For those of you who dine at The Grill, you may recognize Food Production Manager Mike Hull as the guy with the friendly smile who scans your ID before you eat. You may not know his duties entail much more than that. Hull has been working in the food service industry since 1959. At age 66, he has spent the last five years assisting students with their meals at Simpson.
6:00 a.m. – Wake up, have coffee and watch the news.
9:00 – Arrive at work and start to gather the food for The Grill express, so the cooks can prepare the food as the lunch hour approaches.
11:00 a.m. – 1:00 p.m. – Check student IDs in the express line at The Grill.
1:15-2:00 p.m. – Lunch at Pfeiffer.
2:00-2:30 – Have production meeting with Pfeiffer cooks where food preparation is discussed for up coming meals.
2:30-4:30 – Take inventory (usually only once a week) and also place food orders into the system.
4:30-6:30 – Watch over dinner in Pfeiffer by making sure enough food is out on the line.
6:30-7:00 – Eat dinner with the rest of the dinning staff.
7:00-9:00 – Assist in the day’s clean up for Pfeiffer and head home.