Preparation Team

Hours 1:00 to 4:00

1. Take assignments from the Kitchen Manager or lead person. This may be cleaning and preparing fruits or vegetables, cooking specific items, opening cans, stirring a pot faithfully to prevent burning, cleaning up the areas and utensils used. Be sure to use safe food handling practices. You will be preparing food for some 60 to 90 meals. Don't panic if you have never cooked for a large group of people. No one person is expected to make a whole dinner. This breaks down the workload into manageable amounts for everyone. You have plenty of time to prepare everything so relax and enjoy yourself.
2. When handling raw meat, it is suggested that you wear gloves. No one is to handle food of any kind if you have an open cut on the hands. There are finger guards in the medicine cabinet if you are wearing a bandage of any kind. These measures are to protect you as well as our guests.
3. If you are asked to retrieve food from the refrigerator please be conscious of closing the door as quickly as possible. Hot air causes bacterial growth as well as greater electricity usage.
4. All cutting is to take place on cutting boards. Never use the same board for cutting both meat and vegetables with washing the board before changing usage. Meat cutting boards are to be rinsed in bleach water after washing. Even with vegetables or fruits, if you are cutting "bad" spots out, rinse your knife often to avoid contaminating the good surfaces. This is especially important for fresh produce that will not be cooked, such as salads.
5. Scorched pans are hard to clean. Please be conscious of this and watch your pot faithfully. Stir often to check the bottom of the pot for sticking. When helping place prepared food on the steam table, make sure that the pans are sprayed with cooking spray.
6. If you accidentally drop food, or anything else, on the floor please pick it up immediately and dispose of it. There is a dust pan and broom on the back porch as well as a mop and bucket if that is necessary. If it is necessary to mop, or there is any liquid on the floor, warn all present to avoid it to prevent slips or falls.
7. Before leaving, help in cleaning up the kitchen. Be sure that all pots and utensils are washed and stowed and that counter surfaces are clean.