Difference between revisions of "Meal Cleanup Coordinator"
m |
(→Dining Hall Cleanup) |
||
| (14 intermediate revisions by 4 users not shown) | |||
| Line 3: | Line 3: | ||
Time required: From the time the last person has been served food until cleanup is finished and cleaning rags have been washed. | Time required: From the time the last person has been served food until cleanup is finished and cleaning rags have been washed. | ||
| − | The | + | ==The meal cleanup coordinator's assignments include:== |
| − | * | + | * Get in the food line first, eat your meal quickly and be in the kitchen 20 minutes after the serving has started. |
| − | + | * There is a youth group assigned to help clean up after each meal. The kitchen cleanup coordinator’s job is to direct this group and help them. Make sure the group is in the kitchen ready to start cleanup 20 minutes after the serving has started, and then guide the group in the process of consolidating and putting away leftovers and washing the pots and pans. | |
| − | * There is a youth group assigned to help clean up after each meal. The kitchen cleanup | + | * The cleanup coordinator should not be the person finishing up all the work the cleaning group did not do. Instead, the coordinator should guide the process, working closely with the group leaders. If groups are not following the cleanup coordinator’s directions, the cleanup coordinator should get the camp directors involved. |
| + | * If your group includes kids under 12 years old, they can best help by cleaning the Dining Hall. Try not to have little kids in the kitchen. | ||
| + | * Please observe where items go when kitchen is clean. | ||
| + | * Excuse any sick person from cleanup duty. (Essential) | ||
| − | The cleanup | + | ==The cleanup tasks in more detail:== |
| − | * | + | ===Dish Washing=== |
| − | * | + | * Use an older, experienced person as dishwasher to keep things moving |
| − | * | + | * Wash dishes using hot water and soap. |
| − | * | + | * Fill the “rinse” sink with plain hot water. |
| − | * Wash the | + | * Fill the “sterilize” sink with hot water and bleach. (Bleach and soap are stored in metal cabinet on the right of sink.) |
| + | ===Kitchen Cleanup=== | ||
| + | * Wash and sterilize kitchen surfaces. Same as “Dining Hall Cleanup,” see below. | ||
| + | * Clean stove edges | ||
| + | * Sweep and mop kitchen floor. (Mop and brooms located by kitchen backdoor) | ||
| + | * Wash and hang all used cloths and towels on drying rack outside of kitchen. If it’s raining, put the drying rack in the back hall (ask cook) | ||
| + | ===Food Storage=== | ||
| + | * Put away food last, in case late people still need more food. | ||
| + | * Put leftovers in smallest possible hard plastic food storage container with lid. You can find these containers under table 1. | ||
| + | * Label and date container lid with masking tape and marker. | ||
| + | * Put leftovers in right side refrigerator only. Top shelf for personal foods. | ||
| + | * Save empty yogurt containers and lids. Store on shelf outside of walk-in fridge. (For use on last day to store food for move-out crew.) | ||
| + | ===Putting Dishes Away=== | ||
| + | If unsure where items belong, leave items out on clean table. | ||
| + | * Table 1: (across from triple sink) plastic food prep/storage items/lids | ||
| + | * Table 2: cutting boards, metal bowls, long pans and lids | ||
| + | * Table 3: (across from ovens) cooking pots/pans/lids. Large cooking sheets. | ||
| + | * Utensil baskets are labeled. | ||
| + | ===Dining Hall Cleanup=== | ||
| + | Ask the children under 12 years to do these jobs. | ||
| + | * Clear away dirty dishes | ||
| + | * Use “Cleaning” spray bottle to wipe down tables. Use “Table Cleaning Cloths” only. (In basket by sink.) | ||
| + | * Place dirty cloths in “To Be Washed” bucket. | ||
| + | * Spray clean tables with “Sterilize” spray bottles. Do NOT wipe dry. | ||
| + | * Sweep Dining Hall floor. Brooms are located behind swinging doors in Dining Hall. | ||
| − | [[Category:Staff Descriptions]] [[Category:Food Staff]] | + | |
| + | [[Category:Staff Descriptions]] | ||
| + | [[Category:Food Staff]] | ||
| + | [[Category:Camp Shehaqua Staff Descriptions]] | ||
| + | [[Category:Winter Retreat Staff Descriptions]] | ||
Latest revision as of 19:51, 18 July 2018
Needed: 1 person per meal to direct the cleanup teams
Time required: From the time the last person has been served food until cleanup is finished and cleaning rags have been washed.
Contents
The meal cleanup coordinator's assignments include:
- Get in the food line first, eat your meal quickly and be in the kitchen 20 minutes after the serving has started.
- There is a youth group assigned to help clean up after each meal. The kitchen cleanup coordinator’s job is to direct this group and help them. Make sure the group is in the kitchen ready to start cleanup 20 minutes after the serving has started, and then guide the group in the process of consolidating and putting away leftovers and washing the pots and pans.
- The cleanup coordinator should not be the person finishing up all the work the cleaning group did not do. Instead, the coordinator should guide the process, working closely with the group leaders. If groups are not following the cleanup coordinator’s directions, the cleanup coordinator should get the camp directors involved.
- If your group includes kids under 12 years old, they can best help by cleaning the Dining Hall. Try not to have little kids in the kitchen.
- Please observe where items go when kitchen is clean.
- Excuse any sick person from cleanup duty. (Essential)
The cleanup tasks in more detail:
Dish Washing
- Use an older, experienced person as dishwasher to keep things moving
- Wash dishes using hot water and soap.
- Fill the “rinse” sink with plain hot water.
- Fill the “sterilize” sink with hot water and bleach. (Bleach and soap are stored in metal cabinet on the right of sink.)
Kitchen Cleanup
- Wash and sterilize kitchen surfaces. Same as “Dining Hall Cleanup,” see below.
- Clean stove edges
- Sweep and mop kitchen floor. (Mop and brooms located by kitchen backdoor)
- Wash and hang all used cloths and towels on drying rack outside of kitchen. If it’s raining, put the drying rack in the back hall (ask cook)
Food Storage
- Put away food last, in case late people still need more food.
- Put leftovers in smallest possible hard plastic food storage container with lid. You can find these containers under table 1.
- Label and date container lid with masking tape and marker.
- Put leftovers in right side refrigerator only. Top shelf for personal foods.
- Save empty yogurt containers and lids. Store on shelf outside of walk-in fridge. (For use on last day to store food for move-out crew.)
Putting Dishes Away
If unsure where items belong, leave items out on clean table.
- Table 1: (across from triple sink) plastic food prep/storage items/lids
- Table 2: cutting boards, metal bowls, long pans and lids
- Table 3: (across from ovens) cooking pots/pans/lids. Large cooking sheets.
- Utensil baskets are labeled.
Dining Hall Cleanup
Ask the children under 12 years to do these jobs.
- Clear away dirty dishes
- Use “Cleaning” spray bottle to wipe down tables. Use “Table Cleaning Cloths” only. (In basket by sink.)
- Place dirty cloths in “To Be Washed” bucket.
- Spray clean tables with “Sterilize” spray bottles. Do NOT wipe dry.
- Sweep Dining Hall floor. Brooms are located behind swinging doors in Dining Hall.
