Written by: Genesis Ventura
Food Services locations are the areas most affected by the student worker shortage on campus, according to Food Services Director Teddy Kyriakidis.
During a recent interview, Kyriakidis commented on the decline of Food Services workers in the past and how this continues to be an issue.
“Many hands make light work,” Kyriakidis said. “Without the extra help, we’ve had to decrease some of our services and cut back on the varieties.”
To help mitigate the problem, Kyriakidis said, the Dining Hall has had to increase regular staffing by looking for workers outside of the university. He said Food Services has already contacted Metz Culinary Management, an outside food services company, for help with the worker shortage.
“We have reached out to Metz to provide contracted labor and to provide some consulting services to Food Services,” he said. “We have hired one new employee for the cafeteria.”
Food Services also has had to get help from additional salaried employees, asking them to volunteer in the cafeteria for a few hours when they are available.
“This has been very helpful with weekend prep and getting ready for the following week,” Kyriakidis said.
There had been a downward trend in student employment on campus before COVID-19, according to Kyriakidis, “but the pandemic exacerbated the problem.
“During COVID, during the Great Resignation, a lot of industries took a hit, and the hospitality and food service industry was the worst,” he explained. “And, across the country, they’re struggling to get their workers back. So, if you go to a restaurant, you’re going to see ‘Now Hiring,’ you’re going to see staff shortages. So, across our food service and hospitality industry, there has been a struggle getting staffing.”
Last year, the Dining Hall had to close the salad bar on Saturdays because of the lack of student workers, but this year managers are hoping to continue operating the salad bar. according to Kyriakidis. The Dining Hall also switched from handmade to pre-made food. While the Dining Hall would typically have a “Grab and Go” section, it has been limited due to staff being unable to hand make them.
“Food Services feels it the most (during a worker shortage) because we require so many students,” Kyriakidis said. “[We are] the number one employer for student workers on campus. I think we have employed 25% of the entire student worker population.”
To prepare a lot of food in a short period of time can be a big load, so students’ patience and understanding is appreciated, Kyriakidis said. He added that by picking up just a few hours, students can be very helpful and give back to campus. He said it’s a great time to be engaged and see what it takes to run the campus, not just in food service but in many different departments.
Kyriakidis described the Dining Hall as a “great place” to work – especially for a first job – because it teaches habits that will make students successful in the private sector and has an “excellent” atmosphere. He said it’s a little more flexible than the average workplace because supervisors work around student’s schedules.
James Mendez, senior accounting major, shared his experience working in the Dining Hall.
“I used to work at the cafeteria,” Mendez said. “I met a lot of cool people, and it was chill.”