During my time working with MSU Culinary Services, I worked my way up from a level one employees all the way up to a student supervisor. With each new promotion my duties changed to correspond with my new responsibilities:As a Level One Employee, I provided friendly, competent customer service for hundreds of students at each meal. Also assisted in training new staff members. As a Level Two Student Cook, I was responsible for preparing breakfast and working fryers and flat top grills during late night shifts. Maintained station cleanliness, and oversaw closing tasks performed by Level One Employees. Prepared custom meals per customers’ request.As a Dish Lead, I lead a team of up to 15 dish room employees, assigned duties, and trained new members. Performed basic machine maintenance, ensured proper temperature for sanitation, and performed closing tasks.As a Student Supervisor, I was responsible for maintaining day-to-day operations of the cafeteria, assigned tasks to level I and II employees, handled conflict resolution between employees, and training of new staff members. I was also responsible for final checks throughout the cafeteria: ensuring stations were cleaned properly, and emptying cash-boxes.

Running check-in procedures for incoming students. Helping students navigate campus while also ensuring they completed the necessary orientation tasks. Guiding incoming students through scheduling for their first year. Running check out and exit survey procedures.