Kathy Carmody was recently promoted to general manager for dining services.
She takes over for Greg Teator, who resigned at the end of last semester.
Carmody had previously worked as director of operations for dining services. As general manager, Carmody will oversee all aspects of dining services, from financial to daily operations.
“I will work with the University to ensure that we are accomplishing their mission for food service on campus, including future planning, while also meeting the expectations of Bon Appétit, which is focused on quality and freshness of food served and customer service,” she said.
Rick Turner, former executive chef, has been promoted to director of operations. Carmody and Turner are part of a five-member executive group that works to keep the University’s dining facilities in top operating shape.
It’s no small job. More than 200 dining services employees serve some 12,000 meals at the University every day.
All the hard work has paid off — the University’s dining services is consistently ranked among the best college food service in nation.
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