Child Nutrition Floater

Perry Township School District; Indianapolis (IN); On-site; USD 21,697; Full time

Job summary

A local school district seeks a Child Nutrition Floater to support food service operations. This role includes preparing and serving meals, adhering to safety regulations, and maintaining a clean environment. Successful candidates will have culinary skills and the ability to work effectively with students and staff. You will travel to various school locations as necessary and must be flexible and ready to adapt to changing duties.

Qualifications

• Ability to stand for extended periods of time.
• Ability to lift 25 pounds.
• Ability to communicate so others will clearly understand.

Responsibilities

• Prepares food for students and staff.
• Serves meals according to federal guidelines.
• Cleans and sanitizes food service equipment.

Skills

Ability to understand and follow detailed instructions

General knowledge of basic culinary and sanitation skills

Ability to communicate effectively

Ability to prioritize tasks

Basic proficiency in English

Job description

Child Nutrition Floater

• Position Type: Child Nutrition Services/ CHILD NUTRITION FLOATER
• Date Posted: 1/29/2026
• Location: Perry Township Education Center

Position Purpose

The Child Nutrition Floater is not assigned to one specific building, but rather fills in where needed. Responsibilities include food preparation, serving, cashiering, cleaning and record keeping. In addition, performing assigned tasks with a positive and productive attitude that creates a safe environment for both students and staff.

Essential Functions

• Prepares or assists in the preparation of food for students and staff. Preparation includes assembling various food items and ingredients for recipes, heating foods to proper temperatures, and packaging and serving food items according to established procedures and portion control standards
• Follows standardized recipes with no deviation
• Serves meals or meal components to students in accordance with federal guidelines
• Supplies and replenishes food items for the serving line(s) as needed
• Labels and stores or disposes of excess food properly in accordance with HACCP standards
• Operates and cleans standard food service equipment such as warmers, microwaves, ovens, combis, steamers, dish machines, coolers, racks and carts
• Cleans and sanitizes smallwares, including hand washing of pots and pans and operating dish machine
• Assists in the receiving and storing of food deliveries
• Correctly completes necessary paperwork, including but not limited to the perpetual inventory, HACCP records, production records
• Adheres to all sanitation regulations
• Follow procedures and instructions as assigned
• Fills in where needed to ensure efficient operations
• Complies with work schedule and follows call‑in procedures
• Performs all other duties as assigned by supervisor

Equipment

N/A

Travel Requirement

Travel to school district buildings and professional meetings as required.

Pay Rate

$15.75 per hour.

Work Schedule

182 days per year. 4‑7.5 hours per day.

Knowledge, Skills and Abilities

• Ability to understand and follow detailed written and oral instructions
• General knowledge of basic culinary and sanitation skills
• Ability to read and follow standardized recipes, including weights and measurements
• Ability to learn prescribed food preparation methods and school nutrition operations
• Ability to prepare food with reasonable speed and accuracy
• General knowledge of the use and care of food preparation equipment
• Ability to prioritize tasks and manage time effectively in a fast‑paced environment
• Ability to communicate effectively and tactfully with students and school staff
• Ability to establish and maintain effective working relationships with a wide diversity of associates, students and school staff
• Ability to remain flexible and open to changes in regulations, duties, policies, procedures, etc.
• Ability to maintain confidential information
• Ability to maintain Professional Standards continuing education by attending conferences and workshops when requested
• Basic proficiency in English is required for safety and communication of work instructions. Knowledge of basic culinary and sanitation skills.

Physical and Mental Demands, Work Hazards

• Ability to stand for extended periods of time. Very Frequent
• Ability to lift 25 pounds. Often
• Ability to work at a desk, conference table or in meetings of various configurations. Seldom
• Ability to see for the purpose of reading laws, codes, rules and policies and other printed matter. Very Frequent
• Ability to communicate so others will be able to clearly understand a normal conversation. Very Frequent
• Ability to operate job‑related equipment. Very Frequent