Student Profiles

Jaenine Galido works for Wolfpack Outfitters in Talley Student Union while pursuing a degree in accounting. She wanted to gain work experience before graduating from college, so she applied for a position at Wolfpack Outfitters because she knew it would be a great fit for her.
“Working on campus seemed ideal because all of my classes would be close to my work,” she said. “I love Talley and I love shopping at the bookstores, so I thought to myself, ‘why not work at a place I love.’”

Jasmine Gaston, a student employee pursuing a degree in electrical engineering, has been working on campus since the first day she arrived. She initially worked for Wolfpack Outfitters before realizing she had a greater interest in NC State Dining. She has been working for Clark Dining Hall ever since.

According to Gaston, her job role is always changing at Clark. Not only does she know how to cook, but she also knows how to do other tasks essential for running a dining hall.

Michael Myers, a student pursuing a chemical engineering major and business entrepreneurship minor, shared his experience working at NC State with Wolfpack Outfitters.

According to Myers, he wanted to apply for Wolfpack Outfitters to improve his workplace skills while also making money. He considered taking an off-campus job, but the benefits of working on campus outweighed commuting off campus for work. It was important to him for his employers to understand that being a student takes priority over work.

Madison Beardslee, an interdisciplinary studies student, was initially interested in becoming a dining diplomat because her sister worked with Lisa Eberhart, director of nutrition and wellness. One semester she took a leadership position that exposed her to more nutrition and dining opportunities. She described her daily task below.

“Job tasks include office work, such as CBORD auditing, creating cool designs for brochures and pamphlets, and menu auditing,” Beardslee said. “Other tasks can be working on campus to spread the word about health and wellness, such as in a cooking demo or events like ‘yoga and yogurt.’”