This page should have all of the resources you would need to prepare and deliver a meal. Click on any of the topics below, or simply scroll down the page to see all of the information...
Responsibilities of Preparers and Servers
Items which are always on hand in the kitchen
Diagram for setting up plate return area
3:30 (10:00 AM on Sat) Head Chef arrives
* Get blank Head Chef Report and Volunteer
Sign-In forms out of purple notebook.
* Get leftover containers (brown trash can) and carts out of closet.
* Check to make sure all correct ingredients were purchased or are on-hand.
* Check the temperature on both the refrigerator and freezer - the gauges should
be in the "green" area on the refrigerators, the "blue" area on the
freezer (around 0 degrees).
* Mix up hand sanitizer - you must sanitize your hands before touching any food - also
sanitize when you switch from one food to another.
* Determine if there will be any give-away food at this meal (such as bread donations) and how to package them.
* Turn on the exhaust fan over the stove if you plan to use the stove or oven
("LOW" is fine).
* Turn on air conditioner if needed.
* Get 5 hand towels and 2 washcloths from the gray tub
in the pantry.
* Wipe down stove top and backsplash - it can only be cleaned while it's COOL, so please help
us to maintain our facilities by taking a minute to wipe it down.
* Wipe down ALL counters with Clorox spray
bottle and towels.
* Start to prepare the meal.
* As workers show-up, have them sign in, then wash & sanitize hands before touching food,
utensils, etc.
* If the phone on the counter rings, please go ahead
and pick it up - it will often be Scott, calling about the meal! If you
answer and it's for the church, just ask them to call 232-2750 instead.
4:30 (10:30) Make coffee - make one pot of decaf and one pot of regular
* Refer to directions above the
coffee pot.
4:45 (10:45) Set-up tables - the following assumes an expected 50 Guests (adjust
accordingly)
Set up 8 round tables with 7 settings at each table
Wipe each table down with Clorox spray bottle and towels.
Note: if you have fewer people, you can skip the setup
of the tables and simply have everything,
including silverware and trays, at the serving line.
Each table should have:
napkins
forks, knives, spoons
brown trays
Set up beverage refrigerator area:
milk (white and chocolate)
juice - (any juice you can find in the FAF refrigerator/freezer/pantry)
coffee (2 black carafes, one each of regular and decaf)
cream, sugar
2 pitchers of ice water
carts with coffee cups and green glasses
Set up serving table:
60 white dinner plates - should be
placed directly in front of first server in line, out of reach of Guests, so that
the server puts the food on the plate and then places it on Guest's tray
silicon hot pads to place hot pans on
serving utensils
salt & pepper packets (1 bowl of each)
additional small table if needed for desserts, etc.
trays and silverware wrapped in napkins (if you didn't put them on tables
already)
Set up "Welcome" bulletin board with correct signs.
Roll out brochure rack and put MICA basket in any open classroom.
Close doors:
* classrooms, library, back of Fellowship Hall
Set up phone:
* the phone is now kept in the third drawer (under where the napkins are
kept) in the kitchen
* it needs to go over to the far side of the Fellowship Hall, where it sits on
top of the heater unit
* blue and black unit (says "linksys" on it) needs to be plugged into power
source, and black cable hanging on wall needs to be plugged into that unit
* white phone should already be plugged into that unit, so nothing else is
necessary
Set up plate return area (for dirty plates / silverware / glasses)
Turn on dishwasher
* Instructions are located on the wall above the
washer.
Set up give-away table and cover items until 6:15
* put out "t-shirt bags" (plastic grocery bags)
5:25 (11:25) Move food to the serving table - all servers must wear gloves.
* Make sure that hot food maintains a temperature over 140 degrees.
5:30 (11:30) Say prayer and begin serving
* Count total number of Guests.
* Volunteers are encouraged to eat with the Guests, whenever the line dies down.
6:00 (12:00) Begin cleaning up
* Wash all glasses and silverware that were on tables, as well as cleaning
everything up!
* EVERYTHING should air-dry - towels should not be used
for drying!
* When washing silverware, please run through the machine TWICE - the first time
through, just lay them out on a rack, spread out enough that they can get clean;
the second time through, sort them into the white containers and run through
with the "eating part" sticking up; then you can dump them into the silverware
cart without touching them at all!
* Pots and pans should be placed on the drying rack in
the hall, and a similar set of already-dry pots and pans should be brought into
the kitchen and placed under the butcher-block table for easy access at the next
meal.
6:15 (12:15) Serving ends
* Hand out give-away items by uncovering them and announcing that
they're available.
* Give out left-overs.
Before leaving: Complete Head Chef Report, including checklist.
Diagram for setting up plate return area:
Responsibilities of Preparers and Servers:
* please skim through the timeline above so that you have an idea of the
sequence of events
* identify Head Chef, who will show you where to wash hands and sanitize them
and will give you directions from there - it's that simple!
Items which are always on hand in the kitchen:
* Shedd's Spread margarine (2 containers)
* sticks of butter (1 lb, which is 4 sticks)
* eggs (1 dozen)
* mozzarella cheese (1 bag)
* parmesan cheese (2 containers)
* dressings (2 containers each):
* ranch
* western
* italian
* french
* Pam non-stick spray (2 cans)
* aluminum foil (2 rolls)
* foil sheets (half a box)
* plastic gloves (2 boxes)
* plastic wrap (2 rolls)
* gallon-size plastic bags (2 boxes)
* sandwich-size plastic bags (2 boxes)
* garbage bags (2 rolls)
* salt & pepper packets (2 bags each)
* coffee (5 bags of regular, 5 bags of decaf)
* sanitizer tablets (at least 10 tablets left in bottle)
* milk (2 gallons each - white and chocolate)
* paper towels (6 rolls)
* napkins (2 packages)
* frozen lemonade or orange juice (4 cans)