About Food Services

Interested in working for
Food Services?

baker

STUDENTS: Want to Work for
University Dining Services?

Apply Online for One of These Positions

Join the Food Feedback Committee

Let us know how UC Food Services can make your dining experience better by joining us and fellow students for a Food Feedback Committee meeting. The committee meets monthly during fall and spring semesters.

Free food is available every meeting and all attendees will receive a $10 Mick & Mack's Gift Certificate.

Committee meetings are limited to the first 20 students. Reserve your spot by email to Katy Wahlke at: ucfood@uc.edu

Attendees must be Residential Meal Plan or Campus Dining Pass holders.

 

Students getting salad

Our Commitment to Sustainability 

UC Food Services has incorporated many sustainability initiatives into on-campus dining.  

Food Focus Committee
Food Services hosts a monthly meeting that anyone can participate in to provide feedback on dining options at UC. Meetings are held the second Wednesday of each month.

Trayless Dining
UC practices trayless dining service to reduce wasted food and water use.

Local Food
UC purchases produce from a purveyor that deals with local farms in the community. Produce items that thrive locally (apples, tomatoes, melon, squash, etc.) are grown in our region. Approximately 65% of annual dining services purchases are sustainable food (e.g., local, and/or certified organic/cage free/humane and/or certified Fair Trade).


 

friendly service
spices

Sustainable Seafood
All seafood offered at UC is sourced sustainable in conjunction with the Monterey Bay Aquarium Seafood Watch Program.

Vegan & Vegetarian Options
A designated vegan entree is offered at each meal at the "Vegan Corner" station. The majority of other stations offer menu options prepared with ingredients selected by the diner, creating the opportunity to customize vegetarian versions.

On-campus Ingredients
Mick & Mack's Contemporary Café has a small herb garden located on the TUC patio. The restaurant incorporates these items into their menu and food preparation as much as possible.

Cooking Oil
A cooking oil filtration system is used and all spent oil is recycled via Restaurant Technologies, Inc (RTI).
 

Composting
In August 2013, a pilot project was created to collect food waste from MarketPointe@Siddall for composting by a third party commercial composting facility. Spent coffee grounds from all on-campus Starbucks locations and several other cafes and markets are also collected for composting.

Compostable To-Go Containers
Available for the to-go food option at Stadium View Café, all containers are made from compostable materials. This program eliminates the use of approximately 12,500 Styrofoam containers each year.

Plastic Bag Campaign
Plastic bags were eliminated from the Catskeller meal exchange area.

Napkin Holders
Tork Xpressnap reduces napkin usage by at least 25% compare to traditional dispenser systems. Our compostable napkins are 100% recycled with the message pre-printed with the claim “100% recycled, Save the environment, one napkin at a time.” 

CenterCourt Eating

Meet the Team

John Hautz

John Hautz
Director of Food Services
513-556-4723

Katy Wahlke

Katy Wahlke
Program Director, Food Services
513-556-6470

Dave Anderson

Dave Anderson
Senior Food Service Director, CenterCourt
513-556-4113

Leticia Broadus

Leticia Broadus
Assistant Food Service
Manager, Retail

513-556-2116

Mary Beth Coil

Mary Beth Coil
Director of Catering
513-556-4156

Robert Daniel

Robert Daniel
Retail Supervisor
513-556-2116

Candice Elkin

Candice Elkin
Concessions Manager

Dave Embry

Dave Embry
Assistant Food Service Director, MarketPointe
513-556-0444

Missy Farmer

Missy Farmer
Assistant Director of Catering
513-556-313

Jamie Finlin

Jamie Finlin
Marketing Manager
513-556-4107

Laurie Golay

Laurie Golay
Assistant Financial Controller
513-556-4108

Bill Hibbitt

Bill Hibbitt
District Finance Manager
513-556-4128

Barry Howard

Barry Howard
Production Manager, MarketPointe
513-556-0444

Jonathan Hunt

Jonathan Hunt
District Executive Chef

513-556-4592

Ryan Jones

Ryan Jones
Resident District Manager

513-556-4514

Cameron McAdams

Cameron McAdams
Director of Operations
513-556-3692

Kevin Morris

Kevin Morris
Food Service Manager

Jeffory Pearce

Jeffory Pearce
Food Service Director, Retail
513-556-2116

Erica Raines

Erica Raines
Supervisor, Mick & Mack's Café
513-556-3653