School Nutrition Maintenance/Custodian

Title: School Nutrition Maintenance/Custodian

Reports to: School Nutrition Director
Terms of Employment: Full-Time
Salary: Monthly
Status: 12 Month / Non Exempt / (Works 8 hrs – 40 hrs/week)

                                               GENERAL STATEMENT OF JOB
A School Nutrition Maintenance/Custodian under occasional supervision performs maintenance tasks in school food
service facilities. Work involves performing preventative maintenance functions, doing equipment and facility repairs and
installations, assembling devices and installing food service equipment components. Work requires lifting and moving
equipment, food and supplies where needed. Work involves purchasing supplies, maintaining inventories and completing
assigned paperwork and reports. The employee may perform in designated maintenance repair areas or independently at
various school food service sites. As the School Nutrition Custodian, work involves assisting all food service sites with
general custodian tasks such as trash disposal, cleaning food service areas and assisting cafeteria sites on a as needed
basis. Employee reports to the School Nutrition Director.

                                                 ESSENTIAL JOB FUNCTIONS
Performs kitchen maintenance such as cleaning or changing filters or light bulbs, sharpening knives, lubricating parts,
repairing can openers, replacing wheels and gaskets, hanging racks or bulletin boards, caulking, doing touch-up paint or
painting equipment; performs other School Nutrition Services facility tasks as needed.

Reviews repair requests, exercises
considerable judgment in determining materials and corrective action needed and plans work schedules to complete
tasks; forwards repair requests that require additional expertise or manpower to supervisor.

Assembles, installs,maintains, and repairs food service equipment such as ovens, braising pans, refrigerators, freezers, slicers, steamers,fryers, etc. or components of food service equipment; follows schematic diagrams and written instructions and usesspecialized devices and other associated equipment as needed.

Assists School Nutrition Director in assessing schoolfood service facility needs and causes of equipment or facility problems; assists in identifying and applying appropriate corrective action.

Assigned preventative maintenance tasks as scheduled.

Request, maintains and is responsible for the inventory and accountability of material, tools, repair parts and equipment assigned and is issued for use. Inventory all tools and equipment quarterly and submit results via the appropriate supervisor/manager (s) and to the Director for consideration.

Have considerable knowledge of the operational capabilities of the District’s computerized work order
system and are able to provide assistance as needed to subordinates working in the trade.

Must have considerable knowledge of all department operating procedures to include but not limited to the work order procedures, credit cardprocedures, International Standard Organization (ISO) procedures, and other departmental procedures developed andimplemented.

Responsible for ensuring assigned automotive equipment is operated and maintained as outlined in
applicable district’s procedures.
Cleans cafeteria equipment including refrigerator, dishwasher, oven hood, and racks; maintains clean service and storage
areas; defrosts, cleans, and fills milk boxes; unloads, loads and operates dishwasher; maintains clean dish room and
stores clean equipment and utensils; washes, dries, and folds dish towels; cleans dining room counter tops, tables, and
chairs after each meal; sweeps and mops food preparation area and dish room floors; empties dining room trash
containers and disposes of trash; cleans and fills napkin, silverware, and condiment holders; assists cook in preparing and
serving food portions; assists in storing food deliveries in proper places; prepares and sets out cups and plates for meals;
lifts and carries food cartons, milk bags, garbage bags, and serving containers

                                             ADDITIONAL JOB FUNCTIONS
This employee may be on call outside normal work hours if an emergency requires site reviews, the repair of equipment
or facilities, the transfer or disposal of food or supplies or other tasks. Lifts, carries, and moves equipment, food and
supplies as required.Performs other related work as required.

                            MINIMUM TRAINING, EXPERIENCE AND JOB RESPONSIBILITIES
? High School diploma or GED / Two-Year Degree in Industrial Maintenance preferred / Vocational Training
in HVAC, electrical, refrigeration and kitchen equipment repair required / or a combination of at least 3
years of training and experience with proven knowledge of skills and abilities to complete tasks /
Maintenance of a universal CFC certification that is required by the EPA.

? Possess a valid driver’s license and maintain a clean driving record. Class A Commercial drivers license
preferred
? Oral and written communication skills required
? Ability to record and deliver/understand instructions and explain procedures. Knowledge to solve practical
problems
? Maintains required Food Safety Certification
? Attend and actively participate in all job-related training classes / workshops
? Follow required standards of food safety and HACCP in storing and serving food
? Ability to read service requests, invoices, prepare billing statements, activity logs and reports
? Monitors and maintains Health and Fire Department inspection reports for the cafeteria and resolves
identified deficiencies to remain in compliance
? Oversees and monitors the use of all kitchen equipment
? Manual skills for cleaning and sanitizing food preparation equipment
? Mechanical skills to safely operate kitchen equipment
? Communicates in a positive manner with students, staff, parents, outside vendors and co-workers
? Must wear the appropriate clean uniform and shoes as designated by the School Nutrition Director
WORKING CONDITIONS
? Work is mainly performed in a school kitchen/dining environment where temperatures from hot ovens,
steamers, and dishwashers can cause discomfort
? Noise from students and kitchen equipment can be excessive
? Injuries from kitchen equipment are possible; safety rules, training and protective equipment are required
? Considerable responsibilities for the safety of others by assuring meals are prepared in a safe and
sanitary manner

                                     PHYSICAL REQUIREMENTS
? Work involves sustained standing and frequent lifting
? Must be physically able to operate a variety of equipment and machinery including hand tools, electrical
tools, power tools, diagnostic/testing equipment, etc. Must be physically able to operate motor vehicles,
including light pickup and small commercial refrigerated trucks.
? Must be able to exert up to 150 pounds of force frequently and/or 25 pounds of force constantly to move
objects.
? Will be required to climb and maneuver on ladders, lifts, scaffolding and/or in tight spaces.

                                                  DISCLAIMER
The preceding job description has been designed to indicate the general nature and level of work performed
by employees within this classification. It is not designed to contain or be interpreted
as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees to this
job.

Updated 1/13/2025

USDA Non-Discrimination Statement
In accordance with federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, this institution
is prohibited from discriminating on the basis of race, color, national origin, sex (including gender identity and sexual orientation),
disability, age, or reprisal or retaliation for prior civil rights activity.
Program information may be made available in languages other than English. Persons with disabilities who require alternative means of
communication to obtain program information (e.g., Braille, large print, audiotape, American Sign Language), should contact the
responsible state or local agency that administers the program or USDA’s TARGET Center at (202) 720-2600 (voice and TTY) or contact
USDA through the Federal Relay Service at (800) 877-8339.
To file a program discrimination complaint, a Complainant should complete a Form AD-3027, USDA Program Discrimination Complaint
Form which can be obtained online
at: https://www.usda.gov/sites/default/files/documents/USDA-OASCR P-Complaint-Form-0508-0002-508-11-28-17Fax2Mail.pdf,
from any USDA office, by calling (866) 632-9992, or by writing a letter addressed to USDA. The letter must contain the complainant’s
name, address, telephone number, and a written description of the alleged discriminatory action in sufficient detail to inform the Assistant
Secretary for Civil Rights (ASCR) about the nature and date of an alleged civil rights violation. The completed AD-3027 form or letter must
be submitted to USDA by:
1. mail:
U.S. Department of Agriculture
Office of the Assistant Secretary for Civil Rights
1400 Independence Avenue, SW
Washington, D.C. 20250-9410; or
2. fax:
(833) 256-1665 or (202) 690-7442; or
3. email:
Program.Intake@usda.gov
This institution is an equal opportunity provider.