CDS Administration

                                                 Jeff Brady                 Ray Kohl                   Rose Polino                Chip Orcutt                 Sue Estee                Martha McIlroy
                          Interim Executive Director       Marketing Mgr.           Office Mgr.                  Controller              Asst. Controller          UB Card Mgr.

 

                                              Cindy Youngers          Tony Demola             Anita Hathaway            Donna Goss             Jeff Mott               Jeff Osborne
                                               Asst. Director           Asst. Director               Dietician                        Trainer                 General Mgr.             Mgr. in Training
                                               Dining Services          Dining Services                                                                                    Retail

 

 

                                                               Catherine Brown            Chris Kessler          Sherry Wagner          John Kowalczyk           Clara Miller
                                                                    HR Director               HR Asst. Mgr.          Benefits Admin.        IT Systems Admin.      IT Asst. Mgr.

 

                          

                                                                      Steve Daniels                     Jim Golembiewski                 Karen Duysters                 Tom Ludtka
                                                                     Executive Chef                 Executive Sous Chef                   Bakery                        Service Center Mgr.

 

 

 Our Dining Service Employees are trained and certified through the ServSafe® program to ensure that your food is not only nutritious, but SAFE. SERVSAFE® is a certification program developed by the National Restaurant Association Education Foundation (NRAEF) in 1995. The focus of this program is to train foodservice handlers about general food safety principles and Hazard Analysis Critical Control Point (HACCP) concepts. The ServSafe® program has become the industry standard in food safety training and is nationally recognized and accredited. The ServSafe® program provides accurate, up-to-date information for all levels of employees on all aspects of handling food, from receiving and storing to preparing and serving. Here at UB, Campus Dining & Shops realizes that it is our obligation to serve safe food and we have over 325 employees who are currently ServSafe® certified. We are very proud of our past track record and will continue our commitment to serving safe food to our customers.