for the community in the best way possible,” Almy said.
Cafeteria staff want students to know just how much effort goes into every meal, Huitron said.
“I really want everyone to know that this team works really hard,” Huitron said. “I think a lot harder than some people might get to see. We really care about the students.”
