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Dining Facility Attendant

4/3/2026

The Dining Facility Attendant is responsible for maintaining the cleanliness of the facility, including sweeping, mopping, and operating dish machines. They also assist with food service tasks, such as replenishing supplies and managing tray returns to ensure efficient operations.

Working Hours

40 hours/week

Company Size

1,001-5,000 employees

Language

English

Visa Sponsorship

About The Company

Southern Foodservice Management provides onsite dining, catering and vending services to business & industry, education and government clients. Founded in 1951, the Birmingham, Alabama-headquartered company provides quality food, great service, exceptional value and a pleasant experience to dining customers at client sites nationwide. Southern’s long history of success is attributed to the high level of care, attention and flexibility—that “something extra”—in its dealings with clients, customers, employees and suppliers.

About the Role

Description

Southern Foodservice Management, a national contract food service company, is looking to hire a Temporary Dining Facility Attendant for our Fort Knox location in Kentucky.

Position will start on May 6th and end around August 20th
The pay range $20.68 plus $5.51 per hour health and welfare
The shifts are either 6:30 AM - 3:00 PM or 3:00 PM - 9:30 PM (hours may vary based on mission needs)

Duties and Responsibilities

Cleaning Duties as assigned by Cleaning Schedule to include (but not limited to):

Sweeping, mopping, cleaning, wiping, scrubbing, polishing and washing
Sort and replenish silverware, china, glassware, and smallwares
Wash Pots, pans utensils, plates, bowls, forks, knives and spoon, etc.
Scrap Trays from the tray return mechanism to maintain proper clearing of mechanism and flow of customers.
Properly Operate dish machine at sufficient speed to maintain flow per Army Standards
Properly handle chemicals per MSDS and Southern Safety protocols
Perform all duties in compliance with Workplace Safety Standards and protocols
Empty Trash Receptacles and Take out trash
Maintain general cleanliness of facility inside and outside as assigned Cleaning Schedule
Salting, ice removal and maintaining safety of walkways in winter conditions
Re-stock any of those food service utensils, equipment required and maintain service area cleanliness
Properly clean areas used and equipment
Take any required temperature record logs
Conduct duties in an orderly and professional manner and to standards of Southern Foodservice Code of Conduct
Follow all Company policies and procedures as issued
All staff members are also responsible for other duties or tasks that are assigned by the Assistant Managers or Supervisors, as a part of any “Job” or “Position” assigned during a normal work schedule. Team members may be assigned to support the meal production, service and cleaning after the meal or the dining facility.

#INDSJ

Requirements

Physical Requirements

Strength: Lift up to 45lbs
Posture: Standing 70%, Walking 30%
Movement of objects: Frequent
Heavy Lifting, Heavy Carrying, Pushing, Pulling
Climbing or Balancing: Occasional
Stooping: Frequent
Reaching: Frequent
Handling: Frequent
Talking/Hearing: Frequent
Seeing: Frequent
Temperature Variation: Frequent

Key Skills

CleaningSweepingMoppingDishwashingFood serviceSafety protocolsWaste managementEquipment maintenanceTemperature loggingCustomer service