0.5 hours creditÂ
This shift is done weekly
Refill spice containers and tea canisters/large pickle jars.
Keep tabs on current stock of bulk tea/spices that aren't in containers; communicate with the Kitchen Manager if we appear to be running low on a particular tea or spice.
Clean spice rack shelves and tea drawers when necessary.
There's generally a large bulk of work that's done at the beginning of the semester taking stock of all of the spices/teas we have and figuring out what needs to be ordered. Many times throughout the semester, the shift will simply require re-organization of the spice shelves and keeping an eye on tea levels.