Back to Campus Safely – An Interview with UMass Boston Dining

Universities and colleges are reopening across the country for a new school year, and students and faculty are back on campus. This means it’s time for Sodexo to get back on campus too.

I spoke with three Sodexo managers at UMass Boston to get their perspective on back-to-school hiring in what is turning out to be another unconventional year. Here’s what they had to say (and why YOU should consider joining their team!):

Hasan Erdem, Sodexo Resident Dining Manager at UMass Boston 

What led you to your current position at Sodexo? 

HE: I started working with Sodexo when I was a student at Wheaton College in 1999. I needed extra spending money for college so the chef on campus suggested I get a job in dining. By my junior year, I was a student manager in charge of the on-campus pub. When I graduated, my general manager provided me with support and a month later, I was a full-time manager at Curry College. 

How has reopening been different from other school years?

HE: The process of life has changed. People aren't as willing or comfortable to meet in person. Since everyone is wearing masks, hearing people's words and reading their facial expressions has become more difficult. We are growing out of old habits and creating new habits. COVID safety practices are also a conversation we have during the initial interview.
 
Why would a candidate want to work at your unit? 

HE: UMass Boston is truly an amazing place. It's the only public research university in Boston. It also has the third most diverse population of any higher education facility in the US. The campus is beautiful and there is a solid plan for institutional growth and advancement. I feel UMass Boston as a campus thrives, and a lot of the professional staff are truly entwined with the growth of the students. 

 

Cathleen Jordan, Sodexo Director of Resident Dining at UMass Boston 

How are you involved in hiring initiatives as the campus reopens? 

CJ: I've been looking for creative ways to get new staff in the door. I’m posting jobs on local pages, researching job placement programs and prescreening applicants. 

The management team reviews each candidate together after the reporting manager does an initial interview. We make these decisions as a group so we are all invested in the success of our new team members.
 
How has reopening been different from other school years?

CJ: We lost a significant number of staff after being closed for 18 months, so there are a LOT of positions to fill. We are doing more phone and zoom interviews than in person. We only bring potential staff to campus if we are sure we want to hire them. And no more handshaking! 
 
What is the best part of working for Sodexo? 

CJ: I have a great sense of camaraderie with my team. We all bring different strengths to the table which really benefits the unit. Also, the UMass Boston community is great! On a more personal level, I feel Sodexo has done a good job highlighting and executing equity in the workplace. It's an important issue and I'm glad they take it seriously. 
 
Why would a candidate want to work with your team on campus? 

CJ: We really nurture the talent. If someone who works on the grill wants to try baking, we let them dip their toes in the water. If they have hidden talents, we let them shine. Our team is in "all in" when it comes to getting the job done. They help and teach each other, which makes everyone a better teammate. Additionally, the short shifts and free meals are a great perk to working on campus. 
 
How does your team impact the quality of life for students?

CJ: I'm especially proud of the connection our staff makes with the students. They learn their names, their likes and dislikes, and make them feel at home. They have a sincere interest in the students' well-being. Also, our diverse staff reflects the diverse student population, and it makes me so happy when I hear staff and students speaking in their native languages.

 

Kevin Kesterson, Sodexo Executive Chef at UMass Boston

How has reopening been different from other school years?

KK: We are going into the school year short-staffed, so we are looking at the schedule constantly. We are adjusting hours, trying to give an extra weekend day off and offering more flexible shifts. We are having more success hiring team members who are looking for their second job than their first!

What is the best part of working for Sodexo?

KK: I love to be part of a team where my input is valued. We all have so much experience in this industry so everyone’s viewpoint on a particular situation should be considered. I also love working for a large company that allows me to network, grow in my profession and advance.

Why would a candidate want to work at your unit? 

KK: Besides having a strong sense of community and a passion for helping our guests, we also have it for our team members. We are dedicated to promoting within, training staff to acquire positions with a higher skill set and more responsibility. 

How does your team impact the quality of life for students? 

KK: Our teams know that residential students living on campus are away from home, so they strive to make every student feel like they never left. A friendly hello and a warm smile can go a long way in the life of someone who has a full class load ahead of them for the day. We have received numerous comment cards about the sincerity and warmth of our team - and we are very proud of that!

Is there anything else you’d like to include?

KK: We take safety very seriously. We go over the eight major allergens at every huddle. Every team member - from the cashiers to the dishwashers to the cooks - is knowledgeable in the major allergens and the three checks for safety.

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While “back-to-school” may look a bit different this year, the Sodexo UMass Boston Dining team is passionate about their employees, the students and a commitment to safety. If you’re ready to take the next step and join a team like the one at UMass Boston – or at any of our other accounts across the country - start your search now!