Dining Hall Coordinator

Broe Real Estate Group•Denver, CO

4d•Onsite

About The Position

The Dining Hall Coordinator supports daily operation of the company dining hall, working closely with the Dining Hall Manager to provide meal service for approximately 50–70 employees and guests. The role assists with meal preparation, menu planning, food service, inventory management, and dining room operations, helping ensure meals are prepared, presented, and served in a clean, organized, and efficient manner. The ideal candidate is dependable, service-oriented, organized, and enjoys working with people. The position also supports food safety and sanitation, dining hall organization, and smooth daily service. It may assist with training new team members or temporary support, support busy periods and special events, and assume responsibility for basic dining hall operations when the Dining Hall Manager is absent. Duties are primarily performed on-site indoors in kitchen, food storage, serving, and dining areas during meal preparation and service hours. The position regularly works near hot surfaces, sharp utensils, coolers, freezers, and cleaning products.

Requirements

High school diploma or equivalent.
At least one year of experience in food service, hospitality, catering, cafeteria operations, restaurant operations, or a related environment.
Experience preparing food and serving customers.
Strong organizational and customer service skills.
Ability to work independently with limited supervision.
Knowledge of basic food preparation techniques and kitchen operations.
Understanding of food safety and sanitation practices.
Ability to prepare food efficiently while maintaining quality standards.
Strong attention to cleanliness and organization.
Ability to work independently and as part of a team.
Strong interpersonal skills and ability to prioritize multiple tasks in a fast-paced environment.
Dependable attendance and punctuality.
Basic computer skills, including email and online ordering systems.
Positive attitude and willingness to assist wherever needed.

Nice To Haves

Experience in a corporate cafeteria, employee dining facility, school cafeteria, or catering operation.
Experience assisting with inventory management and food ordering.
Food Handler Permit or ability to obtain one.
ServSafe certification or ability to obtain it.
ServSafe Food Manager Certification or equivalent, if not required by applicable law or company policy.

Responsibilities

Assist with preparation and service of lunch offerings, including ingredients, salads, sandwiches, soups, side dishes, and simple meals.
Set up, stock, and maintain salad bars and beverage stations; assist with portioning, plating, and presentation.
Monitor food quality and freshness and ensure food is available and replenished during service.
Assist with special meals, meetings, and employee events as needed.
Assist the Dining Hall Manager with weekly menu planning, menu ideas, recipe preparation, and food production planning.
Monitor popular menu items and provide feedback about employee preferences.
Monitor food, beverage, and supply inventory; receive, inspect, and store deliveries; rotate inventory and monitor expiration dates.
Assist with food orders and vendor coordination, track food usage, and help minimize waste.
Set up dining areas before service and clean and reset them afterward.
Keep serving, beverage, condiment, and storage areas clean and stocked, and maintain a welcoming and professional environment.
Assist employees and guests in a helpful and friendly manner and support smooth daily dining hall operations.
Follow food safety, sanitation, labeling, and temperature-control standards and company safety procedures and health regulations.
Maintain cleanliness of kitchen equipment, workstations, storage areas, coolers, freezers, and dining spaces.
Wash dishes, utensils, cookware, and service equipment as needed.
Maintain food safety logs and cleaning schedules.
Assist in training new dining hall team members and temporary support when necessary.
Support the Dining Hall Manager during busy periods and special events, and assume responsibility for basic operations during the Manager's absence.
Identify opportunities to improve service, quality, efficiency, and employee satisfaction.
Perform other duties and projects as assigned.