Campus Enterprises places a strong emphasis on professional development, extending its support to employees of all ages, including those in the later stages of their careers. Over the past year, the division launched a new program to assist seniors in re-entering the workforce.
work at Clark Dining Hall
Created and funded by the U.S. Department of Labor, the Senior Community Service Employment Program (SCSEP) partners with government entities and nonprofits to provide lower-income retirees and unemployed, seasoned (55 and older) prospective employees with tailored training regimens that help build valuable transferable skills, setting them up for success in their host industry or elsewhere.
Brenndan Bartshe, human resources generalist with Campus Enterprises, discovered the program at a job fair hosted by NC Works, a career center and resource hub for the state’s workforce that connects potential participants with partner organizations. Bartshe has worked hard to get the program up and running here at NC State Campus Enterprises for about 18 months.
“SCSEP was a great opportunity for the division to give back to the community,” said Bartshe. “These individuals come in with a wealth of knowledge and skills, so both trainees and supervisors learn from one another.”
Two iterations of the program were approved on campus over the summer, one at On the Oval Food Hall on Centennial Campus, and the other at Administration Services 1. Robert Sorochak, food service manager at On the Oval Food Hall, volunteered to pilot the program due to his involvement in previous pilot programs and community groups.
administrative support
“The program really helps diversify our workforce, as our group is primarily students,” said Sorochak. “The individuals we work with bring a unique experience and perspective, as well as a willingness to learn different things and find their strengths. While we provide them with the skills needed to move into culinary positions on and off campus, they help our employees become more rounded, with opportunities for our staff to provide peer-to-peer training and for our student employees to help build social skills among different age groups.”
In Administrative Services 1, SCSEP participants are trained in receptionist duties and general administrative tasks. This enables them to secure administrative and HR positions on campus.
“Gaining some well-rounded skills in an environment like the university can help position trainees as competitive prospects in the job market,” Bartshe explained. “Their work with students and other demographics is good exposure for them and allows for different generations to mix and learn from one another.”
The SCSEP has been a great success so far, with trainees already moving into permanent positions on campus, including two new hires at Clark Dining Hall, Serafin Carvajal and Eduardo Garcia. The two worked at Clark as dishwashers before retiring in 2019 and have now rejoined the team as line cooks.
administrative support
“I found the program very useful because after a period of time not working, it can be hard to dip your foot back in and get used to the workflow again,” said Carvajal. “The training we went through at the Oval was very effective in training us for the line cook position, as we learned how to prepare all different kinds of foods at the different stations.”
When Garcia learned about the opportunity to return as a dining employee, he was very interested in the program.
“I was really interested in the opportunity to work as a line cook,” explained Garcia. “I was also excited to return to an environment where I got to work with students. It’s been great to see familiar faces from our old colleagues; it’s like we’ve been welcomed back home.”
Jason Perez, general manager at Clark Dining Hall, was grateful to welcome the two back to Clark.
“The training program at the Oval has given Eduardo and Serafin the hands-on experience they need to master culinary basics, as opposed to a more traditional classroom setting,” said Perez. “The two are solid team members and have been a great help at Clark, becoming invested in the students and making connections.”