For Jennifer Black, fulfilling her occupation is about much more than ticking off job requirements. “Hard work, dedication, humbling experiences, loving your job and being passionate are all necessary in this industry,” says the assistant director of catering and convention management for Caesars Entertainment in Las Vegas. “But my biggest priority – both in and outside of my career – is giving back to the community and striving to make a difference for those less fortunate than myself.”

And that she does. Whether overseeing the Caesars internship program as a volunteer – sometimes managing up to eight college students’ schedules at a time – or working together with Three Square food bank to rescue an event’s leftover F&B, Black is there to lend a hand.

“She’s always the first one in the office,” says Bill Dosch, Ceasars’ director of marketing. “She’s one of those people always doing the job and tackling new projects without expecting the parade of recognition at the finish line. I don’t know how she does it.”

The internship program is a true labor of love. “I didn’t go to school to work in this industry,” Black admits, noting that she studied art during her undergraduate years. “So, I never took advantage of the hands-on opportunities available to students focusing on the hospitality industry before graduating. Now, I really love being able to help them in gaining that experience – teaching and showing them how to actually do the job.”

Black also oversees the food waste and rescue programs at both the 2,814-room Bally’s Las Vegas and 2,916-room Paris Las Vegas Hotel & Casino. “Whether we have one or 10 pans of unused food following an event, we package it, and Three Square picks it up from here,” she says. “So many are in need. There are children at my kids’ school that don't have access to an evening meal. They might eat only because of programs like this, and that meal might be coming from us and Three Square.”