4 Team Members Detail Their Parkhurst Experience Over the Last 20 Years
“No matter how long you’ve been in this business, you will still learn something new every day,” says Amy Frashure at Robert Morris University.
She would know: She’s one of the many Parkhurst team members who’s been with the company for more than 20 years.
Amy says Parkhurst’s chef-driven culture is a reason she’s remained with the company for so long.
“Being able to make what I want and knowing the students are enjoying what we put out has been the most rewarding part of my career,” continues Amy. “I love what I do.”
And so does CEO Jeff Broadhurst!
“Jeff left me a note saying he loved my gob cookies. I still have it hanging in the bakery.”
Friendly Connections Form Networks
While every Parkhurst location is different, most long-term team members cite finding their niche at the company in the same way: through friendly introductions.
“A friend who worked here introduced me,” says Alice Williams, Cashier at Maryland Institute College of Art (MICA). “Although they didn’t have a position available at the time, they encouraged me to apply because of my personality. Before I knew it, I was working there!”
Alice appreciates the respect and flexibility that comes with working for Parkhurst, which instills a positive relationship among the management team.
“I value the autonomy in my role, as it allows me to maintain consistency and effectiveness without constant supervision,” says Alice. “This independence fosters a sense of trust and empowerment, which I greatly appreciate.”
Evolving with the Brand
Parkhurst has been around for over 25 years, so many of these team members have evolved with the company.
“I started as a sous chef and then I was promoted to executive chef at Wheeling University,” says Jacqueline Crider Harris. “Today, I’m the director of board operations for Franciscan University.”
Jacqueline says she joined the Franciscan team as a way to grow and to get out of her comfort zone.
“I love all the different personalities and the hard work and dedication my team members give every day. Having students come back to visit and talk about their experiences at the dining hall makes it all worth it.”
“The Best People in the Industry”
Duquesne University Executive Chef Richard Carrillo’s journey mirrors Crider Harris’s.
“I started at the company as a culinary supervisor,” says Richard, “and over the next 20 years held the following positions: culinary lead, sous chef, executive sous chef, assistant director of retail, and executive chef.”
As a mentor to team members, Richard says he loves being able to teach and help them grow.
“I love getting to work with some of the best people in the industry,” he says.
Follow our social media accounts to see how we’re celebrating Team Member Appreciation Month across all our sites.
