Student Employment Manual
Welcome to UM Dining!
We are pleased to have you as a member of our staff. This guide is designed to introduce you to UM Dining (UMD). You are responsible for knowing the contents of this manual and how this information relates to you as an important member of our team. We require you to read this guide because this material will assist you in understanding and performing your job responsibilities and ensure that your work experience is a positive one. Although we recognize the unique nature of each position, the guiding principles stated herein are universal throughout UMD. Your Unit Manager or Supervisor will provide you with training and information specific to your job.
In order for you to be a successful employee with UMD, you are expected to perform each work assignment with exceptional guest service as your primary responsibility. You should consistently exhibit excellent service, hospitality, congeniality, and knowledge of your position. Student employees are a vital part of our operations. Your positive demeanor, enthusiasm, ideas, and suggestions are necessary for UMD to maintain a high quality dining experience for our guests. We are a self-supporting organization. Our income is 100% generated from our guests. We do not receive any state or general funds.
As UMD employees, we pride ourselves on our honesty, integrity, and guest satisfaction. Each and every position is unique and vital to the success of UMD because our success is measured by the sum of our parts; no area stands alone. If you have questions regarding policies, full-time and student management staff are always available to help. We welcome you to the UM Dining team.
UM Dining supports student success through superior cuisine and service, exceptional dining experiences, and sustainable business practices.
Shared Values and Guiding Principles
- NOURISHMENT: We serve wholesome, high quality, and nutritious food.
- GUEST SERVICE: The people we serve are our guests. We will exceed our guests’ expectations.
- SUSTAINABILITY: We commit to local, regional, and global environmental stewardship through sustainable business practices and agricultural economic development in Montana through the UM Farm to College Program.
- PROFESSIONALISM: We exhibit passion, excellence, integrity, loyalty, and innovation in the pursuit of our profession. We affirm, cultivate, and value our employees through professional development.
- DIVERSITY: We respect and celebrate the contributions, rights, and dignity of our diverse employees and guests.
- PARTNERSHIPS: We cultivate collaborative and financial partnerships with our on- and off-campus colleagues in support of the University’s mission.
- FISCAL RESPONSIBILITY: As a self-operated dining department, we maintain profitability to meet our obligations as a self-funded state auxiliary account. We are entrepreneurial in our exploration and development of new revenue opportunities.
About UM Dining
University Dining Services is one of the premier college and university food service organizations in the country. Our self-operated food service is the winner of 22 international dining awards. Our popular UM Farm to College Program and Sustainability Future Initiative are models used by other universities. UMD employees 75 classified staff and averages 400 student employees each semester. We serve a campus community of roughly 17,000.
Organizational Structure: UMD is divided into three operating units. Mark LoParco is the Director of UMD. Three Associate Directors report to Mark. Byron Drake is the Associate Director for Professional Development. Byron Drake manages training, orientation and professional development for UMD. Kate Slack is the Associate Director for Residential Dining and manages all of the food operations in the Lommasson Center and Missoula College West Campus. Donna Bauck is the Associate Director for Retail Operations which includes the Bakery, Food Court, UM Concessions, Biz Buzz, Think Tank, Recess, Galloping Griz Food Truck, and UM Catering.
Meal Plans: Meal plans are available to all students and required for those living on campus. The All Campus Plan provide a weekly balance to ensure that funds last the entire semester; the leftover balance does not carry over to the following week. The All Campus Meal Plan comes with $100 in Bear Bucks which may be used in any UMD operation including the Galloping Griz food truck. The Food Zoo Plus Plan allows 14 entrances to the Food Zoo and $200 in Bear Bucks. The Food Zoo 19 may be used only in the Food Zoo for specific meal periods. Entries to the Food Zoo do not carry forward if unused. The declining balance Bear Bucks are available for all students, faculty and staff for as little as $20. All plans can be used in the Lommasson Center facilities; the All Campus Plan can also be used at the UC Food Court, Biz Buzz, Think Tank, Recess, and both Jus Chill’n locations. Please review the Meal Plan Brochures for additional information.
Nutrition Counseling: Nutrition counseling is available from Rebecca Wade, our Registered Dietitian in the UMD main office. Counseling is available on a wide variety of dietary concerns. Counseling is free to all students with an All Campus, Food Zoo Plus, or Food Zoo Plus Meal Plan. Interested students should call or stop by the UMD Main Office to schedule an appointment.
Griz Card: The Griz Card is a multi-functional identification card issued by the University for students, faculty, and staff. The Griz Card is swiped by cashiers when students, faculty, or staff use a Meal Plan or UMoney account. The Griz Card is also used for UMD staff members to receive their meal maintenance, and acts as a time card for student employees of UMD to record hours worked. Griz cards can only be used by the owner of the card and cashiers are instructed to confiscate cards presented by anyone other than the owner.
Located primarily in the Lommasson Center, the University Center and the Adams Center, UM Dining employs approximately 400 students each semester; making us the largest student employer on campus. A wide variety of employment opportunities are available in the following areas:
Lommasson Center: The Lommasson Center is home to The Food Zoo, Corner Store, Le Peak, and the UMD Main Office.
Le Peak offers a wide selection of Cravens coffee and espresso drinks, as well as bagels, muffins, and other breakfast items. Le Peak is open from 7:30 am-8:30 pm, Monday through Friday. Le Peak accepts all Meal Plans,Bear Bucks, credit cards, debit cards, UMoney, checks, and cash.
Food Zoo: The Food Zoo offers buffet style service with unlimited seconds. The menu at the Food Zoo is always changing to provide maximum variety and nutrition. Features of the Food Zoo include a salad bar, gourmet pizza, daily vegetarian vegan, and gluten free options, and homemade soups and entrees. The Food Zoo dining room is open during the week from 7:30am-7:30 pm and Saturday, Sunday, and holidays from 10:00 am-7:30 pm. The Food Zoo accepts all meal plans, Bear, Bucks, credit cards, debit cards, UMoney, checks, and cash.
The Corner Store (CS): The CS serves lunch and dinner Monday through Friday from 7:30 a.m. - 8:30 p.m. The CS offers the Grizzly Grille featuring burgers, fries and world famous Breakfast Burritos, Old El Paso features southwestern entrees and sides, Freschetta Pizza showcases dine-in or take-out pizza, and the Block and Barrel Deli with made-to-order submarine sandwiches. In addition to prepared and ready-to-eat foods, the CS provides convenience store-style shopping and bulk food selections for students. CS accepts all meal plans, Bear Bucks, credit cards, debit cards, UMoney, checks, and cash.
Coffee Operations: In addition to Le Peak in the Lommasson Center UMD operates three more coffee operations; Biz Buzz, Think Tank and Recess. Biz Buzz is on the lower level of the Gallagher Business Building and serves Craven’s coffee products, bagels, sandwiches, soups, and selections from the Bakery. Biz Buzz is open from 7:30 am – 3:00 pm Monday through Friday. The Think Tank is above the Urey Lecture Hall and provides students with Liquid Planet coffee, espresso drinks, Chai tea, and a variety of Italian sodas and other cold beverages. The Think Tank is open from 7:30 am - 4:00 pm Monday through Friday. Recess is located in the Phyllis J. Washington Education Building and is open Monday through Friday from 7:30 am to 2:00 pm. All of these coffee operations accept the All Campus Meal Plan and Bear Bucks meal plans, UMoney, checks, credit cards, debit cards, or cash.
University Center (UC): The UC is home to the Food Court, UM Catering, UMD Purchasing Office and the UM Dining Bakery.
The Food Court: The Food Court is located on the second floor of the University Center, and offers extensive menu options, with grab-n-go items, the award winning Casa Nina and convenience items. The Food Court is adjacent to the large, comfortable Commons Dining Room. The Food Court is open Monday-Friday from 7:30am - 7:00pm, and 11:00 am - 3:00 pm. (11:00 am-5:00pm on home football game days). The Food Court accepts All Campus Meal Plan, Bear Bucks, UMoney, credit cards, debit cards, checks or cash.
UM Catering: The catering offices are located on the third floor of the University Center. The full-service retail kitchen is on the first floor. UM Catering offers a wide variety of services that will complement any event. UM Catering’s primary mission is to serve the catering needs of the university community and they offer a wide variety of services that will complement any event.
UMD Purchasing Office: The purchasing office handles UM Farm to College purchases, food and supply orders, receiving reports, and delivery troubleshooting for all UMD operations.
The Bakery: The Bakery is located on the first floor of the University Center and indulges the campus with fresh-baked goods available in all UMD venues and the UC Market. The UC Market is not a UMD operation and is the only non-UMD food operation currently allowed on campus.
UM Concessions: In the Adams Center, Washington Grizzly Stadium and Dornblazer Field. UM Concessions employs both UM students and students from several area high schools. They are trained and supervised by a Manager, Assistant Manager and Student Managers. Events include concerts, flat shows and athletic events. The UM Concessions Office is housed in the Adams Event Center.
Part of the fun and excitement of working for UMD is meeting new friends, but you can also bring your friends with you! Ask them to apply! Applications for employment may be found in the UMD Main Office at 114 Lommasson Center. Applications are also available at all UMD units during business hours. Online applications may be found on the UMD website http://www.umt.edu/dining and on the Career Services website http://www.umt.edu/studentjobsapp/.
After a student completes their initial hiring paperwork, they may only need to refresh their paperwork with a new student hire card at the beginning of each academic year. International students and work study students will have additional requirements, please see your supervisor. Completed applications must include your current class schedule. Gaps in service longer than a semester will require completion of all new hiring paperwork.
To qualify as a student employee, you must be enrolled at one of the campuses of The University of Montana and take at least six (6) credits per semester. If your credit load drops below six (6) credits at any time during your employment, you are required to notify your manager immediately.
Terms of Employment
All students are hired under a 30-calendar-day probationary period and may be released during probation for performance issues. After the 30-calendar day probation, students are employed on an as needed basis. Schedules are subject to change based on operational needs. UMD will provide student employees with at least 10 working days notice prior to eliminating a position. All students are hired on a semester basis and are not guaranteed employment from one semester to the next. You must refresh your application at the end of each semester to work the following semester.
You can expect UM Dining to:
1. Establish clearly defined work schedules.
2. Inform employees of the duties and expectations of their jobs.
3. Supervise, provide training and evaluate the quality and quantity of work performed.
4. Listen to employee suggestions and act upon them when possible.
5. Recognize the unique contribution made by each employee.
6. Observe due process in any matter requiring disciplinary action.
7. Provide advancement opportunities.
8. Follow all federal, state, and local laws.
As a UM Dining Student Employee, you agree to:
1. Always put guest service first.
2. Commit to an assigned work schedule and perform designated tasks quickly and efficiently.
3. Be at your workstation, in uniform and ready to work, at your assigned time before clocking in.
4. Clock in and out correctly for each shift. (Missed clocking may result in a delay in getting paid or unpaid time)
5. Arrange alternative coverage (find a sub) for assigned work shifts in non-emergency situations and notify your supervisor accordingly.
6. Work as scheduled during finals week unless there is a direct, same hour work/exam conflict.
7. Notify your supervisor as early as possible (at least four hours prior to your shift) if you will not be at work due to an emergency or illness.
8. Adhere to UMD standards of conduct and dress.
9. Treat co-workers and guests with respect and report problems to your supervisor.
10. Refrain from making and receiving personal phone calls, text messaging, or causing disruptive activity.
Please ask your supervisor to explain any item that is unclear to you.
General Entry Wage
$7.80 / hour
Student Admin I and Lead I
$7.90 / hour
Student Admin II
$8.15 / hour
Student Services Supervisor
$8.65 / hour
Student Assistant Manager
$9.00 / hour
$9.50 / hour
Special Projects Intern
$9.50 / hour
$10.00 / hour
Any openings for student employees that are Advancement Opportunities (wages above the entry wage for our students) are posted in all UMD Units for a minimum of ten (10) business days. Please follow the instructions on the posting to apply or speak to your supervisor if you are interested in advancement opportunities.
1. As a student employment incentive, UMD may provide a meal to those student employees who complete a scheduled shift of three (3) or more consecutive hours. Any shift, of any duration of consecutive hours in excess of three (3) hours will entitle the student employee to one (1) meal. UMD will not provide more than one meal per day to any student employee. Student employees must be “clocked out” and off the clock to consume their meal. Meals are not earned on a cumulative basis and are not guaranteed.
2. Meal Maintenance meals must be consumed in your assigned unit. Meals cannot be taken to-go and all food selected for meal maintenance must be consumed during your meal period. Taking your meal maintenance food out of your assigned unit will result in disciplinary action up to and including termination.
3. All student employees must remain in the unit when consuming a meal maintenance meal. Meal periods must not exceed thirty minutes.
4. A maximum cash value of 8.75 for any meal, breakfast, lunch or dinner, will be allowed for student employees working in a retail operation. The student employee is responsible for knowing the cash value of their meal prior to the cashier's recording of the transaction. Purchases in excess of the allocated amount will be the immediate responsibility of the student employee. The overage may be paid with cash, check, Bear Bucks, UMoney or Meal Plan funds where accepted. With the exception of ½ pint milk in the Food Court, packaged items in the Corner Store and Food Court are not eligible for Meal Maintenance purchase. Please limit your Meal Maintenance purchases to the food lines only.
5. A student employee working in the Food Zoo (or assigned the Food Zoo for Meal Maintenance) is allowed the lunch or dinner meal if they qualify for a meal even though the cash price exceeds $8.75.
6. In a non-precedent setting action, the employer may elect, by operational unit, to allow student employees to consume a beverage while on shift. Beverages include water, brewed coffee or hot tea. Fountain, packaged or specialty beverages, such as lattes, and mattes are not included. All beverages must be in a closed container with a straw and stored in a designated beverage area.
7. Students who are working a scheduled shift of four (4) to six (6) or more consecutive hours may be required to punch out and take their thirty (30) minute meal period during their shift and may be provided a 5-10 minute rest period. Students working less than four (4) consecutive hours will not be provided a rest period.
8. Tax laws require that the meal be consumed immediately following or during a scheduled shift. UDS offers this employment incentive under the assumption that the employee can consume the meal immediately following or during the scheduled shift. If a student employee cannot consume a meal immediately following a shift, then the meal opportunity is forfeited. Food consumed during a meal period will not be taxed.
9. All student employees must use their Griz Card for meal maintenance, except in UM Concessions where you are required to log your meals on the “Eat Sheet,” as the Griz card is not compatible with the cash registers used in UM Concessions.
10. Unauthorized meals eaten will be billed to the student employee at the full cash value and may also result in disciplinary action, up to and including termination.
11. During shut down periods, student employees may be directed to use meal maintenance at a designated UMD facility.
12. If a student is scheduled for a qualifying three hour shift, but is sent home early because business is less than anticipated, the manager or supervisor may elect to provide the planned meal maintenance. The student must remain in the operation to consume their meal maintenance meal.
13. Special circumstances will be addressed on an individual basis and must have prior approval of the Unit Manager and the Director.
UM Catering Student Staff
UM Catering staff are not guaranteed meal maintenance. Access to a meal at catered events is dependent on the type of event and the availability of food at the event, the availability of food and the discretion of the classified supervisor.
UM Concessions Meal Maintenance
(Students, Temporary Employees, and NPO Volunteers)
Due to the nature of our events, official lunch breaks cannot be provided. Non-Peak times, determined by your supervisor, are the times in which concessions workers may eat with the guidelines listed below:
1. Food Breaks may not last more than 15 minutes
2. One (1) food break per game, rest and bathroom breaks will be allowed at the discretion of the Stand Supervisor
3. Each employee will be issued a meal voucher at the beginning of the game. This voucher must be presented to the cashier and you must fill out the eat sheet.
4. You may not use meal vouchers at our 3rd Party Vendors (Pizza Hut, Thai Spicy, etc…)
5. Qualifying Items for meals: Griz Dogs, Polish Dogs, Andouille Sausages, Hamburger, Cheeseburgers, Chicken Sandwiches, Walking Tacos, Pulled Pork & Brisket Sandwiches, Nachos, Regular Pretzels, and Boxed Popcorn.
6. Prohibited Items: NO Pre-packaged Items! NO Candy, Kettle/Caramel/Griz Corn, Peanuts, Frozen lemonade, Turkey Legs, Titan Twist Pretzels, bottled Coke products.
7. Soda and Water may be consumed and stored in the designated area in each stand.
8. Employees not working at events will be subject to the general UMD meal maintenance guidelines as to dollar amounts, locations, and hours worked prior to a meal.
With direct deposit, funds will be available in the specified account on the 1st and 15th of the month unless those dates are on weekends. For those students that have not signed up for direct deposit, checks will be available for pick up with picture I.D. on the second working day two weeks following the end of the period worked in Human Resource Services room 252 in the Emma B. Lommasson Center. If you miss punches during a pay period, you may not be paid for those hours until the next pay period. Don’t forget to carefully clock in and out.
Once you have been hired by UMD, you are expected to work your scheduled shifts for the duration of the semester. If you are scheduled for a “closing” shift, you are expected to stay and assist your fellow students until all work is completed. Always check with your supervisor for approval to clock out. Employees will occasionally be asked to work longer hours than scheduled to accommodate special events, an unusually heavy workload, or an emergency.
A student employee’s workweek is never to exceed forty (40) hours for all campus jobs. Students must not work overtime.
Finals week is considered a regular workweek. You are expected to commit to all of your regularly scheduled shifts except those that directly conflict with a scheduled final exam. Make arrangements in advance (at least two weeks) with your supervisor if you have a direct conflict with an exam and a scheduled shift.
The purpose of our attendance policy is to emphasize how critically important our student employees are to the daily success of the services we provide to our campus. UMD has a core group of full-time staff and we rely on our large numbers of student employees to perform essential duties in each of our restaurants. It is extremely important that you show up to work your scheduled shifts. This section of the manual discusses attendance related requirements.
UMD student employees are required to:
• Arrive for work on time and report to your work site properly uniformed as scheduled.
• Clock in and out correctly at the scheduled times, including the beginning and end of scheduled shifts and each meal period. In all cases, student employees must be clocked out for meals provided by UMD.
• Work all scheduled shifts.
If for any reason you are unable to work as scheduled, you are required to personally call your immediate supervisor at least four (4) hours before your scheduled shift.
The only way to guarantee that you will be accurately paid for the hours you work is to make certain that you clock in and out properly for all shifts. Failure to properly clock-in and out causes excessive paperwork, time delays, may delay your pay for hours worked, and may cause disciplinary action.
Missing a shift without prior management authorization is considered an unexcused absence. Employees are subject to disciplinary action up to and including termination after one (1) unexcused absence. The following are considered unexcused absences:
• No call, no show.
• Failure to attend a mandatory meeting.
No call / no show offenses are very detrimental to UMD operations. This type of absence adversely affects guest service, and your co-workers will be required to carry your workload along with their own. You are responsible for finding a substitute if you are unable to work for any reason. Check with your manager or supervisor for directions on use of the sub board. Ask them for important phone numbers for your unit.
Any time you cannot work a shift and you follow the proper procedures for calling in and finding a substitute, your absence will be considered an excused absence. The following are examples of excused absences:
• Calling in sick at least four hours in advance and finding a substitute.
• Missing work without finding a substitute after being excused from your shift by a manager upon consideration of your situation.
• A doctor’s release may be required if repeated absences occur, and is required for students missing five or more days of work.
A planned substitution occurs when an absence is planned at least 24 hours in advance. In this case, you are responsible for posting a sub slip on the substitution board in your unit. Check the board regularly to see if anyone has signed up to work your shift. If someone has signed up to sub for you, inform your supervisor as to who it is and what shift they will be covering. Following this line of communication will eliminate confusion about who is working and when. If no one has signed up to work your shift, contact your manager at least 4 hours prior to that shift. The manager will instruct you on how to handle the situation at that time. The following are examples of planned substitutions:
• Going out of town.
• Attending a class related event or field trip.
Short Notice Substitutions:
A short notice substitution occurs when an absence is planned with less than a 24 hour notice. It is your responsibility to obtain a list of approved substitutes and contact individuals on it to find someone to cover your shift. If you find a sub, inform your supervisor as to who it is and what shift they will be covering. If you do not find a sub prior to your scheduled shift, you must show up for your shift.
Excessive substitutions or absenteeism will result in a reduction of your scheduled hours. This may also affect your opportunity for rehire, and may result in disciplinary action. UMD reserves the right to consider extenuating circumstances in any given situation.
1. Two uniform shirts will be issued per student employee.2. Student employees are responsible for maintaining clean uniform shirts at all times.3. If an issued uniform shirt becomes soiled or damaged due to normal work-related wear and tear, student employees may return the shirt to the unit manager and a replacement will be issued.
4. Uniform shirts must be returned to the issuing unit at the end of each spring semester or at the end of your employment, whichever occurs first. A charge of $15 per shirt will be assessed for items not returned within two weeks of the end of employment. Catering student employees must provide a $25 deposit for tuxedo shirts. All uniform shirts must be in re-usable condition or you will be charged for the shirt.
5. Additional or replacement uniform shirts may be purchased for the cost of the shirt.
6. Student employees are required to purchase a UM Dining logo baseball hat or use a hair net for hair control. Hats must be clean and in good physical condition without holes or tears, fraying etc. (Hair nets will be provided for free).
Student Dress Code
General Student Employees
Student Catering Employees
Student Admin Support/Management
Clean, unaltered, damage-free, UM Dining baseball style hat and/or effective hair restraint using a hair net with loose hair contained
Not necessary unless working in the 1st floor Retail Kitchen where hair control is required just like the general student employees.
Same as the general student employees
Hair control is not required in an office environment, but student admins are often required to work on the floor or in kitchen production where the policy is applicable.
Clean, unaltered, damage-free issued uniform shirt.
Black catering polo shirt for most events or as assigned, clean, wrinkle-free, well-pressed issued tuxedo shirt. Shirts must be tucked in
Same as general student employees; issued uniform shirt may be different color
Dress shirt or top, polo shirt, no tank tops or sleeveless. No offensive slogans on shirt.
Clean, damage-free pants including jeans.
Clean, damage-free black slacks.
Same as general student employees
Same as general student employees
Skirts and dresses must be damage-free, and end no more than 3" above or below the knee.
Non-skid closed toe and heel shoes with socks or hose. No sandals, flip-flops, or high heels, or open heeled crocs.
Dress shoes with closed heel and toe in good repair. No flip-flops or sandals, high heels, or open heeled crocs.
Same as general student employees
Close toe and heel casual or dress shoes in good repair.
No jewelry or piercings. Watches and plain band style rings are acceptable. No artificial fingernails or tips. No visible offensive tattoos. Issued or approved apron.
Wear burgundy bowtie or tie. No colored undergarments under tuxedo shirt. No excessive jewelry. Watches and plain band style rings are acceptable. No visible tattoos or piercing hardware.
Same as general student employees
No excessive jewelry. No visible offensive tattoos or piercing hardware.
Employee appearance impacts our guests overall perception of UMD; therefore, it is important that all employees working with food maintain effective hair control habits at all times. Hair control requirements are mandated by Montana Health Codes.
UMD recognizes four options for effective hair restraints. They are a hairnet, a beard net, an approved UM Dining baseball style uniform hat, and specialty hats (e.g., chef hat, cowboy hat, etc.) as assigned for special events. Each must be worn such that hair is effectively restrained. Hair must be confined so that there is no loose hair in front of the ears and shoulders. If your hair is longer than collar length, it must be tied back in ponytail fashion, with one rubber band every four inches, braided, or tucked underneath your hat or hairnet and before beginning your shift. This includes all loose strands of long hair (including bangs). This can be accomplished by utilizing bobby pins or rubber bands in conjunction with tucking your hair underneath your hat or hairnet. Employees are responsible for their hats and are required to wear them at work.
Beards and mustaches must be trimmed to a minimum of one fourth (1/4) of an inch and well groomed at all times, or you will be required to wear a beard net. Some positions may require your beard or mustache to be shorter than one (1) Inch. Please check with your supervisor to see if you will be required to wear a beard net. You are responsible for bringing your hat or hairnet and beard net to each shift you work except in the case of specialty hats that may be provided by UDS. All hats must be kept clean. Your hat or hairnet and beard net must be in place before you begin your shift, and you must wash your hands thoroughly after handling your hair.
Your manager reserves the following rights:
1. To send an employee home if they are inappropriately attired.
2. To prohibit the employee from working until they return properly attired and to not pay them during their absence.
3. To allow or require dress-code exceptions for unit-specific events based on individual situations.
For example: - Cowboy hats may be required for a special event, but would not be acceptable every day for hair control.
Sanitation is a critical component for food service operations. Your help in maintaining a clean and sanitary environment is an essential part of your work in UMD.
Sanitary hands are a critical aspect of disease control. Hands need to be kept clean and sanitary to prevent passing germs. Thoroughly wash your hands using soap and warm water for twenty seconds. Take special care to clean between your fingers, remove any dirt or grime from under your nails, and wash the exposed part of your forearm. Thoroughly dry your hands. If you find either a soap or paper towel dispenser empty, please notify a supervisor or manager immediately. You must wash your hands thoroughly before reporting to your workstation, after returning from a break, after you use the restroom, and at any other time it is necessary to maintain proper sanitation.
Disposable gloves are provided in all serving areas. All student staff that handle food must wear gloves while on shift. Wearing gloves does not guarantee a germ-free barrier. Your hands still need to be washed with warm water and soap and properly dried before putting on and changing gloves.
You must change gloves and wash your hands:
1. After you sneeze or cough.
2. After you touch your face or hair.
3. If your gloves or hands become contaminated by opening boxes, grabbing something off the floor, or touching raw meat.
4. If your gloves become torn or punctured.
5. If you injure your hands or change a Band-Aid.
Other sanitation responsibilities:
1. Know the proper cleaning procedures for each of your work areas.
2. Do not mix cleaning chemicals!
3. Keep all cleaning towels in a container of bleach water solution.
4. Throughout your shift, you must keep your work area clean and sanitary.
5. Use clean serving utensils when preparing or serving food.
6. Food and beverages are never to be consumed behind the serving lines or in the production areas.
7. You may get a glass of water or drink from the water fountain during your shift. Ask your supervisor for your unit’s specific policy on this.
8. Always leave the serving area when you have to sneeze or cough. Always cover your face and turn your head away from the food, wash your hands, and change your gloves immediately after sneezing or coughing.
9. Contact your supervisor with any sanitation questions or concerns.
If you are experiencing an illness which includes fever, diarrhea, vomiting, sore throat with fever, boils or an infected skin wound, you need to inform your supervisor before coming to work. Proper hand washing technique is the number one defense in the prevention of flu for individuals and prevents the spread of flu viruses.
1. Operate equipment only after you have received proper training in its use.
2. Always disconnect power and attach safety shields before you clean any electrically powered piece of equipment. Always re-attach all safety guards after cleaning equipment.
3. Handle all kitchen knives with extreme caution. Keep them away from table edges. If a knife falls, do not try to stop it.
4. Do not take knives to a dish room or pots and pans areas. Knives must be washed carefully by your hands.
5. Be cautious when cleaning hot equipment. Use handled scrubbers when cleaning grills.
6. Always use dry potholders when handling hot pots and pans. Using a wet cloth will result in a painful steam burn.
7. When removing pans from the steam tables, or opening steam-filled containers, lift the corners farthest away from you first to prevent steam burns.
8. When putting a pan into a steam table, set the pan in gently so as not to splash hot water or food.
9. Wipe liquid spills off the floor immediately, always keeping the floor clean and dry. This is especially
important around the deep fryers and on both sides of the serving lines.
10. Always safely pick up any foreign objects on the floor, such as napkins, food, glass, etc.
11. Do not run in the kitchen or dining rooms.
12. Never combine chemicals (esp. bleach and ammonia or bleach and Quat sanitizer).
13. Immediately inform your supervisor about faulty equipment.
14. When lifting, bend your knees and lift the weight with your legs. Never attempt a task you are physically unable to do.
15. Be alert for possible food contamination. Keep hot foods hot (140 Fahrenheit or hotter) and keep cold foods cold (45 degrees Fahrenheit or colder). All cooks and supervisors have food thermometers. Ask a supervisor if you question the temperature of any item.
16. Be alert to the quality of food being served. If you are unsure of how to proceed in any of your duties, you are encouraged to ask a supervisor for training and assistance.
17. Report all accidents, however minor, to a supervisor at once!
Hazard Communication (HAZCOM)
1. General Information
The Hazard Communication law (also known as the "Right-to-Know" law), is a federal law that requires employers to inform all employees of the hazardous properties of any chemicals they may work with and what measures to take to protect themselves. Each UMD student employee must understand the characteristics of the chemicals with which they work, and take measures to protect themselves from these chemicals.
2. Employee Training
Student Employees will receive basic HAZCOM training at orientation or by completing the on-line orientation training. Unit supervisors provide unit-specific HAZCOM training for the staff that they directly supervise.
Unit Managers are responsible for ensuring that employees in their unit are trained by their direct supervisor.
New employees will be trained on the hazards typically found at their workplace. All employees should be trained whenever a new hazard is introduced into the workplace. Retraining will occur as necessary only for those employees experiencing a "near miss" with a hazard or who demonstrate a lack of understanding and practice of UMD Hazard Communication Policy.
Elements of Training Program
UMD will use a variety of tools to accomplish the training of all employees, including chemical safety and other videotapes, informational handouts, and lectures that provide question and answer periods. Student employees will complete a quiz at the time of their training session which includes HAZCOM questions and will be kept in their personnel file.
The training sessions will cover the following key points:
• A summary of the written program
• Hazardous chemical properties, including visual appearance and odor and methods that can be used to detect the presence of release of hazardous chemicals.
• Physical and health hazards associated with potential exposure to workplace chemicals
• Procedures to protect against hazards, (i.e., personal protective equipment, work practices, and emergency procedures)
• Hazardous chemical spill and leak procedures
Location of Material Safety Data Sheets (MSDS), how to understand their content, and how employees may obtain and use appropriate hazardous material information.
Location of Hazard Communication Program Materials
Copies of the UMD Hazard Communication and Safety Manual are available throughout the department, including all locations where cleaning materials are stored or used. Copies of the manual are located in the UMD Main Office, Lommasson Center 114; in the office off the Food Zoo kitchen, Lommasson Center 128; in the Food Court kitchen; Corner Store (by the time clock) and in the UM Catering kitchen. Each manual includes a copy of this policy, a copy of the Hazard Communication Standard, a complete copy of MSDS on all chemicals used in the department, a chemical inventory list, and a glossary of chemical terms and properties. This manual is an excellent starting point for employees seeking information. They are also encouraged to address specific issues to the Campus Safety Committee, to their immediate supervisor, and the Environmental Health and Risk Management Director.
The information in this manual will be continuously updated as new MSDS are added or deleted, personnel changes are made, or amendments to the policy are approved.
Employees who undertake tasks for which they are not typically assigned will receive training on chemical hazards associated with the performance of these tasks and appropriate protective measures from their immediate supervisor before they begin the new task. All employees will receive instruction in all chemicals used in UMD during their HAZCOM training.
Some positions with UDS will require the use of university-owned vehicles. The following policies must be adhered to if driving a vehicle is part of your specific job description:
• You must have a valid driver’s license (any state).
• You must complete the UDS driver training course prior to operating any vehicle.
• Follow all instructions of operation in accordance with driver training guidelines.
• Follow all traffic laws. Remember: You represent the university while driving, and are responsible for any violation you commit.
• Report all accidents no matter how minor to your supervisor immediately.
Student Rest Breaks
Only full-time Unit Managers and Supervisors have the authority to schedule or authorize a rest break for a student employee. Occasionally, student management or hourly classified staff may be directed, by full-time management, to schedule or assign a rest break for a student employee. It is only appropriate for a student employee to take a rest break when directed to do so by a person who is authorized to grant rest breaks. A break can be up to ten minutes in duration and student employees will not clock out for authorized rest breaks.
Radios and Portable Electronic Devices
Non-portable radios are allowed in some UDS kitchens and offices at the discretion of the Unit Manager responsible for that area. For safety and guest service reasons, student employees are not to use cell phones or any device that utilizes earphones, unless the device is to be used in the performance of specific job duties.
1. Above all else, take care of our guests first! Be sure that both food and guest service always conforms to the highest standards!
2. Keep your work area clean and neat at all times.
3. Consumption of or being under the influence of drugs or alcohol is not permitted at any time.
4. Smoking, snuff, and chewing tobacco or gum is not permitted in any UDS facility.
5. During slow times, ask your supervisor how you can help.
6. Only on-duty employees are allowed in the kitchen and production areas.
7. If you need help when assisting a guest, immediately contact a member of the management staff and let them handle the situation.
8. Food may only be consumed in the dining rooms during authorized meal breaks (see Meal Maintenance Policy).
9. Sitting or standing on counters, tables, carts, and other equipment is prohibited.
10. The use of cell phones including text messaging while on duty is prohibited; emergency calls are the only exception to this rule.
If student employees fail to follow outlined policies and procedures, student or full-time management will take appropriate written and/or verbal action.
Examples of activities that warrant corrective action include but are not limited to the following:
1. An unexcused absence – No call, no show
3. Poor attitude toward work, guests, and other employees.
4. Failure to clock out while eating a meal, or taking a meal (meal maintenance) out of your unit, or eating an unauthorized meal.
5. Failure to follow any UDS or University of Montana policy (i.e. Uniform Policy, Meal Maintenance, etc).
6. Repeated missed punches on the time clock
7. Theft of university property
The following steps are taken when considering corrective action for a student employee:
1. The incident in question is brought to the immediate attention of full-time classified management.
a. Note: Student Managers may initiate the disciplinary process, but the investigation and any further discussions with the student employee are to be completed by the appropriate classified management team members.
2. A manager or supervisor initiates an investigation and all pertinent information is obtained and documented in writing from all parties involved.
3. The Unit Manager reviews the documents to determine what further action is needed.
4. If needed, individual(s) involved may be brought together in a private meeting to discuss the incident.
5. The individual(s) is/are informed that a decision will be made based on all the information provided and he/she/they will be notified of final decisions.
6. If disciplinary action is taken, it will be accompanied by a Corrective Action Form (see attached). The individual(s) is/are allowed to read the disciplinary form and may respond both verbally and in writing.
7. The student’s copy of the Corrective Action Form (See attached Appendix A) will be delivered in person by the appropriate Unit Manager along with a verbal explanation of why the corrective action is needed. The student employee and supervisor must each sign the form.
8. Incidents resulting in voluntary or involuntary termination will be reviewed and approved by the appropriate Associate Director and be accompanied by a completed Student Exit Assessment Checklist (see attached).
9. All documentation is filed in the student’s official personnel file in their unit of employment.
Letter of Counsel: The Letter of Counsel is specifically for the benefit of the employee. The Letter of Counsel is written documentation of a conversation between an employee and a supervisor. The Letter of Counsel is for formal feedback, positive or negative. A letter of counsel is not disciplinary action.
The following are examples of activities that may warrant immediate termination:
- Using or being under the influence of drugs and/or alcohol during your work shift.
- Dishonesty or theft (i.e. eating unauthorized meals or leaving the dining area with an employer provided meal).
- Excessive absenteeism (or one unexcused absence).
- Checkers/cashiers allowing students to eat without paying.
- Willful and unauthorized destruction or abuse of UDS or state property.
- Improper use of Griz cards (clocking other people in or out).
- Any act or threat of physical violence toward co-workers or guests.
- Management discretion during thirty-day probation period, based on performance issues.
These guidelines are established to ensure that a consistent procedure is followed when a student employee chooses voluntary termination from UDS. UDS expects the following when a student employee voluntarily terminates:
Ten (10) working days notification. Written notification is preferred.
Return of uniform to the appropriate UDS office at the end of last shift. The employee will make sure that office personnel are on hand to record the return of the uniform. The employee will be held responsible for the cost of the uniform if it is not checked in by authorized personnel.
Students are encouraged to request an exit interview with the Associate Director for Professional Development or their Unit Manager to discuss any issue concerning the circumstances surrounding voluntary termination of employment. We use this valuable feedback to assist us in training our staff.
The completion of a Student Exit Assessment Checklist (see attached – Appendix B)
UDS Scholarships and The Student Employee of the Month and Year
In recognition of the unique contributions of student employees, UDS has developed or participates in five separate award opportunities for students. We encourage all UDS student staff to examine and take advantage of these opportunities.
UDS Student Employee of the Month Award (one student per Unit, awarded up to 6 months in the academic year) Students are nominated by fulltime classified staff in each unit.
UDS Scholarship - See your supervisor for details and watch the employee bulletin boards for scholarship details.
UDS Student Employee of the Year Award ($250 gift certificate to the UM book store, and automatic nomination for the NACUFS Student of the Year, see below). Students are required to submit essays, transcript and letters of support from their managers.
Sam Brooks Student Employee of the Year NACUFS Continental Region Award– ($500 award). Students are required to submit an essay, transcript, and letter of support from their Unit Manager.
Clark DeHaven (NACUFS – for students in careers related to food service professions, award 5,000 dollars).
The staff of UM Dining welcomes you to our team! All of us are here to help you and our guests have a great dining experience. Please feel free to ask any of us questions about your employment or about any UDS program. If you do not get the answers you need, please have your Unit Manager set up an appointment with the appropriate Associate Director for your area.
Thank you for choosing UDS and we hope you enjoy your employment with us!
Office of Career Services
Student Employment Program
Lommasson Center 154
The University of Montana
Missoula, Montana 59812-2088
Phone (406) 243-2022
Fax (406) 243-5866
CORRECTIVE ACTION PLAN
For Student Employee:
Student Name: ___________________________________
Suggestions for Improvement:_____________________________________
Date of Expected Improvement: _______________
Student Signature _______________________________________
Supervisor Signature _____________________________________
Office of Human Resource Services
The University of Montana - Missoula
Emma B. Lommasson Center, Rm 252
Missoula, Montana 59812-1800
Phone: (406) 243-6766
FAX: (406) 243-6095
Student Exit Assessment Checklist
STUDENT NAME: _________________________
STUDENT ID: ____________________________
LAST DAY WORKED: _______________________
INDEX #: _______________________
Review each item listed on this form. If an item does not apply, mark it “N/A”. If a transaction occurs, have the person processing the transaction initial upon completion. After completing the checklist, the student and supervisor must sign and date the form and return it to Student Payroll Services.
Responsibility Initials _________
Unit Supervisor or Manager
1. Access to secured areas revoked ______
2. All keys returned ______
3. Shirts returned clean and in good repair ______
Unit Office Manager
1. Banner computer account closed ______
2. Meal Maintenance privileges revoked ______
3. Cashier privileges revoked ______
4. Time clock privileges revoked ______
We acknowledge that all University property has been returned and the exit process completed.
An Equal Opportunity University