Jason Scott Butcherite, Director of Dining Services at Washington State University, shared how his culinary background influences his leadership style and decision-making. Having worked his way up from sous chef to executive chef and beyond, he emphasized that his firsthand kitchen experience gives him credibility with his team and helps him view new initiatives through their perspective. He highlighted the importance of leading by example, clear communication, and recognition—such as his “High Five Friday” emails that celebrate staff achievements and keep the department connected. Jason also credited networking and collaboration with peers in higher education dining as a vital source of innovation and best practices.

He further discussed successful sustainability efforts, including a reusable container program with a 98% return rate that diverted 65,000 items from landfills, made possible through thoughtful design, student convenience, and strong vendor partnerships. Storytelling, he noted, is crucial for informing stakeholders, showcasing dining’s broader impact, and supporting recruitment and retention. Jason also pointed to new wellness initiatives, such as expanding the role of their registered dietitian into clinical care and enhancing allergen-friendly dining options, as examples of going beyond transactional service. For students and aspiring professionals, his advice centered on building relationships, pursuing certifications, taking risks, and embracing mentorship to grow a career from the kitchen to campus leadership.