Kitchen Assistant

Fall 2015: We will probably not have this workshift, or if we do, it will be for less time.

Hours: 4.5

Time: Variable but frequent

List of supplies, to-do items, and spice+sauce inventory lists: http://spreadsheets.google.com/ccc?key=0Alson2W2g2g7dHBFd0NBX2FxX2hSWlZPSHJiVVBxWHc&hl=en

RESPONSIBILITIES . . .

2+ TIMES/WEEK

Pantry Czar

    • Priorities: vermin-abatement, product rotation to prevent spoilage, fill/label/place materials for easy customer access

    • Make sure everything is in a bin (or if not a bin, a bag w/ a clip or twist-tie on it)

    • If a large bag of bulk product is not in a bin, start a new bin. (If already in a bin, the cooks should be kind & smart enough to empty the bin, and open a new bag for their needs and fill the bin up w/ the remaining).

    • Put stuff back where it belongs & label everything (though dates are not necessary for pantry labels)

    • Straighten out cereal shelf, and store back-up items on high top ~island shelf.

Glass Case Czar

    • Priorities: toss old or mis/unlabeled food, organize materials for easy customer access, product rotation to prevent spoilage

    • Chronic problem of duplicate to octocate (?) redundancy in items like tomatoe sauce, butter, milk, etc. I believe this is a self-perpetuating problem, so try to ensure items are always in their labeled proper place, and reduce redundant clutter (which impairs visibility to find what is in the frig)

    • Note: Bret's approach to discouraging lazy duplicate openings of items, or misplacement within the glass case, was to "hide" all items back in the walk-in. Not sure if this is effective, but I believe it was better than wasting my time consolidating ketchup bottles, etc.

1+ TIMES/WEEK

Freezer Czar

    • Make a dated note in washable marker on the top freezer doors stating what produce & ice creams are inside (to minimize unnecessary opening to see what is available)

    • Put frozen berries in big plastic jug for more efficient & sanitary customer use of the berries (than grabbing handfuls/spoonfuls out of the box)

Walk-in Czar

    • Priorities: toss old or mis/unlabeled food, organize materials for easy customer access, product rotation to prevent spoilage

    • Move certain products into the Pantry when appropriate (e.g., if onions, apples, bananas are running low in Pantry).


1-2 TIMES/MONTH

Spice (and Island sauce shelf) Czar

Priorities: Customer ease of access to determine if X spice is available, and ensuring spice is stocked.

Steps for proper inventory:

    • Pull off spices & put them on the counter

    • Wipe the shelves

    • Put them back in alphabetical order

    • Pull out ALL bulk inventory of spices (typically in boxes on the top of the shelf island in pantry)

    • Pick up each bag and see if there is room to dump it into the corresponding serving containers. If not, or if you still have some spice left in the bag (and sealed it up), put it in another box so you know you already checked it.

    • After going through all the inventory, review what's on the shelf (& the list) and determine if we need to order anything.

    • Make a note on the inventory list (Google Doc) which spices are low and need ordering, and pass on to the KM.


TIME-PERMITTING PROJECTS

    • Intense cleaning of glass case, walk-in, spice shelves, etc.

    • Practice inspection of the kitchen (and email house w/ results)