Food Service Distributor

Food Service Distributor

JobID: 620 Position Type: Maintenance/Custodial/Food Service Distributor Date Posted: 3/24/2026 Location: Food Service Department

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Position: Food Distributor Work Schedule: 261-days per year, 8 hours per day Reports To: Food Service Director Evaluation: Annual, as outlined in Board policy and administrative procedures

Summary: Deliver prepared foods, commodities, bulk food and supplies from the base kitchen to designated satellite schools. Pick up return items from satellite schools and deliver to base kitchen. Properly rotate and store goods received from vendors. Perform routine preventive maintenance and custodial tasks to ensure proper equipment function and appropriate sanitation levels. Properly label and store food and supply items delivered by vendors or returned from base kitchen or satellite units.

Essential Duties and Responsibilities:

1. Load, transport and unload food, supplies and equipment from the base kitchen to satellite schools on a prearranged approved schedule or as assigned by the Food Service Director.
2. Transport satellite school reports, money, and any equipment and food returning to the base kitchen on a prearranged approved schedule or as assigned by the Food Service Director.
3. Keep the dry, refrigerated and frozen storage areas stocked, clean and organized in accordance with department regulations.
4. Collect and deliver product orders to the base kitchen for food preparation and supplies for customer and employee use.
5. Provide routine preventive maintenance for filters, pumps, motors, traps and compressors.
6. Provide maintenance for department owned vending machines.
7. Keep the service truck clean and maintained by routinely checking the mechanical condition for reliability and schedules truck service in consultation with the Food Service Director and Transportation.
8. Check refrigerator and freezer temperatures in base kitchen every day after reporting to work and prior to leaving work.
9. Clean kitchen equipment when directed.
10. Keep floors, walls and ceilings of storage areas clean and safe including keeping area free of clutter including garbage and boxes.
11. Dispose of all wasted food and clean containers daily in accordance with department regulations.
12. Remove snow and ice from kitchen doorways, steps and area walkways promptly.
13. Operate power equipment such as scrubbers, forklifts and snow blowers.
14. Secure base kitchen in accordance with Board approved policy and administrative procedures and departmental regulations.
15. Accept additional duties as assigned by the supervisor, which are consistent with the function of the Food Service Distributor.

Minimum Qualifications:

1. Experience in foodservice or warehousing preferred.
2. Forklift experience preferred.
3. Must have a current drivers license and excellent driving record.
4. High School graduate or GED preferred.
5. Must be able to frequently lift up to 40 lbs. and occasionally up lift up to 60 lbs., and work in extreme temperatures.
6. Mechanical Aptitude preferred.
7. Excellent work habits, attendance record and successfully complete and pass all criminal history and child abuse clearances.
8. Shall remain free of any alcohol or nonprescribed controlled substance abuse in the workplace throughout his/her employment in the Corporation.
9. Must possess or be able to obtain Food Sanitation Certification.

Physical Ability Physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job: Tasks involve the regular and, at times, sustained performance of moderately physically demanding work, typically involving some combination of climbing and balancing, stooping, kneeling, crouching, and crawling, and that may involve the lifting, carrying, pushing, and or pulling of moderately heavy objects and materials (20-80 pounds).

Sensory Requirements All tasks require visual perception and discrimination. Most tasks require oral communications ability.

Environmental Factors The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job: Tasks are regularly performed with potential exposure to adverse environmental conditions, such as temperature and noise extremes, odors, humidity, vibrations, traffic hazards, violence, disease, or pathogenic substances. The noise level in the work environment is usually moderate, however the noise level can vary depending upon daily activity, but will still remain within the acceptable noise level range.

Mental Effort Normal concentration/intensity, which includes prolonged mental effort with limited opportunity for breaks. Requires the ability to exercise the judgment, decisiveness and creativity required in situations involving the evaluation of information against sensory, judgmental, or subjective criteria, as opposed to that which is clearly measurable or verifiable.

~ When duties and responsibilities change and develop the job description will be reviewed and subject to changes of business necessity ~

The Penn-Harris-Madison School Corporation will provide reasonable accommodations to qualified individuals with disabilities to allow them to perform the essential functions of the job when such individuals request an accommodation.