Douthart Scholarship Hall

Douthart Scholarship Hall

lunch cook

back to the shifts page

 LUNCH COOKS - 4 people

NO SPONGES IN THE KITCHEN.

This shift must be completed by 11:30.  Usually you will need to start by 9:30, but this sometimes varies according to the menu.  You will be assigned to cook one day M-Th, and you will also have some Fri/Sat rotationals.  It may be divided between 2 people per day so that one begins and another finishes, in case you have a class that would not allow you to finish the shift.

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 liners when possible because it makes the job easier on the clean-up people.

2. Maintain the salad bar with vegetables.  Include all veggies that we have in the refrigerator.  Do not be afraid to throw away any veggies that look even a little bit wilted.

3. Set up the buffet for lunch on the KITCHEN ISLAND.  This includes setting out plates, the main dish, any side dishes and the salad bar.

4. Prepare water, tea and Kool-Aid pitchers.  Set these drinks along with glasses in the dining room next to the juice machine.

5. Divide food up for the 11:30 and 12:30 crowds.  If it is a warm dish, make sure it is kept warm for the 12:30 crowd. (but turn stove off so the bottom isn’t burned)  Make late-plates for anyone signed up for one.

6. Soak any dishes that will be hard to clean later.  Please do not put sharp knives in the Hobart racks.  Make sure that Hobart racks are set up and ready for dishes.

7. Buzz for lunch at 11:30 a.m.  Turn off the heat on soups, sauces, beans, etc. at 11:30 so they do not burn by 12:30.  The burners will stay hot by themselves.

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

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

11. Attend Food Board meetings each month.  If you cannot do this you must tell the food board chairs 24 hours before the meeting.

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