Lunch Cook
Six Men, two times per week each
Lunch Cooks must provide the Food Board Manager with a menu – including all ingredients for each element of the meal – for the upcoming meals as dictated by the Food Board Manager in a scheduled cook meeting with their co-cook. Consult with the Food Board Manager on how this will be done. Failure to turn in a menu on time or attend the scheduled cook meeting without excuse will result in a J Board. Each meal must be adequately prepared according to guidelines set by the Food Board Manager. Consult the many cookbooks and recipes we have available in our hall, as well as other halls, or use the Internet.
It is also required that you prepare enough food for those with varied eating habits, such as vegetarians or lactose intolerant residents in our hall. This part of the meal should be made separate from the meat. For example: in stir-fry, fry the vegetables, remove some veggies for the vegetarians, and then add chicken to mix for the rest of the hall.
Twenty-four hours before you are scheduled to cook, look through the pantry and various fridges to make sure that you have all the required ingredients for your next meal. Any frozen foods such as meat must be taken out of the freezer and placed in a pot of cold water and put it into the refrigerator the day before so it is thawed by cooking time. If you are missing certain ingredients notify the Food Board Manager 24 hours before you are scheduled to cook. If you fail to give a notice, you will be responsible for the missing ingredient.
1. At the latest start at 10:00 a.m. (Be advised that some foods might take longer to cook).
2. Wash your hands often during the preparation of the meal.
3. If there is a morning shipment of food still sitting out, put it away and contact Pantry Stocker or Food Board Manager to take care of this.
4. Break down all boxes that you take food from and place in cardboard recycle area.
5. Prepare lunch as the menu dictates. If you ever have any questions, do not hesitate to ask the Food Board Manager, SHD, or Proctor. You are responsible for preparing enough food for each lunch.
6. Set out plates, silverware, and napkins prior to serving
7. Before serving, prepare late plates as needed (see calendar on Vegetable Fridge)
8. Put items that might spoil (sour cream, potato salad, yogurt) in the refrigerator between meals
9. Clean off used pots and pans that won’t be used during serving and place on counter next to Pots and Pans sinks. DO NOT PUT ANY LARGE FOOD PARTICLES DOWN TRIPLE SINK! These do not have garbage disposals and will clog. Use prep area or dish room sink for this.
10. If indoor grill was used, clean it.
a. Allow for grill to cool slightly, then place ice on grill and scrape off food with metal grill scraper. Add grill screen or polishing pad and scrub off remaining black or brown particles. Dry grill with paper towels.
b. Add a small amount of lemon juice (~2 tablespoons) to the grill. Use black grill brick and scrub surface of grill to remove any food residue. If the bricks are nasty, wipe off outside of brick with paper towels and use as normal. New bricks are found in the pantry.
c. Use paper towels to clean up scrubbed grill. Be sure to get all brick residue off of grill, the surface should be silver.
d. Pour small amount of oil on grill and spread over entire surface to prevent rusting.
e. Set grill scraper with pots and pans to be cleaned. Rinse off grill screen and polishing pad.
11. Clean up after yourself as you cook and clean any big messes you make
12. Clean off the surface of the island, surrounding countertops, stovetop, and stove front with All in One. Keep spice shelf clean and organized.
13. Sweep and mop if you make any mess on the floor.
Serving time is 11:30 a.m. and 12:30 p.m. or, on days with no class, 12:00 p.m. Changes to serving times are subject to Proctor and FBM’s discretion, if scheduling is an issue. If you are out of any supply, let the Food Board Manager, Proctor, or SHD know as soon as possible