Position Type:
Child Nutrition/Floater - Child Nutrition
Date Posted:
4/1/2026
Location:
Child Nutrition
JOB TITLE: Floater WAGE/ HOUR STATUS: Non-Exempt
REPORT TO: Asst. Field Supervisor PAY GRADE: Food Service (F3)
DEPT/ SCHOOL: Child Nutrition DAYS EMPLOYED: 178
DATE REVISED: November 2024
PRIMARY PURPOSE: Support all campus kitchens where needed with the food service operation. Serve daily meals in support of the National School Breakfast and National School Lunch Program.
QUALIFICATIONS:
Educations/Certifications:
High School Diploma or GED preferred
Food Handler's Permit Required or obtained within 30 days of employment
One-year experience in institutional food services operations preferred
Special Knowledge/Skills:
Effective communication and interpersonal skills
Effective planning and organizational skills
Working knowledge of food production, preparation, and handling
Working knowledge of standard kitchen equipment and appliances
Ability to read, write and speak English
Ability to work accurately while meeting strict time-lines
Basic knowledge of School Breakfast Program and National School Lunch Program regulations
Ability to travel to all campuses throughout the district during the work day
MAJOR RESPONSIBILITIES AND DUTIES:
1. Assist at all assigned campuses as directed by the Asst. Field Supervisor. May be asked to travel to multiple campuses each day, assist at one campus for multiple days, etc.
2. Assist kitchen staff in the preparation of all menu items. Keep open mind and positive attitude toward differing campus environments, personalities, work ethics, and methods to completing tasks.
3. Wash dishes and pot/pans, as required.
4. Serve correct portion sizes at assigned food service line as directed by production sheet.
5. Restocks assigned serving line with paper supplies.
6. Communicate with manager to ensure an adequate food supply for the meal period.
7. Wear prescribed uniform and maintain a professional appearance at all times.
8. Maintain a positive attitude towards co-workers and customers at all times.
9. Communicate with supervisor to ensure quality standards of operation.
10. Assist in the maintaining the highest standards of safety. Abide by all safety rules and regulations.
11. Maintain a clean work area throughout the day (including food service line, floors, walls, baseboards, equipment and utensils to ensure that highest standards of sanitation are met.
12. Help with inventory when assigned.
13. Actively participate in educational opportunities for personal and professional enrichment through workshops, conferences, and scheduled/unscheduled meetings.
14. Store foods, food items and equipment in a safe and hazard free environment.
15. Promote teamwork and positive interaction with fellow employees at all campuses.
16. Perform other duties as assigned.
EQUIPMENT USED:
Standard cafeteria equipment as appropriate and needed to perform job assignments, including dough mixer, brazier, steamer, convection oven, slicer, fryer, food warmers and proofing oven, assorted cutlery, small wares and accurate food thermometers. Dish machine.
WORKING CONDITIONS:
Mental Demands:
Ability to read and interpret documents such as menus, safety codes, operating and maintenance instruction and procedure manuals. Ability to communicate effectively;
Ability to read and understand directions as required to perform the duties of conveying instructions for serving, cleaning, and safety procedures. The employee must be able to meet deadlines with severe time constraints. Ability to respond in a professional manner to all co-workers, educators, and all students under stressful conditions; Basic math skills
Physical Demands/Environmental Factors:
While performing the duties of this job, the employee is regularly required to stand; walk; use hand and fingers to handle, or feel objects, tools, or controls. The employee frequently is required to reach with hands and arms. The employee is occasionally required to sit. The employee frequently must squat, stoop, or kneel, each above the head and reach forward. The employee continuously uses hand strength to grasp equipment and climb on to ladders. The employee will frequently bend or twist at the neck and trunk more than the average person while performing the duties of this job. The employee must frequently lift and/or move up to 40 pounds such as cleaning supplies, and bulk food supplies. The employee will sometimes push/pull items such as tables and/or brooms and mops/mop pails.
While performing the duties of this job, the employee regularly works indoors and will occasionally work outdoors. The employee will work near or with hot items, mechanical and electrical equipment. The employee may work with toxic or caustic chemicals such as petroleum products, degreasers, and sprays while performing the duties of this job. The noise level in the work environment is usually moderate. Work with hands in water. Exposure to heat and/or cold temperatures. Work around equipment with moving parts.
Other:
Ability to establish and maintain effective working relationships with students, staff and the community; Ability to perform duties with awareness of all district requirements and Board of Education policies; Punctual and regular attendance is required
EVALUATION:
Performance of this job will be evaluated with provisions of the Board's policy on evaluation of food service personnel.
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.
Approved by _____________________________________________Date__________________
Reviewed by _____________________________________________Date__________________
Employee Signature _______________________________________Date Received __________
While all applications will be reviewed, not all applicants will be interviewed.
Seguin Independent School District does not to discriminate on the basis of age, race, religion, color, national origin, sex, marital or veteran status, disability (or relationship or association with an individual with a disability), genetic information or other legally protected status in its programs, services or activities as required by Title VI of the Civil Rights Act of 1964, as amended; Title IX of the Education Amendments of 1972; and Section 504 of the Rehabilitation Act of 1973, as amended.
