TEAM  SYSTEM  FOR  OPERATING  THE  KITCHEN ON  SABBATHS

 

The complete TEAM needs to be scheduled for duty prior to gaining permission to use the kitchen.

Fellowship Meal Teams consist of a team leader and team members to set up, serve, & clean up.

Team Leader’s Tasks:

A.  Implement this kitchen use policy for the assigned fellowship meal:  Event:____________Date:______

B.  Select team members needed to cover all work areas:  cleaning area, preparation area, stove area, refrigerating area, serving area, dining area.  Assign them tasks that need to be done in these areas.

C.  Three Team Tasks to be done are (1) set up the dining area, (2) prepare and serve meal, (3) clean up.

     Three teams can be selected to do the work OR one team can do all three sets of tasks.

D.  Monitor traffic during the event to allow only working team members to remain in the kitchen area.

E.  Relay warning: Keep sinks and types of drains we have free of grease.  No grease allowed in them.

 

Tasks of the Team Members:

A.  Set up the dining area (before Sabbath for Sabbath events).

     1.  Place tables and chairs in the dining area.  Also set up serving tables.

     2.  Arrange any desired decorations.

     3.  Place garbage containers where they’re needed.

B.  Prepare and serve the meal      [Please use the handles and knobs to keep the white cabinets clean.]

     1.  Be on hand early to accept foods on arrival and assist folks in labeling them to be warmed or cooled.

     2.  Prepare the dishes for serving. 

     3.  Serve as needed during the meal.

C.  Clean the kitchen and dining area   

      To be done immediately following meal on Sabbaths:

     1.  Clean off tables.  Clean any spills on carpet and elsewhere  immediately.

     2.  Rinse food off dishes, which will be washed after Sabbath. Run garbage disposal; close garbage bags.

     3.  Labeled dishes (name, date)  may be covered, stored up to three days.  Then they’ll be emptied, dated,

          placed in the Lost & Found up to one month-- finally to be tossed or added to the kitchen inventory.      

    4.  BE SURE to turn OFF the FAN SWITCH by hand sink, stoves, microwaves, dishwashers, faucets, and lights in kitchen, dining area, halls, restrooms, etc.  Shut, lock all doors that exit the building.

     To be done after the Sabbath to restore kitchen, X-purpose room to their original, clean condition:

     5.  Fold and store the tables and chairs, as is necessary.

     6.  Vacuum the multi-purpose room carpet and restore the room to its original, clean condition.

     7.  Empty, wash, date unlabeled dishes left behind, and put them in Lost & Found.

     8.  Wash dishes.  If used, empty the dishwasher and put away dried dishes.

     9.  Clean and dry all kitchen items used; return them to proper cabinets.

   10.  Clean soiled kitchen areas, including ovens, stove burner rings, microwave spills, refrigerator spills.

   11.  Clean counter tops, stove tops, microwaves.  Wipe down soiled fronts of cabinets with a clean cloth.

   12.  Turn on garbage disposal; rinse with ample water.

   13.   Scour and dry the sinks and faucets.

   14.  Sweep and mop the kitchen floor and the tiled serving area in the multi-purpose room.

   15.  Assign one to take the used dish cloths, towels to be washed & returned.  Take bags of garbage also.

   16.  BE SURE to turn OFF the FAN SWITCH by hand sink, the stoves, microwaves, dishwashers, faucets,           

        AND BE SURE to turn OFF lights in kitchen, dining area, halls, restrooms, other rooms, etc. 

   17.  Shut and lock all doors that exit the building.

   18.  Report any items damaged or broken during your event:___________________________________

   19.  Check off all finished tasks.   Deposits are returned if all the required tasks are completed. 

   20.  Please sign this when you finish; place it in the cabinet’s 4^th cubby hole above & left of the dish sink.           

          Team Leader or Leader of event: ____________________________________Date____________

       

Many thanks to you for aiding us in our efforts to present an excellent, safe, clean facility for all to use.

Feel free to direct your questions to our Kitchen Coordinator ______________________ Phone_________

 

                                                    FELLOWSHIP MEAL TEAMS

 

I.  TEAM LEADER__________________

Members:

Set-up Team       1.____________________

  2.____________________

Prepare, Serve   3.____________________

  4..____________________

Clean kitchen      5.____________________

and dining area  6.____________________

 

Event:________________Date_________

 

 

 

I.  TEAM LEADER__________________

Members:

Set-up Team       1.____________________

  2.____________________

Prepare, Serve   3.____________________

  4..____________________

Clean kitchen      5.____________________

and dining area  6.____________________

 

Event:________________Date:_________

 

 

 

I.  TEAM LEADER__________________

Members:

Set-up Team       1.____________________

  2.____________________

Prepare, Serve   3.____________________

  4..____________________

Clean kitchen      5.____________________

and dining area  6.____________________

 

Event:________________Date:_________

 

 

I.  TEAM LEADER__________________

Members:

Set-up Team       1.____________________

  2.____________________

Prepare, Serve   3.____________________

  4..____________________

Clean kitchen      5.____________________

and dining area  6.____________________

Event:________________Date:_________

 

 

 

 

I.  TEAM LEADER__________________

Members:

Set-up Team       1.____________________

  2.____________________

Prepare, Serve   3.____________________

  4..____________________

Clean kitchen      5.____________________

and dining area  6.____________________

 

Event:________________Date_________

 

 

 

I.  TEAM LEADER__________________

Members:

Set-up Team       1.____________________

  2.____________________

Prepare, Serve   3.____________________

  4..____________________

Clean kitchen      5.____________________

and dining area  6.____________________

 

Event:________________Date:_________

 

 

 

I.  TEAM LEADER__________________

Members:

Set-up Team       1.____________________

  2.____________________

Prepare, Serve   3.____________________

  4..____________________

Clean kitchen      5.____________________

and dining area  6.____________________

 

Event:________________Date:_________

 

 

I.  TEAM LEADER__________________

Members:

Set-up Team       1.____________________

  2.____________________

Prepare, Serve   3.____________________

  4..____________________

Clean kitchen      5.____________________

and dining area  6.____________________

Event:________________Date:_________