BU Cafeteria Staff Does More than Serve Food  

Photos by Rampage student photographer Nathan LePere.

“Next Level Chef,” “Kitchen Nightmares,” “The Final Table,” and the list continues. If you have ever watched these cooking shows, you can understand the hard work it takes to run a kitchen. Bluefield University’s food services staff knows just how difficult it is as they feed an estimated 1,200 students and more than 200 employees daily without hassle. 

Kevin Rosney, director of BU’s food services, spoke about the hard work needed to provide three meals a day to that many people. With culinary skills and a passion for food, Rosney keeps it all running smoothly.

“As soon as I completed high school, I went to culinary school,” Rosney said about his start in food services. “I have worked mostly at restaurants throughout my 20s, then switched to the cafe for the schedule. I don’t cook here at the BU cafe, but I enjoy (cooking) at home.” 

Rosney said the work requires long days, extended work weeks, and even work at home.

“I work six days a week,” Rosney said. “On a usual week, it averages 50 to 60 hours (a day). The kitchen staff works traditional full-time hours, up to 40. As for part-time work, it is 20-30 (hours per day). There are a few that are here seven days a week. It’s not constant, but I will take work home if it has been a busy week. I make sure everything gets accomplished. During the summer, I am still in the office rewriting menus and preparing for the following semester.” 

During the long hours, multiple tasks are performed simultaneously.

“I oversee everything,” Rosney explained. “I hire folks, oversee payroll, order all the food needed for cooking, oversee all the catered events, and try to maintain relationships with students and staff.”

But despite the long days and hard work, Rosney said he enjoys the relationships he has formed with co-workers and students. He said the students, employees and kitchen staff are very kind to him. The only complaint he has to make is trying to please everyone on campus.

“Sometimes, it is hard to please everyone all the time,” Rosney said. “Not everyone likes the food choice of the day, and disapproval can be hard to deal with. When trying to please one group, another may dislike it. So finding the middle ground can be challenging.” 

To make things easier for the kitchen staff and Rosney, he asks that students be more specific when making recommendations for improvements.

“I hear a lot that people suggest more variety,” Rosney said. “Our meal schedule is a four-week menu cycle with 23 meals a week that we serve. There are opportunities for more variety, but I also repeat what people enjoy. To narrow down the open-ended term ‘variety,’ just be more specific about what you want within reason.” 

To help Rosney and the kitchen staff, reach out with your food recommendations by emailing diningservices@bluefield.edu.