Difference between revisions of "Chef Lynn"
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=== Meals === | === Meals === | ||
* Plan all weekday menus, along with weekend menus on weekend days when menus are not planned by members. | * Plan all weekday menus, along with weekend menus on weekend days when menus are not planned by members. | ||
| − | * Order all food | + | * Order all food. (Planning and ordering typically take 15-20 hours per week when Chef Lynn is at home.) |
* Prepare all weekday meals | * Prepare all weekday meals | ||
* Monitor [[Guff|guff]] refrigerators on a daily basis for food safety (appropriate labeling etc.) and adjust as needed. See that items omitted by cleaning crews are restocked. | * Monitor [[Guff|guff]] refrigerators on a daily basis for food safety (appropriate labeling etc.) and adjust as needed. See that items omitted by cleaning crews are restocked. | ||
Revision as of 21:02, 24 September 2018
Chef Lynn is Escher's current full-time cook, and has been feeding Escherites since 1994. Though she is called Chef Lynn, she really is the Food Steward, Kitchen Maintenance Manager, Head/Sous Chef, and a great friend to all.
Contents
Responsibilities
Meals
- Plan all weekday menus, along with weekend menus on weekend days when menus are not planned by members.
- Order all food. (Planning and ordering typically take 15-20 hours per week when Chef Lynn is at home.)
- Prepare all weekday meals
- Monitor guff refrigerators on a daily basis for food safety (appropriate labeling etc.) and adjust as needed. See that items omitted by cleaning crews are restocked.
- Attempts to accommodate all member requests, and incorporate food survey results into meal planning
Training
- Train and supervise weekday cooking crews
- Train lunch prep on deli slicer and food processor
Finances
- Maintain expenses within assigned food budget while satisfying member needs
- Provide the ICC finance office with an inventory buy-back figure at the end of each semester to ensure equitable distribution of student food expenses
Health & Safety
- Ensure that state food safety and sanitation requirements are met
- Keep abreast of current food and nutrition studies and trends by subscribing to and reading publications including:
- Tufts University's Health and Nutrition letter
- Environmental Nutrition Newsletter
- Center for Science in the Public Interest Newsletter
- Vegetarian Resource Group
- VegNews
- Food and Wine
- Cook's Illustrated, and all sister publications
- Fine Cooking.
- Recipes in newly-published cookbooks and on the web.
Maintenance
- Keep cleaning supplies stocked: paper towels, toilet paper, hand soap, laundry detergent, etc.
- Make sure the city picks up missed trash and recycling and calls for extra pick-ups as needed
- Coordinate the repairs of kitchen equipment, and operation reconfiguration, as needed:
- Walk-in compressor failure, approximately once per year
- Various dishwasher repairs: 8-10 times per year
- Garbage disposal replacements, about once a year
- Occasional major events (e.g. sewer blockage under O'Keeffe milk machine)
Certifications
- B.S. Biology, University of Michigan, Ann Arbor
- Associate Degree in Culinary Arts
- Serve Safe Certified
Fun Facts
Q: What is the most rewarding part of your job?
Chef Lynn: All the great people I get to know. It's always a treat to see everyone learn and grow, and to see what they've done when they come back to visit.
Q: What is the most difficult part of your job?
Chef Lynn: Getting people to take pride in their work, no matter what it is... To realize that when we all work together the coop runs so much better. Even jobs that people think don't matter - it's a big deal to support your cook or clean shift and the rest of the house, we all notice.
