Child Nutrition Custodial Worker

Sylvania; Copperas Cove, Northern (TX, KY); On-site; USD 17,000 - 22,000; Part time

Job summary

Copperas Cove ISD is seeking a Child Nutrition Custodial Worker to perform cafeteria custodial tasks, ensuring cleanliness per HACCP guidelines. This role does not involve food prep or service.

Requires a high school diploma or GED and completion of mandatory professional standards training; 4-hour shifts with nonexempt status are typical for this position.

Qualifications

• Education requirement: HS diploma or GED.
• Regulatory guidelines per Healthy Hunger-Free Kids Act and Professional Standards are required.
• All new staff must complete ICN Civil Rights in Child Nutrition class and quiz.

Responsibilities

• Maintains dish room and dishes washed/dried/stored per HACCP.
• Sweep/mop all floors as per sanitation regulations.
• Wash, dry, fold, store rags/aprons.
• Daily bathroom cleaning.
• End of day and end of month/year deep cleaning.
• Follow HACCP procedures for cleanliness, health and safety.
• Assist Cafeteria Manager and Child Nutrition leadership with duties.
• Commit to ethical integrity and quality CNP service.
• Support goals and vision of the school district.
• Communicate professionally with students, staff, and community.

Skills

Instruction interpretation

Professional communication

Phone etiquette

Customer service orientation

Timely information handling

Welcoming environment

Education

HS Diploma or GED

Tools

Ovens

Dishwasher

Mops and buckets

Washing machine

Dryer

Job description

B TITLE: Child Nutrition Custodial Worker

REPORTS TO: Child Nutrition Department

HOUR STATUS: Nonexempt/4 hour

PAY GRADE: FS1/183 DAY

DEPT./SCHOOL: Assigned as needed

DATE REVISED: 09/2026

PRIMARY PURPOSE:

This position’s primary task is to perform custodian type tasks in the cafeteria areas only. This position will not have any duties related to food preparation and/or serving.

QUALIFICATIONS:

Education/Certification:

Less than a High School diploma or High School diploma or general education degree (GED)

All Child Nutrition Staff will be required to follow guidelines for specific job duties which are outlined in Healthy Hunger-Free Kids Act of 2010 Professional Standards for all School Nutrition personnel as required Federal Register, Volume 79, and Number 23. (Copy of guidelines attached to job description)

All new employees will be required to take the ICN Civil Rights in Child Nutrition Class and pass the quiz prior to being out at a campus.

Special Knowledge/Skills:

Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form

MAJOR RESPONSIBILITIES AND DUTIES:

1. Maintains the dish room and keep all dishes washed and dried and stored according to HACCP guidelines. (gather’s dishes during meal service and after meal service)

2. All floors areas are to be swept and mopped in accordance to sanitation regulations.

3. Is responsible for all washing, drying, and folding, and storing of rags/aprons.

4. Responsible for daily bathroom cleaning.

5. Help with End of Day cleaning and End of Month/Year Deep Cleaning.

6. Follows established procedures to ensure standards of cleanliness, health and safety using department HACCP Procedures.

7. Performs such other tasks as may be assigned by the Cafeteria Manager, Director of Child Nutrition and Warehouse Services, and Assistant Director for Child Nutrition.

8. Performs and directs job related proficiency with the highest ethical integrity.

9. Performs and directs with a commitment to promote a quality CNP that meets the nutritional needs of the customers served.

10. Performs and directs with an overall nature that is committed to the goals and visions of the school district.

11. Performs and directs appropriate and friendly communication skills with the customers served and staff

CUSTOMER CARE SKILLS:

1. Provide professional communication with students, parents, community members, staff and other professionals at all times.

2. Use proper phone etiquette at all times, speaking slowly and clearly. Take reliable messages, and route to the appropriate staff.

3. Ensure superior customer service care skills are used via eye contact, facial expressions, voice inflections, body language, and an attitude of "going the extra mile" for others.

4. Ensure all request for information are dealt with in an appropriate timeframe.

5. Create and maintain a welcoming, service-oriented environment toward all internal and external customers

EQUIPMENT USED:

Use of large and small kitchen equipment to include sharp cutting tools, ovens, dishwasher, and food utility carts, washing machine and dryer, mops and buckets.

WORKING CONDITIONS:

Mental Demands:

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Physical Demands/Environmental Factors:

The physical/environmental demands/factors described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand, talk, or listen. The employee must occasionally lift/move up to 40 pounds without assistance. Specific vision abilities required by this job include close vision, distance vision, and ability to adjust focus.

While performing the duties of the job, the employee is sometimes exposed to wet/humid conditions, moderate hot/cold temperatures, and moving kitchen equipment. The employee is occasionally exposed to toxic or caustic (burns and destroys organic tissues) chemicals and risk of electrical shock. The noise level in the work environment is usually moderate.

CHILD NUTRITION PROFESSIONAL STANDARDS POLICY

Healthy Hunger-Free Kids Act of 2010 Professional Standards for all Child Nutrition personnel as required Federal Register, Volume 79, and Number 23. All guidelines may be located at www.squaremeals.org Administrators Reference Manual, Professional Standards 25.14

Requires Program/Job Specific Training:

Program Directors (Includes ALL CN Office Staff) 12 Hours

Managers (Includes all CN Managers/Assistant Manager and Point of Sale Clerk/ Cook) 10 Hours CN Staff (Includes Cooks/Cashiers and Warehouse Staff) 6 Hours

All Professional Development/Standards must be completed between July 1 and June 30.

The continuing education/training and hiring professional standards for the National School Lunch and Breakfast Program are intended to provide a framework to:

Ensure that the personnel who manager and/or operate these programs have adequate knowledge and training to perform their duties;

Strengthen the ability of personnel to manager and/or operate the program effectively and efficiently; and

Improve the quality of school meals, reduce errors and enhance program integrity.

All professional standards will be logged in to an USDA spreadsheet and updated periodically as classes are completed. All professional standard records template will be maintained according to all regulations with Child Nutrition Files for a duration of 5 years.

All professional standard courses will be documented and categorized according to USDA coding guidelines and are required to be job specific for the job duties assigned.

The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities, duties, and skills that may be required.

Copperas Cove ISD does not discriminate on the basis of race, color, national origin, sex, religion, disability, or age in its programs, activities or employment practices. For inquiries regarding the non-discrimination policies, contact: Executive Director of Human Resources, [phone], 408 S. Main, Copperas Cove, TX 76522