Job Title:        Food Service/Custodian                                         Wage/Hour Status: Nonexempt

Reports to:      Cafeteria Mgr./Lead Custodian/Prin./Supt.             Pay Grade:    $8.50/hour

Dept./School:  Assigned Campus                                                  Date Posted:    March 2, 2015

Primary Purpose:

Work under moderate supervision to prepare and serve appropriate quantities of food to meet menu requirements. Maintain high standards of quality in food production, sanitation, and safety practices.


Clean and maintain district facilities using routine procedures to maintain a high standard of safety, cleanliness, and efficiency of building operations and grounds.



None specified

Special Knowledge/Skills:

Ability to understand written and verbal food preparation and safety instructions

Working knowledge of kitchen equipment and food production procedures

Ability to operate large and small kitchen equipment and tools

Ability to perform basic math

Ability to read and understand instructions for cleaning, maintenance, and safety procedures

Knowledge of minor repair techniques and building and grounds maintenance

Ability to operate cleaning equipment and lift heavy equipment

Ability to properly handle cleaning supplies



Major Responsibilities and Duties:

Food Preparation and Serving

1.           Prepare quality food according to a planned menu of tested and uniform recipes.

2.           Serve food according to meal schedules, departmental policies, and procedures, and practice and promote portion control and proper use of leftovers.

3.           Store and handle food items and supplies safely and according to established procedures. Maintain a clean and organized storage area.

Safety and Sanitation

4.           Operate tools and equipment according to prescribed safety standards, and follow established procedures to meet high standards of cleanliness, health, and safety.

5.           Keep garbage collection containers and areas neat and sanitary.

6.           Correct unsafe conditions in work area and promptly report any conditions that are not immediately correctable to supervisor.

7.           Maintain personal appearance and hygiene.


8.           Handle and record cashier functions accurately.

9.           Help record food requisitions and order necessary supplies.

10.       Maintain daily food preparation records.

11.       Promote teamwork and interaction with fellow staff members.


1.            Maintain a cleaning schedule that will include cleaning of floors, chalkboards, wastebaskets, windows, furniture, equipment, and restrooms.

2.            Keep school building and grounds, including sidewalks, driveways, parking lots, and play areas, neat and clean.

3.            Comply with local laws and procedures for storage and disposal of trash.

4.            Assist in maintaining an inventory of cleaning supplies and equipment and request additional supplies as needed.

Maintenance and Repair

5.            Assist with lunchroom set up, including arranging tables and chairs.

6.            Perform preventive maintenance to ensure the comfort, health, and safety of students and staff. Make minor building repairs as needed and report major repair needs to principal.

7.            Regulate heat, ventilation, and air conditioning systems to provide appropriate temperatures and ensure economical usage of fuel, water, and electricity.

8.            Move furniture or equipment within building as directed by principal.

9.            Assist in setting up facilities for special events.


10.        Assist with opening and closing building each school day checking to ensure that all exit doors are open and all panic bolts are working properly during hours of building occupancy. Follow established procedures for locking, checking, and safeguarding facilities.

11.        Inspect machines and equipment for safety and efficiency.

12.        Follow established safety procedures and techniques to perform job duties, including lifting, and climbing. Operate tools and equipment according to established safety procedures.

13.        Correct unsafe conditions in work area and promptly report any conditions that are not immediately correctable to supervisor.

Supervisory Responsibilities:


Mental Demands/Physical Demands/Environmental Factors:

Tools/Equipment Used: Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, stove, oven, dishwasher, and food/utility cart, buffer, stripper, wet and dry vacuum cleaner, electric drill, hand tools, shampooer, lawn mower, edger, and weed eater.

Posture: Prolonged standing, sitting, kneeling/squatting, bending/stooping, pushing/pulling, and twisting

Motion: Frequent walking, climbing stairs/ladders, grasping/squeezing, wrist flexion/extension, reaching, and overhead reaching

Lifting: Heavy lifting and carrying (45 pounds and over) on a daily basis

Environment: Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfaces

Work outside and inside, on slippery or uneven walking surfaces; frequent exposure to extreme hot and cold temperatures, dust, toxic chemicals and materials; regularly work irregular hours; occasional prolonged hours

Mental Demands: Work with frequent interruptions; maintain emotional control under stress

This document describes the general purpose and responsibilities assigned to this job and is not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.


Reviewed by                                                                                        Date                                              


Received by                                                                                         Date