Douthart Scholarship Hall

Douthart Scholarship Hall

dinner cook

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DINNER COOK - 8 people

NO SPONGES IN THE KITCHEN.

This shift is to be done between 3:00 and 6:00 pm.  Two cooks will be assigned to cook each night, M-Th, as well as rotational Fri/Sat evenings.

You are responsible for following the Guidelines for Douthart Cooks posted on the white refrigerator in addition to the following items.

1. Check the menu and follow any special instructions as posted.  Remember to line pans with foil or pan lines when possible.

2. Prepare water, tea and Kool-Aid pitchers one pitcher per table.

3. Maintain the salad bar with fresh veggies.  Please include all veggies in the fridge on the salad bar.  Do not be afraid to throw away any veggies that look even a little bit wilted. Set out in front of cereal dispensers.

4. Divide main dishes into serving sizes and set all food out on the white table in the dining room. (using hot pads as trivets when nessasary)  Food should be put on serving platters or in serving bowls, etc. remember serving utensils.  Plates should be put on the white table also.

5. Prepare late plates for those signed up on the list and put in the white fridge.

6. On Friday and Saturday nights, set the meal up as a buffet in the kitchen.

7. Wash any dishes or pans used in preparation as time allows.  All dishes should at the least be left to soak in hot water and soap.

8. Put away any fresh fruit, vegetables, meat, frozen items, or other perishable items delivered during your shift.  Neatly stack the other deliveries in the pantry.  If time does not allow for this, find someone in the hall to help you, this is “Henry/Pantry’s” Job.  Please make sure you do not leave food sitting out to rot.

9. Notify the SHD of any low ingredients or supplies as soon as you notice them.

10. Attend Food Board meetings each month.  If you cannot do this, you must tell the Food Board Chairs 24 hours before the meeting.

11. You are responsible for setting up for dinner.  This means that you are to place silverware and napkins on the dining room tables, set up the salad bar in the dining room, and place drinks and cups on the tables.

12. Place the rolling cart with a container of soapy (use soil master) water (for silverware) along with a trashcan in the dining room for residents to put their dishes on and uneaten food and napkins into.  (This is only M-Th)

13. Line the oven bottom with tin foil when baking anything.

Send mail to DouthartARC@hotmail.com with questions or comments about this web site.
Last modified: May 23, 2003