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You can message NBBC using this link.
If you would prefer a more conventional method, you may reach us here: |
Northland Kitchen You can find kitchens and dining halls in every university across the nation, but the unseen characteristic that distinguishes the Food Services Department here at Northland is our overarching purpose—to glorify God, the Giver of every good thing. We consider it a privilege to be the channel through which the abundant and varied provision of God is given to those He has made. The practical outworking of our purpose to glorify Him consists of a functional, wholesome, quality food-service system mindful of eternal realities that readily meets the physical needs of seven hundred faculty, staff, and students. In regards to functionality, our kitchen churns out upwards of 8,500 meals a week. The labor required for such a task provides up to sixty work-study positions for students desiring to do their part in financing their education. The four-tiered hierarchy of leadership in place (managers, graduate assistants, specific supervisors, and workers) provides the specialization and structure necessary for the job to get done well while each person recognizes the necessity of the other’s part. Every employee is a provision from God, which is especially evident in the perfectly suited Food Services Manager He brought in the person of Mr. Calverley and his twenty-four years of food-service expertise. We also have quite an ethnically diverse staff, with employees from at least six different countries: Mexico, Canada, China, Romania, Lithuania, and Brazil. In the interest of being not only functional but wholesome, we prepare freshly cut vegetables every morning for our twenty-five item salad bar. We have fresh whole fruits and vegetables delivered three times a week. We use whole-milk cheeses, and our oils and shortening have zero trans fat. Our sandwich bar contains fat-free turkey. To the best of our ability, we strive to adhere to all state and federal food-service regulations. To add quality to what we hope is a functional, wholesome food-service system, all our breads and rolls are baked fresh daily. The deli bar open at lunch includes two selections of soup. Our fifteen-week rotating menu boasts over 160 entrees and 100 various homemade salads. In an effort to keep unseen, eternal realities at the forefront in this busy place, we regularly meet to pray to commit our work to the Lord and intercede for each other. The hierarchy of leadership facilitates a system of structured discipleship in which we try to minister to every worker. Hierarchy aside, each employee welcomes the exhortation of any other employee to take ten minutes aside to get alone and pray. This past school year also held two global opportunities, short-term mission trips to Chicago and Mexico. In a nutshell, our mission statement is this—serving the multitude for the Master. Indeed, it is the gaze of our Master that motivates us to work long and well. We firmly believe that Christianity imparts eternal significance to even the most mundane tasks, so we rejoice in our labor and the part it has in the advancement of the kingdom of God. In the manner of our interaction with the people around us, we desire to indicate the esteem and love we have for their Maker and Savior (Matt. 25:34-40). |
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