The Commissary is the heart of our department. This building houses our administrative offices, bakeshop and production kitchen, catering kitchen, vending operations and warehouse operations.
201 Ainsley Drive
Monday – Friday: 8:00 a.m. – 4:30 p.m.
The majority of baked goods available on campus are prepared at the Bakeshop. Nearly 150 items are produced every night. In addition to the usual cookies, cakes and pies, the Bakeshop staff is responsible for maintaining Dunkin’ franchise standards when producing donuts, muffins, and croissants.
In addition, the Bakeshop commits time to testing and developing new recipes to keep up with the changing needs of our campus.
Production Kitchen and Cook-Chill Facilities
Associate Director: TBD
Production Manager: Robert Mahshie
Production Supervisor: Dave Macina
The food produced in the commissary Cook Chill and Production Kitchen are free from peanut and tree nut (except coconut) allergens. Foods made here include soups, stews, deli and specialty salads, entrees, and grab-and-go items. The Production Kitchen and Cook Chill facilities enable our dining centers and food courts to offer more variety and consistency at every meal.
Cook Chill works in conjunction with the Production Kitchen to produce a consistent variety of options for our customers. On a daily basis, daytime operations work with over 80 recipes while our overnight operations prepare nearly 70 different items.
On any given day production includes:
- Sliced deli meats
- Deli and specialty salads
- Stromboli and spanokopita
- Lasagna and meatloaf
- Fruit and yogurt parfaits
- Chicken Caesar salads
- Fresh fruit cups
- Sandwiches for vending machines
At all times to ensure food safety, the strictest HAACP standards are adhered to. To help make certain of this, the Production Kitchen is housed in a refrigerated room that is maintained at a temperature of 55 degrees. All steps are taken to make sure that no food items are contaminated or that food safety is compromised in any way.
In addition to Cook Chill and the Production Kitchen, the Commissary houses our Food Services test kitchen, where we are able to demo new products from our vendors and develop new recipes to keep up with trends and meet the needs of our customers.
The Commissary is home to the Campus Catering staff. The Catering kitchen is always buzzing with activity as the cooks prepare meals from simple luncheons to elegant dinner parties. The Commissary is the hub for planning, cooking, and gathering for events. From there, the Campus Catering staff can travel to any event to cater in their signature award-winning style. Contact Campus catering at: firstname.lastname@example.org
Monday – Friday 5:00 a.m. – 4:30 p.m.
Saturday – Sunday 6:00 a.m. – 2:30 p.m.
NOTE: Additional hours include special events and power outages, etc.
Warehouse Manager: Brian Zilles
The Food Services Warehouse is responsible for storing and maintaining the products that come from all the suppliers from receiving to shipping. At any time there may be over 3000 different products in 28 categories that have to be received, stored, and tracked.