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Kitchen
Guidelines for First Presbyterian Church
2007
The
First Presbyterian Church provides space and food preparation areas for mem=
bers
and the public so that meals may be shared in an atmosphere that fulfills t=
he
many missions of the Church.
The
following guidelines have been written to insure organization and cleanline=
ss
are maintained for all users and guests.
1) =
Select
a date and check the availability of the kitchen and serving space with the
Office Manager. Make a reservation for the space needed.
2) =
Complete
a Building Use Work Order Form<=
/u>,
found in the Mail/Copy Room in the Church office area, and available online=
, at
Building
Use Work Order Form.pdf. This form details =
what
is needed, the contact person for each event and who will provide food and
set-up in the space. The time for set-up and clean-up arrangements is on the
form.
3) =
Plan
the Menu for the event. All food items, ingredients and condiments are to b=
e provided
by the organizing group. Ingredients for the preparation of food are not av=
ailable
in the kitchen or storage space. Each event planner will purchase food and
supplies.
4) =
Review
the inventory list that is available so everyone will be aware of the cooki=
ng
and serving equipment and dishes/glassware available and where it is stored=
.
5) =
Arrange
for training by the Custodial Staff in the use of the exhaust fan, cooking
range, convection oven, coffee pots and dishwasher. A request for a key mus=
t be
submitted to the Office manager prior to the day of the event. The custodia=
ns
are to be asked for training before the day of the event. =
6) =
Enlist
the help of others to prepare, serve and clean-up food/refreshments followi=
ng
the event. No food is to be left on counter tops or in storage areas. Items
that are left in the refrigerator or freezer must be marked with the name of
the group and the date. Markers and labels are available in the kitchen to
identify and date any food that is left. Food remaining in the refrigerator=
or
freezer for one week following an event and unmarked will be thrown away or
given to a local shelter for use by residents.
7) =
Complete
cleaning and trash removal on the day of the event. If it is not possible to
finish this activity on the day of the event make arrangements with the cus=
todial
staff for the event manager to return the following day and complete the
clean-up.
8) =
Wash
and replace all cooking equipment or serving utensils used for the event in=
the
appropriate storage space. Do not leave on counter tops or sinks.
Kitchen U=
se Committee: Carol Hutton, Sharon Longman, Donna
Bishop, Gayle Sparks, Char Hansen,
=