CHWC Kitchen Manager

Responsibilities:

• Oversee the kitchen and CHWC kitchen staff (in some cities you will be working with a school staff employee).  At some of the larger camps there may be additional kitchen help.

• See that CHWC kitchen staff is awake and arrive in the kitchen on time.  The kitchen manager will be required to be in the kitchen each morning.  We have a kitchen rotation schedule for the CHWC staff.

• Keep all areas of the kitchen clean (with help from CHWC kitchen staff) and organized. If the Sysco order was delivered before you arrived please check the order.  Sometimes they substitute or they just don’t ship it.  This doesn’t happen often, but it does happen.  Know what you have and where it is.  Label all boxes with what day it will be served.  This will help you to know if all food items were shipped. (All menus are attached.) 

• Take inventory and make shopping list for Sam’s (daily) for breakfast, lunch and dinner. (Menu and Sam’s list attached.)

• 90% of the food is ordered through Sysco from the Workcamp office.  There will be two deliveries (Friday or Saturday before camp begins and another on Tuesday).

• Take inventory on items needed from Sysco for the 2^nd delivery.  You will need to place only one order with Sysco for additional food needed for the week such as (milk, juice, cream cheese, fruit, cereal and other breakfast items (if needed) & sometimes salad dressings.)  Not only can these items spoil, but also vary from camp to camp, and we don’t want to over buy.  Sometimes we are also limited on freezer and refrigerator space, for milk juice etc.  This order must be placed on Monday for a Tuesday delivery.

• Food must be paid for on delivery unless otherwise informed.  Team captain will write and sign the check.

• Hang menu in the kitchen area so CHWC staff and associate staff can see what needs to be prepared and served.

• Meet with associate staff on Sunday evening during orientation to go over their responsibilities.

• The kitchen manager will only do the first Sam’s run each week along with the CHWC kitchen staff.  You will then designate 2 CHWC kitchen staff to shop daily. You will continue to make the shopping list each day.  After breakfast and the shopping lists are complete, you are free until you are scheduled to be in the kitchen to prepare dinner.

• Make a daily schedule for the week, of staff members that will be responsible for…

Ø  preparing breakfast

Ø  making the Sam’s run

Ø  preparing dinner

Ø  who will oversee lunch packers