Lunch Cook Six Men, two times per week each
Lunch cooks are required to assemble at least four menu items to be submitted to the Food Board manager at a cook meeting every other week. The time of the meetings will be announced prior to occurring. Failure to have a menu for the scheduled meeting or to attend the scheduled cook meeting without excuse will result in a J-board. Each meal must be adequately prepared according to guidelines set by the Food Board Manager (proper number of sides, salad preparation, and vegetarian options if requested, etc). Consult the many cookbooks and recipes we have available in our hall, as well as other halls, or use the Internet. It is also required that you prepare enough food for those with varied eating habits, such as vegetarians or lactose intolerant residents in our hall. This part of the meal should be made separate from the meat. For example: in stir-fry, fry the vegetables, remove some veggies for the vegetarians, and then add chicken to mix for the rest of the hall. Twenty-four hours before you are scheduled to cook, look through the pantry and various fridges to make sure that you have all the required ingredients for your next meal. Any frozen foods such as meat must be taken out of the freezer and placed in a pot of cold water and put it into the refrigerator the day before so it is thawed by cooking time. If you are missing certain ingredients notify the Food Board Manager, SHD or Proctor 24 hours before you are scheduled to cook. If you fail to give a notice, you will be responsible for the missing ingredient.
1. At the latest start at 10:00 a.m. (Be advised that some foods might take longer to cook). 2. Wash your hands often during the preparation of the meal. 3. If there is a morning shipment of food still sitting out, put it away 4. Break down all boxes that you take food from 5. Prepare lunch as the menu dictates. If you ever have any questions, do not hesitate to ask the Food Board Manager, SHD, or Proctor. You are responsible for preparing enough food for each lunch 6. Make drinks for the meals 7. Set out plates, cups, silverware, and napkins prior to serving 8. Before serving, prepare late plates as needed (see calendar outside of kitchen) 9. Put items that might spoil (sour cream, potato salad, yogurt) in the refrigerator between meals 10. Clean off used pots and pans that won’t be used during serving 11. If indoor grill was used clean it
12. Clean up after yourself as you cook and clean any big messes you make 13. Clean off the surface of the island, stovetop, and stove front with All in One
Serving time is 11:30 a.m. and 12:30 p.m. or on days with no class 12:00 p.m. If you are out of any supply, let the Food Board Manager, Proctor, or SHD know as soon as possible |