Four University of Colorado staff members were honored for outstanding volunteer service to CU and their communities during the All Staff Council Conference on Friday, April 16, in Boulder.
Recognized as Service Excellence Award winners were Alexis Kelly, system administration; Donna Maes, University of Colorado at Boulder; Stephanie Hanenberg, University of Colorado at Colorado Springs; and Lisa Province, University of Colorado Denver. Each received a plaque and $1,000.
ALEXIS KELLY: University President Bruce D. Benson presented the award, mentioning Kelly's dedication and teamwork in her role as special assistant to the treasurer.
She is a founding member of the System Staff Council and served as marshal for CU-Boulder commencement ceremonies from 1996 through 2008.
In the community, she volunteers with Bonfils Blood Center and the 9News Health Fair. A Sunday school teacher for 15 years, she volunteers with many church programs.
DONNA MAES: The office manager for the department of mathematics was given her award by CU-Boulder Chancellor Philip Distefano, who called her "tireless and dedicated." He said Maes "uses the right mix of humor and professionalism" in her job and always "steps up to the plate."
Maes oversees the day-to-day responsibilities of the department; coordinates department recruiting, graduation functions and re-accreditation; and has advocated for colleagues in her position of co-chair on the Boulder Campus Staff Council.
With three sons, Maes is active in scouting and numerous school activities. She also helps rescue and rehabilitate birds of prey, and volunteers with the Buffalo Bicycle Classic, which raises money for scholarships for students in the College of Arts and Sciences.
LISA PROVINCE: An administrative assistant in the ARTS Outpatient Clinic at the School of Medicine, she was presented the award by UC Denver Chancellor M. Roy Wilson.
"Every time I see her, I just want to hug her," Wilson said, adding that Province is a warm, empathetic and comforting person. In her job, she oversees the accounts of more than 1,100 patients and also is a HIPAA compliance coordinator. She is a member of the Staff Council and was instrumental in meshing together the councils from the Anschutz and Denver campuses.
She sponsors and mentors people from around the globe through her work with the Ecumenical Refugee Service. She is active in the Jefferson County Democratic Party and the director of her neighborhood home owners association.
STEPHANIE HANENBERG: UCCS Provost Peg Bacon said Hanenberg not only gets the details of her job as director of the Student Health Center, but "gets the real purpose of the job: the care of students."
Hanenberg, current president of the Rocky Mountain College Association, is on the frontlines of treating various student issues, serving on committees dedicated to tobacco, drug and alcohol awareness and suicide prevention. She organizes and leads the annual campus Health Fair each April, and organized H1N1 flu clinics for faculty, staff and students. She also is a member of the Sexual Assault Recourse and Response Team.
Hanenberg volunteers at a local high school and also with organizations that help the needy.
In other business at last week's conference:
Attendees participated in a leadership workshop presented by Brian Shimamoto, training specialist in communication and organization development with the University of Colorado at Boulder Housing and Dining Services.
Shimamoto spoke about using strengths to lead, based on the book "Strengths-Based Leadership: Great Leaders, Teams and Why People Follow" by Tom Rath and Barry Conchie.
"The most effective leaders invest in strengths – both their own and those of employees," Shimamoto told the group, adding that only one-third of polled workers in the United States feel they are allowed to use their own strengths in their daily jobs.
The conference closed with a slide presentation on the Center of Community, a one-stop-shop for student services on the Boulder campus. When completed, the building will include a 1,000-seat dining center with 10 cooking stations, including one open until 2 a.m. Specialty foods will include Italian made-to-order pastas, Asian wok cooking, Persian kabobs, small plates prepared by guest chefs, and allergen-free soups, salads and deli sandwiches.
The 323,000-square-foot building is expected to be completed this fall.