Admin Note (May 2015): This was apparently a to-do list for Ant Hill Cooperative, now defunct. We are keeping it up for historical purposes.
Updated and approved on 7/12/05
Pre-dinner Kitchen Clean and Weekend Clean Finish by 6:00 pm (before the cooks plan to start dinner) every night.
Empty dishwasher from last night's clean.
Rinse any dirty dishes/utensils in the kitchen and eating spaces, put them in the dishwasher and run it.
Clean off the countertops and stovetop using a sponge.
Discard of any trash in trash can, put recyclables in bin.
Take out trash if it needs to be taken out.
Dinner Cook Sunday through Thursday.
Provide menus (complete with ingredient lists) to the KM by 11:59 pm Friday the prior week, or risk not being reimbursed.
Cook dinner by approximately 7:30pm, being sure there is an option for all people present.
Put away any unused ingredients. Ingredients is defined as unprepared food materials.
Post-dinner Kitchen Clean Every night except Fridays and Saturdays, finishing by 10:30 pm.
Put away any leftovers immediately after dinner, labeling them with the date. Make a note on the paper on the fridge as to newly stored leftovers with the date.
Empty dishwasher from pre-dinner crew.
Clear any dishes and other eating utensils from the dining area. Wipe off the dining table with a sponge.
Clean all dishes and pots. Pots must be cleaned in sink.
Empty the kitchen trash (into the green bin out back) and compost if either is full.
Wipe off the countertops and stovetops using a countertop sponge
General Kitchen Cleanup Two chore positions, Wednesday and Sunday.
Sweep and mop the floor.
Thoroughly clean the stove top, sink, and countertop using surface cleaner.
Empty fridge of spoiled food and organize fridge.
Organize dry food and equipment on shelves and in cabinets.
Take out trash, compost, and recycling if it needs to be done.
Kitchen Manager (KM) This is not a frequently rotating position.
Collects menus from dinner cooks.
Assess food needed and generate the shopping list with the goals of
providing ingredients for dinner cooks
meeting the food needs and wants of foodshare members within reason, including sufficient food items for various members' diets
cost effectiveness, including staying within budget
keeping the kitchen stocked for the whole week as well as possible without trips back to the store
Responsible for the wellstockedness and cleanliness of the kitchen by verifying that other food share chores are completed well.
Approves food purchases.
Reports weekly on the food budget, what was purchased, etc.
Shoppers The shoppers go out and buy the food at 1) the Public Market, Abundance Co-op, 2) Wegmans, and BJs/Sam's Club.
Timeframe: 1) Saturday morning, 2) Anytime during the weekend.
Buy the things on the shopping list obtained from the KM.
Wegmans shopper: remember to take old grocery bags back to Wegmans for recycling.
Store food and shopping bags appropriately.
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2005-07-12 23:35:12 "Provide menus (complete with ingredient lists) to the KM by 11:59 pm Friday the prior week, or risk not being reimbursed." Isn't the real risk here that the ingredients won't be available, or that the cook would have to go buy them hirself? Oh look at that awesome gender-neutral pronoun I just used. —TobinFricke
2008-06-30 19:42:04 What is this in reference to? —JoeAnderson