putting away extra food

Make sure all leftover food is removed from the event vehicle, including dry goods.

Empty all coolers, black boxes, blue boxes, bus tubs, milk crates and Cres Cors of food items 

Return any cold food items, such as cheese or produce, to the walk in and place them on their appropriate shelves. Make sure these items are wrapped securely if needed.

Return full quart containers to the shelves of the walk in, making sure they are placed in their general areas. Ensure each quart container has the correctly labeled lid and that the lid is securely closed. Any empty quart containers need to be put into Dish Pit.

Place any warm/hot food on sheet pans on a speed rack and uncover the foil or plastic wrap to ensure the food is vented properly. The faster the food cools, the less time the food spends in the "Danger Zone" (between 40° and 140°).

Return dry goods to their designated locations. This includes seasonings, oils, crackers, breads, etc. 

Move all dirty dishes to the dish pit. Please check out the   Dish Pit   tab to learn more about the expectations of putting away dirty dishes.

Work with event team to collect all dirty food transport item to the loading dock and stack neatly for Outside Wash. Make sure to dump out any ice from coolers outside of the loading dock.

Work with event team to move empty Cres Cores to the outside freezer, so they can be used for events the rest of the weekend.

Check to make sure the outside fridge and freezer doors are closed and locked.

Check to make sure the indoor walk-in fridge and freezer lights are off and doors are fully closed.

Clock out and leave, you just worked a very long day!