Hungry for some extra Dough?

Residential Dining services has several student positions available at our five on-campus dining centers, catering team, bakery & central production areas. These are very flexible positions that tailor your shifts to fit your class schedule, are steps away from your classes, and allow you to work with friends!

• Dining Services offers competitive wages, starting from $15.00/ hr all the way up to $18.00!
• Dining Employees also receive a free meal for every 3-hour shift you work!
• Longevity increases are available as you continue to work with us, up to $.30 each academic year!

Working for Dining, you will gain practical work experience and skills to take you beyond the food service industry. There are several promotional opportunities and areas of advancement available as well, see below!

Come work for Dining and enhance your college experience!

Positions

Student Team Member:

Become a valuable team member for Dining! Work with friends and begin to develop real world working experience. Develop communication, customer service, problem solving, and many other skill to take with you up the ladder with dining or onto your professional careers.

Student Supervisor:

Train and guide new employees and act as a shift supervisor when needed, while completing all essential paperwork and shift tasks. Exhibit leadership skills and direct task training at all times. Will lead a crew of up to 30 crew members through a shift, exhibiting multitasking and leadership skills.  The position will develop skills of leadership, communication, workplace tasks, and much more!

Student Manager:

Manage the student and non-student hourly staff, as well as supervise day-to-day operations and other duties as assigned by the Unit Manager. The position will train and guide new employees and student trainers as well as insure follow-up training is delivered throughout the duration of employment. Learn a tremendous amount of HR related skills including; hiring and orientating new employees’ year round, disciplinary skills, and leadership abilities in leading a student organization of upwards of 200 student employees!

Current Student Employees

Find resources, student leadership class sign-ups, and general information about your employment with us.

Our Mission

Deliver an outstanding dining experience crafted by an engaged team dedicated to social and environmental responsibility.

Key Elements

Outstanding Dining Experience: Craft delicious food, Informed and enthusiastic customer service, Clean and inviting environment
Engaged Team: Be empathetic, Encourage and participate in grown opportunities, Be professional, Empowered to make positive changes
Social and Environmental Stewards: Uphold the Principles of Community, Promote the responsible use of resources

Food safety overview

In Residential Dining Services we care deeply about the student experience and take food safety very seriously. This means sourcing high quality products, creating nutritious and diverse menu options, training a highly skilled culinary team, upholding high-quality food standards, and practicing staff accountability.

All of our dining units operate under the U.S. Food and Drug Administration (FDA) Hazard Analysis and Critical Control Points system (HACCP), which is used to identify food safety risks and implement corrective actions when needed.

Food allergen information can be found at eatwell.colostate.edu/food-allergiesintolerances

Partnership with CSU Environmental Health Services

We work very closely with Environmental Health Services (EHS) to ensure the food served in our dining facilities meets all food safety regulations in the state of Colorado and the National ServSafe program. All inspection reports received by this office or follow up reports from incidents are available at this link. Users may search each establishment by name to locate past reports. Please note that state and local inspections were not permitted for an extended period of time in 2020 and 2021 due to COVID-19 related public health regulations.

Food Safety Management System

• Routine food safety inspections completed by EHS
• Hourly food temperature checks and information logging, with documentation held for 6 months
• Robust food safety training and testing of all staff conducted routinely through the national ServSafe program
• Staff accountability practices, such as retraining and disciplinary action in cases of violation
• Safety and sanitation inspections are conducted monthly by Residential Dining leadership, with follow up performed as necessary
• Employee adherence to all University sick policies, including daily illness tracking and monitoring
• Good handwashing and proper glove use practices are taught and enforced by management daily
• Residential Dining leadership review of vendors’ food safety practices, including regular visitation of production sights to ensure product quality
• Routine walkthroughs of serving areas and dining rooms by management
• Strict recall and ingredient traceability procedures
• Food Defense Plan, which covers threats of biohazard, reviewed annually
• Food Allergy Management and Prevention Plan, which covers allergen identification, education, and mitigation
• Food Safety Advisory group, management team that review adherence to and adjust aspects of the food safety management system on an ongoing basis

How to Report a Food Safety or Quality Concern

Report a Concern to Environmental Health Services (EHS) OR Email EHS
You may also contact Residential Dining Services through one of the following methods:

• Email rds@colostate.edu
• Call (970) 491-4754
• Ask to speak with a manager on duty directly as soon as you suspect a problem with your food.

Please do not report food safety concerns through our Text and Tell app only, as we/EHS will need to reach you to get more information.

Food Safety & Quality Assurance Specialist

• Residential Dining Services employs a Food Safety and Quality Assurance Specialist that assists dining units in upholding food safety practices, conducting additional inspections, and training staff on new procedures and changes in food code policy.