| Food Service |
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Food Service Manager and Head Cook - Job Description and Responsibilities The Food Service Manager and Head Cook are responsible for planning and preparing tasty, healthy, nutritious meals for the members and associate members of Kappa Sigma who reside in the Chapter house. They are also responsible for cleaning dishes and the kitchen and supervising the members in preparing meals, serving meals and cleaning. The Food Service Manager and Head Cook report to the President of the Alumni House Fund. The food service manager is a full time job and the head cook is a part time job. The food service manager is paid $25,000/year and will have duties over the summer. The Head cook is paid $10/hr. The food service manager and cook shall submit time cards showing hours worked. The kitchen is only for official Kappa Sigma food service. Individuals may not us the Grill, deep fryer, refrigerators, freezer, dishes or any kitchen item or food for personal use. The stove and oven can be used for personal use between 7:00pm and 10:30pm by members of the fraternity who are on the meal plan. Any mess must be cleaned. The Kitchen will be cleaned closed, locked per the schedule listed below. If a member violates this rule he will be fined $200 and the kitchen will be closed the entire next day. Each member will be responsible for eating on his own for that day. Meal Schedule The Food Service Manager and Head Cook are responsible for planning and preparing meals according to this schedule: Monday - Friday: cook to order breakfast 6:30-9am, buffet lunch 11-1pm, and a sit down dinner at 5:00 pm Saturday - Sunday: Buffet Brunch 10-1pm, buffet dinner 5-6pm Kitchen hours/Use Kitchen to be locked down Monday – Thursday from 10:30 pm until 6:30 am. Friday’s after dinner and on the weekend outside of meal hours. Monday – Thursday at 10:3-0 the chapter is to provide crew to clean and lock the kitchen. Duty Hours The Food Service Manager and Head Cook are responsible for being at the house during these periods: Breakfast and lunch duty hours: 6:30 a.m. until 1:00 p.m. on Mondays, Tuesdays, Wednesdays, Thursdays and Fridays Dinner duty hours: 3:00 p.m. until 6:00 p.m. on Mondays, Tuesdays, Wednesdays, Thursdays, and Fridays Weekend hours: 9:30 a.m. until 1:30 and 4:30 to 6:30pm The food service manager is to work out a detailed schedule of hours. The undergraduate chapter is to provide 4 members to work these same hours. Milk, juice, cereal, granola, yogurt and fruit are to be available 24-7. Members shall provide their own utensils. A refrigerator, microwave, milk machine, and juice machine will be placed outside the kitchen. The refrigerator will contain left over food, yogert and any other snack determined by the food service manager. Menu Plan The Food Service Manager and Head Cook are responsible for developing the menu plan with input from the Chapter Steward. The menu plan identifies the specific entrée for each lunch and dinner. The menu plan includes a rotating breakfast menu including but not limited to: bacon, sausage, eggs, hash-brown potatoes, pancakes, French toast and fruit. Meals should be healthy, deep fried food should be kept to a minimum. Meals should include appropriate number of vegetables and fruit. The Food Service Manager and Head Cook are responsible for ensuring that the menu plan provides a nutritious, balanced diet for the members and associate members. Budget The Alumni House Fund is responsible for establishing the budget for all elements of the Kappa Sigma Food Service in July of each year. The Food Service Manager and Head Cook are responsible for operating the Kappa Sigma Food Service within the established budget. Ordering and Suppliers The Food Service Manager and Head Cook are responsible for ordering the food and the related supplies consistent with the menu plan. Alunmi House Fund has employed Sysco and Wal-Mart as its primary suppliers, therefore the Food Service Manager and Head Cook is responsible for ordering as much of the food and related supplies as possible from Sysco or Wal-Mart. The Alumni House fund will provide open accounts. The authorized persons on the account will be the Food service manager, Steward, GM and treasurer. Sysco will deliver food. Food from Wal-Mart is to be picked up by the Steward. Only in the event the steward is not available can the cook or food service manager pick up supplies at Wal-Mart. Mileage reimbursement will be paid to the food service manager at 40 cents per mile. Mileage to be recorded on the time card. Health, Safety and Cleanliness The Food Service Manager and Head Cook are responsible for following all required health and food safety practices and for keeping the kitchen neat, clean and safe. Smoking is not allowed in the kitchen or the dining room. The Food Service Manager and Head Cook should not store any food items, supplies or empty containers in the dining room, the serving area or the foyer adjacent to the dining room. Attire The Food Service Manager and Head Cook should wear clean, presentable clothing during duty hours. Tank tops and cut-off shorts are not acceptable. Absence In the event that the Food Service Manager and Head Cook are absent because of sickness, inclement weather or emergency, the Food Service Manager and Head Cook is responsible for making certain that meals are provided according to the meal schedule described above. In the event of an absence, the Food Service Manager and Head Cook may employ any of the following methods to ensure that meals are provided: 1. instruct the Members to prepare meals based on the menu plan with the food that is on-hand; 2. instruct the Members to serve a meal(s) that was prepared in advance and stored in the freezer in anticipation of an absence; 3. instruct the Chapter Steward to order meals from outside suppliers within a specified dollar amount; Menu Assessment The Steward is responsible for conducting an assessment of the menu based on input from members and associate members and reviewing the assessment with the Food Service Manager and Head Cook and the Alumni House Fund President and/or Vice President of Operations at least once each semester. The Food Service Manager and Head Cook are expected to make reasonable adjustments in the menu plan based on the findings from the assessment and the recommendations of the Chapter Steward. Any adjustments to the menu plan must be made within the established budget unless authorized by the Alumni House Fund President or Vice President of Operations. Visitors The Food Service Manager and Head Cook are not allowed to have visitors including family members during duty hours. Meals for Members Who Reside Outside of the Chapter House and Guests The Food Service Manager and Head Cook are responsible for providing dinner on Monday evenings for the members of Kappa Sigma who reside outside of the Chapter house as part of their out of house fee. The Food Service Manager and Head Cook are responsible for providing breakfast, lunch and/or dinner for the members of Kappa Sigma who reside outside of the Chapter house and guests who purchase these meals at the rate established by the Alumni House Fund. The Food Service Manager and Head Cook are responsible for submitting all Mark-ups or payments for meals received from members of Kappa Sigma who reside outside of the Chapter house to Investment Reality. Dinners are $5 and lunches $4 and breakfast are $3 One milk or juice is included with each meal. Extra milk or juice is marked up at a cost of 50 cents each. Having the kitchen open after dinner is being done on a trial basis. If it is determined that the kitchen can not be kept clean or unauthorized food is taken this privilege will be terminated. |
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