Food Supply Manager - Revision history

Anonymous Moose: /* To Do on Arrival Day at Camp */

2018-04-23T22:18:39Z

‎To Do on Arrival Day at Camp

2018-04-23T22:18:06Z

‎Planning Before Camp

2018-04-23T22:11:10Z

‎Tasks at Camp

2018-04-23T22:10:16Z

‎To Do on Arrival Day at Camp

2018-04-23T22:09:13Z

2018-04-23T22:03:46Z

2018-04-23T22:02:33Z

2016-01-17T20:37:32Z

Add image of crates in fridge.

2015-07-15T16:25:39Z

2015-07-15T16:24:49Z

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 ==To Do on Arrival Day at Camp==
-(If the Food Supply Manager can’t be at camp, (s)he will need to instruct the head cook to follow these steps)
+(If the Food Supply Manager can’t be at camp, (s)he will need to instruct the [[Head Cook|head cook]] to follow these steps)
 * Arrange kitchen prior to camp beginning: cleaning items in place by sink, food stored in plastic bins
 * Move in kitchen crew is supposed to have wiped down all surfaces and washed all pots, pans, utensils. Check that this happened.

@@ Line 13: / Line 13: @@
 ==Planning Before Camp==
-* Plan menus for whole program with a focus on healthy nutrition: Main meal, snacks, beverages, desserts, baking, afternoon snacks. Ask head cooks for input, they might prefer cooking menus they are already familiar with.
+* Plan menus for whole program with a focus on healthy nutrition: Main meal, snacks, beverages, desserts, baking, afternoon snacks. Ask [[Head Cook|head cooks]] for input, they might prefer cooking menus they are already familiar with.
 * Calculate quantities needed, and assemble food order.
 * Estimate costs to stay within budget. The budget is $3.80 per person per meal (2018). This includes the cost of napkins, disposable dishes and cutlery, and paper towels for the kitchen. Paper plates and bowls are preferred versus styrofoam.

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 * Inspect kitchen and food services area for cleanliness and safety.
 * Ensure all kitchen helpers/servers wear hairnets and gloves.
 * Keep track of inventory, place additional Driscoll order (if needed) before 3:00pm for next day delivery or on Friday for Monday delivery.
 * Prepare shopping list if needed for General Affairs. They usually go shopping after breakfast. If needed, include cleaning materials like dish washing soap and sponges.
 * Maintain and replace equipment (utensils, small appliances)
 * Save all yogurt (and cheese) containers and lids to store food for move out crew at the end of camp. These will be thrown out. Save some plastic ware and plates/bowls for moveout crew meals.
 * If there is a lot of leftover food and/or unused food items, adjust the menu and the next food delivery order to avoid waste of food and money.

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 * The large drink containers need to be well cleaned. Make sure the spouts get cleaned.
 * Discard all out of dates spices/foods.
-* Check walk-in refrigerator and make sure that the food-inspector-approved method of storing vegetables has been applied: Meat on bottom shelves, vegetables above. Temperature must be lower than 38 degrees. * All items must be 6 inches or more above floor (on wooden pallets and then on the lowest shelf is OK).
+* Check walk-in refrigerator and make sure that the food-inspector-approved method of storing vegetables has been applied: Meat on bottom shelves, vegetables above. Temperature must be lower than 38 degrees.
 * Plastic crates are accepted to be used in the walk-in refrigerator, if needed, but they first need to be cleaned by dipping them for 15 second in water with a disinfectant.
 * Check walk-in freezer. Meat always stored on bottom shelves. Veggies above to avoid cross contamination. Temperature must be 0 or lower. Move frozen food out of the walk-in freezer to the walk-in refrigerator two days before needed.

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 [[File:Refrigerator_Storage.jpg|200px|thumb|Safe way to store vegetables in the walk-in refrigerator.]]
-The food services director's assignments include:
+==General Comment==
 [[Category:Staff Descriptions]]
 [[Category:Food Staff]]
 [[Category:Camp Shehaqua Staff Descriptions]]

← Older revision	Revision as of 22:03, 23 April 2018
(No difference)

← Older revision	Revision as of 22:02, 23 April 2018
(No difference)

← Older revision		Revision as of 20:37, 17 January 2016
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	[[File:Kitchen-Freezer.jpg\|200px\|thumb\|The freezer]]		[[File:Kitchen-Freezer.jpg\|200px\|thumb\|The freezer]]
		+
		+	[[File:Refrigerator_Storage.jpg\|200px\|thumb\|Safe way to store vegetables in the walk-in refrigerator.]]

	The food services director's assignments include:		The food services director's assignments include:

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 [[File:Kitchen-Refrigerator.jpg|200px|thumb|The refrigerator]]
-[[File:Kitchen-Freezer.jpg|200px|thumb|the freezer]]
+[[File:Kitchen-Freezer.jpg|200px|thumb|The freezer]]
 The food services director's assignments include:

← Older revision		Revision as of 16:24, 15 July 2015
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−	~~{\| class="wikitable"~~
−	\|-
−	~~! Physical Capability !! Required~~
−	\|-
−	~~\| Long periods of standing \|\| yes~~
−	\|-
−	~~\| Walking long distances \|\| no~~
−	\|-
−	~~\| Heavy lifting \|\| yes~~
−	\|}
−
	Time required: Plan and purchase some items before camp; at camp from move-in to move-out time with some days of break in between, if required		Time required: Plan and purchase some items before camp; at camp from move-in to move-out time with some days of break in between, if required