Employee Dining Associate

Department

HR Employee Services

Employee Type

Probationary

Job Responsibilities

Dining Operations Support

• Prepare and set up dining and serving areas before meal periods.
• Replenish condiments, utensils, and beverages during service hours.
• Assist in food preparation and meal distribution as directed by the Supervisor.
• Ensure dining schedules and service timelines are followed.
  
  

• Maintain cleanliness and sanitation of dining, kitchen, serving, and storage areas.
• Follow food safety, hygiene, and health regulations at all times.
• Properly store food items and monitor expiration dates.
• Dispose of waste properly and support waste reduction initiatives.
  
  

• Assist in monitoring inventories of food items, supplies, and equipment.
• Report low stock levels and damaged items to the Supervisor.
• Assist in receiving and organizing deliveries from vendors and suppliers.
• Maintain proper storage and inventory organization.
  
  

• Provide courteous and professional service to all employees.
• Receive employee feedback and elevate concerns to the Supervisor when necessary.
• Assist in accommodating special dietary requirements and meal requests.
  
  

• Conduct regular inspections of the employee dining area to ensure cleanliness, orderliness, and functionality of equipment and fixtures.
• Report facility maintenance concerns such as plumbing, electrical, HVAC, furniture, and equipment issues to the appropriate department for resolution.
• Assist in monitoring the condition of employee welfare facilities including locker areas, sleeping quarters, clinic, and common spaces.
• Coordinate with Housekeeping, and Engineering teams regarding repair and maintenance requirements.
• Ensure dining furniture, fixtures, and equipment are properly maintained and operational.
  
  

• Observe workplace safety practices and company policies.
• Support internal audits, inspections, and compliance initiatives.
• Immediately report safety hazards, incidents, and food safety concerns to the Supervisor.
  
  

• A degree or certification in Hospitality Management, or related field is preferred.
• At least 1 year of experience in food service or cafeteria operations.
• Strong knowledge of food safety standards (e.g.,HACCP, ServSafe).
• Experience in inventory management and vendor coordination.
• Basic understanding of dietary requirements and nutrition is a plus.
• Able to multitask and manage time efficiently in a fast-paced environment
• Willing to coordinate with internal and external stakeholders