Culinary Services DEIB Progress Dashboard

Overview

Current as of October 1, 2024

Culinary Services is actively working on several goals to promote diversity, equity, inclusion, and belonging. We are making significant progress in these areas and are committed to keeping our community informed by regularly updating our website with the latest developments.

Missions, Vision and Values

Mission

Through culinary excellence, we create experiences that assist in advancing knowledge and transforming lives.

Vision

We strive to nourish, inspire and enrich our Spartan community.

Student Life & Engagement Value Diversity, Equity, Inclusion and Belonging

A sense of belonging is achieved when we celebrate diversity, ensure equity and promote inclusion. We address instances of harm and injustice through accountability and education to guarantee an environment in which healing, and growth are deeply valued and supported.

Strategic Objectives
  • Key Performance Indicators and Targets
  • Key Initiatives
  • Human and Financials Resources

Operational CS DEIB Priorities

  • OKRs to be achieved by: Team CS
  • Timeframe: Fall of 2025
  • Overall Status: Working on it
  • Total Results: 3 out of 3
  • Diverse Hiring Practice
    Objectives Status Results
    Utilize the SLE Hiring Toolkit in all hiring processes. Working on it 1
    Have every hiring committee member participate in Mitigation Bias in Hiring. Working on it 1
    Total 2
  • Training & Education
    Objectives Status Results
    35% pf full-time team members will complete DEIB training. Working on it 0.5
    100% of the Management team will complete DEIB training. Done 1
    40% of team members will take at least one professional development training class (separate from D.E.I.B training). Working on it 1
    Total 2.5
  • Employee Resource Group
    Objectives Status Results
    Formation of Employee Resource Group within the DEIB unit Working on it 0.5
    Create ways to improve employee retention (in relation to full-time employee year-to-year employment). Working on it 0.5
    Improve recuritment in traditionally marginalized communities and increase productivity. Working on it 0.5
    Total 1.5
  • Inclusive Policies and Practices
    Objectives Status Results
    Review all CS policies with a DEIB lens and recommend changes Working on it 1
    Total 1
  • Welcoming and Inclusive Spaces
    Objectives Status Results
    Complete and annual space audit of all Culinary spaces to ensure they comply with the President's Advisory Committee on Disability issues (PADCI) Working on it 1.5
    Total 1.5
  • Menu Diversity and Allergen Awareness
    Objectives Status Results
    Offer a wide rance of menu options that cater to diverse dietary needs. Working on it 1
    Engage in special Cultural Food events to build diverse experiences for team members, students, and guests. Seek input from student organizations and full-time team members representing these ethnic groups for advice and support. Working on it 1.5
    Total 2.5
  • Employee Engagement
    Objectives Status Results
    Create a professional Development program in CS for new promotional opportunities. Working on it 1
    Total 1
  • Community Engagement
    Objectives Status Results
    Collaborate with the SLE HR outreach person to promote awareness of Culinary Services and the services we offer. Working on it 1
    Communicate potential employment / training opportunities. Working on it 1
    Total 2
  • Feedback and Accountability
    Objectives Status Results
    Utilize the DEIB Task Force Committee to get opinions from team members about their concerns around DEIB and training. Working on it 1.5
    Use the DEIB Focus Group, Student Experience survey, full-time member Fall Work Environment Surveys, and Employee Resource Groups Working on it 1
    Total 2.5