Employee Meals

Date Issued: February 6, 2008
Date Effective: July 10, 2014
Date Revised: August 8, 2019
Date Updated: July 23, 2019
Issued By: Patti Barnes
Approved By: Gwyn Scott

Food production is Culinary Services core function and furnishing meals to our employees plays an important role in the evaluation process to ensure the highest quality food is being served to our customers.

Culinary Services employees who are scheduled more than a six (6) hour shift are entitled to a meal from the daily menu in the venue in which the employee is assigned. Product(s) cannot be removed from inventory to prepare any food that is not on the menu for that meal period. Employees that work a 6 hour shift or less are provided a 15 minute break but no meal break is provided. 

Employees working a catered event may eat the food from the event after the catered meal has been served to the customer. Retail employees may eat in areas designated by the venue manager. 

Meals must be consumed in the venue in which the employee is assigned. Our employees’ meal breaks may vary daily based on the unit’s operational needs. Maintaining employees on-site assists in meeting our customer demands when emergency situations arise with little or no notice.

Meal participation questions should be directed to the General Manager or Manager on Duty in the venue in which the employee is assigned.