Lunch Pots and Pans/Lunch Clean Up Three men, two times per week
1. Shift must be completed between 1:15 p.m. and 3:30 p.m. so dinner cooks can have all pots and pans ready for use 2. Put the leftovers in containers and place the containers in the leftover fridge. Label and date the containers with tape and makers. This must be done before 1:30 p.m. else it is an automatic J-board. If this does happen, throw away all left over food. It can not be saved due to health issues 3. Take pots, pans and utensils into kitchen and place them to the left of the triple sink 4. Put away cooling racks, any extra clean dishes, clean cups, clean silverware or napkins 5. Clean the serving table with All in One 6. Clean sinks if needed before starting shift 7. Extra Pots and Pans used to make lunch will be by the sink. If Cooks are leaving pans or the sink unnecessarily dirty talk to the SHD or Proctor. 8. Wash the Pots and Pans, utensils, knives, cutting boards, pitchers, and the grease trap from the grill (for the grease trap, empty everything inside into trash).
9. Empty sinks and clean them. 10. Wipe down the windowsill behind the sink and the countertop to the left of the sink with All in One and sponge. 11. Clean out sponges and wring out until dry. Put them in the appropriate container on windowsill 12. Mop up any water that has spilled onto the floor around the sink 13. Return all Pots and Pans to their appropriate places in accordance to the provided maps seen in the kitchen. If you are out of any supply, let the Proctor or SHD know as soon as possible |