“There’s more to lunch than chicken fingers and hamburgers.” 

There’s also much more to Tim Kearney than being the SAGE Dining Food Service Director. Working with SAGE for over four and a half years, he’s traveled all over the country to 35 private schools and colleges working in food service. From cooking to assessing issues to hiring staff members, Tim does it all.

His history with cooking dates back to 8th grade when he would make food like chicken and rice after getting home from a bad school lunch with his brothers. Tim’s mother and grandmother would step in to assist him with preparing meals, making cooking a special memory in his childhood as he enjoyed “the holistic way of cooking with family.” His family, ahead of the trend, obtained ingredients “farm to table,” directly from a farmer in Hatfield, PA, to support local businesses while acquiring organic produce. These experiences ingrained in Tim a passion for cooking, as well as a desire to connect people through cuisines. 

Tim started his food service journey as a restaurant dishwasher at 14 years old, then graduated high school and started to work at the United States Marine Corps where he served food to 4,500 to 5,000 soldiers every day. Tim has also worked at the Aviano NATO base in Italy. But for Tim, nothing can compare to serving kids’ school lunches to “make kids smile while they enjoy their lunch.” 

Serving SAGE Dining food to over 500 students daily at MFS, this is a special Super Bowl-themed lunch for Tim: 

 

February 10, 2023 

 

6:30 to 7:30 A.M.

Tim and his crew arrive in the Dining Hall Commons, ready for another productive day at work. They start by preparing breakfast, cutting fruit, preparing deli sandwiches for the “Transit Fare®,” and restocking the chips, ice cream, and drinks. The majority of SAGE’s food is sourced from Feeser’s, a food distribution company based in Harrisburg, PA. SAGE values sourcing food from local businesses to limit transportation emissions, keep produce natural, and maintain sustainability: “SAGE is just a dynamic company that understands the value of a good lunch,” said Tim. 

Each staff member has their own workstation prep list to follow. For example, one of the chefs, José, cooks the majority of the hot foods for “The Main Ingredient®,” by chopping up vegetables and grilling the protein. For Tim, his job is to supervise his coworkers and jump in whenever someone needs assistance. He’s typically seen behind the counter serving kids or in the kitchen preparing fresh salads. 

7:30 to 8:15 A.M.

Breakfast is served! Today, SAGE provides scones and blueberry muffins for the students. The popular chocolate-chip cookies cool off on a tray, filling the air with their sweet aroma. Philly Pretzel Factory soft pretzels are restocked and ready to be enjoyed.

Most students who go to the Dining Hall Commons before school starts grab a drink and a pastry to start their day, then head to the Dining Hall tables to chat with their friends and finish homework. Eating SAGE Dining breakfast is the perfect way to start your day! 

 

8:15 to 10:35 A.M. 

While students have classes, Tim and his staff members are hard at work preparing for the incoming waves of hungry students expecting a delicious and nutritious lunch.

Regarding the lunch menu, Tim often asks his kids and utilizes student input for suggestions on what to add to the SAGE menu: “Just the other day, we had 6 or 7 students wanting different ice cream. [All of the requested ice creams] are here today. You get the idea about what people like and enjoy with fair communication.” 

On this special day, upbeat music energized the kitchen as SAGE staff members prepared Cheese Steak Egg Rolls and Kansas City-Style Pork Ribs. This was a Super Bowl special lunch as both food items represented each football team’s city,  Philadelphia and Kansas City.

Tim decorates the Dining Hall with streamers, balloons, Eagles napkins, and a fun Guess-How-Many game where students were able to write down their guesses for how many beans, pretzels, gummy bears, candies, and Cheeto puffs were in the bowl for a chance at some Eagles merchandise prizes.

10:35 to 10:50 A.M.

During the morning break, upper schoolers are able to come to the Dining Hall for a snack. While getting their food, some gathered around the Guess-How-Many booth to write their answers on paper while Tim was behind the counter, preparing today’s lunch. 

As for food, SAGE serves many different hot foods such as tater tots and pretzel bites for the break. To switch things up, today, there were donuts and cupcakes today as a sweet treat to celebrate the Super Bowl. 

 

10:50 A.M. to 1:35 P.M.

This is the time that kids look forward to all day! While this is a moment when hungry students can finally relax, it’s also when the SAGE staff are the busiest. But serving lunch to the entire MFS is something Tim loves to do. First, the 2nd, 3rd, and 4th grader students arrive at 10:50 A.M., then the middle schoolers at 11:45 A.M., and finally the upper schoolers at 12:40 P.M. for their long-awaited lunch.  

Lines quickly formed for both “The Main Ingredient®” hot entrees and the Guess-How-Many stand. While the entire school is being served, Tim switches between working with entrees, being back in the kitchen, and working at the register. Tim’s favorite meal to serve is the Ramen-Pho bar, but today’s lunch will be memorable for everyone, especially with the extra SAGE staff effort and energy in honor of the big game. 

 

1:35 to 2:30 P.M.

After the lunch rush hours end, Tim and his crew deep clean the tables, kitchen, and stations to prepare for another day of work. For all members of SAGE Dining, winding down by sanitizing and scrubbing is an essential part of the job.  

Tim also collects “data from the success of the day.” Following each day, he checks the production and popularity of food items. This allows him to cater the next lunch menu to comply with students’ preferences.

No day is ever dull for Tim, because every day brings him one step closer to his goal: providing healthy lunches and bringing smiles to kids’ faces.