Kwanzaa Kitchen Operations
SHIFTS
- 6:30 a.m. - 8:30 a.m.
- preparation of food; set tables; receive, sign-in, and seat customers
- 8:30 a.m. - 10:30 a.m.
- serve plates; wait tables; interact with and make customers feel welcomed
- 10:30 a.m. - 12:30 p.m.
- continue to serve customers as received; clean-up, breakdown of equipment; take inventory
POSITIONS AND DUTIES
Program Coordinator:
oversee operation of the program; take inventory; maintain budget and records, shift schedules and rosters; ensure maintenance, safety and appropriate use of church property
Coordinator of the Day:
assign positions; supervise volunteers; monitor pace of food preparation and availability to ensure prompt quality of service to customers; maintain ebb and flow of the kitchen
Primary Kitchen Assistant:
prepare scrambled eggs and pancakes, interact with Coordinator to monitor pace of food preparation
Secondary Kitchen Assistant:
crack and beat eggs, mix batter for pancakes (and/or grits), cook bacon, prepare coffee, serve plates, interact with Primary to maintain availability of prepared food
Host/Hostess:
sign-in and seat customers, welcome them to the program; monitor balanced service to tables, inform Coordinator of new customers including carry-outs; participate in clean-up
Waiter/Waitress:
serve tables, monitor condiments, pour coffee, juice, and milk; maintain cleanliness of tables; monitor customer needs; participate in clean-up
Clean-up Crew:
wash and dry utensils, pots, pans, food warmer; wipe down condiment containers, tables, counter tops, cabinets; clean stove and grill; empty trash; return supplies to closet; wash linens
REQUIREMENTS
Coordinator of the Day:
organizational skills, ability to supervise a large staff (6-10); experience as Kitchen Assistant, i.e., food preparation and customer service; flexibility in filling gaps during staff shortages
Primary and Secondary Kitchen Assistants:
cooking skills, knowledge of operating kitchen equipment, i.e., stove, grill, food warmer; ability to work under pressure; adaptability to working conditions, i.e., fast pace, heat; motivation and tenacity.
Hosts/Waitress:
ability to interact personably with people; ability to work under pressure at fast pace; display of initiative and motivation; assessment of needs in eating area; desire to provide quality service with a smile
Clean-up Crew:
initiative and motivation; ability to cooperate in harmony with others; flexibility in and willingness to take on large responsibility, i.e., cleaning kitchen equipment